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Spicy Red Pepper, Chorizo and Orzo Soup

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4 good sized bowls
I stumbled upon this recipe in a magazine around 7 years ago and haven't found/seen it anywhere since! I have adapted ever so slightly to my own taste. The cayenne pepper adds a kick and you could always ramp it up to 1tsp if you're feeling particularly brave (and love heat). A low calorie, filling soup that will leave you feeling warm and fuzzy. This recipe makes 4 generous servings and is around 215 calories per serving. If you leave the soup for a while rather than serving immediately, it'll turn into a much thicker consistency due to the orzo (stew like).


  • 2 Red peppers, sliced
  • 1 Onion, diced
  • 1 Garlic clove, crushed
  • 60g chorizo diced
  • 1/2 tsp cayenne pepper (1 tsp if you like heat)
  • 1 x 400g tin chopped tomatoes
  • 2 vegetable stock cubes made up with 1L of boiling water
  • 100g orzo (or any small pasta)


  • STEP 1
    Heat a large saucepan and add the chorizo, cooking until it starts to release the fat. The bottom of the pan should turn a nice orange colour.
  • STEP 2
    Add onions and red peppers and cook until onion starts to turn translucent, followed by the garlic and cook for a further minute.
  • STEP 3
    Add tomatoes and cayenne pepper and simmer for 10 minutes. Add stock and bring to a rolling boil then turn down to a simmer. Add the orzo and cook for around 10 minutes which is when it should be ready to serve.
  • STEP 4
    If you serve immediately, it is a soup consistency. If you leave it for a while and re-heat later, it'll thicken up quite considerably and turn into more of a stew.

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A star rating of 5 out of 5.3 ratings

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