Madeira Tomato & Onion Soup

This silky, flavourful Spanish favourite will soon become yours too.  If you are not that into garlic, cut back on a couple cloves, but for me, the more the better! Oh, and for all you Vegetarian’s out there, just swap the beef broth out for the Veggie broth.

Buen Provecho!



4 Tbsp. Olive Oil
1 Tbsp. Butter
4 Large, Sweet Onions, chopped
4 Coves Garlic, minced
4 Cups sliced Mushrooms
1 tsp. Granulated Sugar
1 1/2 tsp. Paprika
Salt and Fresh Cracked Black Pepper to taste
1 28 oz. can of low-sodium diced tomatoes (undrained)
2 Tbsp Tomato Paste
7 Cups Home-Made Beef Broth (or low-sodium store bought)
1/4 Cup Chopped, Fresh Cilantro (for garnish, if desired)
Home-Made Garlic Croutons


In a large saucepan, heat butter and olive oil over medium heat.  Cook onions, stirring often until softened and just starting to turn translucent, add mushrooms and garlic; cook until mushrooms start to give off moisture. Add sugar, paprika, salt and pepper; cook, stirring for 5 minutes.

Add tomatoes and tomato paste; bring to a boil.  Reduce heat and simmer for 30 minutes, covered.

Uncover and simmer for another 30 minutes.  Stir in broth, bring to a boil, reduce heat and simmer, uncovered for 1 hour.  If desired, puree part of the soup to add texture and body.  Top with croutons and fresh, chopped cilantro.

Makes 6 to 8 servings

3 thoughts on “Madeira Tomato & Onion Soup

  1. When we were in Maderia last year, I had this soup and it came with a poached egg on top. Weird, yes, but it was so good I had it every day and with every meal, yup even breakfast (they made it special) this recipe is as good as the original, and believe me even better with the egg.

  2. I remember fondly having this soup in Madeira and dipping chips in it as a kind of ketchup.
    Though Madeira is Portuguese not Spanish 🙂

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