“My Roasted Red Pepper Soup with Chorizo is a rich and comforting blend of fire-roasted peppers, tender carrots, and aromatic herbs, simmered to perfection and finished with smoky slices of chorizo. A hearty, flavorful bowl that warms the soul and excites the taste buds.”

Method

1. Roast the peppers
   • Preheat the oven to 200°C (400°F).
   • Cut the red peppers in half, remove seeds and place them cut-side down on a baking tray.
   • Roast for 20–25 minutes until skins blister and char slightly.
   • Once cooled a little, peel off the skins and roughly chop the flesh.
2. Cook the chorizo
   • Heat a large pot over medium heat.
   • Add the sliced chorizo and cook until it releases its oils and turns slightly crisp.
   • Remove the chorizo with a slotted spoon and set aside, leaving the flavored oil in the pot.
3. Sauté the vegetables
   • In the same pot, add olive oil if needed.
   • Stir in the onion, carrot, and garlic. Cook for 6–8 minutes until softened.
   • Mix in the tomato paste and dried herbs, stirring for 1 minute to release flavor.
4. Simmer the soup
   • Add the roasted peppers and pour in the vegetable stock.
   • Bring to a boil, then lower the heat and let it simmer for 15–20 minutes until the carrots are tender.
5. Blend the soup
   • Use a hand blender (or carefully transfer to a blender) to purée the soup until smooth.
   • Taste and season with salt and black pepper as needed.
6. Finish with chorizo
   • Return the crisp chorizo slices to the pot, saving a few for garnish.
   • Stir and let the soup warm through for 2–3 minutes.
7. Serve
   • Ladle into bowls, garnish with fresh parsley and reserved chorizo.
   • Serve with crusty bread for dipping.