Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chorizo, tomato and roasted pepper soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chorizo, tomato and roasted pepper soup is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Chorizo, tomato and roasted pepper soup is something that I’ve loved my whole life.
I have tried making a roasted tomato soup before but without stock and it was a let down. This time I opted for chicken stock to give a bit more back bone I was really pleased with the way my Roasted Tomato, Red Pepper and Chorizo Soup turned out. It's definitely one to have as part of a main meal.
To begin with this recipe, we have to prepare a few components. You can have chorizo, tomato and roasted pepper soup using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chorizo, tomato and roasted pepper soup:
- Take 50 g olive oil
- Prepare 100 g chorizo picante
- Take 2 red onions
- Prepare 2 carrots
- Prepare 2 celery sticks
- Make ready 1 leek
- Make ready 2 broccoli stems
- Prepare 4 garlic cloves
- Get 10 g smoked paprika
- Take 5 g harissa paste
- Get 5 g dried or fresh rosemary
- Make ready 50 g plain flour
- Get 1 litre passata
- Take 1 litre water
- Take 320 g roasted peppers (drained weight)
It just didn't seem fair that my favorite ingredients grew during the hottest season of the year. Now that it is finally cool enough to turn on the oven and the stove, I decided to capture those flavors in a giant. Incredibly creamy roasted red pepper and tomato soup! This make-ahead recipe is perfect for entertaining.
Steps to make Chorizo, tomato and roasted pepper soup:
- First skin and fine dice your chorizo, then peel and fine dice your vegetables
- Add the olive oil to the pan and add the chorizo. Fry for 2-3 minutes. Next add the onion, carrot, celery, broccoli stem and rosemary. Fry on a medium high heat for ten minutes stirring regularly. Now add the leek and garlic and fry for two minutes.
- Turn down the heat to medium. Add the smoked paprika, harissa, and flour to the pan, stir in well and cook for one minute. Add the water, and passata and mix well. Drain and rinse the peppers and chop to the size of the other vegetables. Add to the pan.
- Bring the soup to the boil and gently simmer for 30 minutes. Skin if necessary. Turn off the heat and allow to cool before putting in the fridge.
Guests can sip the zesty tomato soup from small cups or glasses. Roasted red pepper soup is a blend of red peppers, tomatoes, onions, garlic and basil. It's delicious, healthy and easy to make - just roast all the veggies on one baking sheet, then blend it all together in your Vitamix. I'm a big fan of soups in the fall and winter months. Tomatoes round out the flavour in this freshly roasted red pepper soup.
So that is going to wrap this up for this exceptional food chorizo, tomato and roasted pepper soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
