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    Portuguese Soups

    Portuguese soups,
    recipe by recipe.

    Start with caldo verde, then work outward into bean soups, bread soups, chicken soups, fish soups, and vegetable soups that show how broad Portuguese home cooking really is.

    Includes 15 traditional soups you can make at home

    Portuguese Food GuidePortuguese Cuisine
    Jump To A Soup
    Caldo Verde (Portuguese Kale Soup)Sopa da PedraAcorda AlentejanaCanja de GalinhaSopa de GraoSopa de FeijaoSopa de TomateSopa de CebolaSopa de PeixeSopa de MariscoCreme de LegumesSopa de CoentrosSopa de FavasSopa de CastanhasSopa de NabicasSopa de Alho Frances

    Broth and olive oil

    Portuguese soups often begin with onion, garlic, olive oil, and a broth that stays clear and direct rather than heavy.

    Bread, beans, and greens

    Bread soups, bean soups, and greens-based soups all matter. Portuguese soup is wider than caldo verde alone.

    Home food first

    These soups are built like home cooking: practical ingredients, steady simmering, and strong flavor without unnecessary complication.

    Before you start cooking

    The bean, chickpea, broad bean, and chestnut recipes on this page assume those ingredients are already cooked. If you are starting from dried beans or chickpeas, soak and cook them separately first.

    Soup times vary with pot size, heat level, and how small you cut the vegetables. Use the timings below as a guide, but trust texture more than the clock. Potatoes should be fully tender before blending, greens should stay bright, and fish or seafood should be cooked gently at the end.

    15 Portuguese soup recipes

    Caldo Verde (Portuguese Kale Soup)

    Potato, onion, garlic, greens, olive oil, and a little sausage

    About 45 minutes

    This is the classic Portuguese soup to learn first.

    Ingredients

    • olive oil
    • 1 onion, sliced
    • 2 garlic cloves
    • 4 to 5 potatoes, peeled and chopped
    • 6 cups water or light stock
    • thinly sliced kale or collard greens
    • salt and black pepper
    • sliced chourico or linguica

    Method

    1. 1Heat 2 to 3 tablespoons of olive oil over medium heat, then cook the onion and garlic for 5 to 7 minutes until soft but not browned.
    2. 2Add the potatoes and the water or stock, bring to a boil, then lower to a steady simmer for 20 to 25 minutes until the potatoes are completely tender.
    3. 3Blend the soup until smooth, return it to the pot, and bring it back to a gentle simmer.
    4. 4Add the greens and cook for 5 to 7 minutes, just until tender but still bright.
    5. 5Add the sliced sausage for the last 3 to 4 minutes, then season with salt, black pepper, and a final drizzle of olive oil before serving.

    Sopa da Pedra

    A heavier bean and meat soup with deep rustic flavor

    About 2 hours

    This is the soup for cold weather and slow meals.

    Ingredients

    • olive oil
    • 1 onion
    • garlic
    • red beans, cooked
    • potatoes, diced
    • carrots, diced
    • chourico, bacon, or pork pieces
    • bay leaf
    • water or stock
    • salt and black pepper

    Method

    1. 1Brown the sausage, bacon, or pork pieces in olive oil over medium heat for 8 to 10 minutes so the pot picks up flavor.
    2. 2Add the onion and garlic and cook for another 5 to 6 minutes until softened.
    3. 3Add the beans, potatoes, carrots, bay leaf, and enough liquid to cover generously, then bring to a boil.
    4. 4Lower to a steady simmer and cook for 30 to 35 minutes, or until the potatoes and carrots are fully tender and the broth has more body.
    5. 5Rest the soup for 5 minutes, then taste and adjust the seasoning before serving with bread.

    Acorda Alentejana

    Bread, garlic, olive oil, cilantro, and poached egg

    About 20 minutes

    Minimal ingredients, maximum comfort.

