Tomato Basil Soup

Be prepared to never order this from Panera (or if you're from St. Louis.. Bread Co.) again! This creamy tomato soup was perfect for the Polar Vortex that hit us this past week, however it's still delicious on a warmer day like today! The flavors of the tomato and basil together create a perfect taste and the heavy cream added at the end gave the soup just the right consistency. Pour it into a bread bowl or eat it right out of the pot - either way it's the best soup!

Top the soup off with some buttery croutons for added crunch and flavor!

Lessen carbs by putting the soup in a normal bowl and omitting the french baguette!

Tomato soup is one of the tastiest soups in my opinion. It's so simple yet extremely flavorful! Ingredients such as the basil and onions really add a lovely flavor to the dish. This is pretty much the only thing I order from Panera, besides their delicious refreshing salads. Every time I ordered it, I wondered to myself how simple can it be to make this at home?

I gave it a try a few months ago and it was delicious. It was such a hit that my husband requested it once again, except this time as a bread bowl! I love the look of the bowl and I also like to nibble on the bread while I'm eating. It soaks up the soupy flavor and just tastes absolutely delicious!

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Prep Time: 10 minutes Yields: 2 Servings

Cook Time: 30 minutes

Total Time: 40 minutes

INGREDIENTS

• 1 Tbsp. Olive Oil

• 1 Tbsp. Butter

• 1 Yellow Onion, chopped

• 1 Clove of Garlic, minced

• 1 Tbsp. All-Purpose Flour

• 5-6 Ripe Roma Tomatoes, chopped into large pieces

• 1 tsp. Sugar

• 1 1/2 Tbsp. Basil

• 1/2 tsp. Oregano

• 3/4 tsp. Salt

• 1/8 tsp. Black Pepper

• 1/4 cup Heavy Cream

• Bread Bowl

• French Baguette

• Butter Croutons

INSTRUCTIONS:

1. In a large pot, heat the olive oil and butter over medium heat.

2. Add in the onion and garlic and cook until soft and transparent, about 6-7 minutes.

3. Stir in the flour and coat the onions and garlic, for one minute.

4. Add in the tomatoes with their juices, sugar, basil, oregano, salt, and black pepper.

5. Bring to a boil, then reduce to a simmer and cook for 15 minutes.

6. Once everything is very soft and cooked, puree in a blender.

7. Once pureed, run through a mesh strainer to discard any tomato skin.

8. Return the soup to the pot on medium-low.

9. Pour in the heavy cream, and stir. Continue to cook for another 5-10 minutes.

10. Pour the soup contents into the bread bowl and serve with croutons and a french baguette.

11. Enjoy!