Creamy Tomato and Chorizo Soup
A super duper quick and easy delicious soup - it will have you back under the blanket and Netflix within 20 minutes. Bonus: It is totally comforting and pairs perfectly with Stellenzicht Thunderstone Red
Servings: 4
Cost: 100
Equipment
- Food Processor
Ingredients
- 3 400g Chopped Tomatoes Cans
- 1 cup Vegetable Stock
- 3 Garlic Cloves Sliced
- ½ tsp Chili Flakes
- ¼ tsp Dried Oregano
- 1 Onion
- 100 g Chorizo sliced into rounds
- 45 ml Extra Virgin Olive Oil
- Sea salt and freshly ground black pepper
- ½ cup Cream
- Fresh Basil Leaves
Instructions
- Saute Onions, Garlic, and chili just until fragrant, slightly golden brown and translucent. About 3 minutes. Once ready remove from heat.
- Combine the tomatoes, stock, onion, garlic, chili, oregano in a food processor and blitz until smooth.
- Pour the mixture in a saucepan and simmer for 10 minutes.
- Add the cream and simmer for another 2 minutes. Season to taste.
- Fry the sliced chorizo in olive oil for 2 minutes and the chorizo and the flavoured oil to the soup. Reserving a few for garnish.
- Garnish with a swirl of cream, 3 slices of chorizo, fresh basil leaves and a good crack of black pepper.
- Serve with Stellenzicht Thunderstone Red.