Tomato Soup with Fresh Bread

This is a favourite of ours. I usually make fresh bread to go along with soup.
Cut just over a kilo of tomatoes into quarters and place in a large saucepan. Add 2 or 3 carrots (sliced), 3 medium sized potatoes (diced), an onion, 3 cloves of garlic, a stick of celery, black pepper, parsley, basel and a dash of olive oil. Add 1200 mls of water. Bring to the boil and then simmer until the potatoes are soft.

Use a hand blender to mash up all the vegetables. Allow the soup to simmer for another 20 minutes or so and add a handful of parsley.

For the bread, I made double the amount but the recipe is as follows
350g of flour
1 packet of yeast
210 ml of warm water
a spoonful of sugar (to activate the yeast)
A spoonful of olive oil

Add the yeast and sugar to the flour. Make a well in the flour and add the water and olive oil. Mix well until a ball is formed. Turn out onto a floured surface and knead for 10 minutes. Put back into the mixing bowl and leave somewhere warm to rise.

Quarter the tomatoes

Add water

Bring to the boil

Use the hand blender

Add water and oil to the dry ingredients

Knead

Form into a ball

Leave to rise

Form into shapes

Allow to rise another half an hour

Serve the soup with hot bread

My son added parmesan cheese and mini pasta to his soup

After about an hour the dough should have doubled in size. Knead again and then shape the dough. I made rolls. Leave the dough to rise again for half an hour. Bake at 180 degrees for about 10 minutes (if rolls) 20 minutes if a loaf.