Recipe: Tasty Chorizo, tomato and roasted pepper soup

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. Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Heat the oil over medium heat in a large, heavy soup pot and add the onion. You can cook Chorizo, tomato and roasted pepper soup using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chorizo, tomato and roasted pepper soup

1. Prepare 50 g of olive oil.
2. It's 100 g of chorizo picante.
3. It's 2 of red onions.
4. You need 2 of carrots.
5. You need 2 of celery sticks.
6. It's 1 of leek.
7. It's 2 of broccoli stems.
8. Prepare 4 of garlic cloves.
9. It's 10 g of smoked paprika.
10. It's 5 g of harissa paste.
11. It's 5 g of dried or fresh rosemary.
12. It's 50 g of plain flour.
13. You need 1 litre of passata.
14. It's 1 litre of water.
15. You need 320 g of roasted peppers (drained weight).

Incredibly creamy roasted red pepper and tomato soup! This creamy roasted tomato soup recipe is easy to make and huge on flavor with fresh garden tomatoes and roasted peppers. The addition of roasted sweet peppers strongly compliments the roasted tomato flavor. I also like to sneak in a few spicy peppers to my own preference, which you.

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..

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. Mexican Cabbage Roll Soup. "Thanksgiving's Not Over Yet" Enchilada Soup. Roasted Tomato and Red Pepper Soup - creamy comforting summer soup, full of flavor, served with cheese toasts that makes is totally irresistible.