Panera Bread Tomato Lentil Soup Recipes

PANERA BREAD™ TOMATO SOUP COPYCAT RECIPE RECIPE - (4.1/5)

Panera Bread™ Tomato Soup Copycat Recipe Recipe - (4.1/5) image

Provided by á-36210

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
1 large clove garlic, minced
2 ribs celery, chopped
1 tablespoon all-purpose flour
5 large super-ripe tomatoes (about 4 pounds), coarsely chopped
1 teaspoon sugar
4 leaves fresh basil + 1 tablespoon chopped
3/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch of ground cayenne (optional)
4 Panera Bread Sourdough Rolls, warmed

Steps:

Warm the oil and butter in a large soup pot over medium heat. Add the onion, garlic, and celery, and cook until soft but not browned, 5 to 7 minutes. Stir in the flour and cook for 1 minute. Add the tomatoes (with juices), sugar, basil leaves, salt, black pepper, and cayenne (if using). Increase the heat to high and bring the tomatoes to a boil. Reduce the heat to medium and simmer for 15 minutes, skimming off and discarding any foam from the surface. Puree the soup in a blender, in batches if necessary; then pass the puree through a medium-mesh strainer, pressing on and discarding the solids. Return the soup to the pot to keep it warm. Just before serving, stir in the chopped basil. Divide the soup among four bowls and serve it with the rolls. Tip: Ripe tomatoes are the key to great taste here. Sample the soup before serving, and add a touch more sugar or salt if the tomatoes need it. This soup can be refrigerated for up to three days and tastes delicious cold. Source: Panera Bread

PANERA COUNTRY BREAD AND TOMATO SOUP WITH MASHED BASIL OIL

Panera Country Bread and Tomato Soup With Mashed Basil Oil image

Make and share this Panera Country Bread and Tomato Soup With Mashed Basil Oil recipe from Food.com.

Provided by Molly53

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup fresh basil leaf, packed
3/4 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
1 teaspoon crushed red pepper flakes
3 large garlic cloves, peeled and thinly sliced
1 teaspoon dried oregano
2 (28 ounce) cans whole canned tomatoes or 12 roma tomatoes, peeled
1 quart water or 1 quart vegetable stock
1/4 cup dry red wine (Burgundy, Merlot, Pinot Grigio or Shiraz are all acceptable)
1 loaf country bread, torn into bite-size pieces

Steps:

Mash the basil well with 1/2 cup of the oil and season with salt and pepper; set aside.
Heat the remaining 1/4 cup oil in a large saucepan over medium-low heat.
Cook the garlic, red pepper and oregano just until the garlic begins to sizzle.
Crush the tomatoes with your hands over the saucepan, making sure to include all of the juice.
Add the water or stock and red wine.
Bring to a boil.
Reduce heat and simmer for 10 to 15 minutes.
Stir in the bread and remove from heat.
Serve immediately, drizzling the soup generously with the mashed basil oil.

Nutrition Facts : Calories 339.2, Fat 21.8, SaturatedFat 3.1, Sodium 518.5, Carbohydrate 30.8, Fiber 3.3, Sugar 5.3, Protein 5.5

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