Chorizo Bread Soup


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      40 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Before I tried it, I was very skeptical about adding bread to a soup. Mind you, I don’t mean serving the bread alongside the soup. I mean bread is actually an ingredient in this soup.

While that might sound weird, trust me on it. The bread mostly dissolves in the liquid and thickens the soup, giving it some richness. The end result is a hearty soup that’s perfect for a cool winter night.


  • 8 ounces chorizo
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • Salt and pepper
  • 3 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 quart chicken or veggie stock
  • 2 cups crusty bread, in ½-inch pieces
  • Fresh parsley, garnish (optional)


    1. Remove chorizo from casing and cook sausage in a large pot over medium-high heat with olive oil. Cook until sausage is nicely browned, about 10 minutes.
    2. Remove chorizo and add diced onions, carrots, and celery. Cook until veggies are soft, about 4 to 5 minutes. Add a pinch of salt. Add in minced garlic and cook for another minute.
    3. Stir in tomatoes and stock and bring to a simmer. Stir chorizo back in and simmer for 5 minutes.
    4. Add torn pieces of bread to soup. Simmer for 10 minutes, stirring occasionally. The bread will mostly dissolve, but some pieces will remain, which is fine.
    5. Season with salt and pepper and garnish with a little chopped parsley if desired. Serve soup with extra bread or crackers.