Roasted Tomato and Capsicum Soup with Chorizo

I love making soups with a bit of a punch and adding spicy chorizo kicks this soup up a gear.  I like to make a large batch then freeze what ever I don’t eat.

You will need:

(serves 6)

  • 4 large capsicums
  • 6 large vine ripened mixed tomatoes (yellow, purple, red etc) 
  • 1 punnet cherry tomates
  • 2 garlic cloves, crushed
  • 2 celery stalks, finely chopped
  • 1 red onion, cut into 1/4’s
  • 1 tbs tomato purée
  • 120g chorizo sausage, cut into cubes
  • 1/2 bunch basil, finely chopped
  • 800g kidney beans, rinsed and drained
  • 1 litre chicken stock
  • Olive oil
  • Salt and pepper
  • Crusty wholemeal baguett

Top tip:

Double the batch and freeze it until you need a quick dinner one evening. Remember this has meat in it so make sure to remove from the freezer the night before and heat until pipping hot before serving.

Simple steps:

  • Pre heat the oven to 200°C and line an ovenproof tray with greaseproof paper.
  • Slice the top off the capsicums and scoop out the seeds then place on ovenproof tray upside down. Slice the large tomatoes into 1/4s and place on the tray with the whole cherry tomatoes and red onion.  Drizzle with olive oil and season well with salt and pepper making sure all the veg is thoroughly coated.  
  • Roast in the oven for 25 minutes or until the skin from the capsicum starts to blister.
  • Heat a non stick pan with a little olive oil.  Fry the garlic, celery and half of the chopped chorizo sausage.  Cook for 2-3 minutes until golden brown.  Add the tomato purée and cook for a further 2 minutes. 
  • Move the mix to a deep pan and add the roasted tomato and red onion.  Remove the skin from the capsicum, discard skin and then add the capsicums to the pan.  
  • Add chicken stock and bring to boil.  Grill the other half of the chorizo until crispy and charred and leave to one side.
  • Bring the soup to the boil, then remove from heat.  Blend with a stick blender until smooth.
  • Add the basil leaves and blend for a final 30 seconds.  Add the kidney beans and grilled chorizo pieces and stir.
  • Pop the bread in the oven for 5 minutes before serving.  I like to keep it rustic and tear off a piece for each serve.

Leave a Reply

Your email address will not be published. Required fields are marked *