Tomato soup in three bowls topped with coriander and tortilla chips

Tomato soup with salsa macha

Name: Tomato soup with salsa macha
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Makes 4 small bowls or cups
Ingredients: 4 tbsp sofrito mixture; 2 tbsp olive oil; 1 bay leaf; 400g tin of good-quality plum tomatoes; 400ml chicken stock; ½ tsp salsa macha (we used Chilli Maven); 1 tbsp mascarpone or soft cheese; coriander leaves; crushed tortilla chips

Preparation and cooking time
- Prep:15 mins
- Cook:45 mins
Easy
Makes 4 small bowls or cups

Ingredients

4 tbsp sofrito mixture
2 tbsp olive oil
1 bay leaf
400g tin of good-quality plum tomatoes
400ml chicken stock
½ tsp salsa macha (we used Chilli Maven)
1 tbsp mascarpone or soft cheese
coriander leaves
crushed tortilla chips

Method

STEP 1
Fry 4 tbsp of sofrito mixture in 2 tbsp of olive oil until soft.
STEP 2
Add the bay leaf, plum tomatoes and 400ml of chicken stock, then bring to a simmer.
STEP 3
Cook for 30 mins, then remove and discard the bay leaf and whizz with a hand blender. Season.
STEP 4
To serve, put ½ tsp of salsa macha, 1 tbsp of mascarpone or soft cheese and some coriander leaves into the base of four small bowls or cups.
STEP 5
Reheat the soup and pour it carefully into each bowl. Add a few more coriander leaves, some crushed tortilla chips and more salsa macha. Serve with more tortilla chips and some bread, if you like.