This delicious soup is most commonly associated with Portugal's Alentejo region in the South. They are known for their deliciously flavoured stocks, served over day-old bread and poached eggs. I particularly love my version. It is satisfying both in winter and summer. If you can find heirloom tomatoes, I suggest using them. They really are the jewels of the Mediterranean. My favourite part of this soup is the raw garlic and coriander, also known as cilantro, finish. It really takes this soup to new heights. My father was a big fan of adding raw garlic, onion, or coriander to everything! Oddly enough, I couldn't stand coriander up until a few years ago. Now, I can't get enough of it. Weird right? Best of all this soup is ready in 15. How's that for fresh fast food.
Portuguese Tomato Soup with Poached Eggs & Chorizo ❦ Sopa de Tomate com Ovos Escalfados & Chouriço
Serves 4 as a starter 2 as a main
15 prep 15 minutes
For the soup:
800 g. Tomatoes, skin removed* and roughly chopped
400 g. Chopped onion
100 g. Red bell pepper, de-seeded and finely diced
80 ml. Extra virgin olive oil, plus more for serving
100 ml. White wine
700 ml. Water or vegetable stock, I used vegetable stock, up to you
3 Garlic cloves, finely chopped
1 Bay leaf
1 tsp. Ground ginger powder
2 tsp. Granulated sugar ( I add only if the tomatoes are very acidic)
1 tbsp. Tomato paste concentrate
50 g. Smoked bacon
100 g. Chorizo (Chouriço) sausage, Portuguese or Spanish
100 g. Morcela Sausage
Coriander stalks reserved from below, finely chopped
Salt and pepper to taste
Crushed red chilli flakes, if you like some heat (optional)
Coriander and garlic paste, recipe follows
4 Poached eggs, recipe follows
4 Slices Crusty bread, toasted
* To quickly peel a tomato.
Bring a pot of water to a boil. Using a knife, cut an "X" on the bottom of the tomato, enough to penetrate through the skin. Drop-in boiling water and blanch for 2 minutes. Lift with a slotted spoon and place in a bowl of ice-cold water. When cool enough to handle, peel the skin off easily with your fingers.
1. In a large high sided pan, on medium heat, add olive oil, bacon, garlic, onion, coriander stalks, and bay leaf.
2. Saute gently until fragrant and onions are translucent.
Add red bell pepper, tomato paste, ground ginger and sugar. Saute and stir for 30 seconds
Add white wine and stir, let reduce for 1 minute more.
3. Add tomatoes, chorizo and Morcela. Cover with the water or stock if using by 2 inches. You can add more water if needed.
4. Cover and simmer on medium/high heat for 15 minutes.
5. When finished, taste and adjust salt and pepper to taste.
6. Remove from heat, discard bay leaf and stir in reserved coriander and garlic paste.
To serve, place 2 halves of toasted bread into a shallow bowl. Drizzle with olive oil and top with a poached egg. Ladle the soup over and around the egg. Sprinkle with crushed red chilli flakes, if using.
For the coriander paste
6 Garlic cloves, peeled and roughly chopped
1 Handful of coriander leaves, stalks removed and reserved for soup above
Coarse sea salt
60 ml. Extra virgin olive oil
1. In a mortar and pestle, crush garlic with salt and coriander leaves with olive oil, until you obtain a smooth paste. Set aside.
For the Poached eggs
4 tbsps. white vinegar
2. Stir clockwise and drop your eggs in carefully.
Poach for 2-4 minutes, depending on how cooked you want your yolks
I poached mine for 2 1/2 mins. I had runny yolks.
3. Lift with a slotted spoon, drain on paper towels and reserve.
Watch me make it!