Saturday, December 29, 2012

Tomato Soup and Beer Bread

We got 6 inches of snow last night, I was more than happy to not have to get out in it today. It is beautiful, but I would rather stay home cuddled up under a blanket.

It felt like a soup day, thank goodness I had everything I needed to make this wonderfully easy and delicious tomato soup and some beer bread to go with it.

Soup recipe was adapted from this recipe

Serves 4
1 28-ounce can of chopped tomatoes ( I used pureed tomatoes, no need for an emulsion blender then)
1/4 cup olive oil
salt & ground pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chicken broth
2 bay leaves
1/2 cup chopped basil
1/4 cup cream

Saute onions and garlic in olive oil until translucent. Add in your canned tomatoes and chicken broth, this is when I season to taste with salt and pepper. Bring to a boil, reduce heat and simmer for 15 minutes. Once it has simmered, I add my cream in at the end simmering on low heat. Serve. My family loves it with a ton of parmesan cheese on top. YUM 

And the beer bread recipe was adapted from this recipe
and I did not change a thing. It is delicious! 
Beer Bread
Yields 1 loaf
3 cups bread flour (all-purpose will also work)
1 tablespoon baking powder
1 1/2 teaspoons salt
1/4 cup granulated sugar
12 ounce can or bottle of beer
1/4 cup (4 tablespoons) butter, melted
Preheat oven to 375 degrees F . Grease a 9 by 5-inch loaf pan.
In a mixing bowl, whisk together flour, baking powder, salt, and sugar. Pour in beer and mix until just incorporated. Spread batter evenly in prepared baking pan. Pour melted butter over the top of the dough.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is browned. Allow to cool in pan for 5-10 minutes before serving.