With the weather getting colder, comfort meals are becoming an increasingly common occurrence in my house. Especially soup. It’s cheap, it’s tasty and it’s warming. It is also incredibly versatile. But the best part?
It’s easy to make!!!!!
Once you have a base, or what I’ve discovered is called a mirepoix, you can basically add anything to make a brilliant, hearty soup! A personal favourite of mine is cauliflower cheese soup, whoever came up with that should be knighted. My all-time favourite though, is tomato soup, and if you don’t have it in your meal rotation – here is a recipe to add it. It is a great source of key vitamins, which as students we must take where we can get. It’s also perfect for comfort when you are inevitably struck down with a cold!!
The recipe I follow works out as approximately £1.19 per portion, and typically makes around 3 portions. Usually, I freeze one and have another as leftovers the next day. It is relatively simple and once you’ve done it once it’s easy to remember how to do it again!! And if you forget… this recipe will still be here!
RECIPE:
Essential ingredients:
- Teaspoon of oil.
- 20g of butter.
- 2 carrots, chopped.
- 2 onions, chopped.
- 2 celery sticks, chopped.
- 6 medium-sized tomatoes.
- 400g chopped tomatoes.
- 1 vegetable stock cube.
- 500ml of water.
- A handful of fresh basil.
- At least 50ml of double cream (but you can use more if you want!)
- Salt and black pepper.
Method:
- Prepare your celery, onions and carrots.
- Put oil and butter in a saucepan and place it on the hob to melt.
- Once it is warm, place your chopped vegetables in the pan and allow it to ‘sweat,’ for about 10 minutes.
- In the meantime, chop the rest of your vegetables. For tomato soup I personally use about 6 tomatoes along with a tin of chopped tomatoes for a richer flavour.
- Once the 10 minutes have passed, put your tomatoes in along with a vegetable stock cube and the water, which you can add more of where necessary. I also add the basil in at this time.
- Bring the soup to a boil and then leave to simmer for around 20-30 minutes, I usually do around 25.
- Then blend it!
- Once blended, you can add in as much cream as your heart desires. If you prefer it smoother, you can give it another blend after this.
- Season with salt and pepper and voilà!!
Then serve with bread or even a cheese toastie.
If you want to switch it up, you can substitute the tinned tomatoes with a pepper or even any vegetables you have left floating around in your fridge. This recipe is incredibly versatile, and can even help to reduce food waste. Meal prepping for one can be incredibly difficult, so you can make the most of things that you already have. Just add whatever you have leftover instead of the tomatoes in step five, adjust the stock and seasoning appropriately and voila, a different soup!
Whether you are battling a cold, trying to save money, or just fancying soup – I would definitely recommend soup. Your bank account and stomach will thank you!! Happy soup season to everyone!
My bad photography skills do not capture the pure delight of these soups. I hope you enjoy!