No Yeast Bread Rolls with Roasted Tomato Soup
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From minoomakesstuff
This No Yeast Bread Rolls and Roasted Tomato Soup combo is the ultimate quick and comforting meal. The fluffy, homemade bread rolls come together in under 30 minutes with just three simple ingredients—self-rising flour, milk, and Chosen Foods Classic Mayo made with 100% Pure Avocado Oil—making them perfect for weeknight dinners or last-minute gatherings. Pair them with a bowl of Roasted Tomato Soup, where ripe tomatoes and onions, roasted in Chosen Foods 100% Pure Avocado Oil, deliver deep, savory flavors. Blend with chicken stock for a smooth finish, or add cream for extra richness, ideal for cozy evenings!
Recipe Description
This no-yeast bread rolls with roasted tomato soup is one of my favorite go-to meals for when I want something homemade but don’t have hours to spend in the kitchen. The rolls are incredibly easy—just mix, spoon into a muffin tin, and bake—while the soup uses the magic of roasting to bring out the tomatoes' natural sweetness. Both recipes are enhanced with Chosen Foods Classic Mayo and 100% Pure Avocado Oil, made with simple ingredients and adding healthy fats. It’s a comfort meal that feels special, without the extra effort.
- No Yeast Bread Rolls with Roasted Tomato Soup Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
No Yeast Bread Rolls with Roasted Tomato Soup Ingredients
Chosen Foods 100% Pure Avocado Oil Spray: This spray is essential for evenly coating the muffin tin while adding good fats from avocados, ensuring the bread rolls bake perfectly golden without sticking.
Chosen Foods Classic Mayo made with 100% Pure Avocado Oil: A key ingredient in both the rolls and the remoulade sauce, this mayo adds a rich, creamy texture with simple ingredients and no seed oils.
Chosen Foods 100% Pure Avocado Oil: This oil’s high smoke point makes it perfect for roasting tomatoes and onions at high heat. It locks in flavor and enhances the natural sweetness of the vegetables.
Self-rising flour: A pantry staple that simplifies bread-making, as it already contains the necessary leavening agents. No yeast or extra rising time required! If you don’t have self-rising flour on hand, you can easily make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and ½ teaspoon of salt.
Test Kitchen Notes
For a smoother soup texture: be sure to blend the roasted vegetables thoroughly, adding warm chicken stock in small batches. If you prefer a chunky texture, blend the soup less or pulse briefly.
Adjusting seasoning: Taste the roasted tomato soup before serving and adjust the seasoning to your preference. You can add more salt, pepper, or even a splash of balsamic vinegar for extra depth of flavor.
Flavor variations: Experiment with different herbs or spices in your roasted tomato soup. Fresh basil or oregano added during blending can enhance the dish’s freshness and aroma.
Storage tips: If you have leftover rolls, store them in an airtight container at room temperature for up to 2 days. To revive their freshness, warm them in the oven for a few minutes before serving.
Using fresh herbs: Fresh parsley or chives can be sprinkled on top of the soup as a garnish for added flavor and a pop of color. It makes for a beautiful presentation as well!
Customize your rolls: Feel free to mix in herbs or cheese into the roll batter for added flavor. Finely chopped garlic or shredded cheese can elevate your rolls, making them even more delightful to serve with the soup.
FAQs
Can I use canned tomatoes for the soup?
Yes, but using fresh, ripe tomatoes and roasting them will give the soup a richer, deeper flavor that you can’t get from canned. If you’re short on time, you can use canned tomatoes, but reduce the roasting time.
Can I make the bread rolls gluten-free?
Yes, simply substitute the self-rising flour with a gluten-free self-rising flour blend for equally delicious gluten-free rolls. If pre-made gluten-free self-rising flour isn’t available, you can make your own by combining 1 cup of gluten-free all-purpose flour (ensure it contains xanthan gum), 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Mix well and use it as a direct substitute in your recipe!
Can I freeze the bread rolls?
Absolutely! After baking, allow the rolls to cool completely before storing them in an airtight container in the freezer. Reheat them in the oven at 350°F for 10-12 minutes.
Recipe Card
ingredients
For the Bread Rolls
- Chosen Foods 100% Pure Avocado Oil Spray
- 2 cups self-rising flour
- 1 cup milk
- 3 tablespoons Chosen Foods Classic Mayo made with 100% Pure Avocado Oil
- 2 cups shredded cheddar cheese (optional)
ingredients
For the Roasted Tomato Soup:
- 3 pounds (~12) ripe mixed tomatoes (such as Roma)
- 1 large yellow onion
- 2 tablespoons Chosen Foods 100% Pure Avocado Oil
- Kosher salt, to taste
- 2 teaspoons Italian seasoning
- 2 cups chicken stock
- 1/4 cup heavy cream (optional)
Method
To Make the Rolls:
Step 1
Preheat the oven to 375°F. Generously spray a muffin tin with avocado oil and set aside.
Step 2
In a medium bowl, combine self-rising flour, milk, mayonnaise, and shredded cheddar (if using) until the mixture is moistened.
Step 3
Spoon the batter evenly into the prepared muffin tin.
Step 4
Bake for 20 minutes, or until the rolls are golden brown. Remove from the oven and serve warm.
To Make the Soup:
Step 1
Preheat the oven to 450°F.
Step 2
Cut the tomatoes and onion into roughly 1-inch chunks. Spread them evenly on a large foil-lined baking sheet.
Step 3
Drizzle with avocado oil, season with salt and Italian seasoning, and roast in the oven for 25 minutes, stirring once after 15 minutes. Broil for an additional 3-5 minutes until the tomatoes are slightly charred.
Step 4
While the vegetables roast, warm the chicken stock in a small pot over medium heat.
Step 5
Transfer the roasted tomatoes and onion to a blender. Add the hot chicken stock and blend until smooth. Season to taste.
Step 6
For a creamier texture, stir in heavy cream if desired. Serve and enjoy with the no-yeast bread rolls for dipping.