“Sopa de Tomato” was in this month’s issue of Saveur (which lately has been my favorite magazine for great food – I snagged a free year’s subscription off MoneySavingMom.com).
George and I don’t eat pork so I modified the recipe eliminating the bacon and Portuguese sausage. It’s yummy, hot, and soul satisfying even without the bacon. It’s a marriage of French onion and tomato soup that is thick and tasty thanks to the Vitamix. We love the way raw eggs poach on top. Spooning into it and barely mixing the warm, runny yolk with the soup is a real treat.
I’ve constantly craved this soup since making it the first time and we’re having it again today for lunch.
It’s meant to be ladled over thick slices of crusty bread but we also omit the bread now that we’re eating Paleo.
Portuguese Tomato Soup (with poached eggs)
- 2 large yellow onions, thinly sliced
- enough extra virgin olive oil for sauteeing the onions and garlic
- 6 cloves garlic, minced (I just roughly chop since it’s going in the Vitamix anyway)
- 2 28 oz. cans whole tomatoes seeded and crushed by hand (I just buy organic canned tomatoes and don’t worry about seeding)
- 2 cups water or chicken broth
- kosher salt and freshly ground black pepper to taste
- 6 eggs
- thick slices of freshly baked Artisan bread
Heat the olive oil and cook the onions, stirring, for about 10-12 minutes until they caramelize. Add the garlic and stir cooking for another minute. Add the tomatoes, salt and pepper plus 2 cups of water (I use chicken broth unless we’re eating with vegan friends). Bring to a boil and then reduce the heat to medium low. Let the soup simmer for about an hour uncovered until it reduces and thickens. Remove from heat and let it cool slightly.
Working in batches puree the soup in a blender. Transfer soup back into the pot or a skillet with high sides. Crack the eggs one at a time into a bowl and then transfer to the soup arranging them in a single layer. Using a spoon, baste the eggs with the soup until the whites are firm and yolks just set (about 5 minutes).
To serve place a slice of bread in each bowl and top with a poached egg (using a slotted spoon). Ladle soup over the top.