Store-Cupboard soup recipes: what are yours?

[IlFaitBeau]

I've just made a gorgeous Red Lentil and Tomato soup using only store cupboard ingredients - and wanted to build up a selection of ideas that allow me to do this to eat healthier and cut costs.

Any ideas for more soups that dont need to venture to the fridge or freezer?

Perhaps ones involving -

1. Grains
2. Veggies that are canned (tomatoes, peas, carrots, corn, mushrooms)
3. Onion and garlic
4. Pantry spices
5. Optional cupboard extras (coconut milk? pastes?)

Would love to hear some ideas - as long as they dont involve things out of the fridge or freezer :)

www.deliaonline.com/recipes/international/european/french/french-onion-soup
Maybe not terribly healthy.

Not sure if it's what you're looking for but I do a lovely veg soup with chicken stock, pearl barley and whatever veg I have in (usually spinich, carrots, parsnip and potatoes)

I just cut the veg up, chuck it all in the slow cooker and let it go for a few hours.

Tinned beans go well in soups. I like red pepper and kidney bean soup, I do a peasant bean soup (basically any type of bean) with tinned tomato, onion and herbs and can put pasta in it too and stray veg from fridge like celery, carrots.

Onion garlic, tin of toms, tin of chickpeas. Maybe some North African or Middle Eastern spices
Blend

This red lentil soup is delicious and entirely store cupboard based if you ignore the fresh thyme garnish (which I don't think I've ever used).

Oh wow these are such amazing ideas!! Thank you!

Basque garlic soup

Tinned petit pois soup ~ try this very quickly made soup blended then served chilled for a light summer lunch.

Mixed bean soup, you could add sliced hot dogs to this for added interest.

As an ardent garlic lover (we are talking entire bulb of garlic for a meal for two!) I am intrigued by notion of a garlic soup!

I make a very basic tomato soup using tinned tomatoes. I sometimes use the tinned tomatoes that already have herbs or garlic added. Or I might add paprika instead (or as well as). Just depends on my mood.

So I use 1 × 400g tin tomatoes for 2 ppl as a lunch as I serve it with bread on the side so it's more filling.

I start by frying up some chopped onion in a saucepan, then add the tomatoes and dried herbs/garlic (if not already in with the tomatoes), then blend before bringing to boil then simmering for a few mins.
I'll sometimes add some cream or milk at the end and warm through so it's more like cream of tomato soup.
When I've not had fresh onions, I've used dried (inc. dried crispy fried onions) and just cook in the tomatoes until softened.

Sorry, I also add some veg stock (think around 200ml), plus salt and pepper and simmer 5-10 mins on low til it looks thickened. Will add cream or milk for last 5 or so mins.

I make it up as I go along, so I'm not really sure of timings/amounts, etc, because I go on taste and look if it to know if it's ready.

We make a coconut, chickpea curry. That uses tin coconut, tomato and chickpea, plus spices. You can eat like that, but I often then add spinach ( frozen) and halloumi ( fresh but lasts forever in fridge). So can usually make when we haven’t been shopping a while.

Add pizza flour and yeast. Make homemade naans

How about tinned carrot and potato soup? Or mixed beans and lentil? You could vary the spices/ herbs that you add and if you're really not wanting to include any fridge ingredients, such as fresh onions, garlic, etc, you could add dried or tinned versions of these items.
Personally, I'd usually start by making a base by frying fresh diced onion and garlic (sometimes grated carrot too) until softened. Then I'd add the tinned ingredients, stock and spices, herbs, seasonings, etc. Maybe some cream, etc, to thicken; although you could used tinned coconut milk instead.

Lentil & bacon - lentils, couple of rashers of bacon, a leek and and a ham stock cube.

I’m so impressed with these ideas - and particularly at how thrifty they are for the times - and how healthy and yummy they are. I started this thread as a Purely convenience seeking thing for ideas when you’ve run out of ingredients but these recipes are actually ones that are worth making in their own right as excellent dishes !

But …. Sticking to no-fridge ingredient clause am
Wondering if dried milk could replace milk in recipes with milk! We always have dried milk powder in the pantry even when we’ve run out of milk in fridge thanks to DS6 and spouse

Not exactly a storecuboard soup, but certainly quite economical, try Greek egg and lemon soup. Make it with homemade chicken stock.
It can be served hot, but in the summer it is also lovely served chilled with a garnish of a very thin slice of lemon.

@IlFaitBeau - I don’t know about dry, but I always have a supply of 1pint uht milk in the cupboard. We don’t drink it, but it’s always handy if low on milk for porridge, rice pudding, baking etc

My favourite, cream of onion soup.

One onion, chopped.
Some garlic, chopped. (I use one or two cloves)
Sweat above in butter and/or oil, add one or two tablespoon pinhead oatmeal and stir well because it sticks. Add one pint of vegetable or chicken stock slowly, stirring well. Simmer for half an hour, stirring from time to time. Add half a pint of milk, blend with stick blender, reheat and consume. Yum, cheap and nutritious. If you can't find pinhead oatmeal in your local store, it can be bought from Amazon pantry, keeps well.

www.allrecipes.com/recipe/29704/easy-chinese-corn-soup/

I'm not really a soup person but I make store cupboard pea soup every once in a while.

Basic version is vegetable stock (from cubes), frozen peas, black pepper and either chilli flakes or fresh mint from the garden. Cook it for 10-15 minutes then blend it.

Depending on what else I have, I might add - onion and garlic sautéed before adding peas and stock, a splash of double cream or a squeeze of lemon or lime juice, crispy prosciutto bits (for DH who often keeps it in freezer and cooks until crisp without defrosting).

my favourite is this three tin soup:

-fry onion, garlic, ginger, and chilli in oil
-add a tin of tomatoes and cook
-blitz with stick blender
-add tin of coconut milk and a tin of (drained) chickpeas, heat through.
-serve

IlFaitBeau can you let me have the ingredients for your red lentil and tomato soup - I've got a large bag DD left in the cupboard when she went off to uni.

Hi @Lottie4 - I used cheap can chopped tomatoes, handful red lentils, garlic, onion, herbs, stock, smoked paprika. You could top with either cheese or lardons if you wish!

Sweat off onion and garlic in generous amounts, add tomatoes, stock and washed red lentils - boil and simmer till nice consistency- add smoked paprika and herbs of your choice and let sit in its own steam for a while. Crusty bread.

I was just thinking that squashes have a long shelf life even in a warm house - several months in the winter - as do sweet potatoes.
I do something like this:
www.bbcgoodfood.com/recipes/curried-squash-lentil-coconut-soup

Minestrone:

Tinned tomatoes
Stock cubes
Broken spaghetti
Tin haricot beans
Chopped carrot and celery