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Tomato and Red Pepper Soup with Chorizo

A sweet soup to keep you warm this autumn. Love the spicy and smoky taste of chorizo? Then this soup is for you!


1 Tin of Tomatoes

3 Red Peppers

300ml Vegetable Stock

50g Cooking Chorizo

Double Cream (Optional)

Olive Oil



- Preheat the oven to 180c/350f.

- Cut the peppers up into large chunks and drizzle with olive oil and season.

- Cook in the oven for 20-30 minutes. They should just start to develop charred edges. Take out and leave to one side to cool.

- Add the tomatoes and vegetable stock to a saucepan and bring to the boil, then simmer.

- This is the fiddly part. Peel as much of the red pepper skin off of the cold roasted peppers.

- Add the peeled peppers to the saucepan and season.

- Blend the soup and add back to the saucepan to heat through again.

- Dice the chorizo into small chunks, then fry until lovely and crisp.

- Serve the soup and top with the chorizo and cream.



Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!


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