Delicious creamy vegan Panera Bread tomato soup copycat recipe tastes better than the original! Easy to make in less than 30 minutes to a healthy bowl of comfort soup.
This delicious creamy tomato soup tastes just like the one you love at Panera Bread - minus the dairy! It’s so easy to make with pantry staples and comes together for a quick and healthy lunch or dinner in under 30 minutes. Served with a slice of bread or aside a salad it’s perfect!
Free from: wheat, gluten, dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
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One of the reasons this soup is perfect is how it uses simple ingredients from the pantry. You’ll need:
Canned tomatoes - I love to use Cento tomatoes for their flavor but any large can of peeled tomatoes will work perfectly.
Stock - Your favorite brand of stock (or homemade for bonus points!)
Shallots - In soups, I prefer to use shallots for their flavor. However, a sweet or yellow onion will also taste amazing and work just the same.
Garlic - Can you make tomato soup without garlic? I don’t think so.
Sugar - You need a little sugar to help balance the acidity of the tomatoes. I use white sugar but coconut sugar or date sugar would also be a great addition.
Plant-based milk of choice!
The Best Vegan Milk to Use
There are a couple of different dairy free milks that work in this recipe so you have options!
Coconut cream will give you the richest and creamiest of soups thanks to its fat content. This will also give it a little coconut flavor but it is so delicious in the soup!
Soy cream, unflavored, is another rich and delicious option. This one will be less creamy so feel free to add a few more tablespoons until you achieve the desired color.
Other milks that you can use would be almond milk, oat cream, or even rice milk. These are a little thinner in consistency so again, more might be needed.
Start by placing the tomatoes, garlic, and shallots (or onion) into the food processor or blender. Give this a quick pulse until all the vegetables are smooth and combined.
Pour the tomato veggie mix into a large pot like a dutch oven, or other large soup pot. Add the oil, sugar, broth, oregano, paprika, and salt and pepper. Give this a good mix and bring it to a boil.
Allow the soup to simmer on low heat for at least 15 minutes. Make sure you stir this so it doesn’t burn on the bottom of the pot.
After simmering, remove the soup from the heat and pour in the cream that you are using as well as the fresh basil leaves. If you are using vegan parmesan cheese, now is the time to add this as well.
Place the soup back on the heat for a few minutes to come back up to a simmer.
How to Store
This soup keeps for up to 5 days in the fridge in a sealed container. You can freeze the soup after making it by pouring it into an airtight container and keeping frozen for up to 3 months. Allow it to thaw in the fridge or slowly heat on the stove top before serving after freezing.
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- Food processor or blender
- Large pot
- measuring cups
- measuring spoons
- mixing spoon
- 1 tablespoon olive oil
- 3 garlic cloves
- 2 shallots chopped (swap yellow onion)
- 28 oz Tomatoes
- 1 cup vegetable stock
- 1 tablespoon sugar
- ¼ cup cream of choice coconut, soy, oat, or rice milk all work wonderfully!
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- Salt and pepper to taste
- 8 large basil leaves torn or chopped finely
- ⅓ cup vegan parmesan cheese optional
- In the food processor or a blender, combine tomatoes, shallots, and garlic. Pulse until smooth and no lumps remain.
- In a large pot on the stove, place the tomato mixture as well as olive oil, stock, paprika, and sugar.
- Bring soup to a simmer and let boil on low for 15 minutes.
- Remove the soup from the heat and stir in the cream of choice and the fresh chopped basil leaves. If you are adding in parmesan cheese, now is the time to do so. Place back on the stove on low heat for 3 minutes.
- Done! Serve immediately for best taste.