Panera Bread Tomato Soup – copycat recipe

Adapted from recipe found at http://www.panerabread.com/recipes/recipe.php?category=4&id=48

brought by Mary Ann Bailey

Ingredients:

2 T. olive oil

3 large onions, finely chopped

9 garlic cloves, minced

8 cups chicken broth

2 28-ounce cans peeled plum tomatoes, drained and crushed

1 6-ounce can tomato puree

¼ cup grated parmesan cheese

¼ cup grated asiago cheese

1  parmesan cheese rind (optional)

Toppings:

¼ c. thinly sliced fresh basil leaves

¼ c. grated parmesan cheese

1 recipe asiago cheese croutons (below)

Directions:

Heat olive oil in heavy large pot over medium heat.  Add onions and sauté until very tender, about 25 minutes.  Add minced garlic and cook 1 minute.  Add chicken stock, crush tomatoes, cheeses, and cheese rind.  Simmer soup uncovered for 30 minutes, stirring occasionally.  Season to taste with salt and pepper.  For a smoother texture, puree in blender or food processor (carefully!) before serving.  Serve with basil leaves, parmesan cheese and asiago cheese croutons.

Asiago Cheese croutons

Adapted from the Test Kitchen’s Family Cookbook

Ingredients:

6 tablespoons olive oil

2 garlic cloves, minced

1/4 teaspoon salt

1 cup asiago cheese grated

4 cups bread cubes (1/2-inch cubes)

Directions:

Adjust oven rack to the center position in your oven and heat to 350 degrees.  Whisk the oil, garlic, salt and asiago cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated.  Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes.  Allow the croutons to cool to room temperature before serving.