Roasted Red Pepper, Tomato, and Chorizo Soup (Small Batch)
A super flavorful small batch soup made with roasted red peppers, fresh tomatoes, ground chorizo sausage, and chicken broth. This recipe makes one quart of soup!
Ingredients
- 4 oz. Ground Chorizo
- 1 tbsp. Unsalted Butter
- 1/3 cup chopped Shallot
- Salt to taste
- 2 cloves Garlic
- 1/2 tsp. Smoked Paprika
- 1/2 tsp. Ground Cumin
- 1 tbsp. Tomato Paste
- 1/2 tsp. Light Brown Sugar
- 1 cup chopped Fresh Tomatoes
- 1 cup chopped jarred Roasted Red Peppers
- 2 1/2 cups Chicken Broth low-sodium if you're sensitive to salt
- 1/4 cup Heavy Cream or Half and Half
- Sour Cream and chopped Cilantro optional, for serving
Instructions
- Cook the Chorizo: In a large saucepan or a medium-sized dutch oven, cook 4 oz. Ground Chorizo over medium heat until it is browned and cooked through, making sure to crumble it into smaller pieces as it cooks. Transfer the cooked chorizo to a small bowl or plate lined with a paper towel and set aside.
- Cook Shallots, Garlic, and Seasonings. Turn the heat beneath the pot down to medium-low. Add 1 tbsp. Unsalted Butter, allow the butter to melt, then stir 1/3 cup chopped Shallot with a pinch of Salt. Cook the shallots for about 2-3 minutes until browned and softened. Stir in 2 cloves Garlic (minced), 1/2 tsp. Smoked Paprika, and 1/2 tsp. Ground Cumin, and cook for another couple of minutes to toast the spices.
- Add more Flavor. Stir in 1 tbsp. Tomato Paste and 1/2 tsp. Light Brown Sugar, and cook for about a minute until the brown sugar is melted and the tomato paste is slightly darker in color. Add 1 cup chopped Fresh Tomatoes to the pot with a little pinch of salt, and turn the heat beneath the pot back up to medium. Let the tomatoes cook for about five minutes, stirring them occasionally, until their juices have released and they’re cooked down into the other ingredients.
- Add Roasted Peppers and Broth. Add the 1 cup chopped jarred Roasted Red Peppers and 2 1/2 cups Chicken Broth to the pot. Bring the heat beneath the pot up to medium-high, and bring the soup to a boil. Turn the heat back down to medium-low, stir, and let the soup simmer for about fifteen minutes.
- Blend and Add Cream. Carefully use an immersion blender to blend the soup until smooth. Stir in the cooked chorizo, 1/4 cup Heavy Cream, and season with salt and pepper to taste (if desired/needed). Let the soup simmer for another fifteen minutes, then serve hot with a swirl of Sour Cream and chopped Cilantro!
Notes
Chorizo: Ground chorizo (that resembles a ground pork sausage, like a breakfast sausage) is what I used for this recipe. I do NOT recommend the tube of chorizo that you'll sometimes see at the grocery store, but rather the chorizo behind the butcher counter if available. (The tube has really loose meat, which doesn't cook to the consistency we want here.)
Chicken Broth: Use low sodium chicken broth if you are sensitive to salt! Or use vegetable broth if you prefer.
Tomatoes: Any fresh tomato will work for this recipe! For the best flavor, use a big heirloom tomatoes or a fresh garden tomato. Cherry or grape tomatoes also work, just cut them in half. And if you don't have fresh tomatoes on hand, use a cup of whole canned tomatoes - just break them down a little bit as they cook!
Heavy Cream: Substitute this with half and half or full-fat coconut cream.
Nutrition
Serving: 1cupCalories: 180kcalCarbohydrates: 11gProtein: 7gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 34mgSodium: 1271mgPotassium: 322mgFiber: 2gSugar: 5gVitamin A: 1162IUVitamin C: 24mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!