Tomato, chorizo and Parmesan soup

Ingredients

3-4 generous glugs of olive oil
1 large knob of butter
3-4 inches of moderate-girth, smoky Spanish chorizo
1 large onion
1 largish carrot
2-4 leeks depending on size (shoot to match onion + carrot in volume, approximately)
1 generous clutch of grated or shaved Parmesan
1 litre of stock, chicken or veg. A cube would do, I guess.
12 or so small-medium, well-ripened tomatoes, stalks removed.
Mixed herbs and seasonings

Method

1. Mise-en-place: longitudinally slice the chorizo, twice, with a 90° twist inbetween, then laterally slice so it is in small chunks. Chop onion, carrot and leeks into smallish pieces. Quarter tomatoes.
2. Add olive oil and butter to a pan, and heat until pretty hot.
3. Add chorizo and sauté until oil is coloured from the oils in the sausage - 2-3 minutes.
4. Add onion, carrot and leeks. Cook for 5-10 minutes, stirring frequently, until they are well-coloured and aromatic. Mid-way through, season well with salt, pepper and herbs of your choice (a herbes de Provence of italian mix should work well. As would some fresh basil).
5. Add the Parmesan, stir in and cook a minute or two longer.
6. Add stock and tomatoes.
7. Bring back to the boil, and simmer for 15 minutes or so.
8. Blitz with a stick-blender or regular blender. Finalize seasoning to taste.

Serve with a light and tasty Italian-style bread, or whatever floats your boat. Matches surprisingly well with a G&T.