Soup is one of the most frugal meals you can make, it has endless possibilities, it’s filling, it’s easy to make and ideal for using up the last little bits of vegetables left over from the week.
This simple recipe perfect for early Autumn when the opportunity to use up gluts of homegrown tomatoes arises, this makes a lovely light lunch or late supper. I’ve also taken this soup in flasks on autumn picnics with freshly baked and still warm cheese scones to accompany a lovely lunch for a conker hunting type of day.
What you need:
- 2lb ripe tomatoes
- 2 carrots – grated
- 2 sticks of celery
- 1 onion
- clove of garlic
- 2 pints of chicken/vegetable stock (kallo is my favourite)
- small tub of single cream
What to do:
- Peel and finely chop the onion and garlic
- Finely slice the celery
- Wash and grate the carrot
- Add a splash of oil to a large pan and gently fry the onion, garlic, carrot and celery, don’t allow it to brown, just soften
- Meanwhile de-seed the tomatoes – you can take the skin off but as the soup is blended it really doesn’t matter.
- Chop the tomato flesh and add it to the pan with a generous sprinkling of salt and pepper
- Add the stock and bring to the boil, turn down the heat to a gentle bubble and cook for about 30 minutes
- Blend the soup using either a hand blender or by decanting into the food processor – return it to the pan and add the cream – warm through, check seasoning and serve.
I like tomato soup in mugs, stood in the garden preferably watching a bonfire – that’s just how I am…
Alternatively you could have it in a bowl, dip in some fresh bread or make the gorgeous cheese scones to accompany, pop it in a flask and take it for a picnic or to work as packed lunch… whatever.
Frugality tips – if buying the ingredients especially – visit the supermarket in the evening when the over-ripe fruit & veggies is usually on offer and makes perfect soup. This recipe serves 4-6 people happily. This soup costed in Asda is £3.40 to make with a portion cost of 56p.