And today’s soup of the day is…


Tomato and Basil, French Onion, Broccoli and Stilton, Mushroom, Leek and Potato, we all have our favourite soup. But irrespective what yours is, I think we can all agree the best way to drink it – curled up in the corner of the sofa, covered over with a blanket (or, for those of you who are willing to go the extra mile, duvet), tv on, and slowly slurping on that large mug of soup gently warming your hands.

These things are wonderful! Not only are they beautifully decorated by the UK artist, Clare Mackie (quite likely you might have seen her work elsewhere, defiantly worth checking out!), but as there are 10 different designs covering all the most popular soups, you’d be unlucky not to find one you fall for too!

On top of this, they are the perfect shape to wrap your hands around – they’re wide and not too deep…. oh, and they’re massive! If you wanted to set yourself a challenge between the kitchen and the sofa and filled it up to the very top, it would hold about 650ml. Over half a litre of soup! Think of all the croutons you could pour in there!!!

Each one comes in its own award winning gift box, decorated to look like a soup can – ring pull and all!
Plus, they all come with a recipe leaflet on how to make the corresponding soup.

We’ve added a couple of our favourite ones below to share with you:


Broccoli & Stilton Soup

10 minutes to prepare   –   25 minutes to cook   –   4-6 servings


  • 40g Butter
  • 3 Medium potatoes (peeled, washed & chopped)
  • 1 Large onion (chopped)
  • 1 Large head of Broccoli (washed & chopped), use all including stalk
  • 1 Vegetable stock cube 1 chicken stock cube (dissolved in 1 pint of water).
  • 3/4 pint of milk
  • Stilton cheese.
  • Salt & Pepper to taste

Cooking Instructions

  1. Melt butter in large pan, add the chopped potatoes & mix until coated in butter in butter, then add & coat the onions & finally the same with the broccoli (add more butter if necessary).
  2. Add the stock & milk then simmer until potatoes, onion & broccoli soften (approximately 15 minutes).
  3. Ladle into a blender and whizz till smooth or whizz up in pot with a stick blender (if using non-stick pan do make sure your stick blender has a plastic base or will damage surface).
  4. Crumble & mix in Stilton cheese to taste
  5. Season with salt & pepper if necessary
  6. Then serve in your decorated Broccoli and Stilton Soup Mug!


Country Vegetable Soup

20 minutes to prepare   –   60 minutes to cook   –   4-6 servings


  • 2 tbsps of olive oilSoup Country Veg
  • 1 tin (400g) haricot beans
  • 1 onion, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 2 celery sticks, chopped
  • 2 carrots, peeled and chopped
  • 2 leeks, roughly sliced
  • Half a small Savoy cabbage, shredded
  • 1 litre vegetable stock
  • 2 bay leaves
  • 2 tbsps of dried basil
  • Ground Salt & Pepper to taste

Cooking Instructions

  1. Add the olive oil into the pan and add in the vegetables, haricot beans, garlic and bay leaf. Cover and gently fry for 10-15 minutes. Stir occasionally.
  2. Add in the stock and bring to boil. Cover and simmer for about 30 minutes or until the vegetables are tender.
  3. Remove the bay leaf and strain the soup, reserving the liquid.
  4. Blend half of the vegetables and then add all of the vegetables back into the liquid. Mix in the basil. Add salt and pepper to taste.
  5. Then serve in your decorated Country Vegetable Soup Mug!


Tomato & Basil Soup

10 minutes to prepare   –   20 minutes to cook   –   4-6 servings


Soup Tomato and Basil

  • 2 tbsps of olive oil
  • 1 garlic bulb (finely sliced)
  • ½ banana shallot (finely sliced)
  • 2x 400g tins of chopped plum tomatoes
  • 80g tomato puree
  • 1 tbsp caster sugar
  • 2 tbsps of fresh basil (about 18 leaves), roughly chopped, but reserve a handful
  • Ground Salt & Pepper to taste


Cooking Instructions

  1. Add the olive oil into a pan, and then sauté the garlic and shallots until softened and transparent.
  2. Stir in the tinned tomatoes, the tomato puree, the chopped basil and the sugar. Cover and simmer for 20 minutes.
  3. Season with salt and pepper to taste and decorate with a sprig of basil.
  4. Then serve in your decorated Tomato and Basil Soup Mug!
  5. Serving Tip: Swirl in double cream just before serving for a creamier taste, and to further heighten your presentation!