Cream of Tomato & Basil Soup 🍅 🥣

I found an unexpected jar of passata in my cupboard! I thought I had run out, but obviously not so HERE WE GO.

NONE OF THAT NEON ORANGE BULLSHIT.

Shit you’ll need:

  • One jar/carton of passata, 680g (approx), or the equivalent in tinned chopped tomatoes whizzed up to fuck in a blender.
  • 75g basil purée or the equivalent in dried/fresh. You can also use basil pesto here. Half a 190g jar should do it.
  • 1tsp salt.
  • 1tsp cracked black pepper.
  • 1tsp garlic.
  • 2 vegetable stock cubes.
  • 170g water.
  • 2tblspns of olive oil.
  • 200ml coconut milk, or your desired equivalent.

Doing its thing in me slow cooker..

Pour the passata into your slow cooker, and add all the ingredients except the coconut milk, or it’s equivalent. Stir well, and set it to auto for a couple of hours. Stir it every so often and when your kitchen smells fucking fantastic, stir the coconut milk through the soup, and serve immediately. Last time I made this, I’d made some croutons to go with it. NOM NOM FUCKING NOM.

Chickpea & Pesto Soup 🥣

I love chickpeas, they are fucking wonderful things. They also make fabulous soup.

I usually put mushrooms in with this, but I have at least one follower on Instagram that isn’t a fan of mushrooms.

Shit you’ll need:

  • A can of chickpeas – unless you want to be fancy pants and pre soak dried ones. That takes longer.
  • 2tblspns of green pesto.
  • 1tsp salt.
  • 1dstspn cracked black pepper.
  • 500ML water.
  • 2 vegetable stock cubes.
  • 1tsp rosemary.
  • 1tsp oregano.
  • 1tsp garlic powder.
  • 1tblspn lemon or lime juice.
  • 2tblspns of nutritional yeast.

This is a dump it all in the slow cooker at once and cook on auto for a couple of hours, sort of thing. It’s also good for serving over rice if you’d like, but it’s a good hearty soup on its own with pitta bread. If you want a smoother soup, chuck it in a blender after letting it cool off. It can be reheated as appropriate. Having tried it as rice topping, smooth and chunky soup, I prefer the smoother state.

This is precisely why I love slow cooker soup. I can make fucking fantastic food without having to stand with it.

Mushroom and chickpea soup 🍄 🥣

This soup didn’t actually start off as soup. I’d thrown a ton of stuff in my slow cooker the night before, and after realising how good it tasted I thought I’d turn the rest into the aforementioned soup.

It’s cooled right down after that fucking horrible heatwave, so now I can use my slow cooker to create soup experiments to my heart’s content.

Shit you’ll need:

  • A punnet of mushrooms, sliced (300g).
  • A can of chickpeas (400g).
  • 1tsp rosemary.
  • 1tsp basil purée or dried basil.
  • 1tsp salt.
  • 1 vegetable stock cube.
  • 2tsp cracked black pepper.
  • 2tblspns pesto.
  • 1tblsp lime juice.
  • 1tsp garlic purée or powdered garlic.
  • 1tblsp mushroom ketchup.
  • 100g of butter, or equivalent.
  • 1 pint of water.

All you do – is dump the lot into a slow cooker, give it a stir, and let it do its thing on the ‘auto’ setting for a couple of hours. Now, before putting the leftovers of this into the blender for soup, I had the first half with some steamed rice. I don’t have a photo of that, because I was HANGRY, and I was too busy shoving it in me gob. Here’s what it looked like after I whizzed the fuck out of in my blender for two minutes:

Whizzed.

Yes I KNOW it LOOKS like explosive baby poo, but it tastes bloody fantastic I promise you. I put it back in the slow cooker and let it heat up for an hour.

I also roasted some chopped vegetables sprayed with olive oil in the oven to go with it, so here is my obligatory fancy photo with the veg:

FANCY.

You can serve it with whatever you like obviously.