Feeling rather fall

When I walked outside today, I got a bit of a shock! It was downright CHILLY out there! I guess that means that fall has officially arrived...

Not that this is a bad thing. I mean, as much as I prefer to hot days and warm nights of summer, there is something about the crispness and the distinctive chill in the air that makes me love fall almost as much.

Plus, it is officially soup season!! And that means that the next few months will be filled with bubbling pots of nutritious goodness... warming spices, hearty veggies, and creamy textures to warm the soul. That really is what it's all about this time of year.

So in light of that, today I want to share two amazing recipes with you. I am sharing them both because they just go so nicely cooked together. Try it, trust me... I like prepping the rolls, then popping them in the oven once the soup is simmering. It's a beautiful thing.

Stay warm this chilly season! (Hmmmm, "chili season"....? Plans for next week perhaps!) And enjoy the recipes. Feel free to modify them any way you want - add things, change flavours, have fun!

Homemade Tomato Soup with Fresh Tomatoes:

· 2 ½ pounds tomatoes

· 1 onion

· 4 cloves garlic (If you love garlic, you can increase the quantity to 6 or 7 cloves)

· Salt and pepper

· ½ tsp. red pepper flakes (optional. Try using smoked paprika instead if you want less heat, or leave the spices out altogether)

· ¼ cup extra-virgin olive oil

· 1 handful basil, plus more for garnish

· 1 tbsp. red wine vinegar or balsamic vinegar

· 1 cup vegetable broth or boiling water

· 1 tbsp. heavy cream

1) Preheat the oven to 400°F (200°C)

2) Cut the tomatoes in half. Cut the onion into wedges. Peel the garlic. Toss to mix these together and arrange in a baking pan or casserole dish

3) Drizzle with the olive oil, season with salt and pepper and sprinkle with the red pepper flakes (if using)

4) Cook in preheated oven for 40 minutes or until the tomatoes have softened and are starting to blister

5) Once cooked, transfer the contents of the baking pan to a bowl (including all of the juices). To keep warm, transfer from the pan into a large pot and simmer once blended

6) Add the basil and vinegar

7) Use an immersion blender to blend the ingredients thoroughly. Add up to a cup of vegetable broth or boiling water to the soup until the texture is to your liking. If you prefer a chunkier, thicker soup you may prefer not to add any water or broth at all and minimally blend. If you would like a creamier, smoother soup keep blending and adding liquid until the soup reaches the desired consistency

8 ) Check for seasoning then ladle into bowls

9) Add a drizzle of heavy cream and some basil leaves for garnish.

10) Store in an airtight container in the refrigerator for 4 to 5 days, or freeze for up to one year

Crusty Sourdough Rolls:

· 7 ounces active sourdough starter (200 grams)

· 13 ounces bread flour (370 grams)

· 6.5 oz water (185 grams)

· ½ teaspoon sugar

· 1½ teaspoons salt

· ½ teaspoon yeast

1) Combine the starter, flour, water and sugar in a large bowl. Start with the lesser amount of flour and increase it if the dough is too wet. (If you are using all purpose flour, you will need the greater amount of flour, or even a little more.) Stir well, using your hands if needed to incorporate all ingredients. The mixture may look dry but will feel slightly sticky to the touch. Cover and allow to rest at room temperature for thirty minutes

2) Add the salt and yeast on top of the dough, and knead until smooth, stretchy, and elastic. (If using a bread machine, set it on the dough cycle. For a stand mixer, set it on low about 5 minutes. If kneading by hand, knead for about 10 minutes.) Check the consistency of the dough after a few minutes of kneading. It may seem sticky, but should clear the sides of the bowl and should not be too difficult to work with. If it seems very wet, add more flour a few tablespoons at a time

3) When the dough is kneaded, cover it and put in in a warm place to rise between 60-90 minutes, until nearly doubled in size

4) Turn the dough out onto a clean counter or a cutting board. Prepare a baking sheet with parchment paper or oil and flour. Dust the top of the parchment with cornmeal. Divide the dough into 8 equal pieces, either by dividing into half, then quarters, then eighths, or by. using a kitchen scale. Shape the pieces into rolls by pinching the bottoms. Place on the cornmeal dusted parchment. Rub the tops with flour. Slash, if desired, using a lame or sharp knife

5) Cover the rolls with heavily greased plastic wrap and let rise in a warm place for 45 to 60 minutes, until puffy. Towards the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place an empty baking sheet on the lower rack to get hot while the oven preheats

6) When the oven has heated and the rolls have risen, pour one cup of water on the hot baking sheet to create steam (it may buckle, this is ok). Place the rolls inside and bake for 17 to 21 minutes, until browned on the outside. For smaller rolls, divide into 12 pieces and bake 17 to 19 minutes

7) Cool the rolls on a wire rack for at least 30 minutes before serving

Homemae roasted tomato soup and sourdough bread warms the soul!