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!

INGREDIENTS

1 Tin of Tomatoes

3 Red Peppers

300ml Vegetable Stock

50g Cooking Chorizo

Double Cream (Optional)

Olive Oil

S&P

METHOD

- 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.

- ENJOY!