Bread blunder and Soup success!

Sundays are for cooking. Sundays are for cleaning. Sundays are for laundry. Sundays are for staying around the house, and prepping yourself for the week ahead. This idea totally used to make me blue but then again, everyone needs a little downtime to be able to disconnect and reboot. We’ve been super busy lately so we were in desperate need of a day…make that a weekend…just like this and that’s exactly what we did.

Bread machine

I love love love the smell of fresh foods simmering away on the stove. This weekend I decided to finally fill our new house with some yummy foods and it made our new house feel that much home-ier. Cue the music. Anyways, decided this was the weekend to finally pull out the bread machine and try the first loaf. All was great and our house smelled amazingg (and still does!).

Bread take 1!

I measured everything perfectly (based on all of the reviews I read that’s important), warmed the water perfectly, dumped all of the ingredients in layer by appropriate layer, and left a little hole for yeast (also as the reviews read). Once all of the ingredients were in I waited patiently for 4 hours, only to be sadly disappointed when I opened the top. I opened the machine to find a sad loaf with a sunken middle. After scouring over the manual again I found out my mistake. Who knew there was a difference between Active Dry Yeast and Fast Acting Yeast…silly.

Bread flop 1

But silver lining…bread was still good and was a good edition to eat with my other Sunday project: Roasted Tomato and Carrot soup. I figured out a yummy way to use quite a few of my carrots and tomatoes from this week of the CSA.

Slice of bread


Roasted Tomato and Carrot soup

3 large tomatoes; diced

5-7 medium carrots; sliced

1 onion; diced

1 Tbsp of olive

1/2 tsp thyme

salt & pepper

32 ounces of vegetable stock

2 tsp paprika

1 jalapenos; diced

1 Tbsp garlic; diced

  1. Spread out tomatoes, onions, and carrots on baking sheet. Drizzle with olive oil and top with thyme, and salt & pepper.
  2. Bake for 45 minutes at 350 degrees.
  3. Pour vegetable stock, paprika, jalapenos, and garlic into sauce pan and let boil. Add roasted veggies to mixture and let simmer for 15 minutes.
  4. Once done, pour all ingredients into blender and puree until smooth. You could also use an immersion blender if you’re so lucky to have one :-)
  5. Enjoy with bread! (with or without the appropriate yeast!)

Tomato and Carrot Soup

Posted in Dishes, Eats & Drinks

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Colleen O'Connor - Keep It Real Clean

About Me

Hey! I'm Colleen and I'm a healthy lifestyle blogger living in Philadelphia, PA. Join me on this adventure to lead a healthier lifestyle including clean eating and fitness, all while enjoying the real world!

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