Now that Autumn has descended I’m seeking comfort in warning soups and there’s nothing more soothing than wrapping your hands around a steaming mug of soup.
Soups are a staple here. I find they are great for weight loss served with homemade brown bread and what’s better for warning little tums when they come in from school on cold, wet and miserable days.
This soup is a firm family favourite with both Mr C and all the boys, it’s gorgeous with some Parmesan grated over the top and a few twists of black pepper. You can add a pinch of chilli powder if you’d like to add a little kick.
It’s extremely economical to make, I use Lidl tinned tomatoes which come in at 49cent per can. You do need to add TONNES of basil and add it at the very end just before you blitz the soup, I find soft herbs like this are best added at the end to hold their flavour.
- 1 medium onion, finely chopped
- 4 cloves of garlic, minced
- 2 x 400g tins of tomatoes
- 1.5 litres of chicken stock
- Pinch of sugar
- Salt and black pepper
- Good handful of torn basil
- Sunflower oil
- Place a saucepan on a medium heat. Once hot add a good drop of oil and the onions and garlic, stir well and cover with the lid, leave to sweat over a medium to low heat for about 10 mins or until the onions are nicely golden. Stir occasionally to avoid sticking.
- Add the two cans of chopped tomatoes and the 1.5 litres of hot chicken stock. Stir well. Add a good pinch of sugar ( I usually use a scant teaspoon per 2 cans of tomatoes ), salt and pepper and allow to simmer for a few minutes.
- Add the torn basil leaves and check for seasoning. Blitz with a soup gun or in a blender.
- Pour into soup bowls or a great big mug, top with grated parmesan, a little basil and enjoy!