Chorizo, tomato and roasted pepper soup
Chorizo, tomato and roasted pepper soup

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, chorizo, tomato and roasted pepper soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chorizo, tomato and roasted pepper soup is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Chorizo, tomato and roasted pepper soup is something which I’ve loved my entire life. They’re fine and they look fantastic.

Roasted Tomato, Red Pepper and Chorizo Soup An intensely flavoursome soup made with roasted tomatoes, peppers, fried chorizo and basil with a sweet sharp edge to it courtesy of lemon juice and brown sugar:-) Season the soup with a little salt and ground black pepper. Bring the soup to the boil, stirring occasionally. Add the olive oil to the pan and add the chorizo. Add garlic and half of the coriander including most of the stalks and fry for a minute or so.

To begin with this particular recipe, we must prepare a few ingredients. You can have chorizo, tomato and roasted pepper soup using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chorizo, tomato and roasted pepper soup:
  1. Make ready olive oil
  2. Take chorizo picante
  3. Get red onions
  4. Get carrots
  5. Prepare celery sticks
  6. Prepare leek
  7. Take broccoli stems
  8. Prepare garlic cloves
  9. Prepare smoked paprika
  10. Take harissa paste
  11. Prepare dried or fresh rosemary
  12. Get plain flour
  13. Take passata
  14. Prepare water
  15. Take roasted peppers (drained weight)

Add the garlic, paprika, smoked paprika, crushed red pepper, salt, and pepper. Add the chicken stock and canned tomatoes. Add the diced onion and garlic. Stir and sweat the onion in the chorizo juices.

Steps to make Chorizo, tomato and roasted pepper soup:
  1. First skin and fine dice your chorizo, then peel and fine dice your vegetables
  2. 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.
  3. 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.
  4. 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.

Add the diced onion and garlic. Stir and sweat the onion in the chorizo juices. Blitz the soup mixture with a food processor / a liquidiser or blender and return to the pan. Peel the outer charred skin off the peppers and transfer the pepper insides to a saucepan. Add the tomatoes, water, coconut cream, miso and spices to the saucepan and using an immersion blender, blend until smooth.

So that’s going to wrap it up with this special food chorizo, tomato and roasted pepper soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There is 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, colleague and friends. Thanks again for reading. Go on get cooking!