Creamy Tomato Soup with Asiago Croutons

This recipe is from the  Panera Bread Cookbook. I love this soup! – Melissa

Creamy Tomato Soup with Asiago Croutons

5 tablespoons butter
1/2 cup chopped onion
4 tablespoons flour
4 cups milk
1/2 bay leaf
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups tomatoes, chopped (fresh or canned)
Adding baking soda to the tomatoes keeps the milk from curdling
1 Loaf of Asiago Bread(sliced Thick)

Note: I added 1 6 oz. can tomato soup and 1/2 tsp. more salt to make this recipe closer to what I ordered at the Panera Bread Company.

Melt the Butter in a soup pot.
Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.
Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.
Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer.
Remove from the heat and put through a strainer.
Taste and correct seasonings.
Reheat before serving. Top with Asiago Croutons- The More the Better!

Make croutons for the top of the soup by cubing Panera Bread Asiago Loaf into 3/4-inch thick slices.
Butter both sides of those slices, then cut the slices into bite-size cubes.
Bake the bread in a 425 degree oven for 15 minutes or until crispy.

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