Best Portuguese Tomato Soup Recipes

SOPA DE TOMATE (PORTUGUESE TOMATO SOUP)

Steps:

• Heat bacon in a 6 qt saucepan over medium-high heat. Cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside.
• Add sausage to pan. Cook until browned (4-5 minutes), then using a slotted spoon, transfer to bowl with bacon.
• Drain and discard all but 3 tbsp fat from pan and add onions. Cook, stirring occasionally, until slightly caramelized (10-12 minutes). Add garlic and cook 1-2 minutes more.
• Add tomatoes, salt, pepper, and 2 cups water and bring to a boil. Reduce heat to medium-low. Cook, uncovered, until soup is slightly thickened, about 1 hour. Remove from heat and let cool slightly. (May be cooled completely, refrigerated and made later at this point).
• Working in batches, puree soup in a blender until smooth. Transfer to a very large high-sided skillet and bring to a simmer over medium heat.
• Working with 1 egg at a time, crack eggs into a small bowl and carefully slide into soup. Using a spoon, baste eggs with soup, until whites are firm and yolks are just set, about 5 minutes.
• Divide bread slices between serving bowls and using a slotted spoon, place eggs over bread; ladle soup over the top. Garnish with reserved bacon and sausage.

PORTUGUESE GASPACHO FRESH TOMATO AND BREAD SOUP

Steps:

• 1. In a large bowl, mash garlic and salt until paste-like. Add green bell pepper, tomatoes and cucumber. Toss gently breaking up- tomatoes with back of spoon.
• 2. Add water, vinegar and olive oil. Stir to mix. Sprinkle with coriander and black pepper.
• 3. Place pieces of bread over top, cover and let stand for 20 minutes, or until bread is softened. Taste and adjust seasonings with salt, pepper and vinegar if necessary. Serve immediately.

PORTUGUESE TOMATO AND SAUSAGE SOUP

Steps:

• 1. Cook up the bacon in a pot over medium heat for about 2 minutes. Add the sausages and cook with the bacon until all is browned, about 5 more minutes. Add the onions and Essence and cook, stirring, until the onions are soft, about 5 minutes.
• 2. Add the crushed red pepper and garlic and cook until they are fragrant, about 30 seconds. Add the bay leaves, tomatoes, and chicken stock and stir to combine well. Bring it to a boil, then reduce heat and simmer for about 30 mintues. Season to taste with the salt and pepper. Stir in the cilantro and ladle into warm soup bowls. Serve with crusty bread.

PORTUGUESE TOMATO SOUP

Steps:

• blanch, shock, peel, gently squeeze out seeds, and chop toms sautee onion when translucent, add garlic deglaze w/ wine add toms, simmer add bay leaves, corriander, salt, black pepper, and aleppo pepper add warm stock and bouquet boil, cover, simmer 15 mins cut heat remove bay leaves and bouquet with a slotted spoon reserve 8 spoonfuls of torn and onion puree the rest add toms and onion back to puree for service you will need: small crisps of proscuitto eggs/ poaching water