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Are you a cooking master? Possibly you are simply a kitchen area veteran? Or like many others, you might be a beginner.Whatever the instance may be, helpful cooking recommendations can include some fresh suggestions to your cooking. Spend some time as well as find out a couple of points that can spray some brand-new fun right into your kitchen routine. This Chorizo, tomato and roasted pepper soup recipe maybe a perfect fit for you.

Use olive oil.
You need chorizo picante.
Use red onions.
You need to prepare carrots.
Use celery sticks.
You need leek.
Use broccoli stems.
Prepare garlic cloves.
You need smoked paprika.
You need to prepare harissa paste.
Provide dried or fresh rosemary.
Prepare plain flour.
You need passata.
Provide water.
You need to prepare roasted peppers (drained weight).

This make-ahead recipe is perfect for entertaining. Guests can sip the zesty tomato soup from small cups or glasses. Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes!

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..

You'll never want to go back to the canned stuff after you try this. Incredibly creamy roasted red pepper and tomato soup! Remove the skins from the onion, capsicum and tomatoes, and squeeze the garlic flesh from the skins. Chop half the vegetables into small chunks and put the remainder into a food processor or blender. Tomato and bell pepper soups taunted me most since they contain my very favorite flavors.

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