Cream of Tomato Soup with Basil and Parmesan

There’s frost on the pumpkin, and what better way to warm up than with a comforting bowl of tomato soup.  This isn’t just any soup; it is the most delicious cream of tomato soup that will ever hit your palate.  To make your life even easier, it is made in the Crockpot.  A tomato soup fancier from way back, this recipe gets my dad’s thumbs up of approval! It is rich and decadent, so ladle into small bowls.  It also pairs quite deliciously with a thick slice of pumpkin challah.  What a soothing fall meal!

Cream of Tomato Soup with Basil and Parmesan

Makes about 2 quarts (about 8 servings)

2 14-oz cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp. dried oregano
1 T. dried basil
4 cups chicken broth
½ bay leaf

½ cup butter
½ cup flour

1 cup Parmesan cheese (I used 2/3s)
2 cups half and half, warmed

1 tsp. salt
¼ tsp. black pepper

Place tomatoes, celery, carrots, onions, oregano, basil, chicken broth, and bay leaf into a large slow cooker.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving prepare a roux by melting butter over low heat in a skillet and adding the flour. Stir constantly with a whisk for 2-3 minutes. Slowly stir in 1 cup of the hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt, and pepper.  Add additional basil and oregano to suit your tastes. Cover and cook on LOW for another 30 minutes until ready to serve.

This post is linked to:

Seasonal Sunday

On the Menu Monday

Foodie Friday

Pumpkin French Toast

One of the great things about baking yesterday’s challah was that today I could have French Toast for breakfast…PUMPKIN French Toast.  What a taste treat for the coming fall days.  Spicy and delicious it is certainly unique to all of the other recipes that I’ve tried.  Bake up a loaf of pumpkin challah and give this delicious breakfast dish a try.

Pumpkin French Toast

3 extra-large eggs

3/4 cup whole milk

1 teaspoon pumpkin pie spice

1/2 teaspoon pure vanilla extract

2 teaspoons honey

1/4 teaspoon kosher salt

1 large loaf pumpkin challah bread

Unsalted butter

Vegetable oil

To serve:

Pure maple syrup

Sifted confectioners' sugar (optional)

Preheat the oven to 250 degrees F.

In a large shallow bowl, whisk together the eggs, milk, pumpkin pie spice, vanilla, honey, and salt. Slice the challah in ¾” thick slices. Soak as many slices in the egg mixture as possible for 3-5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup and confectioners' sugar.

Pumpkin Challah Bread

I love pumpkin in anything except pumpkin pie.  Go figure.  The other day I was wondering just what other pumpkin thing I could make that, previously, had not been considered, well, pumpkin-y.  As I love challah bread and make it frequently, I wondered if it would translate into as wonderful a pumpkin loaf as it is a plain one.  A little bit of experimentation yielded amazing results.  This is one fragrant, delicious loaf, and I made it in the bread machine.  With just a hint of sweetness, it works equally well for dinner as it does breakfast, it freezes beautifully, and makes one amazing piece of cinnamon toast!

Pumpkin Challah Bread

Adapted from 100 Bread Machine Recipes by Vicki Smallwood 

1 pinch saffron threads

1 tablespoon water, boiling

1 extra large egg, beaten

3 tablespoons honey

2/3 cup hot water (100°F-105°F)

5 tablespoons butter, melted

½ cup pumpkin puree

1 teaspoon salt

3 3/4 cups white bread flour

¼ teaspoon ground cardamom

1 Tablespoon pumpkin pie spice

¼ cup brown sugar

1 1/2 teaspoons yeast

To Finish

1 egg, beaten for brushing over

Directions

·        In a small bowl, soak the saffron threads in the 1 tablespoon of boiling water for 10 minutes.

·        In the meantime, place the beaten egg, honey, hot water, melted butter, and pumpkin purée in a bowl. Mix well.  Add the saffron threads with the soaking water, stir and pour the mixture into the baking pan of your bread machine.

·        Mix the salt into the flour and add to the baking pan and spoon the yeast on top.  Set the program to 'DOUGH.'.

·        When the dough is ready (mine takes 90 minutes), transfer it to a lightly floured surface and knead it for 2-3 minutes. (The dough will feel quite soft and silky.).

·        Shape the dough into 3 equal-sized pieces, then roll each piece into a sausage shape measuring approximately 12 inches in length.  Pinch the top end of each length of dough together, then weave the pieces into a braid/plait.

·        Pinch the bottom ends together, then tuck both ends under the dough to form a neatly braided loaf.

·        Place the dough on a greased baking sheet, brush with oil, cover with plastic wrap/cling film and leave it to rise/prove in a warm place.

·        Preheat the oven425°F.When the dough has nearly doubled in size, remove the plastic wrap and lightly brush the top of the loaf with the beaten egg.  Bake for 20-25 minutes, or until golden brown.  Transfer the loaf to a wire rack and leave it to cool before serving.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sunday's Best Party