25+ Traditional Portuguese Soup Recipes to Warm Your Soul

Portugal is known for its rich culinary traditions, where fresh, simple ingredients come together to create delicious, hearty dishes that bring warmth and comfort to any table.

Among these beloved dishes are Portuguese soups, which often feature an array of vegetables, legumes, meats, and herbs, all simmered together to create deep, savory flavors.

Whether it’s a light and tangy tomato soup, a rich and hearty lentil soup, or the iconic Caldo Verde, Portuguese soups are the perfect way to nourish the body and soul.

In this article, we’ll explore 25+ of the best Portuguese soup recipes, each offering a unique taste of this Mediterranean country’s vibrant cuisine.

From traditional favorites to modern twists, these soups will make the perfect addition to any meal, whether for lunch, dinner, or as a comforting starter.

25+ Traditional Portuguese Soup Recipes to Warm Your Soul

Portuguese soups are more than just meals; they’re an expression of the country’s history, culture, and love for fresh, flavorful ingredients.

These soups reflect the heart and soul of Portuguese cuisine, offering a variety of textures and tastes that are sure to satisfy any palate.

Whether you’re a fan of rustic, meaty broths, velvety purees, or fresh vegetable-based creations, there’s a Portuguese soup recipe for every occasion.

With these 25+ recipes, you’ll have everything you need to bring a taste of Portugal to your kitchen, creating delicious, soul-warming meals that are perfect for sharing with family and friends.

Classic Caldo Verde Soup

Caldo Verde is a quintessential Portuguese soup that captures the heart of the country’s cuisine. Known for its vibrant green hue, this hearty dish combines simple ingredients like potatoes, kale, and chorizo to create a comforting meal perfect for any occasion.

• Ingredients:
  • 4 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 6 cups water or chicken broth
  • 2 cups kale or collard greens, finely shredded
  • 1 smoked chorizo sausage, sliced
  • Salt and pepper to taste
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Sauté the onions and garlic until softened.
  2. Add the diced potatoes and stir for a couple of minutes to coat them in the oil.
  3. Pour in the water or chicken broth, bringing the mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in the kale or collard greens and cook for 5 minutes until softened.
  6. Add the chorizo slices and simmer for another 5 minutes.
  7. Adjust seasoning with salt and pepper. Serve hot with crusty bread.

Classic Caldo Verde embodies the simplicity and warmth of Portuguese home cooking. Its creamy texture paired with the smoky chorizo offers a delightful contrast that will leave you craving seconds. Whether enjoyed as a starter or a main course, this soup is a true celebration of Portugal’s culinary heritage.

Portuguese Sopa de Feijão (Bean Soup)

Sopa de Feijão is a rich and satisfying Portuguese bean soup that features a mix of hearty beans, fresh vegetables, and aromatic herbs. This rustic dish is perfect for chilly days when you need a nourishing and flavorful meal.

• Ingredients:
  • 1 cup dried red kidney beans (soaked overnight)
  • 4 cups water
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
• Instructions:
  1. Rinse and drain the soaked kidney beans. Place them in a large pot with 4 cups of water and the bay leaf. Bring to a boil, then reduce heat and simmer until tender, about 1.5 hours.
  2. In a separate pan, heat olive oil and sauté the onions, garlic, carrots, and celery until softened.
  3. Add the smoked paprika and stir to coat the vegetables.
  4. Combine the sautéed vegetables with the cooked beans and their cooking liquid.
  5. Simmer for 15 minutes to allow the flavors to meld.
  6. Remove the bay leaf, season with salt and pepper, and garnish with fresh parsley before serving.

Sopa de Feijão showcases the heartiness of Portuguese cuisine, bringing together wholesome ingredients to create a meal that’s as comforting as it is flavorful. Its robust profile and earthy undertones make it a must-try recipe for bean soup enthusiasts.

Portuguese Açorda de Mariscos (Seafood Bread Soup)

Açorda de Mariscos is a luxurious Portuguese soup that combines crusty bread with a medley of fresh seafood, infused with garlic, cilantro, and a touch of olive oil. This recipe offers a taste of the sea while honoring Portugal’s maritime traditions.

