Roasted Tomato & Chorizo Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600g / 21ozย vine tomatoes
- 120g / 4oz chorizo
- 2 garlic cloves
- 2 tsp olive oil
- 300g / 10.5oz potatoes
- 900ml / 3.75 cups hot vegetable stock
Method
- Chop the tomatoes into quarters and add to a baking tray. Slice the chorizo into bite sized pieces and add that too.
- Peel the garlic cloves and crush with the back of a knife, but leave whole. Add them to the tray and then drizzle on the olive oil.
- Bake in the oven at 180c / 350fย for 15 minutes.
- Transfer the contents of the tray to a large saucepan and add the potato, chopped into bite sized pieces and also the vegetable stock.
- Bring to the boil and simmer for 12 minutes until the potato is soft.
- Use the Braun MultiQuick 9 Blender to blitz the soup directly in the saucepan until completely smooth.
- Serve immediately with a sprinkling of parmesan and some slices of crusty bread.