Roasted Tomato, Chorizo and Smoked Paprika Soup

This is ChefGail's version of a hearty soup she enjoyed on her culinary tour to Portugal in October 2013.

Course Soup
Total Time 1 hour
Servings 4


  • 2 Red Peppers, seeded, quartered and cut into 2” pieces
  • 4 Medium Tomatoes, quartered and cut into 2” pieces
  • 1 Small Onion, cut in ½” slices
  • 2 tbsp Crushed Garlic
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Ground Coriander
  • 2 cups Water
  • 1 tsp Fresh Lemon Juice
  • 1 ½ tsp Salt
  • ¼ tsp Sugar
  • 2–3 tbsp Smoked Paprika (or more to taste)
  • 4 oz Bacon, ¼” dice
  • 8 oz Chorizo Sausage*, ¼” dice


  1. Pre-heat oven to 450 F.

  2. In a large bowl, toss peppers, tomatoes, onion and garlic in olive oil and coriander.

  3. Transfer to a baking pan covered with parchment and bake until the vegetables start to soften and char, about 20 to 30 minutes.

  4. 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).

  5. 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.

  6. 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.

  7. Bring to a boil and then simmer for 10 minutes.

  8. Add more of the remaining 2 tbsp of smoked paprika if desired and if soup is too thick, add more water.

  9. Adjust seasonings with salt and pepper.

Recipe Notes

*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.

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