easyTime:< 30 minsServes:4
Tomato soup is a winter staple, no matter what else goes into the pot. But this creamy version, which has a smoky chilli kick, is bound to become a favourite.
Ingredients
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¼ cup extra virgin olive oil
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1 onion, finely chopped
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2 garlic cloves, crushed
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2 x 400g cans crushed tomato
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2 tbsp chipotles chilli in adobo
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3 cups vegetable stock
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250g mascarpone
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200g dried chorizo, finely chopped
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1 tsp lightly crushed fennel seeds
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1 tsp lightly crushed coriander seeds
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1 tsp lightly crushed cumin seeds
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fresh coriander leaves, to serve
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toasted tortillas, to serve
Method
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Step 1
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, or until the onions are softened and translucent.
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Step 2
Add the tomatoes, chipotle chilli and stock and bring to a simmer. Cook for 10 minutes, then remove from the heat. Blend until smooth using a hand-held stick blender. Return to the heat, stir in half the mascarpone and keep warm.
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Step 3
Meanwhile, heat the remaining oil in a nonstick frying pan over medium heat. Add the chorizo and cook, stirring for 6 minutes, or until crisp. Add the seeds and cook for 1 minute. Take off the heat and set aside.
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Step 4
Serve the soup topped with the remaining mascarpone, chorizo and toasted seed mixture, coriander leaves and tortillas.
Note
To toast the tortillas, place a dry frying pan over medium heat and warm the tortillas for 30-60 seconds on each side. Alternatively, wrap them in aluminium foil and place them in an oven preheated to 180C conventional for 10-15 minutes.
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