VEGAN--Panera Bread Tuscan Tomato Bread Soup

[Guest guest]

Vegan if you don't use the cheese bread:

 

 

* Exported from MasterCook *

 

Panera Bread Tuscan Tomato Bread Soup

 

Recipe By :adapted from Panera Bread recipe

Serving Size : 4 Preparation Time :0:00

Categories : Panera Bread

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons olive oil

1 onion -- finely chopped

1 red bell pepper -- finely chopped

6 cloves garlic -- minced

1/4 cup chopped fresh basil

2 tablespoons thin-sliced basil leaves

1/2 teaspoon dried oregano

2 cups crushed tomatoes in thick puree

1 1/4 pounds diced tomatoes -- vine-ripened (approx. 4)

2 cups vegetable stock

1 mini-baguette each of Pesto Sun-dried

Tomato, Asiago Cheese & Fiesta Bread -- cut into 1 "

cubes

1/4 teaspoon freshly ground pepper

 

In a large saucepan, heat 4 tablespoons of olive oil over moderately low heat.

Add onion, bell pepper, garlic, chopped basil, and oregano. Stirring

occasionally, cook approximately 10 minutes or until the onion is golden. Add

crushed tomatoes, fresh tomatoes, 1 cup of broth, salt and sugar; bring to a

simmer. Reduce heat to low. Simmer, uncovered, until thick, for approximately 30

minutes.

 

Place bread cubes on a baking sheet and toast in 350 °F oven for 25 minutes, or

until crisp. Remove bread from the oven and add to sauce. Gently stir for 5

minutes. As the bread absorbs the tomatoes, add pepper and some of the stock as

needed to keep the mixture soupy. Use a spoon to mash the bread so the soup is

thick and the bread blends into the tomato sauce. Simmer for 30 minutes,

stirring occasionally to prevent burning.

 

To serve, ladle into individual bowls, lightly drizzle with remaining olive oil,

and sprinkle with sliced basil.

 

Source:

" http://www.panera.com/pages/bb_recipies.html "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 637 Calories; 23g Fat (32.0% calories

from fat); 17g Protein; 94g Carbohydrate; 10g Dietary Fiber; 1mg Cholesterol;

1680mg Sodium. Exchanges: 4 1/2 Grain(Starch); 4 Vegetable; 4 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 3334 0 227 0 0 20053 0