Meals and Courses

Spiced Tomato and Chorizo Soup

cook 20 mins
  • 3 tablespoons olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon hot smoked paprika
  • 2 x 400 g (13 oz) cans butter beans, chopped
  • 100 g (3½ oz) sun-dried tomatoes, drained
  • 500 g (1 lb) passata
  • 900 ml (1½ pints) vegetable stock
  • 150 g (5 oz) chorizo, diced
  • salt and pepper
  • chopped parsley, to garnish
  • crusty bread, to serve
  • Heat 2 tablespoons of the oil in a large saucepan or flameproof casserole dish and cook the onion and garlic over a medium heat for 4–5 minutes, until slightly softened.
  • Add the paprika and butter beans and stir for 1 minute before adding the sun-dried tomatoes, passata and stock. Bring to the boil, then simmer for about 10 minutes, until thickened slightly.
  • Meanwhile, heat the remaining oil in a small frying pan and cook the chorizo for 2–3 minutes, stirring frequently, until golden. Drain on kitchen paper and set aside.
  • Blend the soup to the desired consistency, then season to taste and ladle into bowls. Top with the chorizo and parsley and serve immediately with plenty of crusty bread.
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