Ingredients
1kg roma tomatoes
1 garlic
2L chicken stock
2 chorizo sausages
diced
2 tbsp olive oil
1 large onion
finely diced
20 fresh basil leaves
chopped roughly
Equipment
- 1 oven
- 1 oven tray
- 1 foil
- 1 frypan
- 1 kitchen paper
- 1 blender or stick mixer
- 1 sieve
Instructions
- Preheat the oven to 180°C.
- Halve roma tomatoes and place on a oven tray. Halve garlic head horizontally and drizzle with a little olive oil. Wrap in foil and place on the tray with tomatoes.
- Roast garlic and tomatoes for 45 mins.
- In a frypan heat oil and fry chorizo until crispy on the outside. Drain on kitchen paper and set aside.
- In the same pan and oil fry the onion until soft and add the stock, cooked tomatoes and garlic paste squeezed out from skin.
- Bring to the boil and simmer for 5 minutes.
- Blend this soup or use a stick mixer to liquify and then strain in a sieve to remove tomato seeds and skin etc.
- Stir fresh basil through the hot soup and stir in chorizo sausage.
- Serve with crusty wholegrain bread with lashings of real butter.
Notes
Tip
Serve with crusty wholegrain bread with lashings of real butter.
