Even though I absolutely love soup of almost any kind, it’s something that I don’t eat nearly enough of. Most restaurant soups are not that great and not that safe for a celiac (except for a carrot ginger soup that I used to get a few years back when I lived in Marina del Rey) and store bought soups are just ridiculous in terms of what they put in them (especially the outrageous amounts of sodium). The only thing left is to make my own. While I’ve done this a few times and it really is quite easy, it just seems to get out of my normal routine and I forget about it.
Something like this Spicy Chorizo, Cippolini, and Tomato Soup from The Cilantropist may just make me rethink my inability to get soup back into my routine.
Be cautious of the chorizo as not all chorizo is gluten-free — check the ingredients carefully (as with anything you eat) and be sure that there aren’t any hidden fillers in the flavors added or in the casing.
“…I have been filling up on pho and chicken noodle soup from some of my favorite restaurants, but when it comes to tomato-based soups I would just rather make it at home myself. (Call me picky, but I always find tomato soups from restaurants to be sort of bland, not nearly tomato-ey enough for my taste.) I have had the idea in my head for awhile now that I wanted to make a batch of nice and spicy tomato soup, and I knew I wanted to heat it up with chorizo. I had seen a recipe for including Spanish chorizo in a sort of thick stew-like soup, but I wanted to experiment with the Mexican chorizo since that is more readily available and less expensive around here. Normally, Mexican chorizo is used in tacos and the like, but I thought it could definitely be used in soup too. But I just couldn’t decide what to pair with the chorizo…
And then, as usually happens, I got inspired by a visit to the farmers market. As I was browsing around last Saturday at the Little Italy Farmers Market, I happened upon these adorable golden cippolini onions from Schaner Farms…”
Read the full post & get the recipe
