Açorda Alentejana de Tomate (Vegan Portuguese Tomato and Bread Soup)
Vegan Açorda Alentejana de Tomate 🍅🥖✨
Dreaming of a bowl of pure, rustic comfort? This is it. Açorda Alentejana is a humble, peasant-style Portuguese bread soup that transforms stale bread, ripe tomatoes, and a garden's worth of herbs into a soul-warming masterpiece.
This vegan version skips the traditional egg and lets the summer tomatoes be the star. It’s thick, savory, fragrant with cilantro and mint, and swimming in the best extra virgin olive oil. It’s the kind of simple, powerful food that proves the best recipes often have the shortest ingredient lists.
Perfect for a cozy night in.
Difficulty: Easy Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Estimated Calories: ~350-400 per serving
Ingredients
4 tbsp (60ml) extra virgin olive oil, plus more for drizzling
1 large onion, finely chopped
4-5 large garlic cloves, minced
2 lbs (about 1 kg) very ripe tomatoes, grated (see note) or 1 (28oz/800g) can of crushed tomatoes
4 cups (1 liter) vegetable broth, hot
1 bay leaf
1 tsp sweet paprika
½ tsp cumin (optional, but authentic)
Salt and black pepper to taste
7 oz (200g) stale, dense bread (like sourdough or a rustic loaf), torn into chunks
½ cup fresh cilantro, finely chopped
½ cup fresh mint, finely chopped
How to Prepare
Sofrito Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Tomato Base: Add the grated tomatoes (and their juices), bay leaf, paprika, and cumin (if using). Season generously with salt and pepper. Cook, stirring occasionally, for about 10-12 minutes, until the mixture thickens and darkens in color.
Simmer: Pour in the hot vegetable broth, bring to a gentle boil, then reduce the heat and let it simmer for 5 minutes to allow the flavors to meld. Taste and adjust seasoning. Remove the bay leaf.
Bread & Herbs: Turn off the heat. Quickly stir in the chopped cilantro and mint, reserving a little for garnish. Immediately add all the torn bread chunks to the pot. Push the bread down into the liquid so it soaks everything up.
Rest: Cover the pot and let it sit, off the heat, for 5-10 minutes. The bread will absorb the liquid and break down, creating a thick, porridge-like consistency.
Serve: Stir the açorda well. It should be thick but not dry. Divide among bowls. Drizzle generously with extra olive oil, garnish with the remaining herbs, and serve immediately.
Chef's Note: To grate tomatoes, cut them in half horizontally and grate the cut side on a box grater over a bowl. Discard the skin left in your hand.
