Cosy Roast Tomato and Red Pepper Soup (with Chorizo or Vegan Twist)

A rich, smoky, and comforting soup made with slow-roasted tomatoes, red pepper, and blended chorizo for depth. For a plant-based twist, swap the chorizo for extra roasted chickpeas.

Ingredients (serves 4)

• 800g ripe tomatoes, halved
• 1 large red pepper, deseeded & quartered
• 1 medium red onion, cut into wedges
• 3 garlic cloves, whole (skin on)
• 200g cooked chickpeas (drained & rinsed) – or see vegan note below
• 80g cooking chorizo, sliced into coins – about 10
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp dried oregano or thyme
• 1 tbsp tomato purée
• 300ml vegetable stock
• Salt & black pepper, to taste
• Fresh parsley or basil, to garnish

Method

1. Slow-roast the vegetables
   • Preheat oven to 170°C (150°C fan).
   • On a large tray, scatter the tomatoes, red pepper, onion, garlic (still in skins), and chickpeas.
   • Drizzle with olive oil, then sprinkle with paprika, cumin, oregano, salt, and pepper.
   • Roast slowly for 50–60 minutes, uncovered, until softened, sweet, and lightly caramelised.
2. Cook the chorizo
   • While the vegetables roast, fry the chorizo in a large pan over medium heat until the oils release and the slices are lightly golden.
3. Blend the soup
   • Squeeze roasted garlic from its skins.
   • Transfer roasted veg and chickpeas to the pan with the chorizo and its oils.
   • Stir in the tomato purée and vegetable stock.
   • Blend until smooth and velvety.
4. Finish & serve
   • Simmer gently for 5 minutes to let the flavours meld.
   • Taste and adjust seasoning.
   • Ladle into bowls, garnish with parsley or basil, and serve with crusty bread.

🌱 Vegan Option

• Omit the chorizo and instead use 400g chickpeas roasted with the vegetables.
• Finish with a swirl of coconut yoghurt or olive oil, and garnish with fresh herbs.

Serving Suggestions

• With crusty sourdough, ciabatta or garlic focaccia.
• Swirl in crème fraîche (or vegan yoghurt) for extra creaminess.
• Garnish with crispy chorizo slices (non-vegan) or a few roasted chickpeas (vegan).