Real tomato soup

• 2 tbsp olive oil 
  
• 1 onion
  
  , chopped
• 1 garlic clove, finely chopped
• 1 tbsp tomato purée
• 400g can chopped tomato
• handful basil leaf
• pinch bicarbonate of soda
  
• 600ml milk

• Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.

• To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don’t worry – it will go away). Gently simmer for about 5 mins until ready to serve.

  

SPICED CRAB AND SWEETCORN SOUP

1 tbsp sunflower oil
400g potato, peeled and diced
1 small onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
1.5 litres veg/fish stock, made from cubes
150g can sweetcorn, drained
170g can white crab meat
2 tbsp sweet chilli sauce
2 tbsp chopped fresh coriander

Heat oil in a saucepan and the potatoes, onion and garlic.Cook for 5 minutes, stirring until the onion has softened but not browned. Add stock , bring to the boil, cover and simmer for 12 minutes. Then using a stick blender, blitz till smooth. Add the sweetcorn, crab meat and chilli sauce. Stir well and heat though for 3-4 minutes. Toss in coriander and serve.

Roasted tomato soup

1kg vine-ripened tomatoes
1 red onion,cut into wedges
2 red peppers,deseeded,quartered
2tbsp oil
175g potatoes
1 veg stock cube
4tbsp tomato ketchup
4tbsp sweet chilli sauce
1tbsp balsamic vinegar

Preheat oven to 200c,180c fan,gas 6.Make a cut in the skin of each tomato,put in a bowl and pour over boiling water to cover them.Leave for 1 min.Drain off water and remove skins.Halve tomatoes and put on a baking tray (cut side up) with the pepper and onions.Brush with the oil and cook for 50 mins.Meanwhile,slice the potatoes and put in a pan with 500ml water and the stock cube.Cover,bring to boil and simmer for 15 mins or until tender.Remove from heat.Carefully peel the skin off the peppers.Puree the potatoes and stock and roasted veg in a blender until smooth.Add the ketchup and sweet chilli and balsamic vingar.Reheat in a pan and serve with crustie bread.

Cauliflower & stilton soup

Heat a knob of butter in a saucepan and gently fry a chopped onion until soft.Add a peeled and diced potatoe along with the florets from a med sized cauliflower.Add 500ml veg stock to the pan.Simmer for 25 mins.Puree with a blender,then return to the pan and add a large splash of milk.Season .Heat until simming,serve sprinkled with a little crumbled stilton.

French onion soup

25g butter
1tbsp oil
3 large onions,thinly sliced
2tbsp caster sugar
15g plain flour
1.25l stock
few drops gravy browning
1 small baguette
100g mature cheese,grated

Melt the butter and oil in a large saucepan,add onions and stir so they are coated.Cook over a low heat until soft.Stir in sugar and continue to cook over a low heat for 20 min,stirring often,until they're golden brown.Remove from the heat and stir in the flour.Cook,stirring,for 1 min.Remove from the heat and gradually stir in the stock.Bring back to the boil,cover and simmer for 35-40 min.If you want a deeper colour,carefully add a little gravy browning now-you only need a few drops.To make the croutes.Preheat the grill.Cut 8 slices from the baguette and toast on one side.Turn over sprinkle with grated cheese and grill until melted.Serve on top of the soup.

Tomato soup with mini meatballs

2tbsp oil
1 onion,finely chopped
1 carrot,finely diced
1 stick celery,finely chopped
700g passata
3tbsp chopped flat-leaf parsley
2 tbsp sweet chilli sauce
250g lean beef steak mince
1/2 slice bread,made into crumbs
crusty bread to serve

Set aside 1tsp oil.Heat the rest in a pan and add the onion,carrot and celery.Stir to coat veg.Cover and cook on a low heat for 5 min,stirring occasionally.Add the passata,1tbsp each of the parsley and sweet chilli sauce and 200ml water.Season.Bring to the boil,cover and simmer for 15 min.Use a hand-held blender to puree.Put the mince,crumbs and 1tbsp sweet chilli sauce in a bowl and season.Mix with your hands,then shape into 20 small meatballs.Cook in a pan until golden and cooked.Add to soup and simmer for 5 min.Add rest of parsley and serve with crusty bread.