Better-Than-Panera Tomato Basil Soup

Better-than-Panera tomato basil soup – this hearty and tasty soup is perfect for cooler weather!

Better-than-Panera tomato basil soup - this hearty and tasty soup is perfect for cooler weather!

We’ve been trying to have at least one meatless meal a week, and it’s been fun to experiment. While I sometimes draw a blank and resort to these black bean tacos (which are pretty delicious), sometimes I will try a new recipe. This tomato basil soup is one of my favorite experiments yet!

I love soup, though I’m pretty picky about it. I don’t like when soup is too brothy, or when it has celery in it. Ha! However, I do love a nice, big bowl of soup that is creamy and full of flavor. That’s exactly what this creamy tomato basil soup is.

creamy-tomato-basil-soup (3 of 4)

Tomato soup is so simple, but it’s really one of those comfort foods I enjoy – especially when it’s topped with crunchy croutons. I absolutely love the tomato soup that they have at Panera, and after I made this, I felt like it was even better. So, hence the title, better-than-Panera tomato basil soup!

I used a combination of fresh and canned tomatoes. At first I just used the fresh, but then I felt like it needed a little more liquid that comes from the canned tomatoes. I also used almond milk, but you could probably use half-and-half, cream, or even coconut milk as well. The flavor was SO good though – Forrest agreed!

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creamy-tomato-basil-soup (4 of 4)

I think adding the mozzarella cheese gave it an additional dimension that made this soup even more delicious. It’s really a pretty simple soup to make, and it’s perfect for the cooler weather than *hopefully* lies ahead.

5 from 1 vote
Creamy Tomato Basil Soup (Better than Panera!)
Servings: 4 -5 servings
Author: Katie Clark
  • 1 1/2 pounds Roma tomatoes quartered
  • Olive oil
  • Pepper
  • Sea salt
  • 1 cup chicken broth
  • 1 can diced tomatoes
  • 1 1/2 teaspoon minced garlic
  • 1 1/2 teaspoon onion powder
  • 1/4 cup fresh basil
  • 1 cup almond milk or coconut milk, or 1/2 and 1/2, or heavy cream
  • 1/2 cup shredded mozzarella
  1. Preheat oven to 400 degrees.
  2. Toss tomatoes generously with olive oil, pepper, and salt.
  3. Place in oven and bake about 40-50 minutes, or until the tomatoes start to blister.
  4. After tomatoes are cooked, place in a large pot with chicken broth, canned tomatoes, garlic, onion powder, and fresh basil.
  5. Bring to a boil and let boil for a few minutes, stirring constantly.
  6. Add almond milk and bring soup down to a simmer and let simmer about 30 minutes, stirring occasionally.
  7. Stir in mozzarella and let cook for another five minutes.
  8. Serve hot with croutons and bread!


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