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Copycat Panera Tomato Bisque Soup Recipe

  • Author: Mavis Butterfield



2 tablespoons olive oil
5 garlic cloves, minced
1 large white or yellow onion, diced
2 {28 oz} cans of peeled tomatoes, undrained
1 cup chicken stock
1 tablespoon sugar
1/4 cup half and half
1 teaspoon of dried basil or 6 large fresh basil leaves, chopped
1/4 teaspoon dried oregano
Parmesan cheese to sprinkle on top
Salt and pepper to taste


In a large dutch oven or heavy pot, saute garlic in olive oil over medium-high heat until fragrant {usually is less than a minute}. Add diced onion and cook for about 5 minutes, or until the onions are translucent.

Dump tomatoes and their juice, chicken stock, and sugar into the pot and stir. Simmer uncovered for 12-15 minutes or until soup has thickened. Stir in the half and half, basil, oregano, and salt and pepper. Cook for 2 more minutes.

Pour the soup into a blender {carefully as it will be super hot} and puree until smooth. Serve hot with croutons or a hunk of bread.

Note: This soup freezes very well. So if you’re into meal planning, go for it!