Creamy Tomato Soup

Creamy Tomato Soup - Mother Thyme

Winter isn’t over yet.

We may have turned the clocks ahead and Spring is just a week away, but here in Buffalo old man winter is still showing his face.  We had two beautiful days here a few days ago.  I even got the kids outside, which they loved, and I loved having to clean up all the mud they brought into the house.  Now it is snowing like it is the middle of December.  Regardless if it is snowing or even a beautiful summer day, I love a good soup.  I have to say one of my favorites is the Creamy Tomato Soup from Panera.  I have to get it everytime I go there.  Sometimes on snowy days or just because you don’t feel like leaving the house when the urge for Panera Tomato soup hits, it is quite easy to make a similar version in no time.  Now, I’m not making any claims that is is a “copycat” recipe of the Panera Tomato Soup, but for me, it reminds me of it and I actually I may prefer this soup even more.

Creamy Tomato Soup - Mother Thyme

This soup is so easy to make.  Some of the best recipes are the easiest and less complicated ones.  At least that is the way I feel about cooking.  Recipes that are complicated and complex, I’ll save for a special day but for everyday cooking and being a busy mom, simple recipes, easy to grab ingredients is the way I prefer to cook.  Once you glance at this recipe you’ll see how easy it is and may think I’m a little crazy but trust me, it works.  Whether it is 80 degrees or 30 degress where you live, toast up some grilled cheese sandwiches and make a bowl of this soup to enjoy a soup and sandwich lunch this weekend. 

Creamy Tomato Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Creamy Tomato Soup

The perfect soup to enjoy with a grilled cheese or a bacon grilled cheese sandwich.


  • 1 tablespoon olive oil
  • 1/4 cup shallot, diced
  • 2 medium garlic clove, minced
  • 28 ounce garden fresh or canned crushed tomatoes with basil
  • 1 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 cup half and half, regular or fat free
  • 1/4 cup low sodium chicken broth or water
  • 1/4 teaspoon salt or to taste
  • Few cracks of black pepper


  1. Heat oil in a large saucepan over medium heat.
  2. Stir in shallots and cook until tender, about 5 minutes. Stir in garlic and cook for about 1 minute more.
  3. Add in crushed tomatoes, sugar, oregano, basil, half and half, broth, salt and pepper. Bring to a low boil and then reduce heat to a simmer and cook for just about 15 minutes longer.
  4. Serve warm.

*For a thicker soup, use less broth or water. For a thinner soup add more broth or water, a few tablespoons at a time.

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