    Ingredients

    • stale rustic bread
    • garlic
    • olive oil
    • fresh cilantro
    • water or light broth
    • salt
    • poached eggs

    Method

    1. 1Mash the garlic, salt, and cilantro into a rough paste for 1 to 2 minutes until very fragrant.
    2. 2Stir in olive oil and place the mixture in a bowl with the torn bread.
    3. 3Bring the broth or water to a lively simmer, then pour it over the bread and let it sit for 3 to 4 minutes so the bread softens.
    4. 4Poach the eggs separately for about 3 minutes if you want runny yolks, or 4 minutes for firmer yolks.
    5. 5Top each bowl with an egg and a little more olive oil just before serving.

    Canja de Galinha

    Portuguese chicken soup with rice or tiny pasta

    About 1 hour

    This is the soup for quiet days, colds, and uncomplicated comfort.

    Ingredients

    • chicken pieces
    • 1 onion
    • 1 carrot
    • rice or tiny pasta
    • water
    • salt and pepper
    • mint or parsley, optional
    • lemon, optional

    Method

    1. 1Simmer the chicken, onion, and carrot in water for 35 to 40 minutes over low heat until the broth tastes full and the chicken is cooked through.
    2. 2Remove the chicken, shred it, and strain the broth if you want a cleaner texture.
    3. 3Return the broth to the pot, bring it back to a simmer, and add the rice for 12 to 15 minutes or tiny pasta for 8 to 10 minutes.
    4. 4Add the shredded chicken back for the last 5 minutes so it warms through without drying out.
    5. 5Season to taste and finish with herbs or a little lemon if you want a lighter finish.

    Sopa de Grao

    A chickpea soup with olive oil, onion, and greens

    About 50 minutes

    A very practical soup that works well as a weekday meal.

    Ingredients

    • olive oil
    • 1 onion
    • garlic
    • cooked chickpeas
    • potatoes
    • spinach or kale
    • water or vegetable stock
    • salt and pepper

    Method

    1. 1Cook the onion and garlic in olive oil over medium heat for 5 to 6 minutes until softened.
    2. 2Add the potatoes, chickpeas, and liquid, bring to a boil, then simmer for 18 to 22 minutes until the potatoes are tender.
    3. 3Blend part of the soup for body if you want a thicker texture, leaving some chickpeas whole.
    4. 4Add the greens and simmer for 4 to 5 minutes until just cooked.
    5. 5Season well and let the soup sit for 2 or 3 minutes before serving.

    Sopa de Feijao

    Bean soup with vegetables and a richer, deeper broth

    About 1 hour 15 minutes

    Earthy, filling, and very easy to adapt.

    Ingredients

    • olive oil
    • 1 onion
    • garlic
    • cooked beans
    • carrots
    • potatoes
    • water or stock
    • salt and black pepper

    Method

    1. 1Cook the onion and garlic in olive oil over medium heat for 5 minutes.
    2. 2Add the beans, carrots, potatoes, and liquid and bring the pot to a boil.
    3. 3Lower to a simmer and cook for 25 to 30 minutes until the vegetables are soft enough to crush easily.
    4. 4Blend part of the soup and leave some whole beans for texture.
    5. 5Return it to low heat for another 3 to 5 minutes, then season and serve.

    Sopa de Tomate

    Tomato soup finished with bread or poached egg

    About 35 minutes

    Simple and bright, especially when tomatoes are good.

    Ingredients

    • olive oil
    • 1 onion
    • garlic
    • ripe tomatoes or canned tomatoes
    • water or stock
    • salt and pepper
    • bread or poached eggs

    Method

    1. 1Cook onion and garlic in olive oil over medium heat for 5 to 6 minutes until soft.
    2. 2Add the tomatoes and cook for 10 to 12 minutes, stirring now and then, until they break down and lose their raw taste.
    3. 3Add the liquid and simmer gently for 15 to 20 minutes.
    4. 4Blend if you want it smooth, or leave it brothy if you prefer a more rustic soup.
    5. 5Finish with bread or a poached egg and serve hot.

