Kokova Magazine

CIRIO, Italy's favourite tomato brand, has created a duo of easy to prepare, winter warming soups that are sure to keep the cold at bay this autumn and winter.

Ready to eat in just 15 minutes from scratch, Tomato & Basil Soup features CIRIO's mouth-watering Pomodorini Cherry Tomatoes and is a simple take on a classic favourite.

For a potentially even more warming, hearty alternative, Chilli with Salsa Soup has an extra kick of heat and is made using CIRO’s classic Passata, the finest Passata available.

CIRIO TOMATO & BASIL SOUP

Serves - 4
Preparation Time - 5 mins
Cooking Time - 10 mins

Ingredients

• 60ml Extra Virgin Olive Oil
• 1 garlic clove, chopped
• 2 x 400g can CIRIO Pomodorini Cherry Tomatoes
• 2 tbsp Cirio Tomato Purée
• 50g ciabatta bread, crumbled
• 6-8 fresh basil leaves
• Croutons to serve

Procedure

• Put the garlic and olive oil in a large pan and cook gently for a minute.
• Add the tomatoes, cover and simmer for 10 minutes, stirring occasionally until the tomatoes are really soft and concentrated.
• Add the tomato purée, 425ml water and season with salt and freshly ground black pepper.
• Bring to the boil, then add the bread and stir until the bread absorbs the liquid.
• Cool slightly before stirring in the basil.
• Blend until smooth in a food processor.
• Adjust the seasoning and serve with croutons and a drizzle more olive oil, if desired.

CIRIO CHILLI WITH SALSA SOUP

Serves - Four
Preparation Time - 10 minstitle="Chillibeefsoup" />
Cooking Time - 20 mins

Ingredients

• 1 tbsp Extra Virgin Olive Oil
• 1 onion, finely chopped
• 1 red and 1 yellow pepper, de-seeded and finely chopped
• 300g minced beef
• 2 Cloves garlic, finely chopped
• 2 fresh chillies, de-seeded and finely chopped
• 1 heaped tsp ground cumin
• 1 tsp paprika
• 1 Pinch cayenne pepper
• 700ml CIRIO passata
• 1 beef stock cube, dissolved in 500ml water

Salsa

• 2 tomatoes, de-seeded and finely chopped
• 2 spring onions, finely chopped
• 1 lime, juiced
• 1 tsp sugar
• 4 tbsp fresh coriander, finely chopped
• 1 Pinch salt
• 1 Pinch freshly ground black pepper

Accompaniments

• 1 tub soured cream, to serve
• 1 packet tortillas, to serve
• 4 sprinklings grated cheese, to serve
• 1 Finely chopped spring onion

Procedure

• In a frying pan, heat a little olive oil and fry off the mince until browned, pouring off any excess oil.
• Meanwhile in separate frying pan, heat the oil and cook the onion until softened.
• Add the peppers and cook for 5 minutes, before adding the browned mince, garlic and 1-2 of the chillies, according to taste.
• Cook, stirring then sprinkle over the spices and cook for a further minute before adding the CIRIO passata and the stock.
• Bring to the boil then reduce the heat to a simmer, cover and cook for 10 minutes.
• To make the salsa, mix the tomatoes, spring onions, remaining chilli, lime juice, sugar and coriander together.
• Serve the soup along with the salsa, sour cream, cheese, tortilla and a sprinkling of finely chopped spring onions.

To find out more about the whole CIRIO range and for more tips and delicious recipes visit www.cirio1856.co.uk