Pic of Carrot and chorizo soup with rosemary croutons

Carrot and chorizo soup with rosemary croutons

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Soups & stews

Carrot and chorizo soup with rosemary croutons

Serves 4 50 min
Chorizo adds a deeper, spicy note to the sweetness of carrot in this warming soup. It's creaminess is offset by crisp, herb-infused croutons. You can make this a day ahead and reheat – the taste matures well.


for the croutons

  • 2 thick slices bread, cut into 2-3cm cubes
  • olive oil
  • small handful fresh rosemary leaves, finely chopped

for the soup

  • 200g cooked chorizo, sliced
  • 1 large onion, chopped
  • 750g carrots, peeled and roughly chopped
  • 1 large potato, peeled and roughly chopped
  • 1.2-1.5 litres chicken or veg stock
  • a few leaves fresh rosemary
  • salt and pepper


Prep time: 10 min
Cooking time: 40 min


  • Step 1

    Preheat oven to 150°C/Gas 2.

To make the croutons

  • Step 1

    put the cubes of bread in a bowl and toss in just enough olive oil to coat.
  • Step 2

    Season with sea salt, black pepper and rosemary. Place in the oven on a low to medium heat until dried out and golden brown. Keep to one side.

To make the soup

  • Step 1

    heat a large saucepan, add the chorizo and gently fry for a couple of minutes, until some of the oil is released.
  • Step 2

    Remove the chorizo with a slotted spoon. Add the onion to the pan and gently fry for 5 minutes or so, until softened. Add the carrots and potato. Fry for another couple of minutes.
  • Step 3

    Add 1.2 litres of stock and rosemary. Season with salt and pepper and bring to the boil. Reduce the heat and simmer for 15-20 minutes, until the veg is tender.
  • Step 4

    Blend in a food processor or blender until smooth.
  • Step 5

    Add a little more stock to thin the soup if required. Return to the pan, add the reserved chorizo and gently reheat the soup. Serve topped with croutons.

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