There’s so much more you can do with soup than just ‘heat and eat’.
1. Speedy minestrone
For a quick minestrone, bring a can of tomato soup, a can of water, 1/2 cup small pasta shapes and 2–3 cups frozen vegies to the boil. Simmer for 10 minutes, until pasta is cooked. Serve with a dollop of pesto or grated parmesan.
2. Shepherd’s pie
Brown a chopped onion and 500g lean mince, then add a tin of tomato soup and a cup or two of chopped, cooked vegetables (the more colours, the better!). Transfer to a baking dish, top with mash and bake for 30 minutes.
3. Tomato marinade
This marinade works beautifully with chicken. Simply mix a can of tomato soup with a tablespoon each of soy sauce and vinegar, 1/4 teaspoon ginger and a minced garlic clove. Marinate chicken for 20–30 minutes before cooking.
4. Mexican fiesta
Brown 500g lean mince, then add a can of tomato soup, 1/2 cup salsa, 1 cup corn, 1 cup chopped tomatoes, 1 teaspoon taco seasoning, and 1/4 cup water. Simmer for 15–20 minutes.
5. Cheesy chicken and tomato
A new favourite! Brown chicken fillets, onion and garlic. Transfer to a baking dish and top with thinly sliced capsicum, zucchini and dried herbs. Pour over a can of tomato soup, add some reduced-fat grated cheese and bake for 25–30 minutes.
6. Pasta bake
In a large baking dish, combine 1 cup cooked pasta, a chopped capsicum, zucchini, 2 minced garlic cloves and a handful of sliced mushrooms. Mix in a handful of chopped lean ham and a can of tomato soup. Top with grated cheese and bake for 25 minutes.
7. Spag bol: updated
Give the traditional a little twist: Substitute 1 large can tomato soup for the chopped tomatoes and add 2 tablespoons each of tomato sauce and sweet chilli sauce.
8. Salsa extender
Make salsa last a little longer by adding tomato soup to the jar.
9. Delicious damper
Preheat oven to 220ºC. Sift together 3 1/2 cups self-raising flour, 1 1/2 teaspoons baking powder and a pinch of salt. Rub in 2 1/2 tablespoons table spread to the consistency of breadcrumbs. Mix with 300g tomato soup, 1/2 cup skim milk and 1/2 cup chopped Kalamata olives, until just combined. Turn out onto a lightly floured surface and gently knead. Shape into 8 flat rounds and bake for 15–20 minutes.
10. Chicken Cacciatore
Brown a chopped onion, some garlic and 200g mushrooms in a large frying pan. Add 6 chicken thigh fillets and brown on both sides. Pour a can of soup and 1/2 cup water over chicken. Add a sprig of fresh thyme and stir well. Cover and simmer for 30 minutes. Serve with rice and vegies.