I packed smoky vegan chorizo, tender potatoes, and a fiery broth into one bowl, and the result is a bold, hearty soup that disappears fast.

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I’m obsessed with this Spicy Vegan Chorizo Potato Soup because it eats like the bold, messy bowl I actually want after a long day. The vegan chorizo crumbles bring that smoky, spicy punch, and Yukon Gold potatoes turn every spoonful thick, rich, and seriously satisfying.

I love how it feels hearty without being heavy, with just enough heat to keep me going back for another bite. And then another.

No bland broth situation here. Just big flavor, tender chunks, and that spicy kick I crave when regular soup sounds boring.

But honestly, I’d eat this any night of the week.

Ingredients

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Olive oil gets everything sizzling and helps the chorizo brown up nicely.
Vegan chorizo brings spicy, smoky protein without making the soup feel heavy.
Yellow onion adds that cozy, sweet base every good soup needs.
Garlic makes it bold fast, because bland soup isn’t happening here.
Potatoes turn tender and hearty, basically making this a full meal.
Vegetable broth keeps it savory while letting the spices do their thing.
Diced tomatoes add tang, color, and a little juicy brightness.
White beans add creaminess, protein, and make leftovers actually filling.
Coconut milk softens the heat and makes the broth silky.
Smoked paprika doubles down on that deep, cozy chorizo vibe.
Cumin adds earthy warmth, like a little background hug.
Oregano keeps it herby and gives the soup some balance.
Red pepper flakes bring extra kick if you’re into spicy bowls.
Plus, lime juice wakes everything up right at the end.
Cilantro or parsley adds fresh color and a clean finish.

Ingredient Quantities

1 tablespoon olive oil

12 ounces vegan chorizo crumbles

1 medium yellow onion, diced

3 garlic cloves, minced

1 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 1 inch cubes

4 cups low sodium vegetable broth

14 ounces canned diced tomatoes with juices

1 can 15 ounces white beans, drained and rinsed (or chickpeas)

1/2 cup canned full fat coconut milk or other unsweetened plant milk, optional for creaminess

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes, or more to taste

1 bay leaf

1 to 1 1/2 teaspoons kosher salt, to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lime juice

1/4 cup fresh cilantro or parsley, chopped for garnish

How to Make this

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1. Heat 1 tablespoon olive oil in a large pot over medium heat and add 12 ounces vegan chorizo crumbles; cook, stirring occasionally, until browned, about 5 minutes.

2. Add 1 medium diced yellow onion and cook until softened, about 4 minutes, then stir in 3 minced garlic cloves and cook 30 seconds until fragrant.

3. Stir in 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon freshly ground black pepper, and 1 to 1 1/2 teaspoons kosher salt; cook 1 minute to bloom the spices.

4. Add 1 1/2 pounds peeled and cubed potatoes, 14 ounces canned diced tomatoes with juices, and 4 cups low sodium vegetable broth; add 1 bay leaf and bring to a boil.

5. Reduce heat to a simmer, cover partially, and cook until potatoes are fork tender, about 15 to 20 minutes.

6. Remove the bay leaf, then use a potato masher or immersion blender to mash or lightly puree about one quarter to one third of the soup for a thicker texture while leaving some chunks.

7. Stir in 1 can (15 ounces) drained and rinsed white beans or chickpeas and 1/2 cup canned full fat coconut milk or other unsweetened plant milk if using; simmer 3 to 5 minutes to heat through.

8. Stir in 1 tablespoon fresh lime juice, taste and adjust seasoning with additional kosher salt or crushed red pepper flakes as needed.

9. Ladle soup into bowls and garnish with 1/4 cup chopped fresh cilantro or parsley.

10. Serve hot with crusty bread, tortilla chips, or warm corn tortillas if desired.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Vegetable peeler
6. Measuring cups and measuring spoons
7. Potato masher or immersion blender (for partial pureeing)
8. Can opener and colander or sieve (for draining beans and tomatoes)
9. Ladle for serving

FAQ

Can I make this soup oil free? Yes. Skip the olive oil and brown the vegan chorizo in a nonstick pot with a splash of vegetable broth or water to prevent sticking.

How long does the soup take to cook? About 30 to 35 minutes total: 5 minutes to sauté onion and garlic with the chorizo, then 20 to 25 minutes simmering until potatoes are tender.

Can I use different beans or skip them? Yes. Cannellini, navy beans, or chickpeas work well. You can omit beans for a lighter soup or replace with cooked lentils for extra protein.

