Tomato Soup with Crispy Chorizo
This tomato soup is dairy-free yet still super creamy. It’s comforting, and the crispy chorizo and white bean topping makes it extra filling. You absolutely must try it!
- Servings: 4 to 6
- Preparation time: 25
- Cooking time: 30
Frequently asked questions
I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.
On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.
Ingredients
Tomato Soup
- 8 cups (1,2 kg) tomatoes of your choice (cut into quarters or whole for cherry tomatoes)
- 1 yellow onion, quartered
- 1 head garlic, halved lengthwise
- 3 tablespoons (45 ml) olive oil
- 2 teaspoons (10 ml) dried oregano
- 1 teaspoon (5 ml) paprika
- 2 teaspoons (10 ml) harissa paste
- 3 tablespoons (45 ml) tomato paste
- 1 teaspoon (5 ml) salt
- Pepper to taste
- 1 cup (250 ml) plant based cream of your choice (I use soy cream)
- 1 1/2 cups (375 ml) vegetable broth
- 2 tablespoons (30 ml) nutritional yeast
Toppings
- 1 tablespoon (15 ml) olive oil
- 225 regular or vegan chorizo, without casing
- 1 can 540 ml white beans, rinsed and drained
- 1/2 cup (20 g) coarsely chopped fresh parsley
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Preparation
Tomato Soup
- Preheat the oven to 190°C and place the rack in the centre. Line a baking tray with parchment paper.
- Place the tomatoes, onion, garlic, olive oil, oregano, paprika, harissa paste, tomato paste, salt and pepper on the baking sheet. Mix well and bake for 45 minutes.
- Place the roasted vegetables in a blender (making sure to remove the garlic peel) along with the remaining tomato ingredients, and blend until very smooth.
Toppings
- Heat the oil in a small non-stick frying pan over a medium-high heat. Cook the chorizo, breaking it up with a wooden spoon, until it is slightly crispy, which should take about 4 minutes.
- Serve the tomato cream with the crispy chorizo, white beans, parsley and a drizzle of olive oil. Serve as it is with a slice of toast.
