Tuesday, November 29, 2011

Tomato Soup and Dinner Rolls

I love cooking, and even more than that, I love cooking something and having other people truly enjoy what I've made.  I think this meal has potential for that. Nothing says love like homemade soup WITH homemade bread.  That says I love you enough to knead this dough by hand, wait for it to rise, shape it, wait some more, and then bake it.  
That says I love you enough to plan this meal hours in advance so I could wait for the bread to rise.  
That says I love you enough to want to know everything that goes in to our meal, and not simply pour soup from a can and pull rolls from a bag.  
Really, what says I love you more than that? Unless maybe we added a salad to the side, but that's a different story.   


Dinner Rolls (from Bakingdom)

I used the recipes linked above, but used about 2-3 tablespoons of ground flaxseed mixed with about 1/4 cup water instead of the egg, and omitted the egg wash.  I will admit that I tried to halve to recipe in my head while making it because I didn't need 20 rolls. I failed. I put the full amount of water and sugar and halved everything else, so my recipe was a desperate attempt to save that. I tried to follow this, and managed to make a pretty delicious roll. I'm guessing if I had done it right the first time they would have been even more amazing.  
Dough rising


Nice and baked! 



Roasted Tomato Basil Soup (Adapted from Two Peas and Their Pod)

6 Roma tomatoes, cut in half lengthwise
2 tablespoons olive oil
Salt and pepper
1/2 red onion, diced
2 cloves of garlic, minced
Dash Cayenne pepper
freshly chopped basil
1 (15 ounce) can diced tomatoes
2 cups vegetable broth 

1. Arrange tomatoes on a baking sheet, drizzle with about 1 tablespoon of oil and season with salt and pepper.  Roast in a 400 degree oven for around 45 minutes. 

2. In a large pot, heat about 1 tablespoon oil. Add onion and cook about 2 minutes.  Add garlic.  

3. Add canned tomatoes, basil, and broth. Add roasted tomatoes and dash of cayenne.

4.  Simmer about 30 minutes, then blend.  (I transferred my soup in batches to a food processor, which worked fine and just required some extra heating time at the end. I'm sure an immersion blender would be much more fabulous, but work with what you have). 

5.  Serve and bask in the glory that is homemade soup. 

Enjoy!

2 comments:

  1. That looks really good and perfect for a cold night!

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  2. I love a good tomato soup...so comforting.

    ReplyDelete