Okay, so the other day I really got a craving for some Panera soup. You know how it is. But, eating gluten-free means I can’t just pop in and grab whatever. Their Broccoli Cheddar often has flour, and cross-contamination is always a worry. So, I thought, why not try making something similar myself at home? I figured I’d aim for a creamy tomato vibe, seemed easier to control the ingredients.
Getting Started
First thing, I needed to figure out what I actually needed. I rummaged through my pantry and fridge. Okay, got some canned crushed tomatoes, good start. Found an onion, some garlic cloves. Checked my vegetable broth carton – yep, certified gluten-free, always gotta check that label, sneaky gluten hides everywhere. I decided I wanted it creamy, so I grabbed the heavy cream. Could use coconut milk too, but felt like dairy today.
Prepping and Cooking
Alright, time to cook. I got my trusty soup pot out.
- First, I chopped up that onion, not too fine, not too chunky. Minced up about two cloves of garlic.
- Put the pot on the stove, medium heat. Added a splash of olive oil. Once it was warm, in went the onions. Let those soften up for a few minutes, stirring them around so they didn’t burn.
- Tossed in the minced garlic, stirred that for maybe 30 seconds until I could smell it. You don’t want burnt garlic, tastes awful.
- Next, I dumped in the big can of crushed tomatoes. Poured in the gluten-free vegetable broth, probably about 4 cups? I didn’t measure exactly, just went by eye until it looked like the right soup consistency.
- Brought that whole mixture up to a simmer. Turned the heat down a bit so it just bubbled gently.
Seasoning and Finishing Up
Now for the flavors. I added salt and black pepper, of course. Thought some dried basil would be nice, so I put in a good shake of that. Stirred it all together.
I let it simmer away for maybe 15-20 minutes. Just wanted the flavors to hang out and get to know each other. Gave it a taste. Tomatoes were a little acidic, so I added a tiny pinch of sugar, like maybe half a teaspoon. That usually balances it out.
It was looking pretty good, but still a bit chunky from the crushed tomatoes. I wanted it smooth like Panera’s. Grabbed my immersion blender – best kitchen tool ever, seriously. Stuck it right in the pot (off the heat!) and whizzed it up until it was nice and smooth. Took a minute or two.
Put it back on low heat. Now for the creamy part. I slowly poured in maybe half a cup of heavy cream, stirring constantly. Important: don’t let it boil after adding the cream, or it might curdle or separate. Just heat it through gently.
One final taste. Perfect. Maybe needed a tiny bit more salt. Done.
The Result
And there it was. A pot of creamy, definitely gluten-free tomato soup sitting on my stove. Smelled amazing. I ladled some into a bowl. It didn’t look exactly like Panera’s, but it tasted pretty darn good. Hit that soup craving spot on. It was warm, comforting, and I knew exactly what went into it, no hidden gluten surprises. Definitely worth the little bit of effort to make it myself.
