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Chorizo Soup

Chorizo Soup

Chorizo Soup is a burst of Mediterranean sunshine in a bowl, a truly hearty and soul-warming dish that perfectly balances smoky chorizo with tender vegetables and a rich, flavorful broth. Its robust character and comforting texture make it an instant favorite, offering a vibrant culinary escape with every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 200g (7 oz) quality semi-cured chorizo, casing removed and diced
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large red bell pepper, deseeded and diced
  • 1 large green bell pepper, deseeded and diced
  • 1 (400g/14.5 oz) can crushed tomatoes
  • 1 (400g/14.5 oz) can diced tomatoes, undrained
  • 1 litre (4 cups) vegetable or chicken broth (low sodium preferred)
  • 400g (approx. 2 large) waxy potatoes, peeled and diced into 1-inch pieces
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste
  • Handful of fresh parsley or cilantro, chopped, for garnish
  • Optional: A squeeze of fresh lemon juice or a dollop of plain Greek yogurt for serving

Method
 

  1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the diced chorizo and cook until browned, about 5-7 minutes. Remove the chorizo and set it aside, leaving some fat in the pot.
  2. Add the chopped onion to the pot with the rendered chorizo fat and cook until softened, about 5 minutes. Stir in minced garlic, red bell pepper, and green bell pepper, cooking for another 5-7 minutes.
  3. Stir in smoked paprika, dried oregano, and red pepper flakes. Cook for 1 minute to toast the spices.
  4. Pour in crushed tomatoes and diced tomatoes, followed by the broth. Bring to a simmer, scraping up browned bits from the bottom.
  5. Add diced potatoes and return the cooked chorizo to the pot. Simmer for 20-25 minutes until the potatoes are fork-tender.
  6. Taste and season with salt and pepper. Serve garnished with chopped parsley or cilantro, and add optional lemon juice or yogurt if desired.

Notes

Properly stored, Chorizo Soup keeps in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat on the stovetop over medium-low heat, adding broth or water if needed.