Step-by-Step Guide to Make Ultimate Chorizo, tomato and roasted pepper soup

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chorizo, tomato and roasted pepper soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chorizo, tomato and roasted pepper soup is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chorizo, tomato and roasted pepper soup is something that I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Chorizo, tomato and roasted pepper soup:

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

Instructions 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.

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