• Ingredients:
  • 1 baguette or rustic bread, cubed and slightly stale
  • 1 pound mixed seafood (shrimp, clams, mussels)
  • 4 cups seafood stock
  • 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 teaspoon paprika
  • 1/4 cup fresh cilantro, chopped
  • 2 eggs
  • Salt and pepper to taste
• Instructions:
  1. In a pot, heat olive oil and sauté the onion and garlic until fragrant.
  2. Add the paprika and seafood, cooking until the seafood is just done. Remove the seafood and set aside.
  3. Pour in the seafood stock and bring to a simmer.
  4. Stir in the bread cubes, allowing them to absorb the liquid and soften.
  5. Beat the eggs in a small bowl and drizzle them into the soup, stirring gently to create ribbons.
  6. Return the seafood to the pot and heat through. Season with salt and pepper.
  7. Garnish with fresh cilantro before serving.

Açorda de Mariscos brings the flavors of Portugal’s coastline to your table. The blend of rich seafood, aromatic herbs, and softened bread creates a soup that’s both hearty and elegant. It’s an unforgettable dish that highlights the country’s deep connection to the sea.

Traditional Portuguese Chicken Soup

Canja de Galinha is a beloved Portuguese chicken soup known for its simplicity and healing qualities. Often served to soothe colds or as comfort food, this dish combines tender chicken, rice, and aromatic herbs for a hearty and satisfying meal.

• Ingredients:
  • 1 whole chicken (about 3 lbs)
  • 8 cups water
  • 1 onion, halved
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 cup uncooked rice
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
• Instructions:
  1. Place the chicken in a large pot with water, onion, garlic, bay leaf, and a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 1 hour, skimming any foam.
  2. Remove the chicken, shred the meat, and discard the bones.
  3. Strain the broth and return it to the pot. Add the rice and cook until tender, about 20 minutes.
  4. Stir in the shredded chicken and olive oil, heating until warmed through.
  5. Garnish with parsley and serve hot.

Traditional Canja de Galinha captures the heart of Portuguese comfort food. Its soothing flavors and wholesome ingredients make it a timeless recipe, ideal for nurturing both body and soul on any occasion.

Portuguese Tomato and Poached Egg Soup

This hearty tomato soup features bold flavors of fresh tomatoes, garlic, and paprika, topped with perfectly poached eggs for a rustic and satisfying meal. It’s a comforting dish that highlights the simplicity of Portuguese cooking.

• Ingredients:
  • 6 ripe tomatoes, peeled and chopped
  • 4 cups chicken or vegetable stock
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 teaspoon smoked paprika
  • 4 eggs
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Rustic bread slices for serving
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened.
  2. Add the tomatoes and paprika, cooking until the tomatoes break down into a sauce.
  3. Pour in the stock and bring to a simmer. Cook for 15 minutes, allowing the flavors to meld.
  4. Carefully crack the eggs into the simmering soup, poaching them for 3-5 minutes until the whites are set.
  5. Season with salt and pepper. Serve hot with fresh parsley and slices of rustic bread.

Portuguese Tomato and Poached Egg Soup is a comforting dish with robust flavors and a touch of elegance. It’s perfect as a light dinner or a starter that showcases the best of Portuguese culinary traditions.

Rustic Stone Soup

Sopa de Pedra, or Stone Soup, is a legendary Portuguese dish with roots in folklore. Traditionally made with humble ingredients, this soup includes beans, meats, and vegetables, making it a hearty and flavorful dish that symbolizes community and sharing.

• Ingredients:
  • 1/2 pound red kidney beans (soaked overnight)
  • 4 cups water
  • 1/2 pound smoked sausage, sliced
  • 1/2 pound pork ribs
  • 2 potatoes, diced
  • 2 carrots, diced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 bay leaf
  • Salt and pepper to taste
• Instructions:
  1. Boil the soaked beans in water with the bay leaf until tender, about 1 hour.
  2. In a separate pot, heat olive oil and sauté the onion and garlic until fragrant.
  3. Add the pork ribs and sausage, browning them slightly.
  4. Combine the cooked beans (with their liquid), meat, potatoes, and carrots in the pot. Simmer until the vegetables are tender, about 30 minutes.
  5. Season with salt and pepper to taste. Serve hot with crusty bread.

Rustic Stone Soup is a dish steeped in history and tradition. Its hearty ingredients and rich flavors make it an enduring favorite that brings people together around the table. The legend behind this soup adds a special charm to its already irresistible taste.

Traditional Portuguese Fish Soup

Sopa de Peixe is a flavorful and aromatic Portuguese fish soup that highlights the abundance of seafood in the country’s cuisine. This dish combines tender fish fillets, tomatoes, and herbs for a heartwarming and nutrient-rich meal.

