Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chorizo, tomato and roasted pepper soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. Includes vine ripened tomatoes, shallots, red pepper, orange bell pepper, garlic, olive oil, chicken stock, tomato purée, lemon juice, light brown sugar, fresh basil, chorizo, freshly ground pepper, salt.
Chorizo, tomato and roasted pepper soup is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Chorizo, tomato and roasted pepper soup is something that I have loved my whole life.
To get started 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 it.
The ingredients needed to make Chorizo, tomato and roasted pepper soup:
- Make ready 50 g olive oil
- Get 100 g chorizo picante
- Prepare 2 red onions
- Take 2 carrots
- Take 2 celery sticks
- Make ready 1 leek
- Get 2 broccoli stems
- Take 4 garlic cloves
- Prepare 10 g smoked paprika
- Make ready 5 g harissa paste
- Take 5 g dried or fresh rosemary
- Take 50 g plain flour
- Take 1 litre passata
- Make ready 1 litre water
- Make ready 320 g roasted peppers (drained weight)
Adding chorizo to this roasted tomato and red pepper soup adds another level of flavor. Chef Katlego shows us how he does what he does best! Add half-and-half and basil, and puree using a hand held immersion blender until smooth. Serve in soup bowls with a sprinkle of fresh basil on top.
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.
Tomato and bell pepper soups taunted me most since they contain my very favorite flavors. 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. Tomato soup is one of my favorites. I dug into our archives for a post I wrote years ago about an Egyptian Tomato Soup recipe, but it was So I went to work on the recipe, adding sweet red roasted peppers, using olive oil instead of butter to fry the onions and garlic, and leaving out the pimientos.
So that’s going to wrap this up with this exceptional food chorizo, tomato and roasted pepper soup recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
