Chorizo Tomato Pepper Soup Recipes

ROASTED TOMATO, RED PEPPER AND CHORIZO SOUP

Steps:

• 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.

RED PEPPER AND TOMATO SOUP

Steps:

• Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
• Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.