Basque Chorizo Soup Recipe

Total Time: 1 Hour 35 min (Prep: 35 minutes & Cook: about 1 hour)

Yield: 4 Servings (Serving size: about 1 ½ cups) 



  • 1/2 – 1lb Basque Chorizo
  • 2 small (3x 2½ inch) French Bread Rolls
  • 4 tablespoons olive oil (Tip: Pick up one of our Portuguese Olive Oils!)
  • 6 cloves garlic, finely minced
  • 1 (14½ ounce) can diced tomatoes
  • 1 (4 ounce) jar pimientos, diced
  • 2 teaspoons canned jalapeño peppers, diced (optional, for an extra kick)
  • 4 cups boiling water


  1. Cut chorizo into slices about 1/3 inch thick. Set aside.
  2. Cut rolls lengthwise into very thin slices (Tip: This will be easier to do if the rolls are partially frozen). Lay slices in a single layer on baking sheet. Bake at least 30 minutes at 250ºF.
  3. Pour olive oil in an 8-quart stockpot. Add garlic & chorizo slices. Sauté with lid on, stirring frequently, until chorizo is almost done, 10-15 minutes.
  4. Add tomatoes and pimientos. If you want to include the jalapeño peppers, add at this time. Cook slowly, mixing well, 10-15 minutes.
  5. Add toasted bread by tearing into small pieces but not enough to reduce to crumbs. Mix well. Add boiling water. Simmer covered for 30 minutes.
  6. Beat the soup vigorously with a large wooden spoon to dissolve most of the bread into the liquid.
  7. Ready to Serve.



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