Autumn Soup & Homemade Bread

Autumn is well and truly upon us now and the nights are beginning to draw in. In my book that makes it time to get back to thick, warming soups and soft fresh bread ~ what better way to embrace the season?

 

Tomato & Basil Soup with Cranberry Walnut Bread



 

For the bread ~
(makes 1 loaf)

Ingredients

55g butter
200g white sugar
1 egg
6g orange zest
250g plain flour
6g salt
2g baking soda

180ml orange juice
95g cranberries (whole)
60g chopped walnuts

Instructions
1. Preheat your oven to 175C. Grease a 8x4 inch loaf pan
2. Beat the butter and sugar in a mixer or by hand until light and fluffy. Add the egg and stir in the orange zest
3. Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice
4. Coarsely chop the cranberries
5. Pour the flour mixture into the bowl alternately with the orange juice, stirring until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine
6. Pour everything into your tin
7. Bake for 30 minutes or until a toothpick inserted in the centre of the loaf comes out clean. Cool on a wire rack

 

 

For the soup ~

(serves 4)

 

Ingredients

45 g butter                                                                    

1/2 onion, thinly sliced                                                                     

2 carrots, thinly sliced                                                                     

1 stalk celery, thinly sliced                                                                     

1 garlic clove, chopped                                                                     

1 tin chopped tomatoes                                                                   

150ml vegetable stock                                                                    

3g chopped fresh basil                                                                     

3g chopped fresh oregano                                                                     

salt & pepper                                                                    

180ml cream or crème fraiche                                                    

 

Instructions

1. Melt the butter in a large pot over medium-low heat. Cook the onion, carrots, celery and garlic until tender (about 10 minutes)
2. Stir in the chopped tomatoes, stock, basil, and oregano. Bring to the boil and simmer until the soup reduces (about 10-20 minutes)

3. Pour the soup into a blender. Add the cream or crème fraiche. Puree until smooth
4. Re-heat over medium-high heat until hot
 



Find somewhere cosy to sit ~ and enjoy!