1Peel and slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of spoons of olive oil.
2Add all your chopped and sliced ingredients and mix together.
3Cook for around 10 to 15 minutes with the lid on until the carrots have softened but are still holding their shape and the onion is lightly golden.
4Put the stock into a pan.
5Add to the pan with your canned and fresh whole tomatoes, without the green stalks. Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on.
6Use a hand blender or liquidizer and pulse the soup until smooth. Then pour half cup of single cream and stir well.
7Fried pieces of chorizo and put it on the top when served.