Cold winter evenings and all I want to do is to creep inside a blanket and watch my favorite TV show, sipping on a bowl of hot soup with some bread slices on the side. I keep experimenting with different flavors and try to incorporate lot of seasonal veggies in my soups. For today, I made a very simple Creamy Tomato Soup served in Edible Bread Bowls, using best and ripest of the tomatoes and served it in an edible bread bowl. The soup turned out to be one of the best tomato soup I have had in recent times and the bread bowl was the perfect accompaniment.
Bread bowls are a great way of having soups, since they can be eaten in one, and also complement soups perfectly. Besides tomato, you can even try this thick Barley and Vegetable Soup, or perfect Thai Pumpkin Noodle Soup on top which is just as delicious.
Edible Bread Bowls
Creamy Tomato Soup served in Edible Bread Bowls
Ingredients
- For the bread bowl
- Sugar - 1 tbsp
- Active dry yeast - 2 and 1/4 tsp
- Lukewarm water - 1/2 cup
- Lukewarm milk - 1/2 cup
- Olive oil - 1/4 cup
- Salt - 1/2 tsp
- Eggs - 2
- Bread flour - 4 cups If bread flour is not available, you can use 3 and 3/4 cup all purpose flour and 1/4 cup vital gluten
- Egg white -1
- Water - 2 tsp
- For the creamy tomato soup
- Tomato - 3-4 choose the best ripe and red tomatoes
- Onion - 1/4 cup sliced
- Garlic - 5-6 cloves
- Bay leaf - 2
- Beet root - 2 small pieces it gives a wonderful color to the soup
- Black peppercorns - 12-15
- Butter - 1 tbsp
- All purpose flour - 1 tbsp
- Sugar - 1/2 tsp
- Salt to taste
- Black pepper powder - 1 tsp
- Fresh cream - 2 tbsp
Instructions
- For the bread bowl
- Mix sugar and yeast in lukewarm water and keep aside for 10 minutes.
- Add lukewarm milk, salt, olive oil and eggs to the yeast mixture.
- Put the bread flour in a large mixing bowl and add the yeast mixture to the bowl.
- Mix to form a dough.
- Transfer the dough on a slightly floured surface and knead with the heals of your hands for 10-12 minutes.
- If you are using a stand mixer, knead the dough on medium speed for 5-7 minutes.
- Transfer the dough on a lightly oiled bowl.
- Cover with a kitchen towel and keep the bowl in a warm place for 1 and 1/2 hours, till it doubles in size.
- Punch the dough gently and divide it into 5 equal parts.
- Roll each part in a smooth ball.
- Arrange the balls on a parchment lined baking sheet.
- Cover and keep in a warm place for 40-45 minutes.
- Pre heat the oven to 200 degrees C.
- Whisk egg white and 2 tbsp water.
- Brush the top of bread with the egg wash.
- Bake for 20-25 minutes till they are golden brown.
- Remove from the oven and cool on a wire rack.
- Cut the top with a sharp knife for pouring the soup.
- For the creamy tomato soup
- Cut the tomatoes into 4 pieces.
- Add them in a pot.
- Add onions, garlic, bay leaves, beet root and peppercorns and 3 cups of water in the pot.
- Bring the mixture to a boil.
- Simmer the heat and let it cook for 10-12 minutes.
- Remove from heat and cool.
- Discard the bay leaves and beet root.
- Blend the mixture in a blender.
- Strain the mixture through a soup strainer.
- Heat butter in a pan.
- Add flour and cook for 20-30 seconds.
- Add the tomato mixture to the pan and keep whisking to avoid formation of lumps.
- Add sugar, salt and black pepper powder.
- Cook for 2-3 minutes, till soup thickens a bit.
- Add fresh cream and cook for another minute.
- Garnish with fresh cream and parsley or coriander leaves.
- Serve hot.
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