I threw this soup together on the basis that this will be the last day until the end of the summer that is below 20 degrees. Therefore this is the last time that it feels wintery outside and a warming soup is just the ticket. This is going to be true if I believe it enough….
Although I do love a good old fashioned tangy tomato & basil soup, I also see it as a perfect base for a massive range of soups. You just need to mix up what you’re popping in there ever so slightly and you’re opening up a whole can of worms for potential soups. For example, Some chilli and paprika give this a spicy and smokey taste that really warms the soup up for me. Contrast that with the brilliantly sweet taste that a red pepper brings and I’d say you’re on to a real winner. I don’t like to add cream as, of course, it’s pretty much just fat. What that does mean is you don’t get the same level of smoothness, but to be honest I’m all about the taste anyway!
I feel like I should have done a few more soup recipes (/a few soup recipes at all) since I started the page because, put simply, it’s the easiest and cheapest way to make a lean, cheap and nutritious meal. AND it’s so very easy to make big batches and stick them in the freezer for a rainy day. PLUS with a few exceptions, a little bit of nouse and the right herbs, they’re a great way to use up what’s left in the fridge rather than throw it away (something that I never, ever do). I’ll definitely get some more soup recipes up as I make them with whatever is left in the fridge at any given time just to give you all a few ideas.
I hope you enjoy!
- 400g Tomatoes (£1)
- 1 Can chopped tomatoes (30p)
- 2 Red Peppers (55p)
- 1 Large Fresh Red Chilli (15p)
- 20g Fresh basil (50p)
- 1 Cube Vegetable Stock (4p)
- 1 Tbsp Herbes de Provence (10p)
- 1 Tbsp Chopped Garlic (10p) * 1 Tbsp Paprika (10p) * 1 Red Onion (24p) * Couple of slices of sour dough bread (optional).
You’ll need a blender, a large saucepan and a large frying pan.
1. Dice the onion and red peppers before chopping the tomatoes and finely chopping the chilli and 15g Basil. 4 minutes.
2. Pop the peppers, chopped onion, fresh chilli and a Tbsp chopped garlic on a high heat for 4 minutes before adding the fresh tomato for 2 minutes more.
3. Then pop into a blender with the fresh basil, can of chopped tomatoes, a tbsp herbes de Provence, Tbsp paprika, a Tbsp of salt and a Tbsp pepper AND the cube of vegetable stock. Blend thoroughly. 2 minutes.
4. Pop into a large saucepan for 2 minutes to heat thoroughly, stir constantly or it will spit a lot! (May need to add a cup or so of water, depends on how much tomato juice was in your chopped tomatoes and how thick you like it)
Serve it up however you like! I went for a little bit of sourdough and used a bit of basil to garnish the soup