Smoky, spicy chorizo and sweet potato soup recipe

Name: Smoky, spicy chorizo and sweet potato soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 tsp. oil, plus extra to garnish; 75 g chorizo, skinned and chopped; 1 onion, chopped; 1 g large garlic clove, finely chopped; 750 g sweet potatoes, cut into rough 2.5cm pieces; 1 L hot vegetable or chicken stock; 2 rosemary sprigs

If you prefer a chunky texture, blend the soup roughly rather than blitzing it until completely smooth.

By The Good Housekeeping Cookery TeamUpdated: 21 May 2025

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best sweet potato recipes sweet potato and chorizo soup

Good Housekeeping UK

There's nothing we love more than a comforting soup on a dreary day and this velvety smooth sweet potato soup recipe ticks all the boxes for being comforting, delicious and complex - without being difficult to make. The addition of spicy fried chorizo takes it up a notch, too!

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

242

Ingredients

1 tsp.
oil, plus extra to garnish
75 g
chorizo, skinned and chopped
1
onion, chopped
1 g
large garlic clove, finely chopped
750 g
sweet potatoes, cut into rough 2.5cm pieces
1 l
hot vegetable or chicken stock
2
rosemary sprigs

Directions

1. Step 1
  Heat the oil in a large pan and fry the chorizo until golden. Lift out with a slotted spoon on to a plate and set aside.
2. Step 2
  Gently fry the onion in the empty chorizo pan for 8-10min until softened, then add the garlic and fry for 1min more. Stir in the sweet potatoes and cover with the stock. Add the rosemary sprigs and bring to the boil, then turn down the heat and simmer for 10-15min until the potatoes are completely soft.
3. Step 3
  Pull out and discard the woody rosemary stalks (most of the leaves will have dropped into the soup). Use a hand blender to whiz the soup until smooth - thinning with a little more stock or boiling water if it seems too thick. Season to taste, then divide among four warmed bowls. Garnish with the fried chorizo and a swirl of oil.

GH TIPS:

Softening the onions in the pan you've used to cook the chorizo adds layers of flavour, so be sure to follow that step. Serve with a loaf of fresh bread for dipping and we guarantee there'll be clean bowls all round.

Can't eat chorizo? Sub it for sun-dried tomato paste for a similar, intense umami flavour and a few sprinkles of chilli flakes if you want a bit of heat.

This would also work brilliantly with potato too!

Looking for more quick and easy soup recipes? You can find all of our favourite soup recipes in our round up of the best – including pea and ham minestrone and easy chicken chowder.