Cream of tomato soup with chorizo


Serves 4


One chopped onion

Two large carrots chopped

One stick celery chopped

One small leek chopped

25 g butter

One veg stock cube

1 teaspoon sun-dried tomato puree

One bottle Lupetta Cherry tomato sauce

1 tablespoon balsamic vinegar

1 tablespoon sugar

1 teaspoon Lupetta Nduja paste

Six slices chorizo

12 Lupetta taralli

4 teaspoons pesto

25ml double cream

Season to taste



Melt the butter in a saucepan, add the vegetables and work until lightly browned.

Add the balsamic and sugar, bring to the boil to caramelise. And the sun-dried tomato puree, stock and tomato sauce, bring to the boil and simmer for 10 minutes until vegetables are soft then liquidise until smooth. Add the Nduja paste and chorizo, bring back to the boil, season to taste.


To serve

Pour the cream in the middle of the soup and top with the pesto and taralli.