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Tomato soup dump bag

Tomato soup dump bag

As part of my postpartum prep, I made a few Dump Bags to have in the freezer for the few weeks after our daughter was born. I made them in the middle of January... so when the sun came in March, soup was a hot meal that made me oh so warm! But I was happy to have the freezer well stocked full of delicious and nutritious food. 
 
 

What is a dump bag meal?

Dump bag meals are meals that can be prepped in minutes and then frozen, uncooked, until you need them. You can then defrost them when you are ready to eat them and add them to a pot or a slow cooker to enjoy at a later time. 

I prepped a number of dump bag meals in the final weeks of my pregnancy to ensure we had some wholesome and hearty food ready to go in the freezer when we were sleep-deprived and lacking any food inspiration in the early days of parenthood. 

 

Things to remember

  • resealable bag or resealable container - for my recipes I ended up using some IKEA resealable 2.5l bags. As a result, I didn't add any veggie stock as this would have spilled out of the bag!
 
Tomato soup dump bag

Tomato soup dump bag

As part of my postpartum prep, I made a few Dump Bags to have in the freezer for the few weeks after our daughter was born. I made them in the middle of January... so when the sun came in March soup was a hot meal that made me oh so warm!
  • Category: Soup
  • Servings: 4
  • Diet:
  • Vegan
  • Vegetarian
  • Prep Time: 5min
  • Cook Time: 1h
  • Total Time: 1h 5min

Ingredients

Soup

  • 1.5 kg cherry tomatoes, halved

  • 2 red onions, roughly chopped

  • 3 cloves of garlic 

  • 1 carrot, roughly chopped

  • 200 ml coconut milk, half a tin (I used the other half in my dahl in a bag)

  • 1 tsp dried basil

  • 1 tsp oregano

  • splash balsamic vinegar

  • olive oil

  • 500ml vegetable stock

Serving suggestion

  • Fresh bread (to have fresh bread on home on demand we love to have some of the parbaked sourdough in the pantry)

  • 1 tbsp fresh basil, roughly chopped

Intructions

  1. Prep and wash your veggies. Add all the soup ingredients (except the veggie stock!) to a resealable bag and label it! You can add the veggie stock if you have a very large bag but my bags were small so I will add the stock when I am cooking it.

    Put bag in the freezer until you are ready to eat it. This will be fine in the freezer for 3 months.

  2. Have a baby! (Haha this was next on my list but anyone can use this recipe as meal prep!)

  3. When you want to eat it, take it out of the freezer 24 hours before and leave in the fridge to fully defrost. 

  4. Add the contents of the dump bag and 500ml of veggie stock to a pot and bring to a boil. Simmer for 20 minutes. Then using a stick blender, blend your soup. 

  5. Season the soup to taste and serve with some fresh bread and a sprinkle of fresh basil. I also had some stale bread in the pantry so I made some quick croutons by chopping the bread, tossing it in some olive oil and popping in the airfryer for 5 minutes at 160 degrees. 

Notes

To have fresh bread on home on demand we love to have some of the partbaked sourdough in the pantry.
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Hi! My name is Roisin. I am a designer living in Wicklow. I have been renovating my cottage with my fiance for the last 3 years and now we finally have the kitchen of our dreams. Follow along for more recipes

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