1. The cover star soup: Potato bread, tomato soup and roasted raclette
Not that we’re playing favourites or anything, but this tomato soup (featured on the cover of this month’s issue) is right up there in our top ten. If you’re pressed for time, just make the soup not the bread or raclette. You’ll be pleased to know the oven does most of the work for you.
Get the recipe for potato bread, tomato soup and raclette.
2. Our favourite cauliflower soup: Roast cauliflower, garlic and white bean soup
We love cauliflower in just about anything, but one of our all-time favourite ways to eat it is as soup. The addition of beans here adds body, as well as creaminess, and is a good way of using up some of those tins in your pantry.
Get the recipe for roast cauliflower, garlic and white bean soup.
3. The ultimate tomato soup: Roast tomato soup with Caprese toast
What kind of list would this be without the perennial favourite, tomato soup? This is a great way of using up overripe tomatoes and freezes (and doubles!) very well too. The Caprese toast makes a luxe side dish, but if you can’t get hold of all the ingredients, a slice of warm, crusty bread will just do just as well.
Get the recipe for roast tomato soup with Caprese toast.
4. The end-of-the-month soup you’ll look forward to: Turkish red lentil soup
This hearty soup is great for end-of-the-month dinners, when you need to fashion a substantial meal out of pantry goods. Lentils are inexpensive, and last for ages, meaning you’ll nearly always be able to whip this up.
Get the recipe for Turkish red lentil soup
5. Easy alliums: Leek-and-onion soup with ricotta frittata
Get all of the benefits of a classic onion soup, without all of the hard work. This easy recipe is a reminder that a handful of great ingredients is all it takes to make a warming bowl of soup. The frittata here is a nice add-on, but by no means essential. To up the richness factor, you could just grate over a generous amount of mature Cheddar, Parmesan or Gruyère before serving.
Get the recipe for leek-and-onion soup with ricotta frittata.
6. Next-level butternut soup: Asian butternut-and-chicken soup with prawn toast
Why choose between butternut or chicken soup when you can have both? This aromatic soup is full of flavour-bombs and holds its own entirely, so you can leave out the prawn toast if it feels too fiddly. The chicken frikkadels are also optional – leave them out or alternatively add shredded cooked chicken right at the end.
Get the recipe for Asian butternut-and-chicken soup here.
7. The ultimate chicken soup: Asian-style chicken broth with brown rice and soft-boiled egg
Can you ever really have enough chicken soup recipes? This one is a team favourite because it’s a clever use of two common leftover items: roast chicken and rice. You can also use this as a vehicle for a fridge clean out – throw in any greens you like, such as broccoli, spinach or peas. Throw everything into a bowl with a flavoursome stock, and you’ve got yourself the ideal winter warmer.
Get the recipe for Asian-style chicken broth with brown rice and soft-boiled egg.
8. The feels-fancy-but-isn’t-really soup: Fish soup with croutons, cheese and garlic mayo
Something about fish soup always seems slightly extra, but when you consider it calls for any white fish (even frozen hake) and tins of tomatoes, it’s actually more of a store-cupboard saviour. Use any fish you have available, and even add in frozen mussels or prawns, if you like.
Get the recipe for fish soup with croutons, cheese and garlic mayo.
9. The fresh broth: Miso-tofu soup
Skim past the first bit of this recipe (if you don’t feel like making the sushi, of course), and head to miso soup section. Not only is it ready in minutes, but miso soup will comfort you without making you feel heavy. Add in any greens you like, or even a soft-boiled egg and hot sauce.
Get the recipe for miso-tofu soup.
10. The ultimate veggie soup: Spicy carrot-and-pumpkin soup with creamed feta and roast dukkah chickpeas
This soup is here to remind you to a) eat your vegetables and b) how easy that is to do in soup form. Replace the butternut with sweet potato if you don’t have it (or use a mix of both). And while dukkah is delicious, tossing the chickpeas in whatever spices you do have (such as paprika, cumin or curry powder) will work just as well.
Get the recipe for spicy carrot-and-pumpkin soup with creamed feta and roast dukkah chickpeas
11. The Italian crowd-pleaser: Autumn minestrone with smoked ham rasher and baby carrots
Don’t fret if you can’t get hold of the ham rasher, a pack of bacon will do the trick. Simply dice it up and cook it out with the onions – it will add the similar smoky richness. You can also leave it out entirely if you’d like and keep the soup vegetarian-friendly.
Get the recipe for Autumn minestrone.
12. The corny-in-a-good-way option: Smoky corn soup with cheesy egg toast
Not sure how to use up a whole pack of mielies? Make this creamy soup. We love the subtle smokiness the liquid smoke adds, but it’s not necessary at all if you can’t find it. The soup is delicious without it.
Get the recipe for smoky corn soup with cheesy egg toast.