Chorizo Soup

This Chorizo Soup brings a vibrant warmth to your table, a perfect blend of smoky chorizo, tender vegetables, and a rich, slightly spicy broth. Each spoonful offers a delightful balance of hearty textures and bold, aromatic flavors that will awaken your senses. It’s a comforting yet exciting dish, ideal for any occasion when you crave something truly special and deeply satisfying. Get ready to transform simple ingredients into an extraordinary Chorizo Soup experience, celebrating fresh produce and robust seasonings.

Why You’ll Love This Chorizo Soup Recipe

• Explosion of Flavor: The smoky depth of chorizo perfectly complements sweet vegetables and savory broth, creating a memorable Chorizo Soup.
• Effortlessly Delicious: Simple steps lead to a gourmet-tasting Chorizo Soup, making it accessible even for novice cooks.
• Nutrient-Packed Goodness: Loaded with colorful vegetables and protein, it’s a wholesome and satisfying meal in every bowl.
• Versatile & Adaptable: Easily customize ingredients to suit your taste and what’s on hand, promoting anti-waste cooking.

Ingredients You’ll Need

Crafting the perfect Chorizo Soup begins with selecting fresh, high-quality ingredients. Hana always emphasizes sourcing vibrant, seasonal produce and flavorful chorizo to ensure every bite is bursting with taste and goodness. Here’s what you’ll gather for this delightful Chorizo Soup:

• Chorizo: 1 pound (approximately 450g) good quality Spanish chorizo, cured or semi-cured, sliced into ¼-inch rounds or diced. Choose a spicier variety if you enjoy extra heat.
• Olive Oil: 2 tablespoons extra virgin olive oil, for sautéing and enriching the Chorizo Soup.
• Onion: 1 large yellow onion, finely chopped. It forms the aromatic base of your Chorizo Soup.
• Garlic: 4 cloves garlic, minced. Essential for depth of flavor.
• Carrots: 2 medium carrots, peeled and diced. Adds sweetness and color to this hearty Chorizo Soup.
• Celery: 2 stalks celery, diced. Contributes a subtle, earthy note.
• Potatoes: 2 large Russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes. These provide heartiness and body to the Chorizo Soup.
• Canned Tomatoes: 1 (14.5-ounce) can diced tomatoes, undrained. Their acidity brightens the broth.
• Chicken or Vegetable Broth: 6 cups (approximately 1.5 liters) high-quality chicken or vegetable broth. This is the liquid foundation of your Chorizo Soup.
• Bay Leaf: 1 dried bay leaf. Infuses a subtle, herbaceous aroma into the Chorizo Soup.
• Smoked Paprika: 1 teaspoon smoked paprika. Enhances the smoky flavor profile, complementing the chorizo beautifully.
• Dried Oregano: ½ teaspoon dried oregano. Classic herb for Mediterranean-inspired dishes.
• Salt and Black Pepper: To taste. Always adjust seasoning for the best Chorizo Soup.
• Fresh Parsley: ¼ cup fresh parsley, chopped, for garnish. Adds freshness and color to the finished Chorizo Soup.
• Optional: A squeeze of fresh lemon juice or a dash of apple cider vinegar at the end to brighten flavors.
• Optional: A pinch of red pepper flakes for an extra kick in your Chorizo Soup.

Substitutions & Variations

Embrace thoughtful swaps!

Add kale or spinach for greens. Opt for turkey chorizo for a lighter version. This Chorizo Soup welcomes healthy, waste-reducing adaptations effortlessly.

Embrace thoughtful swaps! If you’re looking for a lighter option, consider a delicious recipe for Cajun Sausage and Rice Skillet that packs a similar flavor profile, making it a great alternative. Find the full recipe here.

Equipment You’ll Need

Preparing this vibrant Chorizo Soup requires a few basic kitchen tools. Gathering your equipment beforehand ensures a smooth and enjoyable cooking process. You won’t need anything fancy, just standard items found in most homes:

• Large Dutch Oven or Stockpot: Essential for sautéing ingredients and simmering the Chorizo Soup. A heavy-bottomed pot ensures even heat distribution.
• Cutting Board: For safely chopping your vegetables and chorizo.
• Sharp Knife: Crucial for precise and efficient dicing of all your fresh ingredients.
• Measuring Cups and Spoons: For accurate measurements of liquids and spices, ensuring a balanced Chorizo Soup.
• Wooden Spoon or Spatula: For stirring and scraping the bottom of the pot, preventing sticking.
• Ladle: For serving your delicious Chorizo Soup.
• Vegetable Peeler: For easily peeling carrots and potatoes.

Step-by-Step Instructions

Follow these simple steps to create a wonderfully flavorful and hearty Chorizo Soup. Each stage builds on the last, bringing you closer to a delicious, warming meal that truly satisfies. Preparing this Chorizo Soup is a joyful culinary journey.

