Panera Country Bread And Tomato Soup With Mashed Basil Oil Recipes

PANERA COUNTRY BREAD AND TOMATO SOUP WITH MASHED BASIL OIL

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.

PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)

Steps:

• Sauté the garlic and onion in olive oil with the chili pepper until the garlic has lightly browned and the onion is just getting golden; add the tomato; season with salt; add half the basil leaves torn into tiny pieces; crush the tomatoes with the back of a wooden spoon and stir; cook until the tomatoes fall apart (about 20 minutes).
• Put the bread into the sauce; the bread will soak up the sauce and it will get quite thick; add enough stock to soften the bread and to make it liquidy; add the remaining basil and cook until the bread becomes a kind of mush (this is called'pappa').
• Serve, sprinkling with parmesan cheese and a drizzle of extra virgin olive oil over each serving.