Roast tomato and capsicum soup with crispy chorizo and fresh basil

Packed with flavour you’ll be making this soup again and again, it’s perfect for the whole family and really cheap to make.

Ingredients:

4 large capsicums
6 large vine ripened mixed tomatoes (yellow, purple, red etc)
1 punnet cherry tomates
2 garlic cloves
2 celery stalks
1 red onion
1 tbs tomato puree
120g chorizo sausage (cut into cubes)
½ bunch basil
1 tin kidney beans
Olive oil
Salt and pepper

Directions:

1. Cut the top off your capsicums and scoop out the seeds then place upside down onto an oven proof tray lined with greaseproof paper. Slice the large tomatoes into ¼s and place on the tray with the whole cherry tomatoes. Slice your red onion into ¼s and add them to the tray.

2. Drizzle with olive oil and season well with salt and pepper and make sure all the veg is coated. Roast in the oven at 220°C for 15-20 mins until they start to colour and the skin from the capsicum blisters. Once cooked remove and leave to one side.

3. In a pan slowly fry the chopped garlic and sliced celery. Remove the thin skin from the chorizo and dice then add ½ of the sausage and some finely chopped basil stalks to the pan. Cook for 2-3 mins until golden brown.

4. Next add the tomato puree to the chorizo and cook for another 2 mins, add a little water so the tomato puree doesn’t burn.

5. Once the capsicum has cooled, carefully remove the skin then roughly chop. Add the capsicum, roasted tomato and onion to a large thick bottomed pan along with the chorizo mix in the pan.

6. Add 1 litre of boiling chicken stock to the pan and bring back to the boil. Whilst the soup is coming to the boil fry off the other half of the diced chorizo until really crispy then tip onto some kitchen roll to remove some of the grease.

7. As soon as the soup starts to boil remove from the heat. Blend until smooth and adjust the seasoning, careful not to add too much salt. Add ½ bunch of basil leaves and blend once more.

8. Finally mix in a tin of drained kidney beans into the soup and serve. Top with crispy chorizo.

Tips:

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 piping hot before serving!

Recipe courtesy of Richard Kerrigan, The Beach Life, Qualified Chef and Personal Trainer.