Best Sopa De Tomate Portuguese Tomato Soup Recipes

Sopa De Tomate (Portuguese Tomato Soup) image

Provided by Member 610488

Categories Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb thick-cut bacon, cut into 1/2 inch pieces
1/4 lb cured portuguese chourico sausage or 1/4 lb linguica sausage, halved lengthwise and cut crosswise 1/4 inch thick
2 large yellow onions, thinly sliced
6 garlic cloves, minced
2 (28 ounce) cans whole canned tomatoes, seeded and crushed by hand
salt & freshly ground black pepper, to taste
6 eggs
6 thick slices Portuguese bread (Pao) or 6 thick slices rustic country bread, lightly toasted

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.

Nutrition Facts : Calories 375, Fat 27.6, SaturatedFat 9.2, Cholesterol 222.7, Sodium 942, Carbohydrate 17.4, Fiber 3.6, Sugar 8.7, Protein 15.8

Sopa De Salsa- Tomato Soup image

Provided by cookiedog

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 large Spanish onion, chopped
4 teaspoons unsalted butter
2 (28 ounce) cans Italian plum tomatoes
3 ounces hot salsa
1 lb light cream cheese
3 cups chicken broth or 3 cups beef broth
2 cups light cream
1/2 lemon, juice of
1 teaspoon Tabasco sauce
4 teaspoons fresh cilantro
lemon slice (to garnish)
cilantro leaf (to garnish)

Steps:

Saute the onion in the butter.
Add the tomatoes and salsa. Simmer until the liquid is almost gone.
Add the cream cheese slowly in small amounts so that it melts into the tomato-salsa mixture. When all the cheese is melted, add the remaining ingredients except the garnish.
Serve hot. Top each bowl with a paper-thin lemon slice and a cilantro leaf.

Nutrition Facts : Calories 343.2, Fat 27.8, SaturatedFat 17.1, Cholesterol 87.8, Sodium 615.5, Carbohydrate 14.8, Fiber 2.8, Sugar 6.8, Protein 11.2