Roasted Tomato, Red Pepper and Chorizo Soup
User Reviews
5.0
42 reviews
Excellent
Roasted Tomato, Red Pepper and Chorizo Soup
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An intensely flavoursome soup made with roasted tomatoes, peppers, fried chorizo and basil with a sweet sharp edge to it courtesy of lemon juice and brown sugar.
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Ingredients
- 750 g vine-ripened tomatoes mixed sizes, larger ones quartered
- 130 g Eschalion shallots or red onions
- 1 red pepper cut into wide strips
- 1 orange pepper cut into wide strips
- 6 Cloves garlic unpeeled
- 2 tbsp olive oil
- 600 ml chicken stock
- 1 tbsp tomato puree
- 2 tbsp lemon juice
- 2 tsp soft light brown sugar
- 25 fresh basil washed and stalks removed + extra for garnish
- 120 g chorizo chopped
- Salt flakes and freshly ground pepper
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Instructions
- Preheat the oven to 170⁰C.
- Put all the vegetables and whole garlic cloves in a bowl and mix well with the oil and a good seasoning of salt.
- Place on a baking tray and roast for approximately 45 – 50 minutes turning halfway through until roasted but not charred.
- Meanwhile fry the chorizo in a drop of oil for a minute or two until crispy – drain and set aside.
- Once the vegetables are roasted remove the garlic, half the peppers and a good handful of the cherry sized tomatoes.
- Cut the pepper strips into chunks and set aside with the reserved cherry tomatoes.
- Put the remaining vegetables and juices in a large saucepan and then cut and squeeze the garlic cloves in there, discarding the skin.
- Add the stock, tomato puree, lemon juice, sugar and seasoning to taste and bring to a simmer.
- Add the basil leaves and blend with a stick blender.
- Return the reserved vegetables and fried chorizo to the pan (holding some back for garnishing), check seasoning and gently heat through before serving.
- Garnish with the reserved vegetables, chorizo and basil.
- Serve with warm crusty bread.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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