PANERA CREAMY TOMATO SOUP COPYCAT RECIPE RECIPE - (3.9/5)

Steps:

• In a heavy bottomed pot (or 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), and chicken stock. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Add the half and half, basil, oregano and season to taste with salt and pepper. Add a pinch of cayenne pepper. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. Serve immediately with a grilled cheese or hunk of warm french bread! Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Recipe Note: I really like San Marzano canned tomatoes, especially for this recipe. I buy the Cento brand and can find it every where from Walmart to Publix.