When you’ve got rich tinned tomatoes and intense, fruity SunBlush tomatoes, there’s no reason not to enjoy homemade tomato soup in the depths of winter.
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
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.