The real star of this dish is the chorizo. Crisped until golden, it infuses the soup with a smoky, spicy warmth that lingers. I love all kinds of tomato soup, and luckily, in early fall, we can still find decent fresh and flavorful tomatoes. And if you don’t, good quality canned tomatoes are a viable alternative.
This soup offers comfort with a kick and it’s just as satisfying as it is simple to make. Serve with a swirl of creme fraiche and a wedge of chorizo toasted bread. Serve it at lunchtime, or as a simple Saturday night dinner.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chorizo sausage – or ground chorizo
- Onion
- Green bell peppers – or red, orange or yellow bell peppers. Flavor will be sweeter.
- Tomatoes – fresh is preferred, but good quality canned tomatoes are also perfect. If you use the canned tomatoes, you can omit the passata.
- Garlic – fresh or paste
- Cumin
- Smoked paprika
- Chicken broth – or vegetable
- Passata
- Creme fraiche – or cream
- Thyme
- French bread – optional
How to Make Pepper Tomato Soup with Chorizo
Step 1 – Use a sharp knife and cut a shallow slit lengthwise along the chorizo sausage casing. Heat a pan and add 75% of the chorizo meat and crumble it into small pieces. Transfer cooked meat onto a plate.
Step 2 – Add olive oil to the pan, add chopped onion and bell pepper and cook until translucent. Add minced garlic, cumin and smoked paprika and stir another minute.
Step 3 – Add the chopped tomatoes and cook them for about 5 minutes. They will start falling apart. If you use canned tomatoes instead of fresh, you can omit adding the passata in the next step.
Step 4 – Add the broth (chicken or vegetable), passata and bring to a boil. Cook for about 10 minutes.
Step 5 – Blend the soup until smooth, making use of a food processor or an immersion blender.
Heat your broiler to high.
Spread the left-over chorizo on the French bread and place the pieces under the broiler for 3-5 minutes, until crunchy. If you have difficulties spreading the meat, mix it with a few drops of olive oil.
- Step 6 – Pour the soup back into the pan, stir in the cooked chorizo and warm for a few minutes. Season with salt & pepper if needed. Divide soup over 2 bowls and swirl in the creme fraiche. Sprinkle with fresh or dried thyme. Serve the toasted chorizo bread along side.
Other Tomato Soups to Try
- Tomato Farro Soup with Grilled Mimolette Croutons
- Tomato Chicken Pasta Soup
- Tomato & Sweet Pepper Tortellini Soup
Pepper Tomato Soup with Chorizo
Pin Recipe FacebookIngredients
For the Soup
- 3 ounces chorizo, ground or sausage
- 1 tablespoon olive oil
- 1/4 onion, chopped
- 2 green bell peppers, chopped
- 2 cups tomatoes, chopped
- 1 clove garlic, minced, or garlic paste
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cups chicken broth
- 1/2 cup passata
- 1/2 tablespoon creme fraiche
- thyme
For the Toasted Chorizo Bread
- 1 ounce chorizo, ground or sausage
- 2 pieces French bread
Instructions
- Use a sharp knife and cut a shallow slit lengthwise along the chorizo sausage casing. Roll back and peel the casing away from the sausage meat. Heat a pan and add 3 ounces of chorizo meat and crumble it into small pieces. Transfer cooked meat onto a plate.
- Add olive oil to the pan, add chopped onion and bell pepper and cook until translucent.
- Add minced garlic, cumin and smoked paprika and stir another minute.
- Add the chopped tomatoes and cook them for about 5 minutes. They will start falling apart. (NOTE 1)
- Add the broth (chicken or vegetable), passata and bring to a boil. Cook for about 10 minutes.
- Blend the soup until smooth, making use of a food processor or an immersion blender. Pour the soup back into the pan.
- At the same time, heat your broiler to high. Spread 1 ounce of chorizo on the two slices of French bread and place the pieces under the broiler for 3-5 minutes, until crunchy. (NOTE 2)
- Pour the soup back into the pan, stir in the cooked chorizo and warm for a few minutes. Season with salt & pepper if needed.
- Divide soup over 2 bowls and swirl in the creme fraiche. Sprinkle with fresh or dried thyme. Serve the toasted chorizo bread along side.
Notes
- Personally, I prefer fresh and ripe tomatoes, but if those are not available, good quality canned tomatoes are also perfect. If you use the canned tomatoes, you can omit the passata.
- If you have difficulties spreading the chorizo, mix the meat with a few drops of olive oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.