C41 Quick Base Sauce

Can't be bothered with all the prep and time required to make a 'proper' base sauce, or just need a quick fix, or maybe just curious?
This is a non-conventional approach to making a base sauce but it produces a remarkably good result. It is a little darker in colour than the c41 base sauce and has a more savoury flavour. It can be used to replace the C41 Base sauce.
It is very quick to make and requires almost no preparation.


For 1200 ml Continued...
½ of a 415 gm tin french onion soup (200 ml) 1½ tspn garlic granules
1 tin (400 gm) tomato soup (see notes) 1½ tspn ground coriander
1 tbspn oil 1 tspn ground ginger
½ tspn salt 2 tspn turmeric


  1. Heat the oil in a large saucepan and fry the turmeric, ground ginger, garlic granules and ground coriander for about 15 seconds.
  2. Add the french onion (200 ml) and tomato soups and bring to a boil.
  3. Stir in 700 ml of nearly boiling water, add the salt, and bring back to a boil.
  4. Simmer, stirring regularly, for 10 min.
  5. Allow to cool and transfer to a measuring jug.
  6. Add a little water (if needed) to make the volume up to 1200 ml and mix thoroughly.
  7. Store in 300 ml portions.


This can be used immediately, refrigerated for a few days or placed in a freezer. After freezing it may tend to 'separate' when defrosted but will 'come together' when heated and stirred before use.
Do not use 'cream of tomato soup' or tomato soup that contains cream (read the list of ingredients as you can't rely on the name of the soup on the tin).
I used Co-op's simply value tomato soup at 27p and Baxter's french onion soup at 84p (at time of writing).
Co-op's simply value tomato soup now at 23p and Baxter's french onion soup now at 99p (15.12.10).
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Ready for freezing
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