Roasted Tomato Soup

I haven't shared a recipe with you for a little while and after cooking Roasted Tomato Soup through the week I thought I should share.  It is very easy to make and the taste is wonderful.  It comes again from the Everyday Gourmet, Justine Schofield, who is fast becoming my favourite TV chef.  The addition of the chorizo sausage and a drizzle of olive at the end is magical.

ROASTED TOMATO SOUP

Ingredients:

1 kg ripe Roma Tomatoes (I used field tomatoes as the roma in Coles were not ripe)
1 sweet potato, peeled and chopped into 2 cm pieces
1/2 bulb garlic, left in skin
1/4 bunch thyme
2 tabsp olive oil
1 onion, roughly chopped
1 litre chicken stock
salt, pepper
1 chorizo, sliced into rounds

Method:

Pre-heat the oven to 180 degrees.
Cut the tomatoes in half and place on a tray cut side up. Add the sweet potato and garlic cloves.  Drizzle with olive oil and sprinkle with thyme leaves.  Season with salt and pepper.  Bake for 30 mins.
In a large pot add the oil and onions and sweat for 5-10 minutes 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 smooth. Fry the chorizo in a pan until very crispy.  Arrange pieces of chorizo in bowl and pour over the soup.  Lastly drizzle with olive oil.
Enjoy on a chilly day!