How can I make the soup less spicy? Reduce or omit crushed red pepper flakes and choose a mild vegan chorizo. Adding the coconut milk will also mellow heat and add creaminess.

Can I freeze the soup? Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if it thickens.

How should I store leftovers and how long will they keep? Refrigerate in a sealed container for 4 to 5 days. Reheat on the stove over medium low heat until warmed through, stirring occasionally.

Spicy Vegan Chorizo Potato Soup Recipe Substitutions and Variations

Olive oil: use avocado oil, grapeseed oil, or light olive oil for higher smoke point.
Vegan chorizo crumbles: substitute crumbled tempeh tossed with smoked paprika, cumin and a splash of soy sauce, or finely chopped cremini mushrooms plus smoked paprika and chipotle powder.
Russet or Yukon Gold potatoes: swap for sweet potatoes for a sweet, earthy note, or cauliflower florets for a lower-carb option.
Canned full fat coconut milk: replace with unsweetened soy milk plus a tablespoon of tahini for creaminess, or use blended soaked cashews for a richer texture.

Pro Tips

– Brown the vegan chorizo until it develops some crispy edges. Those caramelized bits add deep savory flavor and texture that make the soup feel more complex, even before you add the potatoes.

– Salt in stages. Add a little with the spices, taste after the potatoes are cooked, then finish with the lime and a final pinch of salt. Potatoes and beans absorb salt, so seasoning at the end prevents an under or over salted bowl.

– For a creamier body without losing bite, mash about one third of the potatoes well and leave the rest chunky. If you prefer ultra silky, blend a cup of soup off the heat and stir it back in. Coconut milk gives richness, but plain plant milk keeps the flavors brighter.

– Boost brightness and balance with acid and heat. If the lime juice is shy, add another squeeze or a splash of apple cider vinegar. Increase crushed red pepper flakes or a few dashes of hot sauce at the table so each person can tailor the heat.

– Make it ahead and reheat gently. The flavors improve after a day in the fridge, but reduce the heat when reheating to avoid breaking down the beans and potatoes too much. Add a splash of broth or water if it thickened up and finish with fresh herbs just before serving.

Spicy Vegan Chorizo Potato Soup Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I packed smoky vegan chorizo, tender potatoes, and a fiery broth into one bowl, and the result is a bold, hearty soup that disappears fast.

Servings

servings

Calories

370

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Vegetable peeler
6. Measuring cups and measuring spoons
7. Potato masher or immersion blender (for partial pureeing)
8. Can opener and colander or sieve (for draining beans and tomatoes)
9. Ladle for serving

Ingredients

1 tablespoon olive oil
12 ounces vegan chorizo crumbles
1 medium yellow onion, diced
3 garlic cloves, minced
1 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 1 inch cubes
4 cups low sodium vegetable broth
14 ounces canned diced tomatoes with juices
1 can 15 ounces white beans, drained and rinsed (or chickpeas)
1/2 cup canned full fat coconut milk or other unsweetened plant milk, optional for creaminess
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes, or more to taste
1 bay leaf
1 to 1 1/2 teaspoons kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
1/4 cup fresh cilantro or parsley, chopped for garnish

Directions

Heat 1 tablespoon olive oil in a large pot over medium heat and add 12 ounces vegan chorizo crumbles; cook, stirring occasionally, until browned, about 5 minutes.
Add 1 medium diced yellow onion and cook until softened, about 4 minutes, then stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
Stir in 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon freshly ground black pepper, and 1 to 1 1/2 teaspoons kosher salt; cook 1 minute to bloom the spices.
Add 1 1/2 pounds peeled and cubed potatoes, 14 ounces canned diced tomatoes with juices, and 4 cups low sodium vegetable broth; add 1 bay leaf and bring to a boil.
Reduce heat to a simmer, cover partially, and cook until potatoes are fork tender, about 15 to 20 minutes.
Remove the bay leaf, then use a potato masher or immersion blender to mash or lightly puree about one quarter to one third of the soup for a thicker texture while leaving some chunks.
Stir in 1 can (15 ounces) drained and rinsed white beans or chickpeas and 1/2 cup canned full fat coconut milk or other unsweetened plant milk if using; simmer 3 to 5 minutes to heat through.
Stir in 1 tablespoon fresh lime juice, taste and adjust seasoning with additional kosher salt or crushed red pepper flakes as needed.
Ladle soup into bowls and garnish with 1/4 cup chopped fresh cilantro or parsley.
Serve hot with crusty bread, tortilla chips, or warm corn tortillas if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.