    Sopa de Cebola

    Onion soup with bread and broth-forward sweetness

    About 50 minutes

    This one is all about patience with the onions.

    Ingredients

    • olive oil or butter
    • 3 onions, sliced
    • garlic
    • water or stock
    • bread
    • salt and black pepper

    Method

    1. 1Cook the sliced onions slowly over medium-low heat for 25 to 30 minutes until they are soft, sweet, and lightly golden.
    2. 2Add garlic and cook for 1 minute more.
    3. 3Pour in the liquid and simmer gently for 15 to 20 minutes so the broth takes on the onion flavor.
    4. 4Season well and ladle the soup over bread.
    5. 5Let the bread soak for 1 or 2 minutes before eating.

    Sopa de Peixe

    Fish soup with tomato, onion, garlic, and herbs

    About 45 minutes

    Keep the fish gentle and the broth clean.

    Ingredients

    • white fish pieces
    • olive oil
    • 1 onion
    • garlic
    • tomatoes
    • water or fish stock
    • parsley or cilantro
    • salt and pepper

    Method

    1. 1Cook onion, garlic, and tomatoes in olive oil for 8 to 10 minutes until the base is soft and fragrant.
    2. 2Add the liquid, bring it to a boil, then simmer for 12 to 15 minutes to build the broth.
    3. 3Add the fish and poach very gently for 5 to 6 minutes, just until it flakes.
    4. 4Finish with herbs and serve immediately so the fish stays tender.

    Sopa de Marisco

    A seafood soup with shellfish, stock, and a richer body

    About 50 minutes

    This one should taste of the sea first, not of heavy seasoning.

    Ingredients

    • olive oil
    • 1 onion
    • garlic
    • tomato paste or tomatoes
    • shrimp, mussels, or mixed seafood
    • fish or seafood stock
    • bread or rice, optional
    • salt and pepper

    Method

    1. 1Cook onion and garlic in olive oil for 5 to 6 minutes, then stir in the tomato and cook for another 3 minutes.
    2. 2Add the stock, bring it to a boil, and simmer for 12 to 15 minutes.
    3. 3Add the seafood and cook only until done, usually 3 to 5 minutes depending on what you are using.
    4. 4Serve as is or with a little bread or rice, and do not let it sit too long on the heat.

    Creme de Legumes

    The everyday Portuguese blended vegetable soup

    About 40 minutes

    This is one of the most common home soups in Portugal.

    Ingredients

    • olive oil
    • 1 onion
    • potatoes
    • carrots
    • zucchini or cabbage
    • water
    • salt and olive oil

    Method

    1. 1Cook all the vegetables together in water for 25 to 30 minutes until completely soft.
    2. 2Blend until smooth and silky.
    3. 3Return the soup to low heat for 2 to 3 minutes so the texture settles.
    4. 4Season with salt and finish with good olive oil.

    Sopa de Coentros

    A cilantro soup with garlic, olive oil, and bread

    About 25 minutes

    Fresh herbs do most of the work here.

    Ingredients

    • olive oil
    • garlic
    • fresh cilantro
    • water or broth
    • bread
    • salt
    • poached egg, optional

    Method

    1. 1Crush the garlic, cilantro, and salt together for 1 to 2 minutes until the herbs release their aroma.
    2. 2Add olive oil and place the mixture in a bowl with bread.
    3. 3Heat the broth or water to a strong simmer, then pour it over the bread and let it soften for 3 to 4 minutes.
    4. 4Top with egg if you want a richer bowl and serve right away.

    Sopa de Favas

    Broad bean soup with greens and olive oil

    About 45 minutes

    A very good spring soup when broad beans are in season.

