chunky tomato soup

Portuguese Tomato Soup

I first tasted this tomato soup when visiting Alentejo, in the south of 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.

Jump to Recipe
chunky tomato soup

Other recipes you may like:

I hope you give this recipe a try! Share your creations with me on Instagram @beetherush_!

And don’t forget to check out the video I created for this recipe, so you can see how I make it! Find my YouTube channel here.



PORTUGUESE TOMATO SOUP

Recipe by Beet the RushCourse: DinnerDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

30

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!

Check out my YouTube Channel

I share my ovo lacto vegetarian recipes and my experiences traveling as a vegetarian. Also, I will probably try to show you my cats (sorry about that)! If you’re vegetarian, or curious about vegetarian food, consider subscribing.


ABOUT THE AUTHOR

Hi, I’m Sofia!

I love vegetarian food and traveling. Also, cats. Mostly cats. I hope you enjoy my recipes!


PORTUGUESE TOMATO SOUP

chunky tomato soup

2 thoughts on “Portuguese Tomato Soup”

Leave a Comment

Your email address will not be published. Required fields are marked *