Copycat Panera Tomato Soup

 

Ingredients:

2 tablespoons olive oil

4 garlic cloves, minced

1 large yellow onion, sliced

2 (28 oz) cans peeled tomatoes, do not drain

1 cup chicken stock

1 tablespoon sugar

¼ cup  half and half

8 large fresh basil leaves, roughly chopped

¼ teaspoon dried oregano

½ teaspoon crushed red pepper flakes

kosher salt and freshly ground black pepper, to taste

⅓ cup shredded parmesan cheese, optional

Directions:

In a heavy bottomed pot , heat olive oil over medium-high heat. Add garlic and saute for 30 seconds, until fragrant. Add onion and cook, stirring as needed, about 8 minutes.

Add  peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

Add the half and half cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.

Using an immersion blender, puree soup until there are no large chunks left. If using a regular blender, be careful and watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.

Stir in parmesan cheese and serve topped with croutons, if desired

Want to clean out my freezer in hopes of getting some good deals on turkeys.

The soup was good but this recipe is Delicious