• Ingredients:
  • 1 lb white fish fillets (such as cod or haddock)
  • 4 cups fish stock
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 4 ripe tomatoes, peeled and chopped
  • 1/4 cup olive oil
  • 1 teaspoon paprika
  • 1/2 cup white wine
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened.
  2. Add the chopped tomatoes and paprika, cooking until the mixture forms a thick sauce.
  3. Pour in the white wine and fish stock, bringing it to a simmer.
  4. Gently add the fish fillets and cook until tender and flaky, about 10 minutes.
  5. Season with salt and pepper and garnish with fresh parsley before serving. Serve with crusty bread or over rice.

Traditional Portuguese Fish Soup is a testament to the simplicity and freshness of Portuguese coastal cuisine. Its light yet bold flavors make it a delightful dish that celebrates the essence of the sea.

Rustic Portuguese Chickpea Soup

Sopa de Grão is a hearty Portuguese soup packed with the goodness of chickpeas, vegetables, and aromatic herbs. This versatile dish can be enjoyed as a light starter or a satisfying main meal, perfect for both vegetarians and meat lovers.

• Ingredients:
  • 1 cup dried chickpeas (soaked overnight)
  • 6 cups water
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 potatoes, diced
  • 1/4 cup olive oil
  • 1 bay leaf
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Cook the soaked chickpeas in water with the bay leaf until tender, about 1 hour.
  2. In a separate pot, heat olive oil and sauté the onion, garlic, carrots, and potatoes until softened.
  3. Add the cooked chickpeas and their liquid to the vegetable mixture. Simmer for 20 minutes to blend flavors.
  4. Remove about a third of the soup and blend it until smooth, then return it to the pot for a creamy texture.
  5. Stir in cumin, season with salt and pepper, and garnish with parsley before serving.

Rustic Portuguese Chickpea Soup is a wholesome and nourishing dish that showcases the versatility of chickpeas. Its creamy texture and rich flavor make it a comforting choice for any meal.

Portuguese Fisherman’s Caldeirada

Caldeirada is a traditional Portuguese fish stew featuring a mix of fresh fish and shellfish layered with potatoes, onions, and tomatoes, all simmered in a fragrant broth. This rustic dish is perfect for family gatherings and showcases Portugal’s love for seafood.

• Ingredients:
  • 1 lb mixed fish (such as cod, haddock, or monkfish), cut into chunks
  • 1/2 lb shellfish (mussels, clams, or shrimp)
  • 4 cups fish stock
  • 2 potatoes, sliced
  • 2 onions, sliced
  • 4 ripe tomatoes, sliced
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon saffron threads
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste
• Instructions:
  1. In a large pot, heat olive oil and sauté garlic until fragrant.
  2. Layer the potatoes, onions, and tomatoes in the pot, sprinkling each layer with paprika and saffron.
  3. Add the fish chunks and shellfish on top, then pour in the fish stock.
  4. Cover and simmer gently for 20-25 minutes, until the fish is cooked and the shellfish opens.
  5. Garnish with cilantro and serve hot with crusty bread.

Portuguese Fisherman’s Caldeirada is a flavorful celebration of the sea, combining layers of fresh ingredients in a comforting stew. Its aromatic broth and tender seafood make it a dish that’s both hearty and elegant, perfect for special occasions or cozy dinners.

Traditional Caldo Verde (Portuguese Green Soup)

Caldo Verde is a quintessential Portuguese soup, beloved for its simple yet flavorful combination of greens, potatoes, and chorizo. This rustic dish is perfect for chilly nights and gatherings, offering both comfort and a burst of fresh flavor from the kale.

• Ingredients:
  • 1/2 lb chorizo sausage, sliced
  • 4 cups chicken broth
  • 4 medium potatoes, peeled and diced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 6 cups kale, chopped (traditionally, collard greens or cavolo nero can be used)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a large pot and sauté the onion and garlic until softened.
  2. Add the sliced chorizo and cook until browned and slightly crisp.
  3. Add the chicken broth and potatoes, bringing the mixture to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  4. Mash a few potatoes in the pot to thicken the soup, then stir in the chopped kale and cook for another 10 minutes.
  5. Season with salt and pepper to taste and serve hot.

Traditional Caldo Verde is the perfect dish for anyone craving a hearty, flavorful soup. The balance of chorizo’s smokiness with the fresh, slightly bitter kale creates a comforting and satisfying meal that is a staple of Portuguese cuisine.

