HOW TO MAKE PANERA BREAD SOUP

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Panera Bread Tomato Soup With Mashed Basil Oil








Panera Bread Tomato Soup With Mashed Basil Oil

Panera Bread Soup Recipe Ingredients

* 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, peeled or 12 roma tomatoes, peeled
* 1 quart water or 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

Panera Bread Soup Recipe Instructions
1. Mash the basil well with 1/2 cup of the oil and season with salt and pepper; set aside.
2. Heat the remaining 1/4 cup oil in a large saucepan over medium-low heat.
3.Cook the garlic, red pepper and oregano just until the garlic begins to sizzle.
4.Crush the tomatoes with your hands over the saucepan, making sure to include all of the juice.
5.Add the water or stock and red wine.
6.Bring to a boil.
7. Reduce heat and simmer for 10 to 15 minutes.
8.Stir in the bread and remove from heat.
9.Serve immediately, drizzling the soup generously with the mashed basil oil.

Hearty Cheese Soup Panera Bread








Hearty Cheese Soup Panera Bread

Panera Bread Soup Recipe Ingredients

* 5 tablespoons butter
* 2 medium carrots, chopped
* 2 celery ribs, chopped
* 1/2 green bell pepper, chopped
* 1 medium onion, chopped
* 1 cup mushroom, chopped
* 1/2 cup cooked ham or cooked bacon
* 1/2 cup all-purpose flour
* 2 tablespoons cornstarch
* 4 cups chicken broth
* 4 cups milk
* 1/2 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon ground mustard
* 1 lb sharp cheddar cheese
* salt
* ground pepper
* bread, bowls (optional)

Panera Bread Soup Recipe Instructions

1.In a large stockpot, melt butter or margarine.
2.Add chopped veggies and ham or bacon and cook over medium heat until veggies are slightly tender, about 10 minutes.
3.3
Stir in flour and cornstarch. Cook, stirring constantly, about 3 minutes.
4.Add broth and continue stirring until slightly thickened.
5.Add milk and spices.
6.Add cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added.
7.Season to taste with salt and pepper and serve, piping hot in a hollowed Sourdough bread bowl...enjoy the soup !
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