Chorizo, tomato and roasted pepper soup

How to Cook Recipes Chorizo, tomato and roasted pepper soup using 15 ingredients and 4 steps

Chorizo, tomato and roasted pepper soup - 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. And that's it done - you can top with basil and or parmesan if you fancy too, before serving with some tasty. Adding chorizo to this roasted tomato and red pepper soup adds another level of flavor. - When you have a ardour for cooking and also you spend lots of time in your kitchen, then most likely you may have a considerable quantity of recipes on hand. Some cooks have an orderly organization system and a few don't. If you end up typically shuffling through mounds of recipes and never discovering what you're searching for, then you must do some organizing.

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.

You can cook Chorizo, tomato and roasted pepper soup using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients cook Chorizo, tomato and roasted pepper soup

1. Prepare olive oil.
2. It's chorizo picante.
3. Prepare red onions.
4. You need carrots.
5. You need celery sticks.
6. Prepare leek.
7. It's broccoli stems.
8. It's garlic cloves.
9. You need smoked paprika.
10. Prepare harissa paste.
11. It's dried or fresh rosemary.
12. Prepare plain flour.
13. It's passata.
14. Prepare water.
15. You need roasted peppers (drained weight).

Chorizo, tomato and roasted pepper soup step by step

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..

Chorizo, tomato and roasted pepper soup - Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this. 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. Remove the skins from the onion, capsicum and tomatoes, and squeeze the garlic flesh from the skins. Chop half the vegetables into small chunks and put the remainder into a food processor or blender. Thank you and good luck