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Roasted Tomato, Red Pepper and Chorizo Soup

Mediterranean, healthy, main meal soup, bell peppers, basil

Yesterday I found myself with a glut of vine tomatoes, peppers and a pack of chorizo and knowing that I had to go to my son’s school in the evening I decided soup and cold food would be the perfect solution. I have tried making a roasted tomato soup before but without stock and it was a let down so this time I opted for chicken stock to give a bit more back bone and lemon juice and sugar to give a sharp/sweet intensity. I used Eschalion shallots because I happened to have them but you could use red onions. Roasting the garlic cloves in their skins prevented them from burning and produced little squishy pods of sweet lushiousness.

Mediterranean, healthy, main meal soup, bell peppers, basil

I was really pleased with the way this soup turned out, it’s definitely one to have as part of a main meal and not a starter! There’s a bit of sweet/sour thing going on with a basil back note and then the chunks of pepper, tomato and chorizo are just divine when you hit them! We had our soup with a big warm crusty loaf and not only was it delicious but filling too! The only person not so keen was my young daughter as she doesn’t like spicy chorizo – but the more you give you children different foods they will eventually learn to eat them so I persevere!

5.0 from 5 reviews
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:-)
Author:
Recipe type: Soup
Cuisine: Spanish
Serves: 4
Ingredients
  • 750g Vine ripened tomatoes, mixed sizes, larger ones quartered
  • 130g 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 mls 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
  • 120g Chorizo, chopped
  • Salt flakes and freshly ground pepper
Instructions
  1. Pre-heat 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 45mins – 50 mins turning half way 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.

Mediterranean, healthy, main meal soup, bell peppers, basil

As this recipe uses herbs I am entering it into Lavender & Lovage’s Cooking with Herbs event which is being hosted by Lancashire Food this month. I’m also entering it into Javelin Warrior’s Cookin w’luv Made with Love Mondays challenge as it is made from scratch. Next I’m entering Ren Behan’s Simple & in Season as tomatoes are definitely in season! Over at Four Seasons Food the theme is red and is being hosted by The Spicy Pear and founded by Eat Your Veg and Delicieux! The No Waste Food Challenge is next as I used up my tomatoes & peppers and is being hosted by Utterly Scrummy and originates from Elizabeth’s Kitchen Diary. Finally I’m also entering Extra Veg which is again hosted by Utterly Scrummy who runs it jointly with Fuss Free Flavours.

Cooking with herbs new badgeMade with Love MondaysSimple & in SeasonFour Seasonsno-waste-food-badgeExtra Veg event

For more roasted vegetable soup inspiration you might like to check out the following recipes too!

Roast Carrot and Coriander Soup from Fish Fingers for Tea

Roasted Onion Soup from Hungry Healthy Happy

Four Tomato & Red Pepper Soup from Tinned Tomatoes

Permanent link to this article: http://www.fabfood4all.co.uk/roasted-tomato-red-pepper-and-chorizo-soup/

59 comments

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  1. Paul Wilson

    This sounds absolutely delicious.

    1. Camilla

      Thanks Paul:-)

  2. Abigail Cullen

    This looks a very wholesome soup and really nice.

    1. Camilla

      Thank you:-)

  3. William Gould

    Will have to bear this in mind as it will soon be time for winter soups!

  4. Carolin

    That sounds amazing, will have to try this! I love a good tomato soup, even had one as our wedding soup :)

    1. Camilla

      Thank you, it is lush:-)

  5. Galina V

    So colourful and flavourful! A beautiful soup.

  6. babisham

    Wow this looks yummy, I’m sure it will be a hit with my family x

  7. Ursula Hunt

    Wholesome soup

  8. Susan Joyce Rogers

    This looks lovely

  9. Dianemjackson5

    Looks really tasty. I think I’ll have a go at this one :)

  10. Jane McColl

    I made this yesterday and it was fabulous, thank you

    1. Camilla

      So glad you like it:-)

  11. Heather Haigh

    What a glorious colour, and it looks so rich and thick. I can almost taste it from here.

    1. Camilla

      Thanks:-)

  12. Laura Carroll

    Looks great! And so much healthy goodness too :)

    1. Camilla

      Thanks you:-)

  13. Chris Williams

    this sounds scrummylicious

  14. janetbennett

    fabulous, my favourite soup

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    […] 37. Camilla at Fab Food 4 All made a tasty looking Roasted Tomato, Red Pepper and Chorizo Soup. […]

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