Cherry Tomato And Chorizo Soup Recipes

CHERRY TOMATO AND CHORIZO SOUP

Cherry Tomato and Chorizo Soup image

Roasted cherry tomatoes give a wholesome flavour with a meaty undertone from the chorizo.

Provided by pubngrub

Time 40m

Yield Serves 4

Number Of Ingredients 0

Ingredients

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)

Cherry Tomato Soup (Gary Rhodes) image

Another fantastic Gary Rhodes recipe. Light and delicious! Perfect for a starter course but fantastic for a summer lunch as well. I have made this several times when cherry tomato season comes around. I have also frozen this with great results. NOTE: A basic passata is a sauce made of tomatoes, basil, water, preservative, however some types have more herbs and spices in them, so make sure you like what is in your passata as it will be a main flavour in your soup. You can substitute tomato sauce (not ketchup!) or canned tomatoes (put through the food processor). Sometimes I don't have passata on hand so I put a can of chopped tomatoes in the food processor (enough to equal the recipe equivalent) and add a bit of basil to it to taste. I don't add water because the canned tomatoes are already in liquid. I hope you enjoy this soup as much as I do.

Provided by Summerwine

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 medium red onions, sliced
2 garlic cloves, crushed
2 tablespoons red wine vinegar
1 lb cherry tomatoes, halved (500 grams)
10 fluid ounces passata (see note above)
16 fluid ounces vegetable stock
coarse sea salt (to taste)
pepper (to taste)

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

Mexican Chorizo and Corn Soup image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

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.

Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

CHORIZO, TOMATO & PEPPER SOUP

Chorizo, Tomato & Pepper Soup image

A heart warming spicy little number that wonâ€™t take you more than 25 minutes to make!

Provided by leighn79

Time 25m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

In a large pot heat up some oil (not olive â€“ 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 thatâ€™s it done â€“ you can top with basil and or parmesan if you fancy too, before serving with some tasty crusty bread â€“ enjoy!

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