1. Prepare the Chorizo: Begin by placing your large Dutch oven or stockpot over medium heat. Add the sliced or diced chorizo to the dry pot. Cook, stirring occasionally, for 5-7 minutes until the chorizo is browned and has released its flavorful oils. Remove the cooked chorizo with a slotted spoon, leaving the rendered fat in the pot. Set the chorizo aside on a plate lined with paper towels to drain excess fat.
2. Sauté Aromatics: Add 2 tablespoons of olive oil to the pot with the rendered chorizo fat (if needed, add more olive oil to make about 2-3 tablespoons total). Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring frequently, until the vegetables soften and the onion becomes translucent. This step builds the aromatic foundation for your Chorizo Soup.
3. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and dried oregano. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as this can make the Chorizo Soup bitter.
4. Incorporate Potatoes and Tomatoes: Add the diced potatoes and the canned diced tomatoes (undrained) to the pot. Stir well to combine all the ingredients, ensuring the potatoes are coated with the spice mixture.
5. Simmer the Soup: Pour in the 6 cups of chicken or vegetable broth. Add the bay leaf. Bring the Chorizo Soup mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. Simmer until the potatoes are fork-tender and the flavors have melded beautifully.
6. Return Chorizo and Finish: Discard the bay leaf. Stir the cooked chorizo back into the pot. Taste the Chorizo Soup and season with salt and freshly ground black pepper as needed. Remember that chorizo is often salty, so adjust accordingly.
7. Serve and Garnish: Ladle the hot Chorizo Soup into bowls. Garnish generously with fresh chopped parsley. A final squeeze of lemon juice can brighten all the flavors. Enjoy this delightful Chorizo Soup immediately!

Follow these simple steps to create a wonderfully flavorful and hearty Chorizo Soup. When you’re looking for another delicious soup recipe, try Italian Turkey Sausage Soup to satisfy your cravings here.

Pro Tips for Success

Achieve an exceptionally flavorful Chorizo Soup every time with these expert tips:

• Render Chorizo Properly: Don’t rush the initial cooking of the chorizo. Allowing it to brown slowly and release its fats into the pot forms a rich, savory base for the entire Chorizo Soup. This fat infuses the vegetables with incredible flavor.
• Deglaze for Depth: After sautéing the aromatics, if any flavorful bits are stuck to the bottom of the pot, add a splash of broth or even a little dry white wine to deglaze. Scrape up these fond bits; they contribute immense depth to your Chorizo Soup.
• Potato Choice Matters: For a creamier, starchier Chorizo Soup, use Russet potatoes. For a soup that holds its shape better with less starch, opt for Yukon Gold. Dice them evenly for consistent cooking.
• Layer Flavors: Add spices like smoked paprika and oregano after the aromatics have softened and before adding liquids. Toasting them briefly in the hot oil enhances their fragrance and overall impact on the Chorizo Soup.
• Season Gradually: Chorizo can be quite salty. Add salt to your Chorizo Soup gradually after the broth and tomatoes have simmered, tasting as you go. It’s easier to add more salt than to fix an oversalted dish.
• Fresh Herbs are Key: Always finish your Chorizo Soup with fresh parsley. It adds a bright, fresh counterpoint to the rich, smoky flavors, elevating the dish visually and aromatically.

Storage & Reheating Tips

Proper storage and reheating ensure your Chorizo Soup remains as delicious as the day you made it, minimizing waste and maximizing enjoyment.

• Cool Completely: Before storing, allow the Chorizo Soup to cool completely at room temperature. This prevents condensation and helps maintain quality.
• Airtight Containers: Transfer the cooled Chorizo Soup into airtight containers. This protects it from absorbing other refrigerator odors and keeps it fresh.
• Refrigeration: Store the Chorizo Soup in the refrigerator for up to 3-4 days. The flavors often deepen and become even more wonderful the next day!
• Freezing: Chorizo Soup freezes beautifully. Pour it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions of Chorizo Soup gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave it, stirring halfway, until piping hot. If the Chorizo Soup seems too thick after reheating, add a splash of broth or water to achieve your desired consistency.

Proper storage and reheating ensure your Chorizo Soup remains as delicious as the day you made it. For more insightful storage tips, check out the refreshing Edamame Miso Soup recipe here.

What to Serve With This Recipe

This hearty Chorizo Soup is incredibly satisfying on its own, but pairing it with simple, fresh accompaniments can elevate the meal. Hana loves complementing the soup’s richness with light, vibrant sides that add color and crunch, making every Chorizo Soup meal a well-rounded feast.

