Say goodbye to shivers and hello to simmering deliciousness! These three delicious and cosy soup recipes are guaranteed to make you forget how cold it is outside. 

Tomato soup with cheese toasties   

Serves 4  

Ingredients 

For the soup 

1½ onions, chopped
2 cloves garlic , chopped
2 carrots, finely chopped 
1 tsp paprika
2 tins whole peeled tomatoes, drained and liquid reserved
50g sachet tomato paste
2 Tbsp Worcestershire sauce  

For the cheese toasties  

8 thick slices bread, lightly buttered on both sides
1½ cups grated Cheddar
⅓ cup sour cream  

Method 

For the soup 

1. Heat some oil in a pot over medium heat. Add the onion, garlic and carrots then cook for 8-10 minutes, until onions are soft. Add the paprika and cook until fragrant. 
2. Add the whole tomatoes and cook for 5 minutes, then stir in the tomato paste, reserved tomato juice, Worcestershire sauce and 2 cups water. Bring to a simmer, reduce heat and cook for 8-10 minutes, then season.
3. Remove from the heat and allow to cool slightly. Transfer to a blender and blend until smooth.

For the cheese toasties  

1. Preheat oven to 220°C. Line a baking tray with baking paper.
2. Arrange 4 slices of bread on the tray and top with cheese. Season with salt and pepper. Top each one with another slice of bread to make 4 sandwiches.
3. Bake for about 10 minutes, turning halfway, until the bread is golden and toasted, and the cheese has melted.
4. Cut cheese toasties in half and ladle soup into bowls. Top soup with a spoonful of sour cream.

Swap suggestion: The sour cream can be replaced with a drizzle of normal cream, a spoonful of cottage cheese or even a dollop of plain yoghurt. 

Recipes & styling: Jezza-Rae Larsen 
Photography: K-Leigh Siebritz/hmimages.co.za 

Tortilla soup with chicken and avocado 

Serves 4 

Ingredients 

1 onion, finely chopped
1 leek, finely chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 bay leaves
1 tsp cumin
1 tsp paprika
4 cups chicken stock
1 tin chopped tomatoes
3 Tbsp parsley, chopped
4 chicken breasts
1 tin red kidney beans
1 cup frozen corn
2 Tbsp olive oil
½ tsp garlic powder
3 tortilla wraps, cut into strips
Avocado, for serving
Coriander, for serving
Lime, for serving 

Method 

1. Preheat oven to 200°C.
2. Put some oil in a pot over medium-high heat. Add the onions, leeks and celery. Fry for 5 minutes, until golden.
3. Add the carrots, bay leaves, cumin and paprika. Fry for 2 minutes, until fragrant.
4. Add stock, tomatoes, parsley, chicken and beans. Simmer for 25 minutes, add corn in last 5 minutes.
5. Remove the chicken, shred and return to the pot.
6. Mix the remaining ingredients, except the strips, and season.
7. Put strips on a baking tray, brush with oil mix and bake for 10-15 minutes, until golden brown and crispy.
8. Spoon the tortilla soup into bowls and top with tortilla strips, avo, coriander and lime.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za 

Marmite and oxtail soup with shoestring onions and rosemary breadsticks 

Serves 6  

Ingredients 

For the shoestring onions 

1 cup cake flour
1 tsp garlic powder
Salt and milled pepper
2 onions, peeled and thinly sliced
1 egg, whisked
Vegetable oil, to deep-fry  

For the breadsticks 

3 cups white bread flour
1 Tbsp yeast
2 tsp sugar
½ tsp salt
1 cup warm milk
2 Tbsp olive oil
1 egg, beaten
10g rosemary, chopped 

For the oxtail soup 

2 Tbsp olive oil
2kg oxtail
3 carrots, peeled and roughly chopped
3 stalks celery, roughly chopped
3 cloves garlic, peeled and sliced
1 onion, peeled and chopped
3 Tbsp Marmite
2 Tbsp tomato paste
1 Tbsp brown sugar
2L beef oxtail stock
3 sprigs thyme
2 sprigs rosemary
2 bay leaves
Salt and milled pepper  

Method  

For the shoestring onions 

1. Mix the flour, garlic powder, salt and pepper in a bowl.
2. Working with a handful of onions at a time, dip them first in the egg and then in the seasoned flour to coat.
3. Heat the oil and deep-fry the onions until golden brown. Drain on paper towel to crisp up.

For the breadsticks 

1. Mix the flour, yeast, sugar and salt in a bowl. Make a well in the centre and pour in the warm milk and olive oil.
2. Mix with a wooden spoon until a dough forms. Turn out onto a floured surface and knead dough until elastic and smooth, about 8 minutes.
3. Place the dough in an oiled bowl and cover with a cloth. Allow to rise until doubled in size, about 1 hour.
4. Preheat oven to 180°C and line a baking tray.
5. Turn out the dough onto a floured surface. Pinch off about 24 small balls and roll them into long sticks. Dust with flour and arrange on the baking tray.
6. Brush the dough sticks with egg and sprinkle with rosemary. Allow to proof for 10 minutes.
7. Bake for 20 minutes, until breadsticks are puffed up and crisp on the outside.

For the oxtail soup 

1. Heat the olive oil and fry the oxtail for 10 minutes, turning occasionally, until caramelised. Remove from the pot.
2. Place carrots, celery, garlic and onion in the pot. Fry until soft, 5 minutes.
3. Add Marmite, tomato paste and sugar. Cook for 5 minutes, until darkened.
4. Add oxtail, stock and herbs. Simmer for 3 hours, skimming the fat from the top. Lift the oxtail with a fork; if it falls from the bone, it’s ready. Season.
5. Serve with shoestring onions and rosemary breadsticks.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za