6 SORTED Recipes for Soup Supping

Your garden might thank April showers for May flowers, but the drizzly weather can have a dampening effect on your mood. In order to banish the stormy skies from your kitchen, make any of these six soups, brought to you by SORTED.

1. Bloody Mary soup

SORTED has taken the flavors of a classic cocktail, the Bloody Mary, and turned it into soup for four. Passata is generally not sold in the U.S.; Cooks Info recommends replacing small amounts with tomato puree, but when a larger amount — like two cartons — is listed, use a blender or food processor on canned tomatoes and then strain them. One kilogram is about 2.2 pounds.



  • 2 cartons of passata (1 kilogram in total)
  • a splash of Tabasco
  • ½ a lime
  • 1 teaspoon of balsamic vinegar
  • 1 teaspoon of caster sugar
  • 1 teaspoon celery salt
  • 1 stick of celery

Horseradish melba toast

  • 2 pieces of white bread
  • 1 clove of garlic
  • 1 tablespoon of horseradish sauce

Directions: Pour the passata, Tabasco, lime, vinegar, and sugar into a pan and bring to a boil to simmer for 2-3 minutes. Toast the pieces of bread under the grill until golden on both sides. Remove the crusts and slice the bread horizontally through the center to make two thinner crisp pieces and then slice diagonally across the pieces to make triangle shapes.

Peel the clove of garlic and rub over the crisp slices of toast. Spread a thin layer of horseradish sauce over each slice, as well. Place the uncooked side of the bread face up under the grill and toast until golden brown. Season the soup and serve in small bowls. Sprinkle with celery salt, garnish with a stick of celery, and serve a couple of horseradish melba toasts on the side.

2. Miso soup

The tofu will soak up all the flavors of this soup for two, which you can make and adjust to your tastes. The recipe calls for mirin, which The Seattle Times says is a sweet rice wine commonly used in Japanese cooking. If you can’t find or don’t have mirin, common substitutes include sherry or sweet marsala. In U.S. measurements, you’ll need approximately 1.8 tablespoons of miso soup paste and 2.4 teaspoons of mirin.


  • 1½ tablespoons of miso soup paste
  • ½ a vegetable stock cube
  • 2 teaspoon of mirin
  • 1 tablespoon soy sauce
  • small handful of soya beans (edamame)
  • handful of oyster mushrooms
  • small block of tofu (100 grams)
  • couple of spring onions

Directions: Boil two mugs of water in a saucepan and whisk in the miso soup paste. Whisk until the mixture is smooth. Slice the mushrooms. Add the mirin, soy sauce, soya beans, and mushrooms, and simmer for 3 minutes. Cut the tofu into small cubes (1 centimeter by 1 centimeter). Add the cubes to the broth and simmer for 2 minutes more. Slice the spring onions finely. Pour the soup into small bowls and top with the spring onions before serving.

3. Hearty minestrone

This soup is chock full of vegetables and flavor but low in fat. In the video, SORTED explains that you can mix and match your ingredients, adding whatever you have on hand for a soup that serves four. In terms of quarts, 1.5 liters is approximately 1.58 quarts.


  • 1 onion
  • 2 cloves of garlic
  • 1 carrot
  • 1 stick of celery
  • few rashers of streaky bacon
  • 1 tin of chopped tomatoes
  • 1.5 liters of vegetable or ham stock
  • couple of leaves of fresh kale
  • 1 tin of cannellini beans (400 grams)
  • handful of stellette pasta (or similar small shape)
  • small bunch of fresh parsley

Directions: Peel and finely dice the onion and garlic. Sweat these off in a deep saucepan with a generous shot of olive oil for 3-4 minutes to soften. Slice the bacon rashers into small pieces. Peel and finely dice the carrot and celery, keeping the pieces neat and regular.

Add to pan to fry off for a minute with the onions and the bacon. Tip in the tinned tomatoes and all of the stock. Heat to a simmer and cook for 20 minutes. Bring in the pasta and drained beans, and simmer for another 5 minutes.

Shred the kale leaves into fine strips and add to the soup just before the pasta is entirely cooked to simmer for the last 4-5 minutes of cooking. Season the soup to taste and serve a generous ladle in a bowl with a sprinkling of fresh chopped herbs and a drizzle of optional herb oil.

