Portuguese Tomato and Onion Soup
2 servings
30 minutes
Portuguese tomato and onion soup is a fragrant and warming dish that embodies the traditions of Mediterranean cuisine. Its origins trace back to the coastal regions of Portugal, where chefs value fresh vegetables and seafood. The thick texture of the soup is created by a combination of blanched tomatoes, sweet peppers, and soft onions slowly simmered in aromatic fish broth with a bouquet garni. The addition of paprika gives the dish a subtle spicy note, while the final touch—a poached egg carefully placed in the bowl—makes it particularly exquisite. This soup has a rich, slightly sweet-and-sour flavor that pairs wonderfully with crispy toasts. An ideal choice for a cozy dinner, it provides a sense of home warmth and comfort.
1
Blanch the tomatoes, remove the seeds, and dice them. Peel the onion and slice it into rings. Char the red bell pepper over a gas flame or roast it in the oven until the skin is charred, then cool and peel off the skin. Cut in half, remove the seeds, and dice.
- Tomatoes: 400 g
- Onion: 3 heads
- Red sweet pepper: 1 piece
2
In a deep skillet, heat the oil, add a clove of garlic and onion, sauté together for 3-4 minutes, then remove and discard the garlic. Add tomatoes and pepper, and sauté, stirring, for another 5 minutes — a thick, uneven tomato-pepper sauce should form in the skillet. Add salt and a pinch of paprika. Remove from heat.
- Vegetable oil: 20 ml
- Garlic: 1 clove
- Onion: 3 heads
- Tomatoes: 400 g
- Red sweet pepper: 1 piece
- Salt: to taste
- Paprika: pinch
3
Bring fish broth to a boil in a saucepan, add a bouquet garni, and let it sit for a couple of minutes. Transfer the onion and vegetables along with all the liquid into the broth. Simmer on low heat for 3-4 minutes.
- Fish stock: 1.2 l
- Bouquet garni: 1 bunch
- Onion: 3 heads
- Tomatoes: 400 g
- Red sweet pepper: 1 piece
4
In a separate saucepan, bring water to a boil, add vinegar, and reduce to a gentle simmer. Crack cold eggs into 2 bowls, then carefully pour into the water and cook for 2-4 minutes. Then remove them with a slotted spoon, place on a plate, cool, and trim the uneven edges.
- Vinegar: 2 tablespoons
- Chicken egg: 2 pieces
5
Reheat the soup, add salt if necessary, and pour into bowls. Place one poached egg on each serving.
- Salt: to taste
- Chicken egg: 2 pieces
