Bowlfuls of HAPPINESS

Nourishing and warming soups

-  JESS MEYER

Tomato, pepper and basil soup

Is there anything more inviting than a warm mug of tomato soup? Topped with crisp croutons and basil leaves, it's irresistible.

SERVES 4 PREP 10 mins COOK 30 mins

1 Heat the oven to 180C Fan/Gas 6. In a roasting tin, toss the peppers, onions and garlic with the oil. Roast for 30 mins until charring.

2 the stock, passata, sun-dried tomato paste and sugar. Whizz until smooth. Season, then heat through.

3 For the croutons, heat the oven to 180C Fan/Gas 6. Tear the bread into bite-size chunks and toss with the oil. Spread over a lined baking tray and sprinkle over the Parmesan. Season with salt and pepper and bake for 15 mins until golden and crisp.

4 Serve the soup topped with croutons, a drizzle of olive oil, basil leaves and a pinch of chilli flakes, if liked.

COOK'S TIP Making croutons is a fab way to use up stale bread. They should keep well in a tin for a week.

PER SERVING 294 cals, 13g fat, 4g sat fat, 31g carbs

Butternut and white bean soup with crispy Parma ham

A velvety soup that's made extra special with the addition of crispy Parma ham and a generous grating of Parmesan.

SERVES 4 PREP 15 mins COOK 30 mins

1 Heat the oil and butter in a large saucepan (one with a lid) and cook the onion, carrot, celery and butternut squash for 10 mins, until the onion is softened and golden.

2 Add the wine and simmer vigorously for 2 mins, then pour in the stock, cover and simmer for 15 mins. Add the beans and simmer for a further 15 mins, until the vegetables are very tender.