I first tasted this tomato soup when visiting Alentejo, in southern Portugal. So, naturally, it brings back warm summer memories. That being said, I gladly enjoy it throughout the year.

Apart from a bit of peeling and chopping, it is a low-effort recipe, that you may have as a starter, or as a meal.

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PORTUGUESE TOMATO SOUP

Recipe by Beet the RushCourse: DinnerDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

428

kcal

Ingredients

2 tablespoons olive oil
2 onions
2 cloves garlic
1 kg tomatoes
2 bay leaves
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried oregano
700 ml water
¼ cup chopped parsley (or, traditionally, pennyroyal)
2 to 4 eggs

Directions

To a pan, add two tablespoons of olive oil and two chopped onions. Sauté over medium heat for a few minutes, until the onions are translucent. Then, add two minced garlic cloves, letting them cook for a few minutes.
Peel and chop the tomatoes, and add them to the pan.
Allow the soup to simmer for a couple of minutes before seasoning (bay leaves, salt, pepper and oregano).
Then, add 500 ml of water. You may feel like you need more (or less) water to achieve the desired consistency.
Let it simmer for 15 min, over medium to low heat, stirring occasionally.
Add 1/4 cup of chopped parsley.
Pour 200 ml of water into the pan and let it come to a simmer, before adding the eggs. Two will be fine, but I usually add four. Cover the pan with a lid and allow the eggs to cook to your preference.
Optional: toast some slices of bread, and pour the soup over them.

Recipe Video

Notes

This yields 2 portions as a meal, or 4 as a starter.
If you prefer a smooth texture, use a stick blender, but I think chunky is the way to go!
I like the eggs still gooey, but not overly runny. So, about 5 minutes. But if you like them completely cooked, definitely go for it!

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