Roasted Tomato, Pepper and Chorizo Soup


1 red onion, with skin, quartered

2 red peppers, halved lengthwise

4 plum tomatoes, halved

2 garlic cloves, unpeeled

2 cups chicken stock

540 mL can red kidney beans, drained and rinsed

100 g chorizo, chopped

2 tsp balsamic vinegar

1/3 cup fresh basil, torn


1. Preheat broiler to high. Arrange onion, peppers and tomatoes on baking sheet, cut sides down, with garlic cloves.

2. Cook vegetables 6-8 minutes or until skins begin to blacken. Remove skins from onion, pepper and tomatoes, and squeeze garlic flesh from skins.

3. Chop half of vegetables into small chunks and put remainder into blender with garlic flesh and stock. Process until smooth, then add to pot with chopped vegetables. Season soup with salt and ground black pepper.

4. Bring soup to boil, stirring occasionally. Add beans, chorizo and balsamic vinegar, cover and simmer gently 2-3 minutes. Toss basil into soup and serve.

Serves 4