Firstly, a confession. This recipe is a twist on an Italian classic, Pappa al Pomodoro, which is essentially a bread-crust and tomato soup, with olive oil, salt and pepper, and sometimes garlic and basil or rosemary, depending on whose recipe you consider to be sacred. This version eschews the traditional, using dried stuffing crumbs to replace the bread and herbs. But Stuffing Crumb And Tomato Puree Soup didn’t seem like a particularly appetising recipe name, so I translated it into Italian as a nod to the original.

Serves 1, from 31p, (This post contains affiliate links – I may earn a small commission if you click the links or purchase any products.)

First peel and finely slice your onion, and set to one side for a moment. Measure the oil into a heavy-bottomed saucepan, preferably a non-stick one, and warm it for a moment on a medium heat before adding the onion. Season with a little black pepper, and cook for 3-4 minutes, until starting to soften.

Quarter your tomatoes and add those too – when feeling meticulous I confess I cut them into eight apiece, but this may be a step too far for some people. Crumble over the stock cube, add the stuffing, and a splash of the water. Stir well, then add the tomato puree and stir again to incorporate it. Slowly add the remaining water, and a scant teaspoon each of vinegar and sugar. Bring to a simmer, then turn down the heat and continue to cook for around 20 minutes, until the stuffing has swollen and the soup is glossy and thick. Taste it and adjust the seasoning to your liking, then serve.

This will keep in the fridge for three days, or in the freezer for up to three months. You may wish to add a splash more liquid if freezing, as I find some dishes go a bit ‘thick’ in the freezer, so I tend to loosen them a little before storing. Defrost thoroughly and reheat to piping hot throughout to serve.