Tomato and Onion Soup is a staple dish in Madeira Island, Portugal. It is delicious served with a poached egg and slice of crusty bread.
Tomato and Onion Soup | Madeira Island, Portugal
- 2 lbs tomatoes
- 2 onions medium (24oz total)
- 4 cloves garlic roughly chopped
- ¼ cup extra virgin olive oil
- 1-2 poached eggs per serving
- 3 cups chicken stock
- 6 bay leaves fresh
- 8 oz tomato paste
- 3 tbsp oregano, thyme or parsley roughly chopped
- ¼ tsp salt
- ¼ tsp black pepper
- crusty bread slices or croutons
- With a pairing knife, core the tomatoes and make a small X at the opposite end of the tomato. Place the tomatoes into boiling water for 30 seconds to 1 minute, or until the skin of the tomato begins to curl where you made the X. Place the tomatoes in an ice bath or under cool water until you can handle them. Using your pairing knife, or hands, peel the skin from the tomatoes. Discard the skin and set the tomatoes aside.
- Quarter the peeled tomatoes and scoop out the majority of the seeds.
- Cut the onions into a large dice.
- To a large pot over medium heat, add the olive oil. Sauté the onions until soft. When the onions are soft add in the garlic, half of the fresh herbs and salt. Sauté for 5 minutes. Add the tomatoes, bay leaves, chicken stock and tomato paste. Let simmer for 30 minutes. Remove the bay leaves.
- To a blender add 50 to 100% of your soup, depending on the consistency you desire. To the bender also add the remaining fresh herbs and black pepper.
- To serve, ladle the soup into a bowl and top with a poached egg. and a slice of crusty bread. (See Just Cook with Michael video on how to poach an egg)