    Ingredients

    • olive oil
    • 1 onion
    • garlic
    • broad beans
    • greens
    • water or stock
    • salt and pepper

    Method

    1. 1Cook onion and garlic in olive oil over medium heat for 5 minutes.
    2. 2Add the broad beans and liquid, bring to a boil, then simmer for 20 to 25 minutes until tender.
    3. 3Blend part of the soup if you want more body, leaving some beans whole.
    4. 4Add the greens and cook for another 4 to 5 minutes.
    5. 5Season well and serve hot.

    Sopa de Castanhas

    Chestnut soup for colder months

    About 1 hour

    Mild, sweet, and especially good in autumn and winter.

    Ingredients

    • olive oil or butter
    • 1 onion
    • cooked chestnuts
    • potatoes
    • stock
    • salt and pepper

    Method

    1. 1Cook the onion over medium heat for 5 to 6 minutes until soft.
    2. 2Add the chestnuts, potatoes, and stock and bring the pot to a boil.
    3. 3Lower to a steady simmer and cook for 25 to 30 minutes until the potatoes collapse easily.
    4. 4Blend until smooth, return to low heat for 2 minutes, and season to taste.

    Sopa de Nabicas

    Turnip greens soup with potato and olive oil

    About 40 minutes

    If you like caldo verde, this is an easy next soup to try.

    Ingredients

    • olive oil
    • 1 onion
    • potatoes
    • turnip greens
    • water or light stock
    • salt and black pepper

    Method

    1. 1Cook the onion and potatoes in water or stock for 18 to 20 minutes until fully soft.
    2. 2Blend until smooth and return the soup to the pot.
    3. 3Add the chopped turnip greens and simmer for 5 to 7 minutes until tender.
    4. 4Finish with olive oil, salt, and pepper and serve hot.

    Sopa de Alho Frances

    Leek soup with potato and olive oil

    About 35 minutes

    Soft, clean, and very easy to make.

    Ingredients

    • olive oil
    • leeks, sliced
    • 1 onion
    • potatoes
    • water or stock
    • salt and pepper

    Method

    1. 1Cook the leeks and onion gently in olive oil for 8 to 10 minutes until soft and sweet.
    2. 2Add the potatoes and liquid, bring to a boil, then simmer for 18 to 20 minutes until the potatoes are tender.
    3. 3Blend until smooth.
    4. 4Return to low heat for 2 to 3 minutes, then season well and serve.

    More Portuguese Food Guides

    Keep going with the broader food guide, cuisine guide, and restaurant pages.

    Portuguese Food Guide

    Learn dish names, menu terms, and food vocabulary that show up beside these soups.

    →

    Portuguese Cuisine Guide

    Step back from soups and see the wider structure of Portuguese cooking.

    →

    Portuguese Restaurants

    Find Portuguese restaurants across the United States.

    →

    New Jersey Restaurants

    One of the strongest Portuguese food regions in America.

    →

    Massachusetts Restaurants

    Browse Portuguese food hubs like New Bedford and Fall River.

    →

    Pastel de Nata Finder

    Balance all that soup with the classic Portuguese dessert.

    →
    Local Knowledge

    Portuguese Soups FAQ

    What is the most famous Portuguese soup?

    Caldo verde is usually the best-known Portuguese soup. It is made with potatoes, onion, garlic, greens, olive oil, and often a little sausage.

    How many Portuguese soups are there?

    There are many regional Portuguese soups, but a practical starting list includes caldo verde, sopa da pedra, acorda alentejana, canja de galinha, sopa de grao, sopa de feijao, sopa de tomate, and seafood soups like sopa de peixe.

    Are Portuguese soups usually heavy?

    Not always. Some are rich and hearty, like sopa da pedra, but many are light, brothy, and built on vegetables, bread, herbs, and olive oil.

    What is a good first Portuguese soup to cook at home?

    Caldo verde is the easiest first recipe for most people. It is simple, forgiving, and gives you a clear feel for Portuguese comfort food.

    TugaFinds PT - Portuguese Soup Recipes