Portuguese tomato soup

Let me tell you, there’s nothing quite like a steaming bowl of authentic Portuguese tomato soup to transport me back to the cozy kitchens of my youth.

Now, you may be wondering, “What’s so special about this tomato soup?” Well, my friend, this is not your average run-of-the-mill tomato soup. No, no, no! It’s like a symphony of flavors and memories simmering in a pot. Picture plump, ripe tomatoes, lovingly transformed into a velvety elixir that warms your soul with every spoonful. Are you with me?

Growing up in Portugal, tomato soup was a staple on our family table. It was a dish that brought everyone together, with the tantalizing aroma wafting through the house, enticing us to gather ’round and share stories while savoring each delicious slurp. But let me tell you, finding an authentic rendition of this beloved soup in the USA? That’s been quite the quest.

Living in the land of hamburgers and hot dogs, I had to roll up my sleeves, channel my inner culinary detective, and embark on a mission to recreate the taste of Portugal. Armed with memories of my grandmother’s kitchen and a passion for bringing a taste of home to my American life, I scoured grocery stores and experimented with countless recipes, determined to find that perfect balance of flavors.

Oh, the trials and tribulations! I had my fair share of soup mishaps. From accidentally adding a tad too much salt (cue the dramatic music) to overzealously blending the tomatoes into oblivion (a.k.a. tomato soup smoothie, anyone?), it’s been an adventure of epic proportions. But hey, I’m a firm believer that the best stories and recipes are born out of glorious failures, right?

So, my fellow soup seekers, fear not! Through perseverance, culinary mishaps, and lots of taste testing (it’s a tough job, but someone has to do it), I’ve cracked the code for the perfect Portuguese tomato soup. And let me tell you, it’s worth all the burnt onions and questionable flavor combinations along the way.

In this blog post, I’m excited to spill the beans (or should I say tomatoes?) on my top-secret recipe, sharing with you every little trick and tip to recreate the taste of Portugal right in your own kitchen. Get ready to embark on a journey of flavors, as we dive into the magical world of Portuguese tomato soup together.

So, tie on your apron, prepare your taste buds for a trip across the Atlantic, and let’s embark on this saudade-filled adventure to create a bowl of pure Portuguese comfort. Get ready to tantalize your senses and experience the heart and soul of Portugal, one spoonful at a time. Let’s dive in!

INGREDIENTS

• 2.2 lbs of ripe tomatoes
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 2 medium potatoes, peeled and diced
• 1 medium carrot, peeled and sliced
• 1 red bell pepper, deseeded and diced
• 2 tablespoons of olive oil
• 4 cups of vegetable broth
• Salt and pepper, to taste
• Fresh basil leaves for garnish (optional)

INSTRUCTIONS

1. Blanch those beautiful tomatoes! Make a little cross-shaped cut on the bottom of each tomato, then plunge them into boiling water for a quick minute. Transfer them to an ice bath and watch the skins easily slide off. Once peeled, chop those juicy tomatoes into small, delightful pieces.
2. Get your pot ready and heat up that olive oil over a medium flame. Sauté the chopped onion and minced garlic until they turn tender and emit a lovely golden aroma.
3. Time to introduce the star of the show – those vibrant tomatoes! Add them to the pot along with the diced potatoes, sliced carrot, and diced red bell pepper. Give it all a good stir, letting the flavors intertwine and dance.
4. Pour in the vegetable broth, then sprinkle in a pinch of salt and pepper, adjusting to your personal taste. Allow the soup to reach a beautiful boil, then lower the heat to a cozy medium-low. Cover the pot and let the ingredients simmer for around 20 to 25 minutes, until the vegetables become tender and succulent.
5. Remove the pot from the heat and get your blending game on! Whether you choose a trusty blender or an immersion blender, blend until you achieve a smooth, velvety texture. If you prefer a more rustic experience, a good ol’ fork or potato masher will do the trick for a chunkier soup.
6. Return the pot to a low heat, allowing the soup to gently warm up once more, as you eagerly anticipate that first heavenly spoonful.
7. Now, it’s time to serve up this bowl of comfort. Ladle the Portuguese Tomato Soup into bowls and, if you desire an extra touch of freshness, garnish with a sprinkle of fresh basil leaves.

NOTES

• Consider incorporating additional herbs and spices to enhance the flavor profile of the soup. For example, adding a pinch of dried oregano or a few sprigs of fresh thyme can bring a delightful Mediterranean twist to the dish. You can also experiment with a dash of paprika or a sprinkle of red pepper flakes for a hint of spiciness.
• If you prefer a creamier consistency, you can introduce a velvety element to the soup. Towards the end of cooking, stir in a splash of heavy cream or coconut milk, allowing it to gently meld with the other ingredients. This will lend a luxurious and smooth texture to the soup.
• For a deeper and more intense flavor, consider roasting the tomatoes before incorporating them into the soup. Place halved tomatoes on a baking sheet, drizzle them with olive oil, sprinkle with salt and pepper, and roast in the oven at 400°F (200°C) for about 30 minutes until they caramelize. Then, proceed with the recipe as instructed.
• Elevate the presentation and texture of the soup by adding creative toppings. Toasted croutons, a dollop of tangy sour cream, or a sprinkling of grated Parmesan cheese can provide a delightful contrast. Additionally, incorporating some sautéed bacon bits or crispy pancetta can introduce a savory element and add a satisfying crunch.
• To intensify the herbal notes, consider making a simple herb-infused oil to drizzle over the soup before serving. Blend a handful of fresh basil or parsley with olive oil, then strain out the solids. Drizzle a little of this aromatic oil over each bowl of soup to impart a burst of fresh herb flavor.
• Feel free to personalize the vegetable combination to suit your preferences or make use of what’s in season. You can add other vegetables like zucchini, celery, or even a handful of baby spinach leaves. This allows you to experiment with different flavors and textures, making each batch of soup a unique experience.