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    HOME » Soup

    Dated: October 25, 2021 Last Modified: March 14, 2022 by Laura This post may contain affiliate links.

    Vegan Panera Bread Creamy Tomato Soup

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    Jump to Recipe - Print Recipe

    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 a salad it’s perfect!

    Free from: wheat, gluten, dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more

    overhead view of vegan tomato soup in a white bowl on a wood table with extra bowls and tomatoes surrounding

    Tomato soup is one of my favorite recipes of all time. I love how simple ingredients can come together and make a big bowl of comfort. And this copycat recipe might just be the perfect tomato soup recipe.

    Enjoy it with grilled cheese sandwiches  (vegan of course!), in a bread bowl, or with a side of some freshly made dairy free bread.

    Jump to:
    • Ingredients 
    • The Best Vegan Milk to Use 
    • Instructions
    • Variations
    • How to Store 
    • More recipes to love
    • Recipe

    Ingredients 

    One of the reasons this soup is perfect is how it uses simple ingredients from the pantry. You’ll  need:

    overhead view of ingredients for tomato soup in various bowls
    • Canned tomatoes - I love to use Cento tomatoes for their flavor but any large can of peeled tomatoes will work perfectly. If it's tomato season, you can totally use fresh tomatoes! One 28oz can is equal to about 10 or 12 fresh tomatoes, depending on their size.
    • Stock - Your favorite brand of stock (or homemade for bonus points!). The soup at Panera uses chicken stock but we will use vegetable stock here.
    • Olive Oil - To bring a richness to the soup as well as something to start the cooking process with.
    • 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. 
    • Heavy Cream or Plant-based Milk - Use your favorite and see the note below. I always use soy or rice milk in my soup.

    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 (or full fat coconut milk) 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. 

    Instructions

    The full instructions with measurements for all ingredients are in the recipe box below!

    Start by placing the tomatoes, garlic, and shallots (or onion) into the food processor or blender. Alternatively, you can place them in your large pot and use an immersion blender. Give this a quick pulse until all the vegetables are smooth and combined.

    ingredients for tomato soup in a food processor
    ingredients for tomato soup after blending in a food processor

    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.

    tomato soup in a pot on the wood table before cooking
    tomato soup in a pot when adding cream

    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. 

    That’s it! 

    Variations

    This soup is pretty simple so you can spice it up a few different ways.

    Make it spicy - Add some red pepper flakes or add a dash of hot sauce.

    Make it cheesy - Add some vegan cheese  on top of your bowl after cooking.

    Make it richer - Add a tablespoon of tomato paste  to deepen the flavors. It isn't necessary to do this as they don't at Panera, but I always add this spoonful to mine that I make at home.

    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. 

    table top view of bowls of tomato soup with ingredients

    More recipes to love

    • Easy Gluten Free Cornbread
    • Black Bean Chocolate Chili
    • Green Goddess Dressing - Panera Copycat
    • Classic Minestrone Soup (Vegetarian)

    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    up close view of creamy vegan tomato soup in a white bowl on a white plate with basil leaves and a drizzle of cream on top

    Vegan Panera Bread Creamy Tomato Soup

    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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Course: Soup
    Cuisine: Healthy
    Diet: Gluten Free, Vegan
    Keyword: celery free, coconut free, dairy free, egg free, gluten free, nut free, sesame free, soy free, vegan, wheat free
    Yield: 4 big bowls
    Calories: 120kcal
    Author: Laura // Living Beyond Allergies

    Equipment

    • Food processor or blender
    • Large pot
    • measuring cups
    • measuring spoons
    • mixing spoon

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    This soup will keep in the fridge for up to 5 days in a sealed container. You can freeze the soup after making it. Let the soup cool and then place in an airtight freezer safe container. Soup will keep for up to 3 months in the freezer.
    Nutrition is automatically calculated and may not reflect ingredients that you choose. Always use this as an estimate. 
    LivingBeyondAllergies.com

    Nutrition

    Serving: 1heaping cup | Calories: 120kcal | Carbohydrates: 14.6g | Protein: 2.5g | Fat: 6.7g | Saturated Fat: 2.3g | Cholesterol: 10mg | Sodium: 89mg | Potassium: 518mg | Sugar: 9.5g | Calcium: 38mg | Iron: 2mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

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    Comments

    1. Robin says

      December 31, 2022 at 3:23 pm

      Thanks for another great recipe

      Reply
      • Laura says

        January 02, 2023 at 12:11 pm

        Thank you so much! I'm so happy you love the recipes. 🙂

        Reply

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    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

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