This is ChefGail's version of a hearty soup she enjoyed on her culinary tour to Portugal in October 2013.
Pre-heat oven to 450 F.
In a large bowl, toss peppers, tomatoes, onion and garlic in olive oil and coriander.
Transfer to a baking pan covered with parchment and bake until the vegetables start to soften and char, about 20 to 30 minutes.
While the vegetables are roasting, heat up a frying pan and fry the bacon and chorizo sausage on medium heat until bacon and sausage are cooked (about 5 to 8 minutes).
Drain fat and set aside. In a food processor, purée the vegetables (include any juices from the pan) and half of the sautéed bacon and chorizo sausage.
Pour into a stockpot and add the rest of the ingredients, including the remaining bacon and sausage and only 1 tbsp of the smoked paprika.
Bring to a boil and then simmer for 10 minutes.
Add more of the remaining 2 tbsp of smoked paprika if desired and if soup is too thick, add more water.
Adjust seasonings with salt and pepper.
*Italian chorizo is not cooked and can be fried as per the recipe above.
Portuguese chorizo is cooked (smoked – think kubasa) and doesn’t have to be fried with the bacon, just dice and add to the soup.