Best 2 Potage De Tomate Or Tomato Soup If You Prefer Recipes

POTAGE DE TOMATE (OR TOMATO SOUP IF YOU PREFER!!)

Steps:

• Chop the onion and saute in the butter in a 6 quart pot until soft and clear, but do not brown.
• Add the tomatoes with liquid,tomato paste, thyme, sugar, salt and pepper to the pot, and simmer on low heat for 30 minutes.
• Add 2 cups of the broth and simmer for 15 minutes more.
• Remove the soup from the heat and puree in the food processor or a ricer.
• Pour through a strainer to remove the seeds.
• Add more broth if needed to reach the consistency you desire.
• Reheat the soup stirring in the heavy cream, but do not boil.
• Garnish if you wish with chopped fresh basil, or chopped fresh chives, or chopped green onion.

SOPA DE TOMATE (PORTUGUESE TOMATO SOUP)

Steps:

• Heat bacon in a 6 qt saucepan over medium-high heat. Cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside.
• Add sausage to pan. Cook until browned (4-5 minutes), then using a slotted spoon, transfer to bowl with bacon.
• Drain and discard all but 3 tbsp fat from pan and add onions. Cook, stirring occasionally, until slightly caramelized (10-12 minutes). Add garlic and cook 1-2 minutes more.
• Add tomatoes, salt, pepper, and 2 cups water and bring to a boil. Reduce heat to medium-low. Cook, uncovered, until soup is slightly thickened, about 1 hour. Remove from heat and let cool slightly. (May be cooled completely, refrigerated and made later at this point).
• Working in batches, puree soup in a blender until smooth. Transfer to a very large high-sided skillet and bring to a simmer over medium heat.
• Working with 1 egg at a time, crack eggs into a small bowl and carefully slide into soup. Using a spoon, baste eggs with soup, until whites are firm and yolks are just set, about 5 minutes.
• Divide bread slices between serving bowls and using a slotted spoon, place eggs over bread; ladle soup over the top. Garnish with reserved bacon and sausage.