Roasted Tomato Soup with Chorizo

Cook Time 1 Hour

Servings 4 - 6


1kg ripe Roma tomatoes
1 sweet potato, peeled and chopped into 2 cm cubes
½ bulb garlic, left in skin
¼ bunch thyme
2 tbs. olive oil
1 onion, roughly chopped
1L chicken stock
Salt and pepper
2 chorizo, sliced into rounds


Pre-heat the oven to 180C.

Cut the tomatoes in half and line up in a large tray, cut side up. Add the sweet potato and garlic cloves to the tray too. Drizzle with olive oil, sprinkle with thyme leaves and season well with salt and pepper. Bake in the oven for 30 minutes.

In a large pot add the oil and onions and sweat for 5-10 minutes or until soft. Now add the baked vegetables along with the stock. Bring to the boil and cook for a further 15 minutes. Once the soup is cooked, blitz with a stick blender until silky smooth.

Fry the chorizo is a small pan until very crispy. Arrange pieces of chorizo in soup bowls and then pour over soup.


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