Egyptian Tomato Soup

This is a shout-out to a terrific collection of Aussies and Kiwis (plus a few Americans and one Canadian) from our trip to Egypt.  Together, we covered long distances, soaked up history, rode camels, climbed pyramids, got our Sphinx fix, and ate lots of mediocre food.

Egyptian food is not so great.  Don’t drink the water, forget salads and raw veggies, and I chose to skip fruits and other questionable uncooked items.  However, the soup there was often tasty.  In restaurants, it is served hotter than blazes, MacDonald’s Coffee Lawsuit Hot.  With the weather more than toasty (one day, we had 111 degrees) you’d think hot soup would be unappealing.  But heck, you’re pretty much always sweaty anyway, and you court danger eating anything that wasn’t boiled or roasted to smithereens.  So, soup.

One evening in Cairo, Larry and I walked to a neighborhood restaurant called Paprika.  Savoring a blistering bowl of Tomato Soup, I mentally deconstructed it to recreate back home.  Three things stood out – pimiento, chili powder and paprika (the name of the restaurant helped with that one).  Who knows if that’s what they actually used, but my rendition, below, was very close.  The fresh squeezed lime on top really adds the YUM.  This is an easy, quick recipe and tasted great the next day, too (I saved a cup of it to have over cooked rice for lunch).

Egyptian Tomato Soup

• 1 Tbsp. butter
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 (4 oz.) jar diced pimientos
• 1 (14.5 oz.) can diced tomatoes
• 1 (14.5 oz.) can chicken broth
• 1/2 tsp. chili powder
• 1/4 tsp paprika
• Fresh limes
• Salt and fresh ground black pepper

In a large pot, melt the butter.  Add the onion and garlic, cook until soft.  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.   Serves 2.

Tagged as: egypt, egyptian, homemade, hot, paprika, pimientos, recipe, soup, spicy, tomato, Travel & Road Trips