Chunky Spanish Tomato Soup + Tomato and Potato Bread
Combining the fresh, sunny flavours of tomatoes with smoky paprika, this delicious tomato soup is set off perfectly by a nourishing homemade potato bread.
Nothing epitomises winter dining better than hearty soups and tasty breads that are small on effort and big on flavour, like this combination of a tomato soup flavoured with smoked paprika and a homemade tomato and potato bread.
Chunky Spanish Tomato Soup
- 1kg very ripe tomatoes
- 2 red peppers, halved
- 4T olive oil
- 1 head garlic, halved
- 1 onion, diced
- ½ cup chopped chorizo
- 1t ground cumin
- 1t smoked paprika
- 2 cups chicken stock
- Sherry vinegar or red wine vinegar, to taste
- Pepper, to taste
- 250g crème fraîche, to serve
Preheat the oven to 200°C.
Make a cross on the base of the tomatoes. Place the peppers skin-side up and the tomatoes in a layer on a lined baking tray and drizzle with half the oil. Wrap the garlic in tinfoil and place on the tray. Roast the veggies for 20-30 minutes or until tender. Leave to cool and peel off the skin of the tomatoes and peppers, and squeeze the garlic halves out of their skin.
To make the soup, heat the remaining oil in a large pot and sauté the onion and chorizo for 5 minutes. Add the cumin and paprika and sauté for a further 2-3 minutes. Add the stock, roasted vegetables and garlic, and bring to the boil.
Reduce the heat and simmer for 20 minutes. Add a dash of vinegar to taste, season with pepper and serve with a dollop of crème fraîche and warm tomato and potato bread.
Tomato and Potato Bread
- 1 cup grated cooked potatoes, preferably purple or red
- ⅓ cup sugar
- 6T butter, softened
- ¼ cup tomato paste
- 2 large eggs
- ¾ cup lukewarm water
- 4¼ cups unbleached bread flour
- 2t beetroot powder (optional)*
- 2½t dried yeast
- 2t salt
Mix all the ingredients in an electric mixer with a dough hook until the dough is silky smooth. Alternatively, if mixing by hand, place the potatoes, sugar, butter, tomato paste, eggs and water in a large bowl and mix. In a separate bowl, mix the flour, beetroot powder, yeast and salt, and stir into the wet ingredients until a soft dough forms. Remove from the mixer or bowl and place on a floured surface.
Knead for a few minutes until soft and silky. Form into a ball and place in a lightly oiled bowl, cover with plastic wrap and leave in a warm place for 90 minutes or until it has doubled in size. Remove the dough, halve and reform into two round loaves.
Place in two greased pots or high-sided cake tins and cover with lightly greased plastic wrap. Leave to rise for another 90 minutes. Remove the plastic wrap and bake at 180°C for 45 minutes or until the loaf sounds hollow when you tap its base. If you’re only using one loaf, freeze the other on the day of making.
Serve warm with soup or toasted with sun-dried-tomato butter.
Makes 2 loaves
*Find beetroot powder at most health stores
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