Roasted Tomato and Chorizo Soup

Ingredients

 • 1 kg Roma Tomatoes
 • 1 Head of Garlic
 • 2 l Massel Chicken Style Liquid Stock
 • 2 Chorizo Sausage (diced)
 • 2 tbs Olive Oil
 • 1 Onion (large, finely diced)
 • 20 Fresh Basil Leaves (roughly chopped)

Method

1. Preheat the oven to 180°C.
2. 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.
3. Roast garlic and tomatoes for 45 mins.
4. In a frypan heat oil and fry chorizo until crispy on the outside. Drain on kitchen paper and set aside.
5. In the same pan, add oil and fry the onion until soft. Add the stock, cooked tomatoes and garlic paste squeezed out from skin.
6. Bring to the boil and simmer for 5 minutes.
7. Blend this soup or use a stick mixer to liquify and then strain with a sieve to remove tomato seeds and skin etc.
8. Stir fresh basil through the hot soup as well as the chorizo sausage.
9. Serve with crusty wholegrain bread with lashings of real butter.

Complements of Kidspot Kitchen.