Tomato, pepper and basil soup
Is there anything more inviting than a warm mug of tomato soup? Topped with crisp croutons and basil leaves, it's irresistible.
SERVES 4 PREP 10 mins COOK 30 mins
1 Heat the oven to 180C Fan/Gas 6. In a roasting tin, toss the peppers, onions and garlic with the oil. Roast for 30 mins until charring.
2 the stock, passata, sun-dried tomato paste and sugar. Whizz until smooth. Season, then heat through.
3 For the croutons, heat the oven to 180C Fan/Gas 6. Tear the bread into bite-size chunks and toss with the oil. Spread over a lined baking tray and sprinkle over the Parmesan. Season with salt and pepper and bake for 15 mins until golden and crisp.
4 Serve the soup topped with croutons, a drizzle of olive oil, basil leaves and a pinch of chilli flakes, if liked.
COOK'S TIP Making croutons is a fab way to use up stale bread. They should keep well in a tin for a week.
PER SERVING 294 cals, 13g fat, 4g sat fat, 31g carbs
Butternut and white bean soup with crispy Parma ham
A velvety soup that's made extra special with the addition of crispy Parma ham and a generous grating of Parmesan.
SERVES 4 PREP 15 mins COOK 30 mins
1 Heat the oil and butter in a large saucepan (one with a lid) and cook the onion, carrot, celery and butternut squash for 10 mins, until the onion is softened and golden.
2 Add the wine and simmer vigorously for 2 mins, then pour in the stock, cover and simmer for 15 mins. Add the beans and simmer for a further 15 mins, until the vegetables are very tender.
This story is from the January 30, 2024 edition of Woman's Weekly.
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This story is from the January 30, 2024 edition of Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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