Autumnal Tomato Super Soup

I love Autumn, it conjures up the thoughts of rosey cheeks, crunchy leaves, warm coats and wooly bobbly hats. The smell of the leaves, the colours of oranges, yellows and browns and, of course, conker fights. In my house we collect autumnal stuff like pine cones, leaves, sticks, and making it into a kick arse hat…totally normal.

So, to mark this change in season, I thought I’d share these warming recipes that are perfect for this season.

I forgot Bonfire Night, how on earth did I forget that, it is only overtaken by Christmas as my favourite time of the year. I can’t help but feel nostalgic and wondering about what me and my family will be doing this time next year. Plus I love bloody love the zip, wizz and booms, and the compulsory oohs and aahs that fill me with exclaim, wonder and admiration. So I’ve included a bonfire night recipe for you all to ooh and ahh over.

I’m kicking it off with a tomato soup. To me this is Autumn, after a long walk, whip up a bowl of this and pop with some cheese on toast. it makes me sigh with delight. Plus it’s way more nutritious than a can on tomato soup, and uses things that you probably already have in your cupboard. This also keeps for about 3 days in the fridge and you can use it on pasta, or take it for lunch.

Serves 4


2 cans of chopped tomatoes

2 carrots

1 onion

2 sweet potatoes

800ml boiling water,  2 chicken or veg stock cubes dissolved into the water


Chop all the onion, carrot and sweet potato, and fry in a little oil for a few minutes.

Cover with stock, you can use whatever flavour stock you prefer or have here, my favourite is chicken or vegetable. Add the can of chopped tomatoes and bring to the boil.

Then leave to simmer until the veg is all soft, about 15- 20 minutes. 5 minutes before the end, add a handful of herbs, basil is the obvious choice and so nice.

Then pop in a blender until smooth.

If you want some extra goodness then add a can of white beans, and return the blended soup to the pan to cook the beans for a few minutes.

I also love a sprinkle of feta and black pepper.


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