Roasted Tomato and Chorizo Soup
Added by jamiefrance | Fri 08 Oct 2010 @ 20:49
Lovely sweet and hot combination of flavours
2 kg tomatoes,
1 medium onion sliced,
clove of garlic finely sliced
sprig of thyme and sprig of rosemary
olive oil, balsamic vinegar, salt and pepper
optional little chunks of chorizo
Preheat oven to 200 c
Finely slice the onion and garlic. In a snug fitting oven tray add your tomatoes, onion, garlic and herbs. If using large tomatoes,cut them in half.Season with salt and pepper. Drizzle over the olive oil and balsamic vinegar. Mix it all up well.
Place in the oven and roast for 30 minutes. When roasted transfer to a large bowl. Using a hand blender give it a good whizz up. Now pouring through a fine sieve, transfer to a saucepan. Check the seasoning at this point. Keep warm until ready to serve.
For an added little extra -
in a frying pan sautee little chunks of chorizo until crispy. Serve the soup however you feel like . Scatter a few of the chorizo chunks on top of the soup.