Cherry Tomato And Chorizo Soup Recipes

CHERRY TOMATO AND CHORIZO SOUP

Steps:

• Pre Heat Oven to 200' 180' fan. Pierce the tomatoes with the tip of a sharp knife and place on a baking tray with the garlic, red pepper and basil leaves. Drizzle with olive oil. Season and roast in the oven for 12 to 15 minutes until the skins of the tomatoes are soft and slightly charred.
• Meanwhile heat the rest of the oil in a pan and add the shallots and stir for a couple of minutes. Then add the chorizo and stir until the natural oils start to show. Now add the celery and chopped chilli, stir and sweat for a few minutes with lid on the pan.
• Add all the roasted ingredients from the baking tray to the pan, stir in the chopped parsley. Finally add the stock, bring to the boil then simmer gently for 5 to 8 minutes for ingredients and flavours to infuse.
• Blitz all the ingredients ensuring the tomato skins are well chopped and serve immediately with chiffon cut basil leaves to garnish.

CHERRY TOMATO SOUP (GARY RHODES)

Steps:

• Heat up the olive oil in a frying pan.
• Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
• When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
• Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
• Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
• Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
• Taste the broth then sprinkle sea salt and pepper over soup to your taste.
• Serving: you can serve with torn fresh basil leaves over top.

MEXICAN CHORIZO AND CORN SOUP

Steps:

• In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

CHORIZO, TOMATO & PEPPER SOUP

Steps:

• In a large pot heat up some oil (not olive – vegetable, rapeseed or butter)
• Add in the onion, garlic, chorizo, chilli and pepper cook for about 5mins
• Then add in the passata, chicken stock, rice and season well
• Simmer for approx 20-25 mins, stirring occasionally.
• And that’s it done – you can top with basil and or parmesan if you fancy too, before serving with some tasty crusty bread – enjoy!