Chorizo Tomato And Mushroom Soup Recipes

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TOMATO MUSHROOM SOUP



Tomato Mushroom Soup image

This soup recipe came about while I was experimenting with the goodies from my garden...I serve it often to my family, especially in the winter. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield about 12 servings (3 quarts).

Number Of Ingredients 14

1 pound sliced fresh mushrooms
6 tablespoons butter, divided
2 medium onions, finely chopped
1 garlic clove, minced
2 medium carrots, chopped
3 celery ribs, finely chopped
3 tablespoons all-purpose flour
8 cups beef broth
2 medium tomatoes, peeled, seeded and chopped
1 can (15 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons minced fresh parsley
Sour cream, optional

Steps:

  • In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm. , In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes. , Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired.

Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 981mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

TOMATO-MUSHROOM SOUP



Tomato-Mushroom Soup image

A wonderful, rich soup that warms up the soul. My husband loves this one.

Provided by Serena Wilgress

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon butter
4 cups fresh sliced mushrooms
1 ½ cups beef broth
1 cup water
¼ cup red wine
¼ cup tomato paste
ground black pepper to taste
¼ cup Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
  • Add mushrooms, cooking for 5 minutes.
  • Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 9 g, Cholesterol 12 mg, Fat 8.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 528.5 mg, Sugar 4.5 g

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW



Spicy Tomato, Seafood, and Chorizo Stew image

This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!

Provided by Jennifer Baker

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 40m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
2 each poblano peppers, seeded and chopped
3 cloves garlic, minced
8 ounces chorizo sausage
1 (32 ounce) container chicken stock or broth
2 (14.5 ounce) cans Hunt's® no salt added Petite Diced Tomatoes, drained
1 (11 ounce) can Mexican-style corn, drained
1 (7 ounce) can salsa verde
1 ½ teaspoons ground cumin
½ teaspoon ground chipotle chile pepper, or to taste
1 pound cod fillets (or other firm white fish like halibut), cut into chunks
1 pound large raw shrimp, peeled, deveined
1 Chopped green onions
1 bunch Chopped fresh cilantro
1 Lime wedges

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
  • Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
  • Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
  • Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g

LENTIL TOMATO & CHORIZO SOUP



Lentil Tomato & Chorizo Soup image

A lovely simple soup to make, kids will even eat it if the chorizo is not too spicy, little miss DD is testament to that! From Edgell Australia.

Provided by Mandy

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

125 g chorizo sausage, thinly sliced
1 garlic clove, crushed
1 onion, finely chopped
400 g brown lentils, undrained
400 g diced tomatoes
3 cups reduced-sodium vegetable stock
chopped fresh parsley (to garnish)
Turkish bread, for serving

Steps:

  • Place chorizo sausage, garlic and onion in a large saucepan and cook for 2- 3 minutes.
  • Stir in undrained Edgell Brown Lentils, tomatoes and stock. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
  • Serve soup sprinkled with parsley and serve with toasted Turkish bread.

CHORIZO AND MUSHROOM FIDEUA



Chorizo and Mushroom Fideua image

Provided by David Allen

Categories     Mushroom     Pasta     Tomato     Bake     Sausage     Winter     Bon Appétit     Los Angeles     California

Yield Serves 4

Number Of Ingredients 13

2 tablespoons olive oil
3/4 pound onions, chopped
2 large garlic cloves, minced
1/2 pound mushrooms, quartered
2 teaspoons paprika
Pinch of cayenne pepper
2 medium tomatoes, peeled, seeded, chopped
1 large green bell pepper, diced
3 cups canned low-salt chicken broth
1/2 cup dry white wine
5 ounces Spanish chorizo or other garlic sausage (such as kielbasa), cut into 1/2-inch-thick rounds
3/4 pound fideo or angel hair pasta
Minced fresh parsley

Steps:

  • Preheat oven to 400°F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and sauté 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and sauté 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley.

CHORIZO & MUSHROOMS



Chorizo & Mushrooms image

Make and share this Chorizo & Mushrooms recipe from Food.com.

Provided by Latchy

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

3 chorizo sausages, thickly sliced diagonally
300 g swiss brown button mushrooms, thickly sliced or 300 g mushrooms, of your choice
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leave (Can use coriander leaves instead of above herbs if desired)

Steps:

  • Heat a large non stick frying pan over medium heat and add the chorizo and cook, turning occasionally for 5 mins or until golden brown.
  • Add the mushroom and cook stirring for 5 minutes or until mushroom softens.
  • Stir in the rosemary and thyme and toss until combined.
  • Transfer to a warm serving bowl and serve immediately.

CHORIZO, TOMATO & PEPPER SOUP



Chorizo, Tomato & Pepper Soup image

A heart warming spicy little number that won’t take you more than 25 minutes to make!

Provided by leighn79

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a large pot heat up some oil (not olive – vegetable, rapeseed or butter)
  • Add in the onion, garlic, chorizo, chilli and pepper cook for about 5mins
  • Then add in the passata, chicken stock, rice and season well
  • Simmer for approx 20-25 mins, stirring occasionally.
  • And that’s it done – you can top with basil and or parmesan if you fancy too, before serving with some tasty crusty bread – enjoy!

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