Tuscan Tomato-Bread Soup
Source of Recipe
Panera Bread
List of Ingredients
- 5 tablespoons good olive oil
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 6 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 2 tablespoons thin-sliced basil leaves
- 1/2 teaspoon dried oregano
- 2 cups crushed tomatoes in thick puree
- 1 1/4 pound diced vine-ripened tomatoes (about 4)
- 2 cups chicken stock or low-salt chicken broth
- 4 Asiago cheese demi loaves, cut into 1" cubes
- 1/4 teaspoon freshly-ground black pepper
In a large saucepan, heat 4 tablespoons of olive oil over moderately low heat. Add onion, bell pepper, garlic, chopped basil, and oregano. Stirring occasionally, cook approximately 10 minutes or until the onion is golden. Add crushed tomatoes, fresh tomatoes, 1 cup of broth, salt and sugar; bring to a simmer. Reduce heat to low. Simmer, uncovered, until thick, for approximately 30 minutes.
Place bread cubes on a baking sheet and toast in 350 degree oven for 25 minutes, or until crisp. Remove bread from the oven and add to sauce. Gently stir for 5 minutes. As the bread absorbs the tomatoes, add pepper and some of the stock as needed to keep the mixture soupy. Use a spoon to mash the bread so the soup is thick and the bread blends into the tomato sauce. Simmer for 30 minutes, stirring occasionally to prevent burning.
To serve, ladle into individual bowls, lightly drizzle with remaining olive oil, and sprinkle with sliced basil.
-- makes four servings --
Recipe
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Sounds Good to Me!
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