Steps to Prepare Gordon Ramsay Chorizo, tomato and roasted pepper soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chorizo, tomato and roasted pepper soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Chorizo, tomato and roasted pepper soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Chorizo, tomato and roasted pepper soup is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chorizo, tomato and roasted pepper soup using 15 ingredients and 4 steps. Here is how you can achieve 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. Get 2 red onions
4. Make ready 2 carrots
5. Get 2 celery sticks
6. Make ready 1 leek
7. Make ready 2 broccoli stems
8. Get 4 garlic cloves
9. Prepare 10 g smoked paprika
10. Make ready 5 g harissa paste
11. Take 5 g dried or fresh rosemary
12. Take 50 g plain flour
13. Take 1 litre passata
14. Get 1 litre water
15. Get 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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