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Egyptian Tomato Soup

By Admin
Published on July 31, 2026
1 views
Egyptian Tomato Soup
Prep: 15 mins
Cook: 30 mins
Difficulty: Easy
Servings: 4 Servings

If you know me just barely, you know that I’m summer’s biggest fan, and after 20 winters in the Northeast, I still moan and groan over winter’s double-whammy: no fresh vegetables in season and freezing temperatures. So today, in frigid Brooklyn, I give you a piece about a hot tomato soup a friend brought back from a recent trip to Egypt. For me, tomato soup is summer food at its best, but a can of quality tomatoes can evoke fond memories of July and August, when the sun shines and the muscles are more relaxed.

Ingredients

  • 1 tablespoon unsalted butter or olive oil
  • 1 medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 (4-ounce) jar diced pimiento peppers
  • 1 (14.5-ounce) can diced tomatoes, with their juices (or 1 pound fresh tomatoes)
  • 1 (14.5-ounce) can low-sodium chicken or vegetable broth (or 2 cups homemade chicken or vegetable stock)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 lime, cut into wedges
  • Salt and freshly ground black pepper

Instructions

  1. In a large stockpot over medium heat, melt the butter. Add the onion and garlic, and cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently over low heat for 10 minutes. Add the stock, chili powder, and paprika and cook for an additional 5 minutes.
  2. Using an immersion blender, puree until almost smooth (or transfer to a food processor or blender and puree). Season with salt and pepper to taste. Serve with fresh lime wedges.

Recipe Stats

  • Jul 31, 2026
  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 4 Servings
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