Soup Maker Recipe: Creamy Tomato and Basil Soup

Thanks to our soup maker, we were able to make creamy tomato and basil soup in no time.

If you haven’t got the memo yet then I should probably tell you now. Soup makers are making their way into almost every household. At this moment in time when we’re just halfway through, we probably need the comfort of a delicious hot soup.

If you haven’t got one yet then there are many different ones to look at. I think that the Morphy Richards machine is great but you need to be sure by checking out the reviews of different products. One way you can find the best soup maker is by checking out this page.

The Morphy Richards one surprised me a little because I didn’t expect it to make soup that efficiently. But in reality, it really exceeded my expectations especially due to how thick it was. It tasted great, felt like a soup and was super easy to cook. Since then, I’ve been trying to try out different recipes and vary the taste and basically try out new things since I’ve got a bit of spare time these days.

The particular recipe is based on tomatoes because I know that people love canned tomato soup. The only way better this would be to make fresh and healthy homemade soup quickly and efficiently. The recipe is extremely simple and the Morphy Richards machine or any similar machine will allow you to simply put the ingredients in and the machine will take care of the rest.

Depending how many people you wish to cook for, you can use 5 or 6 fresh tomatoes. You’ll have to peel these and dice them before cooking. You’ll also need some basil leaves – after all this is tomato and basil flavoured. In addition to these ingredients, you’ll also need a few cups of tomato juice along with a tiny bit of butter and a bit of whipped cream! All you’ll have to do is put these ingredients into the machine and when every thing is cooked, you’ll have to melt the butter and keep stirring until this has been infused with the rest of the soup.

As you can probably guess, this is a very simple recipe but one that will be very satisfying in taste and filling. The amount of ingredients described above should be plenty to make enough for a family of 5 or 6 people and you can adjust this according to the number of people you’ll be serving. However, I don’t usually place too much emphasis on following a recipe to perfection. They say cooking is an art so I tend to experiment around with different ingredients and their quantities.

If done correctly, a high quality soup maker should be able to finish cooking within half an hour. There won’t be any stirring or manual checking but just waiting for that half hour to be over. You can then pour the soup directly from the machine into the bowl followed by a few minutes to let everything cool.

This isn’t the only recipe that I’ve tried and to be honest it’s not even much of a recipe – it’s just a basic meal that you can make very easily but it does taste great and will fill you. The good thing about using these types of machines to make soup is that they are usually multifunctional. They can often be used to make smoothies, juices and even sauces, and this is what pleased me about the Morphy Richards model.

This Morphy Richards soup making machine is easy to use and makes delicious soup in a matter of minutes.

Recipe: Kale & Basil Soup

This Kale and Basil soup surprisingly tasted delicious.

Louise and I have got into the habit of visiting our local supermarket at around 9-10pm to hunt for reduced bargains. As she is currently writing up his PhD and my business is still in it’s early stages, our food budget is pretty tight.

Despite living well within our means, we have found that a varied and healthy diet is definitely possible if we are willing to keep waste to the minimum and be flexible with our ingredients.

Often in the reduced section there is a multitude of vegetables at ridiculously low prices, as they have usually reached their sell by date. With a little common sense involved in their storage, most vegetables usually keep for up to a week longer than stated on the packet, just check before use for any mould or rot.

The caveat here is – buying these items is all well and good, though only worth it if you intended to use them. It’s not only a waste of money, but also a waste of resources if a week later they can be found stuck to the back of your fridge, destined to go straight into the bin. (I’ll make allowances if you end up composting them, though it’s an expensive way to generate it!)

Whilst you are never guaranteed the selection of your choice, this method of buying food has certainly added variety into our cooking routine. Soups are a great way of using up veg, as you can experiment with an unusual combination of things and freeze any leftovers for another day!

Earlier this week I was confronted with the question of what to do with bags of 10p kale, 2p basil and 1p potatoes.

The obvious answer was of course, soup! I was slightly hesitant about how this would turn out, as i have never made a soup with kale before, however the result was light, aromatic and delicious. The only thing I found was that the texture remained slightly chunky, as kale is pretty fibrous.

It may be pretty self evident, but this is also one hell of a healthy meal!

Making this soup was quite easy and didn't take long at all.


  • 1 Red Onion, finely chopped
  • 2 Cloves of Garlic, finely chopped
  • 1 tbsp Rapeseed or Vegetable Oil
  • 200g Kale (Spinach would also work wonderfully!)
  • 30g Fresh Basil, finely chopped
  • 300g Potatoes, chopped into small 2cm chunks
  • 600 ml of made up Vegetable Stock (I use Bouillon powder)
  • Salt and pepper to taste


(I used a soup maker, however this can easily be made on the stove with a hand blender).

  1. Heat up the oil in the bottom of your cooking vessel on a medium heat (on the hob I like to use a big stockpot to made huge vats of soup!)
  1. Add the onion and garlic and fry for 3-4 minutes until they are beginning to become golden. Then add the potato chunks and fry together for another minute or two. This is a good point to make up the vegetable stock.
  1. Add the stock to the onion/garlic/potato mixture and bring to a low simmer. Slowly start adding the kale, waiting for each handful to wilt before adding another. Salt and pepper the dish to taste. (I added 1tsp of salt and a LOT of pepper.)
  1. Leave to simmer for 20 minutes on a low heat with the lid on.
  1. Blend after this time is up and serve! Alternatively, tub it all up, wait for it to cool and then freeze.

I hope you’ve enjoyed this little insight into the way I get my bargains!

Does anyone else shop in the reduced sections? Maybe you have some top tips for getting a food bargain that you want to share! As always, comments are much appreciated.