Tomato, Cheese and Bread Soup
From Panera's Website
8 ounces crusty Sourdough croutons
2 tablespoons extra-virgin olive oil
9 garlic cloves, minced
3 large onions, finely chopped
8 cups chicken stock or low-salt chicken broth
2 28oz cans peeled plum tomatoes, drained and crushed
1/4 cup freshly grated Parmesan cheese
Parmesan Reggiano rind (optional)
1/4 cup thinly sliced fresh basil leaves (for garnish)
1/4 cup Parmesan cheese shavings
1/4 cup freshly grated Asiago cheese
Heat olive oil in heavy large pot over medium heat. Add onions and saute until very tender, about 25 minutes. Add minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes, cheeses and cheese rind. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper. For smoother texture, puree in blender or food processor before serving.
Ladle soup into bread bowls. Add croutons, torn basil, and Parmesan cheese shavings just before serving.
8 ounces crusty Sourdough croutons
2 tablespoons extra-virgin olive oil
9 garlic cloves, minced
3 large onions, finely chopped
8 cups chicken stock or low-salt chicken broth
2 28oz cans peeled plum tomatoes, drained and crushed
1/4 cup freshly grated Parmesan cheese
Parmesan Reggiano rind (optional)
1/4 cup thinly sliced fresh basil leaves (for garnish)
1/4 cup Parmesan cheese shavings
1/4 cup freshly grated Asiago cheese
Heat olive oil in heavy large pot over medium heat. Add onions and saute until very tender, about 25 minutes. Add minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes, cheeses and cheese rind. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper. For smoother texture, puree in blender or food processor before serving.
Ladle soup into bread bowls. Add croutons, torn basil, and Parmesan cheese shavings just before serving.
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