Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chorizo, tomato and roasted pepper soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
And thatâ s it done â you can top with basil and or parmesan if you fancy too, before serving with some tasty crusty bread â enjoy! Yesterday I found myself with a glut of vine tomatoes, peppers and a pack of chorizo. 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.
Chorizo, tomato and roasted pepper soup is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Chorizo, tomato and roasted pepper soup is something which I have loved my whole life. They are fine and they look fantastic.
To get started 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 it.
The ingredients needed to make Chorizo, tomato and roasted pepper soup:
- Take 50 g olive oil
- Make ready 100 g chorizo picante
- Prepare 2 red onions
- Get 2 carrots
- Prepare 2 celery sticks
- Get 1 leek
- Make ready 2 broccoli stems
- Get 4 garlic cloves
- Get 10 g smoked paprika
- Prepare 5 g harissa paste
- Make ready 5 g dried or fresh rosemary
- Get 50 g plain flour
- Make ready 1 litre passata
- Take 1 litre water
- Make ready 320 g roasted peppers (drained weight)
Chorizo and Roasted Red Pepper Soup. Well it is that time of year!!! Perfect for a big bowl of steaming soup. Next, add the spices along with the tomato puree and stir in to cook out the tomato puree.
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.
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. Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Hunt's Fire Roasted Diced Tomatoes.
So that’s going to wrap this up with 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 is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
