You can use andouille sausage or chopped cooked bacon in place of the chorizo in this hearty soup.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. In a roasting pan or rimmed baking sheet, toss together peppers, potatoes, garlic, and olive oil; season with salt and pepper. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through, about 25 minutes.

  • Peel garlic. Peel, seed, and coarsely chop peppers. Add garlic and peppers to a medium pot, along with potatoes and broth; season with salt and pepper and bring to a simmer over medium-high. Wipe pan clean. With a potato masher or back of a wooden spoon, mash some potatoes and peppers until soup is thick and chunky.

  • Add chorizo to reserved pan and roast until fat renders and chorizo is crispy, about 7 minutes. To serve, add chorizo and pan drippings to soup.

Reviews (2)

15 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
I like the prior contributor's suggestion regarding the cutting the red peppers in half. I had a hard time peeling them keeping them whole the first time I made this recipe. This is a delicious soup though... I'm making one big pot today to provide lunch for the rest of the week.
Rating: Unrated
This is a soup for these cold days in November. Followed the directions to a "t". I made a slight change in how to prepare the vegetable. Tossed the potatos in a bowl with small amount of olive oil. Spread on a what you call a cooling rack for cookies, I cut the peppers into halves, removed the seeds and placed the halves on the rack with the potatoes and garlic. I brushed the peppers with oil evenly on each pepper half and roasted as directed.