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Tag: soup

Coupland’s dinner rolls are soft and fluffy and perfect for soup dunking

Ingredients:
4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
2 400g can tomatoes, (whole peeled or crushed)
1 1/2 cups water, vegetable or chicken stock
1/2 teaspoon fine sea salt, or more to taste
Instructions:
Melt butter over medium heat in a large saucepan.

Add onion wedges, water, cans of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch.
Serve with Coupland’s dinner rolls and some garlic butter.

Share what you are using our dinner rolls for on our Facebook page

Recipe credit to Inspired Taste

The ultimate comforting winter lunch! Soup and lightly toasted bread spread with butter.

 

Ingredients

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • Salt and Pepper
  • 2 tbsp flour
  • 1 can whole peeled tomatoes in juice
  • 2 cups chicken or vegetable stock
  • 2 basil sprigs

 

Method

  1. Heat oil and butter in a large saucepan over medium heat.
  2. When butter melts, add onion, garlic, and a pinch of salt.
  3. Cook, stirring often, until onion and garlic are soft and golden.
  4. Stir in sifted flour and cook for 1 minute.
  5. Add 1 can of whole peeled tomatoes in juice, stock and basil sprigs.
  6. Bring to boil, then cover and reduce heat to low. Simmer until tomatoes are very soft and breaking down.
  7. Discard basil sprigs and let cool slightly.
  8. Working in batches, puree soup in the blender until smooth. Return to saucepan and heat. Season to taste with salt and pepper.

 

To Serve
Divide among bowls and top with basil leaves, a drizzle of oil and cracked black pepper. Lightly toast a couple of sliced of of Coupland’s Our Country Harvest White Toast until golden, spread with butter and dunk’em.

 

Tip
Tomato Soup can be cooled at room temperature and stores in an airtight container in the fridge for up to 5 days.

 

What’s your ultimate comfort meal?

Nana’s Leek and Potato Soup

 

The perfect cure on a chilly winter’s day.  Coupland’s asked our staff for some of their favourite winter recipes and has teamed up with Nana Ruth to deliver you a super easy and delicious homemade soup! Pair it with one of our delicious yummy rolls – we recommend our Classic Long White Rolls or Southern Plains Grain Rolls.

 

Prep Time: 10 minutes

Cook Time: 30 Minutes

 

Ingredients:
  • 3 Onions
  • 3 Leeks
  • 6 Potatoes
  • 5 cups Chicken Stock
  • 3 Tbsp Butter
  • Salt and Pepper

 

To Serve:

 

Method:
  1. Melt butter in a large pot on stove.
  2. Add chopped leeks & onions and sauté – until soft.
  3. Peel & chop 6 potatoes.
  4. Add chicken stock & chopped potatoes to the leeks and bring to the boil for 15-20 mins or until tender.
  5. Season generously with salt & pepper.
  6. Once cooked – using a stick blender, puree the soup until smooth.
  7. Place in bowls and add a dollop of cream, chopped chives or parsley and a pinch of paprika.
  8. Serve with Coupland’s delicious Southern Plains Grain Rolls smothered with butter.

 

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