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Sunday, 20 July 2014

Tomato Soup with Chorizo

Another simple winter lunch or dinner. Of course fresh tomatoes would be far more delicious, however they are not as beautiful in the winter and are more expensive. This is very quick, filling and tasty and with the addition of milk it makes it a little softer on the palate.

1 onion chopped
2 cloves garlic
1 large jar tomato passata
1 tin chopped tomatoes
750 ml chicken or vegetable stock
3 spring onions
handful of basil leaves
2 teaspoons cumin
1 tablespoon brown sugar
1-2 cups milk  
2 chorizo

Chop onion and garlic and sweat in a little olive oil in a large pot on stovetop.
Add tomato passata and tinned tomatoes, chopped spring onions, sugar, cumin and basil.
Simmer for about 20 minutes to let flavours infuse.
Slice chorizo and then cut each slice again into quarters. cook separately in fry pan until just done.
Blend the soup mix with a handheld stick or in a blender.
Add the milk  and lastly the chorizo. Adjust seasoning and serve with crusty french bread.
If you don't want it to be a little creamy omit the milk. Alternatively you could add a dollop of cream at serving for each diner to swirl through as they are eating.

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