Panera Country Bread And Tomato Soup With Mashed Basil Oil Recipes

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 large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 3 to 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour. With a sharp knife, cut a large "X" in top of loaf. Bake at 375°F for 35 to 40 minutes or until golden brown. Remove from pan to a wire rack to cool.

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.