Tomato And Chorizo Soup

Tomato and chorizo soup is the perfect winter warmer. Vibrant and bursting with flavour, this easy low cost rustic soup is just what you need when it's cold outside.

Course Lunch

Cuisine International

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 113kcal

Author Neil

Equipment

Ingredients

50 g chorizo chopped into small 0.5cm pieces
1 large onion diced
2 cloves of garlic crushed
2 400g tins of chopped tomatoes
½ L vegetable stock
1 tablespoon corn flour
2 tbsp. cold water
1 tablespoon fresh basil chopped
Salt and freshly ground pepper

Metric - US Customary

Instructions

Heat a large pan, large enough to hold 1.5L of liquid.
Add the chopped chorizo pieces; stir them around the pan to release their juices. Remove the chorizo from the pan with a slotted spoon once it begins to brown but before it goes crispy and set it aside.
Add the diced onion and garlic. Stir and sweat the onion in the chorizo juices. Once the onion and garlic have softened, add the tomatoes and vegetable stock to the pan, bring to the boil, then turn down the heat and simmer for 15 minutes.
Blitz the soup mixture with a food processor / a liquidiser or blender and return to the pan.
Mix the corn flour with the water to form a paste and stir that in to the soup to help it thicken. Add the chorizo back to the pan.
Simmer the soup for a further 15 minutes, stir in the basil, season to taste and serve.

Nutrition