Portuguese Tomato Soup Recipes

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SOPA DE TOMATE (PORTUGUESE TOMATO SOUP)



Sopa De Tomate (Portuguese Tomato Soup) image

Make and share this Sopa De Tomate (Portuguese Tomato Soup) recipe from Food.com.

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

SOUPAS - A PORTUGUESE FEAST SOUP T-R-L



Soupas - a Portuguese Feast Soup T-R-L image

This is a traditional Portuguese soup served in homes, and especially at the Holy Ghost Feast, a yearly celebration. I don't get to there any more, but at least I have the recipe! Some of the true afficionados use several kinds of beef, including liver. All ingredient amts are estimates, as are the number of servings.

Provided by Nana Lee

Categories     Clear Soup

Time 8h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 lbs rump roast (size is an estimate)
2 (4 ounce) cans tomato sauce
2 cups red wine
3 -4 small white onions
3 -4 stalks celery & leaves
3 -4 cabbage leaves
1 head garlic
2 tablespoons pickling spices, tied in a cheesecloth
water, to cover all
salt and pepper
fresh mint leaves (optional)
Portuguese bread

Steps:

  • Combine everything and add enough water to cover all.
  • Let cook slowly all day (at least 8 hours).
  • Remove cheesecloth bag and discard.
  • To serve, put the sliced meat and sauce(soupas) over sliced bread.
  • Sprinkle with chopped mint if desired.

Nutrition Facts : Calories 422.3, Fat 20.8, SaturatedFat 8.2, Cholesterol 103.8, Sodium 257.8, Carbohydrate 9.7, Fiber 1.4, Sugar 3.4, Protein 36.6

GRANDMA'S PORTUGUESE SOUP



Grandma's Portuguese Soup image

Portuguese linguica, cabbage, and pinto beans come together in a traditional Portuguese soup. This recipe is from my grandmother's grandmother, straight from Portugal. You will not find a more delicious Portuguese soup recipe! This recipe will feed 4 adults easily. It serves well alone or with a good bread.

Provided by Nate Barnes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h45m

Yield 4

Number Of Ingredients 9

1 pound dried pinto beans
2 ham hocks
1 large onion, diced
water to cover
7 ounces linguica sausage (such as Silva®), sliced
1 small head cabbage - quartered, cored, and thinly sliced
1 large potato, cubed
1 (8 ounce) can tomato sauce
salt and ground black pepper to taste

Steps:

  • Place beans in a large pot and cover with water. Soak 8 hours to overnight.
  • Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
  • Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 1023.9 calories, Carbohydrate 104.9 g, Cholesterol 111.1 mg, Fat 41.6 g, Fiber 25.5 g, Protein 58.5 g, SaturatedFat 14.7 g, Sodium 1048.7 mg, Sugar 12.6 g

PORTUGUESE STONE SOUP



Portuguese Stone Soup image

Categories     Soup/Stew     Bean     Potato     Tomato     Vegetable     Sausage     Winter     Healthy     Cabbage     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

8 cups chicken stock or canned low-salt broth
1 pound linguiça or kielbasa sausage or Spanish chorizo,* diced
1 15 1/4-ounce can kidney beans, drained
1 pound russet potatoes, peeled, diced
1 14 1/2-ounce can diced ready-cut tomatoes
1/2 medium head savoy cabbage, coarsely chopped (about 4 1/2 cups)
1 pound turnips, peeled, diced
2 leeks (white and light green parts only), chopped
2 large carrots, diced
1 small onion, chopped
4 garlic cloves, minced
1 bay leaf
*Spanish chorizo is a smoked pork sausage flavored with garlic and spices, and milder than Mexican chorizo. Available at Spanish markets and specialty foods stores.

Steps:

  • Combine all ingredients in large pot. Bring to boil. Reduce heat and simmer until soup is thick, stirring occasionally, about 2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

PORTUGUESE SOUP



Portuguese Soup image

This is a great soup recipe. Very hearty and tasty

Provided by TXTEACH

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h50m

Yield 8

Number Of Ingredients 13

¼ cup vegetable oil
2 cups chopped onion
1 pound smoked sausage, sliced
1 medium head cabbage, chopped
6 potatoes, peeled and cubed
2 (15 ounce) cans kidney beans
2 cups ketchup
1 (10.5 ounce) can beef consomme
2 ⅔ quarts water
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
½ cup vinegar

Steps:

  • In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
  • Stir in vinegar and simmer 1 hour more. Add more water if needed.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 73.3 g, Cholesterol 36.9 mg, Fat 19.9 g, Fiber 11.9 g, Protein 20.7 g, SaturatedFat 5.6 g, Sodium 2126.9 mg, Sugar 21.5 g

PORTUGUESE KALE AND POTATO SOUP



Portuguese Kale and Potato Soup image

The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.

Provided by Ruth Cousineau

Categories     Soup/Stew     Potato     Dinner     Lunch     Sausage     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Winter

Yield Makes 4 (main course) servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, divided
1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
6 cups water
1 pound kale, stems and center ribs discarded and leaves very thinly sliced
Accompaniment: piri-piri sauce or other hot sauce

Steps:

  • Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
  • Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

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Top Asked Questions

What is Portuguese soup made of?
Portuguese linguica, cabbage, and pinto beans come together in a traditional Portuguese soup. This recipe is from my grandmother's grandmother, straight from Portugal. You will not find a more delicious Portuguese soup recipe! This recipe will feed 4 adults easily.
What to eat in Portugal?
Canja de galinha is a comforting Portuguese chicken soup with many regional varieties. It consists of a hearty chicken broth that is enriched with sautéed onions and garlic, rice, or orzo pasta, and occasionally diced root vegetables such as celery and carrots.
How do you make tomato sauce with peeled tomatoes?
Put the olive oil, the whole peeled garlic, bay leaf and the chopped onion in a saucepan and saute over low heat until the onion starts to turn golden brown. Add the peeled tomatoes cut into small pieces and cook until the tomato start to break down. Pour the water, season with a little salt, stir and boil over medium-hight heat.
What is the best way to cook Tomatoes for pesto?
1) Place the tomatoes in a saucepan on low heat with water until they are softened, then remove from the saucepan and chop them finely. Set aside in a bowl. 2) In a pot, boil the olive oil, when hot add the onion and garlic and let them brown a bit.

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