5 soft sun-dried or SunBlush tomatoes in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml turkey or vegetable stock
1 tsp sugar, any type, or more to taste
142ml pot soured cream
125g pot fresh basil pesto
basil leaves, to serve
Give it a twist
HEARTY RICE & SEAFOOD SOUP
Heat 2tbsp oil from the sun-dried/SunBlush tomatoes in a large saucepan. Add
185g sliced chorizo and 1 sliced onion and fry
until golden. Follow the recipe above, leaving out
the soured cream and pesto, then add the chorizo
and onion, along with 85g paella rice. Simmer for
20mins until the rice is tender (add a little water
if it gets too thick), tip in a defrosted
400g bag mixed seafood. Once hot, serve in bowls scattered with chopped parsley.
Heat the butter or oil in a large pan, then
add the garlic and soften for a few mins over
a low heat. Add the sun-dried or SunBlush
tomatoes, canned tomatoes, stock, sugar
and seasoning, then bring to a simmer.
Let the soup bubble for 10 mins until the
tomatoes have broken down a little.
Whizz with a stick blender, adding half the
pot of soured cream as you go. Taste and
adjust the seasoning – add more sugar if you
need to. Serve in bowls with 1 tbsp or so of
the pesto swirled on top, a little more soured
cream and scatter with basil leaves.