Roasted Tomato, Red Pepper and Chorizo Soup is an intensely flavoursome soup. Made with roasted tomatoes, peppers, fried chorizo, and basil with a sweet sharp edge courtesy of lemon juice and brown sugar.
Yesterday I found myself with a glut of vine tomatoes, peppers, and a pack of chorizo.
Knowing that I had to go to my son’s school in the evening I decided to make this Roasted Tomato, Red Pepper and Chorizo Soup that I could quickly reheat.
I had tried making a roasted tomato soup before but without stock and it was a letdown.
This time I opted for chicken stock to give a bit more backbone 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 lusciousness.
I was really pleased with the way my Roasted Tomato, Red Pepper and Chorizo Soup turned out.
It’s definitely one to have as a main meal and not a starter!
There’s a bit of a 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; it was delicious and filling too!
My young daughter was the only person not so keen as she doesn’t like spicy chorizo. The more you give children different foods, the more they learn to eat them so I persevere!
More Tomato Soup Recipes
For more tomato-based soup inspiration you might like to check out these recipes!
- Tomato, Carrot & Dill Soup – Fab Food 4 All
- Cream of Tomato & Basil Soup – Fab Food 4 All
- Roasted Tomato & Garlic Soup – Fab Food 4 All
- 5 Minute Vegan Tomato Soup – spicy & creamy! Fab Food 4 All
- Four Tomato & Red Pepper Soup – Tinned Tomatoes
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Roasted Tomato, Red Pepper and Chorizo Soup
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
- 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.
Victoria
this would go down very well in my household!
ninjacat
What a great combination of ingredients !
Michelle Utterlyscrummy
A delicious way to use up a glut of veg, healthy, tasty and freezable too Thanks so much for linking up with No Waste Food Challenge this month 🙂
Camilla
Thanks Michelle:-)
Chris
To me this looks like a really wonderful soup.
Charlotte Foy
This sounds delicious, anything with chorizo is lovely!
nanajaxc
This looks delicious! I make a similar soup without the chorizo. I’ll definitely give this a try.
handbar
I think it may be a little spicy for me but my son would love it. I usually go for the more boring bland food!
Camilla
The only spice is from the Chorizo so I suppose you need to like chorizo to like this soup!
bev
Ohhh – chorizo soup! I love chorizo!
Camilla
Thanks:-)
Sally - My Custard Pie
We like a chunky, spicy soup in our house. Lovely
Ursula Hunt
Bet this has a bit of a kick
Camilla
It surely does:-)