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Easiest Way to Make Appetizing Chorizo, tomato and roasted pepper soup

Chorizo, tomato and roasted pepper soup. 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! I have tried making a roasted tomato soup before but without stock and it was a let down.

Chorizo, tomato and roasted pepper soup Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy soup. Reviews for: Photos of Roasted Red Pepper and Tomato Soup. Incredibly creamy roasted red pepper and tomato soup! You can cook Chorizo, tomato and roasted pepper soup using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chorizo, tomato and roasted pepper soup

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

This version is similar to classic tomato soup with the addition of sweet bell pepper. In place of cream, I rely on coconut milk for subtle sweetness. Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers.

Chorizo, tomato and roasted pepper soup instructions

  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. This make-ahead recipe is perfect for entertaining. Guests can sip the zesty tomato soup from small cups or glasses.

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