A spanish twist on Tomato soup

Penny's Spanish Tom soup

One might say I have a mild obsession with spanish and italian food - I concur! There is nothing more scrumptious than the simple combination of garlic and tomatoes; and that's just the beginning...

Warm the heart and soul this winter with my delicious tomato soup!

Ingredients 

(I'm not much of a measurer - prefer to wing it)

6 fresh tomatoes (preferably on the vine)

3 cans of tomatoes

2 handfuls of fresh basil

2 onions

6 garlic cloves (to your preference - I'm a fan)

4 sticks of celery

2 carrots

1 tsp smoked paprika

Olive oil

250g of sour cream (or not - depends how naughty you want to be)

200g chorizo

1 litre of vegetable stock

1 Tbsp balsamic vinegar

Pepper & salt of course!

Directions

All you need to do is stir fry, with olive oil, the chorizo with the onion, garlic, carrots and celery, in the bottom of your enormous soup pot. Once browned and softened add vegetable stock and simmer. 

Whilst this is happening you want to coat your ripe tomatoes with olive oil and salt and roast in the oven.

Once vegetables are truly softened (add hot water if you need more moisture) add your canned tomatoes and roast tomatoes when they are ready. Simmer and stir, add more vegetable stock if necessary. When looking ready add your basil, smoked paprika, pepper & salt, sour cream, and stir. Remove from stove and blend in your whizzer.

 I like to make cheese scones or home made garlic bread to go with this, but it is hearty enough on its own. Bon appetit! As Julia Childs would say...

Bubbling away pre whizz