Tomato & Bean Soup
Up the flavour of a simple soup with fresh herbs and smoked paprika.
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Up the flavour of a simple soup with fresh herbs and smoked paprika.

Served chilled soups at any other temperature than ice cold, and that includes just cold, is about as exciting as sucking on a damp dish cloth. Stick it in the freezer!

A pot of stock is like a pot of hope – there are endless possibilities.

A good mid-week soup that turns into a meal with cheese toasts.

This smells so good as it cooks … and tastes delicious!

Smoky, sweet and spicy, these eggs are just the buzz for breakfast, brunch, lunch or supper.

This soup is a beauty. It used up half a dozen cans of my Covid stock of beans and tomatoes in the tests, and I was thankful for that, but it is the flavours I love, especially the day after making. It seems richer and tastier then

This is one of my favourite corn chowders adapted from a summer sweet corn soup recipe I used to make for the kids when they were little. They couldn’t get enough of it!

Oh, this is more than a usual chicken sandwich made with bits and bobs picked off a roasted chicken carcass … this is chicken sandwich deluxe!

Pistou is similar to Ligurian pesto (basil pesto), but it doesn’t contain pine nuts. Serve with smoked fish, roasted or barbecued vegetables, roast beef or chicken.

Like a blast of cold air from a fan up your shirt or skirt on a sweltering day … Yup! Icy cold gazpacho is exhilarating!

No matter the season – here is the reason to eat a cheesy gratin (asparagus in spring, broccolini in winter).

‘Meatless Monday’ here we come!

There’s not much to this soup – but it’s got great flavour.

Croque madame makes no apologies for being extra rich, gooey and drippy, and for being lip-smackingly good, filling and ultra satisfying.

Sometimes the French get it just so right: bread, cheese, ham, all bundled together into the most glorious mouthful.

Make the most of the last of outdoor tomatoes and red peppers and whip them up into a rich red brew.

Here’s a big pot of goodness to serve to the troops.

Stuff into crusty bread for an easy lunch.

This is one of those kind-to-the-cook dishes that must be made in advance though at its stunning best while still warm from the pan.

Chorizo gives layers of flavour to this soup. And it’s one of those soups that tastes even better the day after making.

Oh, soft, warm and smelling like heaven … slices of asparagus frittata stuffed between soft or crunchy bread rolls is delicious.

Go on! Drizzle a trickle of oil on top!

Ding Ding! Breakfast is served (or make that brunch, lunch or supper).
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