Fresh Tomato Basil Soup and Bran Dinner Rolls

Two recipes that make a perfect lunchtime pairing

© Janice Fehlauer

Mar 24, 2009

The combination of fresh and canned tomatoes makes for a great layering of flavours; however, the recipe can also be prepared with entirely fresh tomatoes (if your garden is especially bountiful or you are feeling particularly ambitious), or entirely canned tomatoes (if tomatoes are out of season or you are in a hurry).Fresh basil, however, is an absolute must.The bran dinner rolls look impressive but are easy to make, and the dough can even be mixed the day before.Paired with the soup, they turn it into a meal.

Fresh Tomato and Basil Soup

You will need:

• 2 14-oz cans of peeled, whole tomatoes
• 8 medium size tomatoes, peeled
• 1 cup chicken broth
• ¼ cup butter
• ½ cup heavy cream
• 1 cup fresh basil leaves
• salt
• freshly cracked black pepper

Directions:

1. Place the canned tomatoes, fresh tomatoes and chicken broth in a large pot on medium-high heat, and bring to a boil.This should not take too long – the tomatoes should still have a fresh taste.
2. Carefully pour the hot broth into a large blender, add the fresh basil, and blend until you have a smooth puree.
3. Return the liquid to the large pot and turn the heat to medium low.Add the butter and cream, and stir until the butter is fully melted.
4. Add salt and freshly cracked black pepper to taste before serving.Enjoy!

Bran Dinner Rolls

You will need:

• ¾ cup 100% bran
• 1 cup milk
• ½ cup water
• ½ cup butter
• 4 – 4 ½ cups flour
• 2 tbsp. yeast
• 1/3 cup sugar
• ¾ tsp. salt
• 3 eggs
• 1 tsp. olive oil
• poppy seeds, sesame seeds or caraway (optional)

Note: if you have difficulty in obtaining 100% bran, you can substitute an equal amount of crushed bran flakes cereal.Just be sure to reduce the sugar in the recipe by half.

Directions:

1. In a microwaveable bowl, heat the bran, milk, water and butter until very warm; stir and let the mixture stand for 10 minutes.
2. Meanwhile, in a large bowl, combine 2 cups of flour, yeast, sugar and salt.
3. Stir the warm bran mixture into the dry ingredients.Mix in 2 of the eggs, and enough of the remaining flour to make a soft dough.
4. Grease the top of the dough lightly with olive oil, and cover tightly with plastic wrap.Let the dough rise by refrigerating it from 2-24 hours.When the dough has risen, punch it down and divide the dough into half.
5. On a lightly floured surface, roll one half of the dough into a circle that is ¼ - ½ inch thick.Use a pizza cutter to cut the dough into 8 triangular pieces.Starting at the wide end, roll each piece up so that it looks like a Porterhouse roll.
6. Place the rolls on greased baking sheets with the end tucked under so that they won’t unroll during baking.Repeat with the remaining half of the dough.
7. Cover the rolls with a clean tea towel, and let them rise for another 20 minutes.Preheat the oven to 375 degrees.
8. Beat the remaining egg with 1 tbsp. water, and brush it over the rolls.Sprinkle with seeds, if desired.
9. Bake for 15 minutes or until golden brown.

The rolls can be served immediately, while still warm.Enjoy!

Fresh tomatoes

Print Article

View All Articles

How to subscribe to feeds