Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, chorizo, tomato and roasted pepper soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chorizo, tomato and roasted pepper soup is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Chorizo, tomato and roasted pepper soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

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.

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

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

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.

Now that it is finally cool enough to turn on the oven and the stove, I decided to capture those flavors in a giant. Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. 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. Try our delicious roasted red pepper and tomato soup recipe, packed with flavour and so simple to make.

So that’s going to wrap it up with this special food chorizo, tomato and roasted pepper soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!