Roasted Chorizo, Tomato & Garlic Soup

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Step 1.

Preheat oven to 180°C/356°F.

Step 2.

Grab a baking tray. Add tomatoes, roughly chopped peppers, a whole bulb of garlic and a heaped tablespoon of rosemary leaves. Season with salt and pepper and place in the oven for 30 minutes.

Step 3.

Crumble your chorizo into a frying pan. Cook over a medium heat until crispy. Remove the chorizo and save for the end. Pour the chorizo fat into your roasting vegetable tray, making sure everything is coated. Place the tray back in the oven for another 15 minutes.

Step 4.

When the vegetables are cooked and caramelised, remove the tray from the oven.

Step 5.

Pour the vegetables into a large saucepan. Add 500ml of chicken stock, a large handful of basil leaves and red wine vinegar. Bring to a simmer and blitz the soup with a hand blender until smooth.

Step 6.

Serve with the crispy chorizo scattered on top and a nice hunk of crusty bread.

A squeeze of lemon juice at the end really gives it the fresh hit it needs before munching!

3 Tbsp Red Wine Vinegar
1 Heaped Tbsp Rosemary
Bunch of Basil
1 Baguette
3 Red Peppers
1 Bulb of Garlic
10 Vine Tomatoes
1 Chicken Stock Cube
1 Ring of Chorizo