Sometimes a nice warming soup is all you need on a cold winter day. When it's foggy, raining or snowing outside, a bowl of hot soup can make you feel all cosy and comforted and protected, and this Tomato and Kidney Bean Soup is so delicious and fresh. Nothing get's wasted, and it's even better when served with the cheddar cheese and (veggie) pastrami toasties. It's a filling recipe, and as always, is completely adaptable to you, but (with the possible exception of the fresh basil) you'll find all of these ingredients already in your fridge and store cupboards, so if you're literally stuck indoors you have nothing to worry about. Even it's colour cheers me up whenever I look at it!!

Not just the ordinary...

Tomato soup has got to be one of everyone's favourite flavours of soup, right? And there are so many brilliant recipes already out there, but for those who are always on the go, living active and busy lives, sometimes the extra protein is necessary which is why my version has red kidney beans included. Not only do you not taste them (so for any new bean converts or those who have always stayed away), but they add a creamy texture to the soup and help the ingredients to all bind together even more, which is so helpful. If you don't have red kidney beans in the cupboards then any other beans will do, but just be aware that you may have to spend longer blending the soup at the end, as other beans tend to be bigger. As long as beans are in there, you are all good!