4. Icy gazpacho with crab

Caught in a warm rain shower? Make a cold soup, like gazpacho. It marinates overnight, so plan ahead if you want to make this soup for two. The olive oil was measured in Imperial tablespoons, or 3.6 U.S. tablespoons.



  • very ripe plum or cherry tomatoes (600 grams)
  • 1 ripe red pepper
  • 2 spring onions
  • a stick of celery, peeled
  • half a cucumber, peeled
  • a few cloves of garlic, peeled and crushed
  • 1 tablespoon of sherry vinegar
  • 3 tablespoons of olive oil
  • couple of sprigs of basil
  • sprig of mint
  • piece of stale bread


  • tin of crab meat, drained
  • handful of chives, chopped
  • 4 chunks of crusty bread
  • drizzle of olive oil

Directions: De-seed and chop the tomatoes and peppers and put in a large bowl. Chop the spring onions, celery, and cucumber, and add to the bowl with stale bread. Add garlic, vinegar, olive oil, basil, and mint to the bowl. Leave to marinate overnight.

Blitz with a hand blender until smooth. Add a little water if too thick. Ladle into bowls and sprinkle a handful of crab and the chives. Serve with a couple of ice cubes and fresh bread.

5. Broccoli and bean soup with brie dunkers

To give this soup a main course-worthy status, SORTED has paired it with a toastie — a simple toasted sandwich. Brie was used in the recipe, but any cheese will work.


  • 1 onion
  • 2 cloves of garlic, peeled
  • shot of oil
  • 1 head of broccoli
  • 1 vegetable stock cube (with 750 milliliters of hot water)
  • cup of milk (250 milliliters)
  • tin of butterbeans, drained (400 grams)
  • 1 small lemon
  • 8 slices of stale bread
  • knob of butter, room temperature
  • chunk of cold Somerset brie (200 grams)

Directions: Peel and dice the onion and fry in a saucepan with the oil and a lid for 3 minutes. Crush the garlic and add to the pan for another minute of cooking. Hack up the broccoli into bite-sized pieces, then throw into the saucepan with the stock. Bring to the boil to simmer for 10 minutes before adding the beans, milk, and lemon zest and juice. Simmer for another 5 minutes before liquidising the soup until smooth.

Preheat the grill or toastie machine. Butter one side of each slice of bread and lay four of them butter-side down on a worktop. Slice the brie thinly (easier when cold), and scatter over the four slices of bread. Crack plenty of black pepper over the cheese, then top with the other slice of bread, butter-side up. Toast under a hot grill for 3-4 minutes, turning over halfway when the top is crisp and golden. Use a toastie grill or panini machine if you have one. Serve a bowl of the steaming soup with a crisp, golden, oozy brie toastie.

6. Spring green soup with soldiers

“Soldiers” are just thin strips of bread or toast. In this instance, they’ll provide a bit of texture to the meal, which serves six. A knob just means some — about a tablespoon of butter.


  • 2 potatoes
  • 1 knob of butter
  • leftover stock and vegetables
  • 1 head of spring greens
  • 6 slices of stale bread
  • drizzle of olive oil
  • couple of slices of chopped ham/bacon
  • wedge of cheddar cheese, grated
  • drizzle of double cream to serve

Directions: Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit). Peel and dice the potatoes. Fry the potatoes in a pan with the butter for a minute. Pour the leftover stock and vegetables into the pan and simmer for 20 minutes, until the potatoes are cooked through. If you do not have any leftover stock, fry off 1 onion, 1 carrot, 1 parsnip, and 1 stick of celery for 5 minutes before adding 1 liter of water, and simmer for 15 minutes. 

Cut the bread into slices, drizzle with oil, and bake on a tray for a few minutes to crisp up. Shred the spring greens and add a third of it to the soup once the potatoes are cooked. Simmer for 2 minutes and blitz in a blender until smooth, then return to the pan. Add the remaining spring greens and stir through to cook through. Sprinkle the crispy bread with ham and cheese and put back into the oven for a couple of minutes to melt the cheese. Serve the hot soup with croutons on the side and a swirl of cream.

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