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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the tomatoes, red peppers, and red chillies to a baking dish.
Drizzle with olive oil and season with paprika, oregano, and garlic granules.
Wrap the garlic bulb in foil, nestle it into the dish, and roast in the oven until fragrant and soft.
Season the chicken with paprika, oregano, and garlic granules on a foil-lined tray and bake until cooked through.
Shred the cooked chicken using a hand mixer for quick shredding.
Tip the roasted vegetables into a large pan.
Squeeze in the roasted garlic and blend until smooth.
Stir in the single cream until well combined.
Ladle the soup into bowls and top with the shredded chicken.
Garnish with fresh parsley before serving.
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Use a hand mixer to quickly shred the chicken.
Can I use different types of tomatoes?
Yes, a mix of large vine, cherry, and San Marzano tomatoes works well.
How can I make the soup spicier?
Add more red chillies or a pinch of cayenne pepper.
Is there a substitute for single cream?
You can use half-and-half or a dairy-free cream alternative.
Can I prepare the soup in advance?
Yes, you can make the soup a day ahead and reheat it before serving.
What can I serve with this soup?
Serve with crusty bread for a complete meal.
