Chorizo Soup

Chorizo Soup

1 review, 4 star(s). 100% would make again

Ready in 2 hours

Recently I was experimenting with whatever was in the larder. And I just happened to make this very nice soup by accident.


100 g dry cured chorizo sausage; diced
2 medium red onions; diced
2 sweet red peppers; diced
2 medium carrots; diced
15 - 20 leaves fresh basil; torn
2 Tbsp fresh coriander; chopped
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp vegetable oil
300 g cherry tomatoes; cut into halves
500 ml vegetable stock
500 ml chicken stock

Original recipe makes 8 Servings



Prepare onions, peppers, carrots, chorizo, basil, coriander, salt and pepper. Place in an oven proof dish or casserole with the oil and place in a pre-heated oven at 180 °C / 350 °F for 30 minutes. Other soup recipes ask you to grill or fry the vegetables. But roasting in the oven gives a greater depth of flavour and the salt brings out the sweetness of the carrots to compliment the paprika in the chorizo.

Add the tomatoes to the dish, stir and place back in the oven for a further 30 minutes.

Bring 500 ml of vegetable and 500 ml of chicken stock to the boil in a stock pot or large pan and reduce to a simmer. Take the dish from the oven and add this mixture to the stock. Cover with a lid and simmer for 30 minutes.

Blend the mixture thoroughly and return to the pan and heat for a further 10 minutes. If you don't have a masticating blender (like me); push through a sieve to separate out the vegetable matter. If you want a chunkier broth, reserve a third of the soup before blending.

Reheat and serve. You may wish to garnish with some torn basil, but I don't bother. Some nice bread on the side maybe?

Hope you enjoy!

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Chorizo Soup

Ingredients for Chorizo Soup

Calories Per Serving: 167 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Paprika Soup

A variation on this recipe

"If you like the sound of this soup, but are vegetarian/vegan, you can replace the chorizo with 3 Tbsp of paprika and use an extra 500ml of vegetable stock instead of the chicken. All of the directions are the same. It tastes really good too!" — adorman adorman

Link in another recipe. What would you serve with this?

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Great recipe and really enjoyed it. Don't think it needs the salt though but apart from that I highly recommend it.
mikehoy 4y ago

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