Tomato and Red Pepper Soup with Chorizo and Feta Cheese

How to Make

1. 1

   Bake the whole red pepper in the oven at 225 degrees celsius for about 10-15 minutes. Remove the seeds and roughly chop..

2. 2

   Mince the garlic and red onion, and fry in a saucepan with a little oil or butter until the onion is soft.

3. 3

   Add the pepper, and cook for another minute before adding diced tomatoes, water and vegetable bouillon.

4. 4

   Let the soup cook for at least 15 minutes, preferably even longer. Finally, use an immersion blender to make the soup completely smooth.

5. 5

   Dice the chorizo. Serve the soup in bowls and top with chorizo and crumbled feta cheese.

6. 6

   If you follow the weekly menu, set aside about half of the soup. It'll be used in another dinner.

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