Panera Bread Creamy Tomato Soup Copycat S Sm Saute until onions are transparent. add chopped garlic and saute until the garlic becomes fragrant. add tomato puree, basil, oregano, vegetable stock, and heavy cream. reduce heat to simmer. simmer for about 10 to 15 minutes. taste, and if the soup is too acidic add sugar. season with salt and black pepper to taste. In a heavy bottomed pot (like a dutch oven), heat olive oil over medium high heat. add garlic and saute for 30 seconds, until fragrant. add onion and cook, stirring as needed, until translucent, about 8 minutes. add san marzano peeled tomatoes (juice and all), chicken stock, and sugar.
Panera Bread Creamy Tomato Soup Copycat Sweet And Savory Meals Ingredients: canned peeled tomatoes – i always use san marzano tomatoes for the best flavor. olive oil – just a little to sauté the garlic and onion. sugar – white granulated sugar adds a sweet taste like the authentic panera bread soup. garlic cloves – freshly minced for a sweet kick with a robust taste. Add garlic; cook and stir 1 minute longer. stir in tomatoes, broth, basil, sugar and seasonings; bring to a boil. reduce heat; simmer, covered, 10 15 minutes or until tomatoes and onion are tender. puree soup using an immersion blender. or cool slightly and puree soup in batches in a blender; return to pan. 2. sauté onions and garlic until translucent, about 5 10 minutes. 3. add tomatoes, water, sugar, salt, oregano, and red pepper. stir well. 4. close the lid, set it to sealing, and cook on manual high pressure for 5 minutes. 5. allow natural pressure release for 10 minutes, then quick release any remaining pressure. Instructions. 1. preheat oven to 375 degrees f. 2. drain the tomatoes. drain the tomatoes into a bowl to reserve the juice. cut the tomatoes in half and gently squeeze out as much juice and pulp as possible into the bowl of reserved juices without destroying the tomatoes. 3.
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