Country Bread and Tomato Soup with Mashed Basil Oil

From The Panera Bread Cookbook: Breadmaking Essentials and Recipes from
America's Favorite
Bakery-Cafe by the Panera Bread Team.

Come in from the cold and warm up with this tasty soup recipe
from the Panera Bread Cookbook.

1/2 cup fresh basil leaves, packed
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 tsp crushed red pepper flakes
3 large garlic cloves, thinly sliced
1 teaspoon dried oregano
2 28-ounce cans whole, peeled tomatoes or 12 Roma tomatoes, peeled
1 quart water or vegetable stock
1/4 cup dry red wine
1 loaf Country Bread, torn into bite-size pieces

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 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 stockpot, including
all juices. 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 liberally with the mashed
basil oil.

-- serves 8 --


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