Copycat Panera Bread Creamy Tomato Bisque Soup

• Gluten free

• Produce

  • 8 Basil, large fresh leaves
  • 4 Garlic cloves
  • 1/4 tsp Oregano, dried
  • 2 (28 oz cans Tomatoes
  • 1 Yellow onion, large

• Canned Goods

  • 1 cup Chicken stock

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Half and half

Found on thriftydiydiva.com

Description

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 large yellow onion, sliced
• 2 (28 oz) cans peeled tomatoes
• 1 cup chicken stock (or vegetable stock)
• 2 tablespoons sugar
• ¼ cup half and half
• 8 large fresh basil leaves, roughly chopped
• ¼ teaspoon dried oregano
• kosher salt and freshly ground black pepper, to taste

Directions

• In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.
• Add peeled tomatoes (with juice), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
• Add the half and half, basil, oregano and season to taste with salt and pepper.
• Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.