This chorizo soup is the kind of thing I make when it is cold, when I want something warming but not heavy, and when I have a hunk of chorizo in the fridge that needs using. It comes together in about an hour with mostly storecupboard ingredients, freezes well, and tastes considerably more impressive than the effort suggests.
Ingredients (serves 4)
- 200g cooking chorizo, sliced
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 1 red pepper, chopped
- 1 tin chopped tomatoes (400g)
- 1 tin butter beans or cannellini beans, drained
- 1 litre chicken or vegetable stock
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper
- A handful of fresh parsley to finish
- Olive oil
Method
- Heat a glug of olive oil in a large pan. Add the sliced chorizo and cook for 3 to 4 minutes until the orange oil starts releasing.
- Add the onion and red pepper. Cook for 5 to 6 minutes until softened.
- Add the garlic, smoked paprika and oregano. Stir for 30 seconds until fragrant.
- Add the chopped tomatoes, beans and stock. Stir well.
- Bring to a simmer, then reduce heat and cook for 40 to 50 minutes until everything has melded together and the soup has thickened slightly.
- Season to taste with salt and pepper. Finish with chopped parsley.
- Serve with crusty bread.
Frequently Asked Questions
Can you freeze chorizo soup?
Yes. It freezes brilliantly for up to three months. Cool completely, portion into containers, and freeze. Defrost overnight in the fridge and reheat gently on the hob.
What goes with chorizo soup?
Crusty bread is the classic pairing. Sourdough or a baguette works well to mop up the rich tomato base. A simple green salad on the side keeps it feeling balanced.
Can I use cooking chorizo or cured chorizo?
Cooking chorizo is what this recipe is built around. The fresh, soft kind that releases lots of orange oil when you cook it. Cured chorizo (the firm sliceable kind) works as a substitute but you will lose some of the depth. If using cured chorizo, add a tablespoon of olive oil and a pinch of extra paprika to compensate.
Is chorizo soup spicy?
Mildly so. The smoked paprika gives a warm depth rather than chilli heat. If you like more kick, add half a teaspoon of chilli flakes when you add the garlic.
Soundtrack to Cook This To
Slow-cooked soups are made for slow listening. The WiiM Mini and Edifier R1280T bundle is the cheapest path I have found to a proper streaming hi-fi setup in the kitchen, and Snow Patrol’s The Forest Is The Path from my current vinyl rotation is exactly the right tempo for stirring a pot for an hour.
For more soup recipes, my three OXO-based soups use a similar technique and work brilliantly in the same pan.
