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15-21 g. fat. 4-31 g. protein. Choose a size to see full nutrition facts. Updated: 2/24/2020. Panera Creamy Tomato Soups contain between 230-900 calories, depending on your choice of size. The size with the fewest calories is the Cup Creamy Tomato Soup (230 calories), while the Bread Bowl Creamy Tomato Soup contains the most calories (900.

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Add the olive oil to a soup pot, and bring the heat to medium-high. Add in the onion and garlic. Cook for about 8 minutes. Add in the 2 cans of tomatoes with their juice, the vegetable broth, and the sugar. Simmer for 12 minutes. Add the heavy cream, oregano, basil, salt, pepper, and red pepper flakes.

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Preheat the oven to 400°F (200°C). In a small bowl, toss the cherry tomatoes, shallot quarters, olive oil, and chopped fresh oregano together. Transfer the mixture to a baking sheet or baking dish. Roast the tomato mixture in the preheated oven for about 20-25 minutes, or until the tomatoes are soft and slightly charred.

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5. Soba Noodle Broth Bowl with Chicken. Calories: 390 Fat: 10g Carbs: 46g Protein: 30g. While higher in calories, this broth bowl is sure to provide you with one of the most nutritional meals on Panera's menu. The soba noodle broth bowl with chicken is chock full of protein and Vitamin A. Plus, the chicken is raised without antibiotics, and the.

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In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, broth, basil, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until tomatoes and onion are.

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Add the garlic and diced onion and cook, stirring occasionally, until the onion is translucent (5-8 minutes). Step 2 - Combine Ingredients - Add in the peeled tomatoes, chicken broth, sugar, dried oregano, dried basil, salt and pepper. Stir to combine and bring the mixture to a low simmer.

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How to Make Panera Tomato Soup. Saute - Saute onions and garlic in a skillet for 3-5 minutes. Simmer - Add tomatoes, broth, and sugar. Simmer. Blend - Add the rest of the ingredients, stir, then blend. Simmer again - Allow to simmer for another 15 minutes. Garnish and enjoy!

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One thing that makes Panera's tomato soup so tasty is the fact that it includes a blend of seasonings chosen to complement the tomatoes. According to Hahn, these include oregano, which is a fragrant herb that is frequently used in Mediterranean cooking; basil, an herb known for having a slightly licorice-like flavor; and red pepper flakes, which give the soup a faint hint of heat.

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The Cool Food Meal badge, used by Panera Bread in connection with select U.S. menu items, designates that a menu item has low food-related greenhouse gas emissions, as determined in accordance with the rules, procedures and requirements established by World Resources Institute.. Vegetarian Creamy Tomato Soup (Tomatoes [Tomatoes, Tomato Puree.

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Instructions. In a large pot or dutch oven combine butter, olive oil, garlic, carrots, and onion. Sauté on medium heat for five minutes before adding the tomato paste, whole tomatoes, and broth. Bring the soup to a boil and then reduce to a simmer before adding basil, salt and pepper and heavy cream.

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Panera gives you several options, such as swapping a side of bread for an apple, a fruit cup, or a tomato-basil cucumber salad. Watch the cheese, cream and sauces. From soups to sandwiches to.

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Deglaze the pan with a bit of vegetable broth and a wooden turner. 4. Slowly add the rest of the vegetable broth while stirring to prevent lumps. 5. Next, add the two cans of pureed tomatoes. Stir until well mixed, then bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.

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Step 2: Add tomatoes and herbs. To the onions and garlic, add the diced tomatoes, broth, basil, sugar and seasonings. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes or until tomatoes are tender.

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While Tomato Soup might seem like a safe pick, the warm-weather go-to is actually packed with fat. One bowl carries 280 calories, 13 grams of fat, 35 grams of carbs, and more than 910 mg of sodium.

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Using the saute function, add oil in the pot. Add the onions and garlic and saute until the color changes. Once the onions have changed color, add the tomatoes, fresh basil and liquid, salt and sugar. Cover the lid, seal the vent and pressure cook for 10 minutes followed quickly releasing the pressure.

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Roast until the tomatoes burst and the shallots are tender, about 20 minutes. Do not turn the oven off. Meanwhile, combine crushed tomatoes, water, basil, salt and pepper in a blender; process until smooth, about 30 seconds. Add the roasted tomatoes and shallots; secure the lid on the blender and remove the center piece to allow steam to escape.