Easiest Way to Make Perfect Chorizo, tomato and roasted pepper soup
Chorizo, tomato and roasted pepper soup. For chorizo, use diced lean salami or chopped frankfurters. * For a vegetarian soup, use vegetable stock and omit the chorizo. 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.
And that's it done - you can top with basil and or parmesan if you fancy too, before serving with some tasty. This make-ahead recipe is perfect for entertaining. Guests can sip the zesty tomato soup from small cups or glasses. You can have 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
- It's 50 g of olive oil.
- You need 100 g of chorizo picante.
- It's 2 of red onions.
- It's 2 of carrots.
- You need 2 of celery sticks.
- Prepare 1 of leek.
- Prepare 2 of broccoli stems.
- You need 4 of garlic cloves.
- It's 10 g of smoked paprika.
- Prepare 5 g of harissa paste.
- Prepare 5 g of dried or fresh rosemary.
- You need 50 g of plain flour.
- You need 1 litre of passata.
- It's 1 litre of water.
- It's 320 g of roasted peppers (drained weight).
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. Tomato and bell pepper soups taunted me most since they contain my very favorite flavors.
Chorizo, tomato and roasted pepper soup instructions
- 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. You'll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal. Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice.
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