Creamy chipotle-tomato soup with crispy chorizo and toasted seeds

Name: Creamy chipotle-tomato soup with crispy chorizo and toasted seeds
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: ¼ cup extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 x 400g cans crushed tomato; 2 tbsp chipotles chilli in adobo; 3 cups vegetable stock; 250g mascarpone; 200g dried chorizo, finely chopped; 1 tsp lightly crushed fennel seeds; 1 tsp lightly crushed coriander seeds; 1 tsp lightly crushed cumin seeds; fresh coriander leaves, to serve; toasted tortillas, to serve

A swirl of mascarpone and a scattering of crisp chorizo take this winter staple into new territory.

Jessica Brook

May 15, 2025

Everyone’s winter favourite, tomato soup, gets a makeover.James Moffatt

easyTime:< 30 minsServes:4

Tomato soup is a winter staple, no matter what else goes into the pot. But this creamy version, which has a smoky chilli kick, is bound to become a favourite.

Ingredients

¼ cup extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 x 400g cans crushed tomato
2 tbsp chipotles chilli in adobo
3 cups vegetable stock
250g mascarpone
200g dried chorizo, finely chopped
1 tsp lightly crushed fennel seeds
1 tsp lightly crushed coriander seeds
1 tsp lightly crushed cumin seeds
fresh coriander leaves, to serve
toasted tortillas, to serve

Method

Step 1
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, or until the onions are softened and translucent.
Step 2
Add the tomatoes, chipotle chilli and stock and bring to a simmer. Cook for 10 minutes, then remove from the heat. Blend until smooth using a hand-held stick blender. Return to the heat, stir in half the mascarpone and keep warm.
Step 3
Meanwhile, heat the remaining oil in a nonstick frying pan over medium heat. Add the chorizo and cook, stirring for 6 minutes, or until crisp. Add the seeds and cook for 1 minute. Take off the heat and set aside.
Step 4
Serve the soup topped with the remaining mascarpone, chorizo and toasted seed mixture, coriander leaves and tortillas.

Note

To toast the tortillas, place a dry frying pan over medium heat and warm the tortillas for 30-60 seconds on each side. Alternatively, wrap them in aluminium foil and place them in an oven preheated to 180C conventional for 10-15 minutes.

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