Start by roasting your courgettes whole in a hot oven until they are soft and slightly charred. This will add great flavour to your soup. Notes: Tomato Basil Soup Recipe ( Easy and the Best), Heat the remaining 2 tablespoon olive oil over medium heat in a large pot or dutch oven. Add chopped onion and cook until soft (for about 3-4 … Flavor: Mix in basil, stems and all, honey, and seasonings. Cover and cook for 5 more minutes. Take the basil out before you serve. Rinse the courgettes, remove the top and bottom, then chop roughly into rings. (If you’re not going to blend your soup then you might want to take a little more care over this bit, but as I blitz it all then I don’t worry too much about the size.) Add to the pan. I’m using my usual Portmeirion casserole but you can use any large pan. Fancy having a go yourself? Like the leek and potato soup I showed you a couple of weeks ago, there’s not a lot to it.

To make the basil puree, pound the basil leaves with salt in a pestle and mortar until they are smooth. Add the olive oil and vinegar and stir well. Put a heaping teaspoon of the puree on top of the soup and eat it with bread and other things. It's delicious!

Hayley’s heartwarming soup recipe will serve up to four people and takes around an hour to make. Hayley discovered this yummy recipe when she bought a Halloween pumpkin and wasn’t sure what to do with it. For an extra treat she advises topping with crumbled stilton and crispy bacon before serving. Ingredients Add the coconut milk and use a hand blender or a regular blender to puree the soup until it is as smooth as silk. (Removing half of the jalapeo before puréeing will make it less spicy.) Take out of the oven and put the tomatoes, lemon juice, tomato puree, and sugar in a blender. If you need to, add water to make it smooth enough to pour. Use a heavy pestle and mortar to crush the coriander seeds. You can also use ground coriander, but the whole seeds tend to have more flavor. Put into the pot. Put on the pan on the stove and bring to the boil. At this point, I put my pan in the bottom (simmering) oven of my Aga and it will sit there until I’m ready to put the soup in the blender. You can get the same effect from a conventional oven on a very low light (ideal if you’re out at work all day) or in a slow cooker. You only need to cook the vegetables until they’re soft so even if you’re in a bit of a hurry, it will only take about 20 minutes to make your soup if you don’t have time to leave the pan.

Add enough of creamy brie cheese to your soup for a rich and delicious flavour. If you do not like the slightly bitter taste or the brie’s rind, remove it before adding to the soup. Cut your tomatoes into small pieces and set them aside. Oil should be heated in a medium pot on medium to high heat. Add the onion and garlic and cook until the onion is soft and the garlic smells good. Stir in the chopped tomatoes and keep cooking, uncovered, for about 10 minutes, or until the tomatoes have mostly broken down. Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion and cook it for about 5 minutes, until it becomes soft. Put in the garlic and cook for one more minute. get the grill really, really hot. Cut the tomatoes in half and put the halves, cut side up, on a baking sheet. Broil until the tomatoes are soft and the edges are starting to turn brown. This took me about 30 minutes. When it was soft but still a little dark, I took it out and set the oven to gas mark 5. Small daughter absolutely loves this soup, it’s a close second to leek and potato for her. I have to say that I was a bit surprised that she took to it the way that she did when I first made it – I expected a bit more resistance to a soup other than leek and potato – but it’s a pleasant green colour, slightly creamy from the Brie and is actually just a very nice soup so there’s nothing for her not to like!The cheese adds a special touch to this soup, which makes it go from an everyday soup to a festive soup.Served with crispy, homemade croutons and a dash of sour cream, this light soup becomes a highlight. Tips for a good result Strictly speaking, Slater’s recipe is billed as a spiced carrot soup, and he adds cumin and chilli as well, while New Covent Garden suggests a sprinkling of nutmeg, which is a nice idea in a creamier soup, though I’m going to keep my version strictly coriander-focused. New Covent Garden Soup Co. have celebrated this year’s summer by bringing out a great new range of soups. But, even better than that, they invited me to come and try them. Then came the Beetroot & Horseradish soup. Hmm. An acquired taste I think. Both Helen and I said that it was ok but a bit odd.

In general, the bigger the courgette (zucchine) the more bitterness it holds. So you better choose smaller ones.To enhance the soup's taste, roast the vegetables by halving the onions, tomatoes, and peppers, then laying them on a baking tray lined with parchment paper. Drizzle a small amount of olive oil over them and bake in an oven preheated to 200°C (gas mark 6) for 60 minutes, flipping the onions and peppers halfway through. Afterwards, remove the skin from the roasted peppers and tomatoes. Next up were the cold soups. I’m a ‘COLD SOUPS ARE WRONG’ kind of girl but I’m always up for a challenge, especially a soupy one and so I gave them a go. I should point out that the following two soups don’t have to be eaten cold, they can also be heated up. I went along with my friend Helen (who blogged about the day here) and when we got there I was asked which soups I’d like to try. I said ‘any as long as they’re vegetarian’ and was told that they all were. Whoop. This yummy recipe for four people takes just 10 minutes to prepare and a further 20 minutes to cook. When speaking to Lucy about her recipe, she advised adding big floating cheese-topped croutons to the soup when serving. Ingredients Add a few drops of creme fraiche, Greek yogurt, sour cream, or creme fraiche that has been thinned with a little milk.