Best Panera Country Bread And Tomato Soup With Mashed Basil Oil Recipes

Panera Country Bread and Tomato Soup With Mashed Basil Oil image

Provided by Molly53

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

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

Fresh Tomato Soup With Basil Oil image

Provided by xtine

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/4 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped carrot
coarse salt & freshly ground black pepper
4 cups tomatoes, peeled, seeded and chopped (juices reserved, 4 to 6 tomatoes)
bouquet garni (4 sprigs fresh parsley, 2 sprigs fresh thyme and 1 bay leaf-tied together)
2 cups chicken stock or 2 cups vegetable stock
2 teaspoons balsamic vinegar
1/2 cup fresh basil leaf
1/2 cup olive oil

Steps:

For the soup, heat the olive oil in a medium non-reactive saucepan over medium-high heat. Add the celery, onion and carrot with a pinch of salt. Cook, stirring often, until the vegetables begin to soften, 10 to 15 minutes. Add the tomatoes with their juices, bouquet garni, stock and balsamic vinegar and cook 15-20 minutes more, until the tomatoes have broken down and the vegetables are very soft. Remove and discard the bouquet garni. Transfer the soup, in batches if necessary, to a blender and puree until smooth. Strain the soup into a clean saucepan and place over low heat. Stir in a generous pinch each of salt and pepper and cook 5 minutes more.
For the basil oil, heat a small pot of water over high heat. When the water comes to a boil, drop in the leaves and cook for 30 seconds. Immediately plunge the leaves into a bowl of ice water and let rest for 1 minute. Drain the leaves in a colander and remove any excess moisture from the leaves by squeezing them between two plates over the sink. Place the leaves in a blender with the 1/2 cup of olive oil and a pinch each of salt and pepper. Blend until smooth. Strain through a very fine strainer and place in a small zip-top bag.
When ready to serve the soup, place it in a warm soup bowl. Cut a very tiny piece out of the bottom corner of the zip-top bag and use this to decoratively drizzle a bit of basil oil over each bowl of soup. Place a few of the diced green or yellow tomatoes on top and serve.