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Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, chorizo, tomato and roasted pepper soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chorizo, tomato and roasted pepper soup is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Chorizo, tomato and roasted pepper soup is something that I have loved my entire 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 particular recipe, we must prepare a few components. You can cook chorizo, tomato and roasted pepper soup using 15 ingredients and 4 steps. Here is how you can achieve that.
Components of Chorizo, tomato and roasted pepper soup:
- Take 50 g olive oil
- Take 100 g chorizo picante
- Make ready 2 red onions
- Take 2 carrots
- Get 2 celery sticks
- Prepare 1 leek
- Get 2 broccoli stems
- Make ready 4 garlic cloves
- Make ready 10 g smoked paprika
- Make ready 5 g harissa paste
- Get 5 g dried or fresh rosemary
- Take 50 g plain flour
- Get 1 litre passata
- Get 1 litre water
- Get 320 g roasted peppers (drained weight)
Incredibly creamy roasted red pepper and tomato soup! This version is similar to classic tomato soup with the addition of sweet bell pepper. In place of cream, I rely on coconut milk for subtle sweetness. Tomato and bell pepper soups taunted me most since they contain my very favorite flavors.
Guide 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.
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. 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.
After reading the recipe over, you will exercise it? Naturally! Because food preparation is certainly an enjoyable task. Friends and also family are likewise delighted, since they obtain good food.
So that is going to wrap it up for this special food chorizo, tomato and roasted pepper soup recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
