2 28oz cans diced tomatoes
3 cups broth or water, divided*
1 cup heavy whipping cream
2 medium sweet onions, diced
2 Tbsp salted butter
1 Tbsp sweetener (I used Swerve, sugar substitute)
4 1/2 tsp salt, divided
1/2 tsp pepper
2 tsp celery seed
1 Tbsp dried oregano
1/8–1/4 tsp crushed red pepper
2 Tbsp olive oil
1 Tbsp cornstarch
4 large cloves garlic, minced
3 Tbsp tomato paste
In a Magic Bullet (or blender/food processor) combine olive oil, 1/4 cup broth herbs, spices, sweetener, cornstarch, garlic, and tomato paste. Puree until a smooth paste forms.
Set the Instant Pot to “Saute”, add butter, onions, and 1/4 tsp salt, cook until translucent and tender, stirring often about two minutes.
Add the tomato flavor slurry (all that stuff you just blended), saute two minutes
Add tomatoes, water/broth, and remaining salt
Set the Instant Pot to “manual” for 5 minutes. Push the toggle on the lid to “sealing”
Once done, release pressure by pushing the toggle on top toward “venting” avoiding the hot steam.
Puree the soup using an immersion blender (my choice) or blender.
Stir in the heavy cream
*Paneras version of this creamy tomato soup is vegetarian and they use water instead of broth. If you need this to be Vegetarian, use water in place of broth. If you don’t especially need this to be Vegetarian, use chicken broth.
* To make this on the stove top, do everything exactly the same but in a heavy bottom pot such as a dutch oven. Bring it to a boil, and allow it to simmer for an hour.
- Category: Dinner
- Method: Instant Pot
- Cuisine: North American
Keywords: panera vegetarian creamy tomato soup, panera tomato soup, creamy tomato soup, homemade tomato soup, panera copycat tomato soup