Panera Bread Tomato Soup Copycat Recipe Recipe 415

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

Steps:

• 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 San Marzano peeled tomatoes (juice and all), and chicken stock. 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. Add a pinch of cayenne pepper. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. Serve immediately with a grilled cheese or hunk of warm french bread! Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Recipe Note: I really like San Marzano canned tomatoes, especially for this recipe. I buy the Cento brand and can find it every where from Walmart to Publix.