Portuguese Tomato Soup

Can’t believe I ate the whole thing! I didn’t but wanted to! Deliciously Simple! Not into linguica try chourico!

Still working on my garden Romas … Just a few pounds left before I need to harvest again. Any good tomatoes will do for this tasty Portuguese Soup. Romas just happen to be my favorite. The few ingredients here come together, including the hot linguica, to make this a truly satisfying lunch or dinner. (For vegetarian try this Portuguese Spicy Tomato Soup too.) Today’s recipe can easily be a 30 minute to table meal. Maybe even 20. Your family will love it so much you better double the recipe!

Recipe

2 Servings as main dish
4 Servings as side dish

1 sweet yellow onion-chopped
5 Ounces linguica-cut into small pieces
1-2 Cloves garlic-minced
2 Cups peeled seeded and chopped tomatoes (for quick an easy tomato peel see here)
4 Cups chicken broth
1/4 to 1/2 Teaspoon dried oregano leaves (or a 6-8 inch fresh piece, to be removed before serving)
1/4 Teaspoon ground coriander (or fresh cilantro to taste)
Salt and Pepper to taste
Crusty bread-cubed and sprinkled on soup when serving

The onion and linguica can be cooked together. However, if you are concerned about the extra fat cook the linguica separately, cooking over medium heat-no oil needed, and drain. It can be simmered in red wine for a little different touch. Drain well.

If the onion is to be cooked separately use a tablespoon of olive oil heated in the skillet over medium heat. Then add onion and cook until tender. Add garlic, cooked linguica and tomatoes and cook 5 minutes. (If linguica was cooked with onion just add garlic and tomatoes and cook about 5 minutes.)

Add the broth and spices to the above mixture. Simmer 5-10 minutes. It’s ready.

Serve with bread cubes. Stale crusty bread is really good this way.