Creamy Tomato Soup Panera Style

A creamy, rich tomato soup based on Panera’s creamy tomato without all the cream and with a more intense flavor from the roasted garlic and tomatoes.

Ingredients

• 8 large tomatoes, quartered
• 2 tablespoons balsamic vinegar
• 4 tablespoons extra virgin olive oil, divided
• ½ teaspoon red pepper flakes (or less if you don’t want a bit of a kick to it)
• 1 head of garlic
• 1 tablespoon butter
• 2 cloves of garlic, minced
• 1 large yellow onion, chopped
• ½ cup fresh parsley, chopped
• 1 tablespoon tomato paste
• 3 cups vegetable broth
• 1 tablespoon brown sugar
• 1 piece of whole wheat bread, toasted & cubed
• ¼ cup heavy cream (or milk)
• ½ cup freshly grated parmesan cheese
• salt & pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil.
3. Combine tomatoes, balsamic vinegar, 2 tablespoons of oil and salt & pepper in a large bowl and toss together.
4. Spread tomato mixture onto baking sheet.
5. Cut off the top of the head of garlic, drizzle 1 tablespoon of oil on top and wrap tightly in tin foil. Place garlic on the baking sheet with the tomatoes.
6. Roast for about 45 minutes.
7. While tomatoes and garlic are roasting, heat butter and remaining tablespoon of oil in a large heavy bottomed pot over medium heat.
8. Add onions and garlic and saute until softened, about 5-7 minutes.
9. Once tomatoes & garlic are done roasting, add them to the pot and continue to cook for another 5 minutes.
10. Add parsley, broth, tomato paste, brown sugar and cubed bread and simmer for 20-25 minutes uncovered, stirring occasionally.
11. Add heavy cream and parmesan cheese and stir until combined.
12. Remove soup from heat and puree with an immersion blender or in batches with a regular blender until creamy.
13. Season with salt & pepper to taste.