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Roasted Tomato, Red Pepper and Chorizo Soup

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.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4
Course: Lunch , Dinner
Cuisine: Spanish

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

Instructions

    Cup of Yum
  1. Preheat the oven to 170⁰C.
  2. Put all the vegetables and whole garlic cloves in a bowl and mix well with the oil and a good seasoning of salt.
  3. Place on a baking tray and roast for approximately 45 – 50 minutes turning halfway through until roasted but not charred.
  4. Meanwhile fry the chorizo in a drop of oil for a minute or two until crispy – drain and set aside.
  5. Once the vegetables are roasted remove the garlic, half the peppers and a good handful of the cherry sized tomatoes.
  6. Cut the pepper strips into chunks and set aside with the reserved cherry tomatoes.
  7. Put the remaining vegetables and juices in a large saucepan and then cut and squeeze the garlic cloves in there, discarding the skin.
  8. Add the stock, tomato puree, lemon juice, sugar and seasoning to taste and bring to a simmer.
  9. Add the basil leaves and blend with a stick blender.
  10. Return the reserved vegetables and fried chorizo to the pan (holding some back for garnishing), check seasoning and gently heat through before serving.
  11. Garnish with the reserved vegetables, chorizo and basil.
  12. Serve with warm crusty bread.