Midweek Meals: warm up with these five comfy, cold-weather soups

Beat the chill with these cosy and time-tested recipes

Leek and Potato Soup is among our soup selections for the March chill

Easiest ever tomato soup

This easy soup can be cooked in ten minutes and is best served with toasted cheese sandwiches cut into triangles

Servings

6

Preparation Time

 2 mins

Cooking Time

 10 mins

Total Time

 12 mins

Course

 Starter

Cuisine

 American

Ingredients

• 1 tbsp butter

• 1 tsp olive oil

• 2 cloves garlic, crushed

• 680ml bottle passata

• 1-litre chicken stock

• 1 bunch basil, chopped

• 1 heaped tbsp crème fraîche

Method

1. In a heavy-based saucepan heat the butter and oil over a low heat and stir in the garlic, cooking for a minute or two until fragrant. 

2. Stir in the passata, chicken stock and full bunch of basil and bring to a simmer. Cook for 8 minutes and season with salt and pepper. 

3. Stir in the crème fraîche before serving in cups or mugs. 

Leek & Potato Soup

An easy meal - with locally-sourceable ingredients.

Servings

4

Preparation Time

 10 mins

Cooking Time

 30 mins

Total Time

 40 mins

Course

 Main

Cuisine

 Irish

Ingredients

• 50g butter

• 4 potatoes, peeled and chopped

• 2 onions, sliced

• 4 leeks, washed well and sliced

• 750ml vegetable stock

• 250ml milk

• Salt and pepper

Method

1. Melt the butter and stir in the vegetables. Turn the heat down to low, clamp on a lid and sweat for ten minutes until the vegetables have softened. Add the vegetable stock and bring to a simmer. Bubble gently for fifteen minutes.

2. Stir in the milk and cook for five more minutes. Once cooled slightly blend with an immersion blender or in a jug blender until super smooth. To get ultra-silky soup, blend for at least five minutes - much longer than you may think. Season to taste, with salt and pepper.