Cream of tomato soup with chorizo


One chopped onion
Two large carrots chopped
One stick celery chopped
One small leek chopped
25 g butter
One veg stock cube
One teaspoon sun-dried tomato puree
One bottle Lupetta Cherry tomato sauce
One tablespoon balsamic vinegar
One tablespoon sugar
One teaspoon Lupetta Nduja paste
Six slices chorizo
Twelve Lupetta taralli
Four teaspoons pesto
25ml double cream
Season to taste

Serves 4


Melt the butter in a saucepan, add the vegetables and work until lightly browned.

Add the balsamic and sugar, bring to the boil to caramelise. And the sun-dried tomato puree, stock and tomato sauce, bring to the boil and simmer for 10 minutes until vegetables are soft then liquidise until smooth. Add the Nduja paste and chorizo, bring back to the boil, season to taste.