With the utter devastation that’s going on in the world right now, I feel we are all taking comfort in the things that we know and love, and what makes us feel safe and for most people that can be food.
I have always dealt with my anxiety and OCD by cooking and creating recipes, it gives me a distraction away from the chaos in my brain and right now, it’s hella chaotic up in there; especially as you can’t switch on the tv or talk to anyone without hearing about the latest news. So I’ve been trying to chill myself out a little by eating a lot of comfort food, exercising daily, or when I can and watching inane YouTubers that don’t leave you feeling mentally drained afterwards.
Of course, comfort food is my favourite kind of food, it’s the type of food that brings everyone together. So with some bare essentials that I feel most people may have in their cupboard right now, I came up with a tomato soup recipe that packs a mean protein punch with the addition of baked beans.
Now, This tomato soup isn’t anything fancy, I’ve used tinned foods more than fresh and stale sourdough bread for the croutons, but any type of bread will work. Everything in this recipe can be switched out for something that you do have to hand right now, or you can omit it altogether. I’ve tried to add as many substitutes as I can, but it’s a very easy recipe to adapt and switch around, so please do.
I hope you are all staying safe during this crazy time and looking after yourselves, and my heart goes out to everyone who has already been effected by this horrid illness.
Serves 2 Big Bowls
Ingredients: Tomato Soup
- 2 Tins of Chopped Tomatoes
- 1 Large Onion
- 1 Red Bell Pepper
- 1 Tin Baked Beans
- 1 Tbsp Chopped Garlic
- 1 Tbsp Basil or Italian Seasoning, oregano
- 1/2 Tsp Chilli Flakes or Powder (optional)
- 1 Tbsp Olive Oil or any oil/butter
- 1 Tbsp Tomato Purée (optional)
- 2 Tbsp Balsamic Vinegar or Red Wine (optional)
- 30g Soft Cheese, Feta or Cream (optional)
- 1 Vegetable Stock Cube
- 500ml Water
- 2 Tbsp Sugar
- 1/2 Tsp Sea Salt
- Black Pepper
Pre-heat oven to 190c (fan assisted)
Roughly chop the onion and bell pepper and add them to a roasting dish along with the olive oil and garlic. Cook until they are soft (20 mins)
When the veggies have roasted add them to a large pot with the remaining ingredients (minus the cheese) and bring to a boil for 10 minutes.
Now reduce the heat and simmer for 40 minutes.
Stir the soft cheese into the soup and when it’s cooled you can blend it until smooth.
NB: If you want an even heartier soup then you can add in some carrot and pasta when you are cooking the soup for a minestrone style meal.
NB: If you have a pressure cooker then press the soup option and cook for around 15-20 minutes. However, if you use pasta I’m not sure how that will cook in the pressure cooker, so you may need to do that separately.
Parsley Sourdough Croutons
- 1/2 Sourdough Loaf or Bread of Choice
- 2 Tbsp Olive Oil
- 2 Tbsp Dried Parsley
- 1/4 Tsp Sea Salt
- Black Pepper
Chunk up the sourdough and place it in a baking tin with the olive oil, parsley, salt and pepper. Combine the ingredients thoroughly and pop them in the oven with the roast veggies for 10 minutes or until they are golden brown.
NB: You will need to keep an eye on the croutons as they will brown and burn quickly.
For more soup recipes, check out these links.
Creamy Leftover “Turkey” Soup with Buttery Dumplings