Roasted Tomato, Red Pepper and Chorizo Soup
User Reviews
5
Roasted Tomato, Red Pepper and Chorizo Soup
Description
This soup features a rich combination of oven-roasted vine-ripened tomatoes, eschalion shallots (or red onions), whole garlic cloves, and both red and orange bell peppers. Roasting softens the vegetables and concentrates their natural sweetness without charring. After roasting, some vegetables are set aside for texture while the remainder is combined with chicken stock, tomato puree, lemon juice, brown sugar, and fresh basil for blending, yielding a smooth, vibrant base with balanced acidity and sweetness.
The chorizo is lightly fried until crisp and stirred into the soup, contributing a smoky, spicy, and savory element that complements the sweetness of the roasted vegetables. Some chorizo and vegetable pieces are reserved for garnishing, adding texture and flavor contrast in each bowl. The seasoning with salt and freshly ground pepper is adjusted at the end before gentle reheating.
This soup is suitable as a starter or a light meal, especially when garnished with basil and extra chorizo pieces. The use of roasting and frying techniques enhances depth without heavy cream or thickening agents, emphasizing fresh ingredients and simple methods.
Ingredients
- 750 g tomato mixed sizes, larger ones quartered, vine-ripened
- 130 g eschalion shallots or red onions
- 1 red pepper cut into wide strips
- 1 orange bell 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 brown sugar soft, light
- 25 basil washed and stalks removed + extra for garnish, fresh
- 120 g chorizo chopped
- salt flakes freshly ground
- black pepper freshly ground
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.
User Reviews
Overall Rating
5
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