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Ingredients
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Soup Ingredients
Pretzel Bread Ingredients
Method
Soup Directions
- 1
- 2
Combine Tomatoes and Broth
Add the canned whole tomatoes (with their juice) to the pot, breaking them up with a spoon. Pour in the vegetable broth and bring to a simmer.
- 3
Add Seasonings
Stir in the chopped basil, salt, black pepper, and sugar. Allow the soup to simmer for about 20 minutes, stirring occasionally.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- 5
Finish with Cream (optional)
If desired, stir in the heavy cream for a richer flavor. Heat the soup over low heat for another 5 minutes.
Pretzel Bread Directions
- 6
Activate Yeast
In a small bowl, combine warm water, brown sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 7
Make Dough
In a large mixing bowl, combine the flour and salt. Add the frothy yeast mixture and stir until a dough forms. Knead the dough for about 5-7 minutes, until smooth.
- 8
First Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 9
Shape Pretzels
Preheat the oven to 425°F (220°C). Punch down the risen dough and divide it into 8 pieces. Roll each piece into a long rope and shape into a pretzel.
- 10
Boil and Bake
In a large pot, bring 10 cups of water to a boil. Add the baking soda. Boil each pretzel for about 30 seconds, then transfer to a baking sheet lined with parchment paper. Brush with beaten egg and sprinkle with coarse sea salt.
- 11
Final Bake
Bake in the preheated oven for 12-15 minutes, or until golden brown. Let cool slightly before serving.