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Tomato soup with salsa macha

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

Lulu Grimes

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Makes 4 small bowls or cups

Easy

Prep: 15 mins

Cook: 45 mins

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This tomato soup with macha is easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. Garnish with coriander.

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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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal281
fat25.6g
saturates12.9g
carbs6.5g
sugars5.9g
fibre1.3g
protein5.5g
salt0.7g

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.

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Authors

Lulu GrimesManaging editor

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