Potage De Tomate Or Tomato Soup If You Prefer Recipes

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POTAGE DE TOMATE (OR TOMATO SOUP IF YOU PREFER!!)



Potage de Tomate (or Tomato Soup if you prefer!!) image

This is a very tasty "homemade" tomato soup that isn't a lot of trouble to make. My family likes it for supper with grilled cheese sandwichs

Provided by Georgia Girl

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large yellow onion
1/4 cup butter
3 (28 ounce) cans diced tomatoes with basil, garlic and oregano
4 tablespoons tomato paste
1/2 teaspoon thyme
1 1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon fresh ground pepper
2 -3 cups canned chicken or 2 -3 cups beef broth, your choice
1 cup heavy cream

Steps:

  • Chop the onion and saute in the butter in a 6 quart pot until soft and clear, but do not brown.
  • Add the tomatoes with liquid,tomato paste, thyme, sugar, salt and pepper to the pot, and simmer on low heat for 30 minutes.
  • Add 2 cups of the broth and simmer for 15 minutes more.
  • Remove the soup from the heat and puree in the food processor or a ricer.
  • Pour through a strainer to remove the seeds.
  • Add more broth if needed to reach the consistency you desire.
  • Reheat the soup stirring in the heavy cream, but do not boil.
  • Garnish if you wish with chopped fresh basil, or chopped fresh chives, or chopped green onion.

Nutrition Facts : Calories 343.4, Fat 33.6, SaturatedFat 21, Cholesterol 112, Sodium 813.9, Carbohydrate 10.4, Fiber 1.4, Sugar 5.2, Protein 2.4

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

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