Don't resort to the tins in your pantry – it's easy to make some soup from scratch.
There's nothing more comforting than a hearty bowl of soup on a rainy day. But don't just settle for the tin that's been sitting in your pantry for months – make one of these delicious recipes from scratch!
1. Roasted Sweet Potato and Carrot Soup
This vegetarian recipe courtesy of BBC Good Food has a smooth, creamy consistency that you're going to love.
- 500g sweet potatoes – peeled and cut into chunks
- 300g carrots – peeled and cut into chunks
- 3 Tbsp. olive oil
- 2 onions – finely chopped
- 2 garlic cloves – crushed
- 1 litre vegetable stock
- 100ml crème fraiche – plus extra for garnish
First, heat your oven to 220C. Then, place your chopped sweet potatoes, carrots and 2 tablespoons of olive oil into a large roasting pan. Season mixture as desired. Then, place pan in the oven and roast the vegetables until caramelized – this should take about 30 minutes.
In the meantime, heat remaining olive oil in a large, deep saucepan. Add onions and cook over medium-low heat until soft and transparent. After about 10 minutes, add the garlic and gradually add vegetable stock, stirring throughout. Let the mixture simmer for 10 minutes, then set aside.
When your vegetables are finished roasting, remove them from the oven and transfer to the saucepan. Use a hand mixer or blender to blend the mixture until smooth. Stir in crème fraiche and additional seasoning if necessary.
Distribute soup evenly among bowls, topping with a dollop of crème fraiche and sprinkle of black pepper.
2. Simple Chicken Noodle Soup
If you're looking for a classic chicken noodle soup recipe, try this one from House & Garden magazine.
- 1 Tbsp. olive oil
- 2 medium leeks – finely chopped
- 1 medium carrot – sliced
- 1 large stick celery – sliced
- 1.75 litres chicken stock
- 1 bay leaf
- 6 cooked boneless chicken thighs – skins removed and sliced
- 50g dried egg noodles broken into 5cm pieces
- 8 asparagus spears - trimmed and halved
- 2 Tbsp. chopped flat-leaf parsley
First, heat the olive oil in a saucepan over medium-high setting. Once it's sizzling, add the leek and cook for three minutes, stirring occasionally. Add carrots and celery, continuing to stir for another five minutes.
Then, add the stock and bay leaf. Cover the mixture and bring it to a boil. Reduce the heat and let it cook for an additional 15 minutes.
Remove the lid and stir in the chicken and noodles. Cover and cook for five minutes, then throw in the asparagus to cook for an additional three minutes. Remove the bay leaf and season with parsley and other spices if necessary. Serve and enjoy!
3. Hearty Root and Barley Soup
Satisfy your taste with this soup recipe from Good To Know. It's full of wholesome vegetables, making it equally delicious and healthy.
- 1.5 litres chicken stock
- 4 chicken thighs – skin and fat removed
- 1 large onion – peeled and finely chopped
- 2 small bay leaves
- A few sprigs of thyme
- 1kg mixture of carrot, turnip, swede, parsnip and celeriac
- 2 sticks celery
- 150g pearl barley
- Salt and pepper to taste
- Freshly chopped parsley for garnish
First, pour stock into a large deep pan and bring it to a boil. Add chicken thighs, onion and herbs. Cover and cook on low heat setting for about 20 minutes or until the chicken is tender.
Peel and chop your vegetable mixture along with the celery sticks. When the chicken is ready, remove it from the pot and set aside.
Place vegetables in the pan and bring the mixture to a boil. Reduce heat, stir in the barley, cover and simmer until vegetables are tender – this should take about 30 minutes.
In the meantime, remove chicken from the thigh bones and shred it. When the soup is ready, ladle it into bowls and top with a generous amount of chicken. Garnish with salt, pepper and fresh parsley.
4. Cream of Fresh Tomato Soup
You'll never go back to the tin after trying this tomato soup recipe from BBC Good Food.
- 1-1.25 kg ripe tomatoes – cut into quarters
- 1 medium onion - chopped
- 1 small carrot - chopped
- 1 celery stick - chopped
- 2 Tbsp. olive oil
- 2 tsp. tomato puree
- A pinch of sugar
- A pinch of black pepper
- 2 bay leaves
- 1.2 litres hot vegetable stock
- Sour cream for serving
First, place a large, deep pan over low heat. Add olive oil, onion, carrot and celery and cook until mixture is soft, stirring occasionally – this should take about 10 minutes.
Add tomato puree and work it into the mixture. Then, add tomato, a pinch of sugar and black pepper. Tear bay leaves into four pieces and add to the vegetables. Stir mixture well, then cover and stew for 10 minutes.
Slowly add the hot vegetable stock and stir well. Turn up the heat until the combination comes to a boil, then reduce heat to low and cover. Cook for about 25 minutes.
Once the time is up, remove the bay leaf pieces from the vegetables. Then, carefully ladle 1/3 of the mixture at a time into a blender. Mix until it reaches a smooth, rich consistency, then transfer back to the pan. Repeat process until all vegetables are pureed.
Spoon soup into bowls and serve with sour cream. Enjoy!