Make this effortless tomato soup, then check out our tomato soup, leek and potato soup and more easy soup recipes.

Energy-efficient and reliable, a slow cooker is the must-have appliance for batch cooking. Read our tried-and-tested reviews of the best slow cookers. If you’ve got one, keep the soup hot until you’re ready to serve.


  • 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


  • 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.

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Lulu GrimesManaging editor

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