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Egyptian Tomato Soup


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Rate this recipe 3.9/5 (8 Votes)


  • 1 tablespoon unsalted butter
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, minced
  • 1 (4 ounce) jar diced pimientos
  • 1 (14.5 ounce) can diced tomatoes, with juice; or 1 pound fresh tomatoes
  • 1 (14.5 ounce) can low sodium chicken broth, or 2 cups homemade chicken stock
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 limes cut into wedges
  • Salt and freshly ground black pepper


Adapted from


Step 1

In a large stockpot over medium heat, melt the butter.

Add the onion and garlic, cook until soft, about 5 minutes.

Add the pimientos and tomatoes, cover and cook gently for 10 minutes.

Add the stock, chili powder and paprika and cook for an additional 5 minutes.

Using an immersion blender (or transfer to a food processor or blender), puree until almost smooth.

Season with salt and pepper to taste.

Serve with fresh lime squeezed on top.


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