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Roasted Tomato, Red Pepper & Chorizo Soup with basil leaf garnish.
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5 from 12 votes

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:-)
Course dinner, Lunch
Cuisine Spanish
Keyword chorizo, soup, Tomato
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Camilla Hawkins

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 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
  • 120 g Chorizo chopped
  • Salt flakes and freshly ground pepper

Instructions

  • Pre-heat 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 45mins – 50 mins turning half way 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.