Finished with fresh basil
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Embellish your soups with one of these great ideas:
— Tear stale bread into chunks, toss with olive oil and garlic cloves, then bake for crunchy croutons.
— For cheesy croutons, rustle up a slice of cheese on toast and cut into squares.
— Toss root veg peelings (parsnips, carrots, potatoes, beets) with olive oil and salt, and bake until crisp.
— Finely chop tomatoes, peppers and chillies to make a salsa for dolloping.
— Toast sweetcorn kernels in a frying pan and sprinkle them over.
— Blitz or muddle soft herbs with oil for drizzling.
— Pan-fry beans in a little oil until popped for added texture.
— For a quick pesto, bash up nuts, garlic, basil and hard cheese, drizzle in extra virgin olive oil then ripple through your soup before serving.
When fresh tomatoes aren’t in season, swap them for the same weight of quality tinned plum tomatoes.