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).

Roast Tomato Soup FAQs 🍅

❓ How to make a roast tomato soup?

To make a roast tomato soup, place ripe tomatoes, red pepper, onion, and garlic on a baking tray with olive oil, salt, and pepper. Roast until softened and caramelised, then blend with stock or water until smooth. For extra depth, you can add smoked paprika, fresh basil, or even a little chorizo for richness.

❓ How long does tomato soup take in the oven?

The roasting stage usually takes 30–40 minutes at 180–200°C (fan 160–180°C). This gives the tomatoes time to intensify in flavour and develop a sweet, smoky taste. After blending with stock, the soup only needs another 5–10 minutes on the hob to warm through.

❓ What spices are good in roasted tomato soup?

Classic spices that work beautifully with roasted tomato soup include smoked paprika, cumin, chilli flakes, and black pepper. For a Mediterranean twist, try oregano or thyme. If you prefer a spicier kick, add cayenne or a pinch of harissa. Fresh herbs like basil or parsley can be stirred in just before serving for brightness.