• Crusty Bread or Focaccia: Perfect for soaking up every last drop of the savory broth. Choose a whole-grain option for added fiber.
• Simple Green Salad: A light, refreshing mixed green salad with a zesty vinaigrette provides a wonderful contrast to the robust flavors of the Chorizo Soup. Think crisp lettuce, cherry tomatoes, and a bright lemon dressing.
• Garlic Bread or Cheese Toast: Toasted bread slathered with garlic butter or topped with melted cheese makes a comforting addition.
• Roasted Vegetables: A side of simply roasted asparagus, broccoli, or Brussels sprouts can add more nutrition and a delicious charred flavor that complements the Chorizo Soup.
• Rice or Quinoa: For an even heartier meal, serve a small scoop of fluffy brown rice or quinoa alongside or even stirred into your Chorizo Soup.
• Warm Cornbread: The slightly sweet and crumbly texture of cornbread pairs beautifully with the spicy, savory notes of this Chorizo Soup.

Frequently Asked Questions (FAQ)

Can I make this Chorizo Soup vegetarian or vegan?

Absolutely! To make a vegetarian Chorizo Soup, simply substitute the traditional chorizo with a plant-based chorizo alternative or even smoked tofu. Boost the smoky flavor with extra smoked paprika and a touch of liquid smoke if desired.

Use vegetable broth instead of chicken broth. For a vegan version, ensure your plant-based chorizo and broth are free of animal products. The rich vegetable base still makes a delightful Chorizo Soup!

How can I make my Chorizo Soup spicier?

If you love heat, there are several ways to crank up the spice in your Chorizo Soup. You can choose a spicier variety of chorizo from the outset. During the sautéing of aromatics, add a pinch or two of red pepper flakes along with the smoked paprika.

A few dashes of your favorite hot sauce or a finely diced jalapeño or serrano pepper added with the garlic will also provide a lovely kick to your Chorizo Soup. Always taste and adjust to your preference!

What type of potatoes works best for Chorizo Soup?

For this Chorizo Soup, starchy potatoes like Russet or Yukon Gold work wonderfully. Russet potatoes break down slightly, creating a thicker, creamier broth as they cook, adding body to the Chorizo Soup. Yukon Golds hold their shape a bit better while still providing that comforting potato texture. Avoid waxy potatoes like red or new potatoes, as they tend to remain firm and less creamy, which isn’t ideal for this particular Chorizo Soup texture.

Chorizo Soup is a delightful dish that combines the bold flavors of Spanish chorizo with various vegetables in a savory broth. This warming and satisfying meal highlights the culinary traditions of both Spanish and Mexican cuisines, celebrating ingredients rich in culture and taste as detailed in this article.

Final Thoughts

This Chorizo Soup transcends a simple meal; it’s an invitation to savor bold flavors and comforting warmth. Each vibrant bowl nourishes body and soul, embodying the joy of creative cooking and shared moments. Prepare this Chorizo Soup and let its rich aroma fill your home with happiness and culinary inspiration.

Nutrition Information (per serving)

(Estimated values based on 6 servings)

Chorizo Soup

This Chorizo Soup brings a vibrant warmth to your table, a perfect blend of smoky chorizo, tender vegetables, and a rich, slightly spicy broth. Each spoonful offers a delightful balance of hearty textures and bold, aromatic flavors that will awaken your senses. It’s a comforting yet exciting dish, ideal for any occasion when you crave something truly special and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings servings

Course: Main Course

Cuisine: Mexican

Calories: 500

Ingredients Method Notes

Ingredients

  

• 1 pound (approximately 450g) good quality Spanish chorizo, sliced or diced
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 2 large Russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 1 (14.5-ounce) can diced tomatoes, undrained
• 6 cups high-quality chicken or vegetable broth
• 1 dried bay leaf
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and black pepper to taste
• ¼ cup fresh parsley, chopped, for garnish
• Optional: fresh lemon juice or apple cider vinegar
• Optional: red pepper flakes

Method

 

1. Place a large Dutch oven or stockpot over medium heat and add the sliced or diced chorizo. Cook for 5-7 minutes until browned. Remove the chorizo, leaving the rendered fat in the pot.
2. Add 2 tablespoons of olive oil to the pot with the rendered chorizo fat. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes until softened.
3. Stir in the minced garlic, smoked paprika, and dried oregano. Cook for 1-2 minutes until fragrant.
4. Add the diced potatoes and canned diced tomatoes to the pot. Stir to combine.
5. Pour in the chicken or vegetable broth and add the bay leaf. Bring to a gentle boil, then simmer for 20-25 minutes until the potatoes are tender.
6. Discard the bay leaf. Stir the cooked chorizo back into the pot. Taste and season with salt and pepper as needed.
7. Ladle the soup into bowls, garnish with parsley, and add a squeeze of lemon juice if desired. Serve immediately.

Notes

Allow soup to cool completely before storing. Store in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.