Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chorizo, tomato and roasted pepper soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chorizo, tomato and roasted pepper soup is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Chorizo, tomato and roasted pepper soup is something which I have loved my entire life. They’re fine and they look fantastic.
Knowing that I had to go to my son's school in the evening I decided to make this Roasted Tomato, Red Pepper and Chorizo Soup that I could quickly re-heat. I have tried making a roasted tomato soup before but without stock and it was a let down. Purée the tomatoes whole with their skins, with the stock and garlic.
To begin with this recipe, we have to first 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:
- Get 50 g olive oil
- Make ready 100 g chorizo picante
- Take 2 red onions
- Make ready 2 carrots
- Get 2 celery sticks
- Make ready 1 leek
- Make ready 2 broccoli stems
- Prepare 4 garlic cloves
- Prepare 10 g smoked paprika
- Get 5 g harissa paste
- Take 5 g dried or fresh rosemary
- Take 50 g plain flour
- Get 1 litre passata
- Prepare 1 litre water
- Make ready 320 g roasted peppers (drained weight)
I also use my broccoli stems to bulk it out rather than throwing them away. Next, add the spices along with the tomato puree and stir in to cook out the tomato puree. Stir in the passata, along with the chopped red peppers, chorizo and water and bring to a simmer for a few minutes. Season with salt and pepper and garnish with some chopped parsley.
Instructions 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.
Pierce the tomatoes with the tip of a sharp knife and place on a baking tray with the garlic, red pepper and basil leaves. Roasted Tomato Soup with Chorizo Method. Cut the tomatoes in half and line up in a large tray, cut side up. Add the sweet potato and garlic cloves to the tray too. Drizzle with olive oil, sprinkle with thyme leaves and season well with salt and pepper.
So that is going to wrap it up for this exceptional food chorizo, tomato and roasted pepper soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