Portuguese Bean Soup with Pork

This hearty Sopa de Feijão features tender beans and flavorful pork, making it a filling and nutritious dish. With its rich and savory broth, it’s a classic Portuguese comfort food that pairs well with crusty bread for dipping.

• Ingredients:
  • 1 lb dried white beans (such as cannellini or Great Northern), soaked overnight
  • 1/2 lb pork shoulder, cubed
  • 4 cups chicken broth
  • 2 carrots, sliced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1/4 teaspoon smoked paprika
  • 1/4 cup olive oil
  • Salt and pepper to taste
• Instructions:
  1. In a large pot, heat olive oil over medium heat and sauté the onion, garlic, and carrots until softened.
  2. Add the cubed pork shoulder and cook until browned on all sides.
  3. Add the soaked beans, chicken broth, bay leaves, and paprika. Bring the mixture to a boil.
  4. Reduce the heat and simmer for 1 to 1.5 hours, until the beans are tender and the pork is cooked through.
  5. Season with salt and pepper, and serve hot with fresh bread.

Portuguese Bean Soup with Pork is a hearty and satisfying dish that provides both nourishment and warmth. The combination of savory pork and creamy beans makes it a filling meal perfect for any season.

Creamy Portuguese Pumpkin Soup

Sopa de Abóbora is a rich and velvety pumpkin soup, perfect for the fall season. The sweetness of the pumpkin combined with the savory flavors of garlic and onions creates a balanced and comforting dish.

• Ingredients:
  • 1 medium pumpkin, peeled, seeded, and cubed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup heavy cream (optional)
• Instructions:
  1. Heat olive oil in a large pot and sauté the onion and garlic until soft and fragrant.
  2. Add the cubed pumpkin and cook for a few minutes before adding the vegetable broth.
  3. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the pumpkin is tender.
  4. Use an immersion blender to puree the soup until smooth. Stir in cumin, nutmeg, and heavy cream (if using).
  5. Season with salt and pepper to taste, then serve hot with a drizzle of cream or a sprinkle of roasted pumpkin seeds.

Creamy Portuguese Pumpkin Soup offers a comforting and nourishing experience. Its smooth texture and combination of sweet and savory flavors make it a perfect dish for fall, providing both warmth and richness in every spoonful.

Classic Portuguese Lentil Soup

Sopa de Lentilhas is a warm and nutritious Portuguese dish made with hearty lentils, vegetables, and aromatic herbs. This dish is perfect for a cozy dinner, offering a flavorful and healthy option that is both filling and satisfying.

• Ingredients:
  • 1 cup dried lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, celery, and garlic until softened.
  2. Add the lentils, broth, bay leaf, and paprika to the pot. Bring to a boil.
  3. Reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
  4. Remove the bay leaf and season the soup with salt and pepper to taste.
  5. Garnish with fresh parsley and serve with crusty bread.

Classic Portuguese Lentil Soup is the perfect meal for any occasion, providing a warm, hearty, and nutritious dish. The rich broth and earthy lentils create a comforting experience that’s both satisfying and full of flavor.

Traditional Portuguese Tomato Soup

Sopa de Tomate is a rich and tangy Portuguese tomato soup made with ripe tomatoes, garlic, and herbs. It’s a classic comfort food that’s perfect for any season, offering a burst of freshness with every spoonful.

• Ingredients:
  • 6 ripe tomatoes, peeled and chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish
• Instructions:
  1. Heat olive oil in a large pot and sauté the onion and garlic until softened.
  2. Add the chopped tomatoes and oregano, cooking for 10-15 minutes until the tomatoes break down and release their juices.
  3. Add the broth, bring the mixture to a boil, and then reduce to a simmer for 20 minutes.
  4. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
  5. Garnish with fresh basil and serve hot with crusty bread.

Traditional Portuguese Tomato Soup is a comforting and fresh dish that showcases the natural sweetness and tanginess of ripe tomatoes. Perfect for a light lunch or starter, this soup is a delicious way to enjoy the flavors of summer throughout the year.

Portuguese Onion Soup

Portuguese Onion Soup (Sopa de Cebola) is a savory and flavorful dish made with caramelized onions, rich broth, and herbs. This soup is known for its depth of flavor, providing a cozy and comforting meal perfect for any season.

• Ingredients:
  • 4 large onions, thinly sliced
  • 4 cups beef or vegetable broth
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon thyme
  • 1/4 teaspoon sugar
  • Salt and pepper to taste
  • 4 slices of crusty bread
  • 1 cup grated cheese (preferably Gruyère or Parmesan)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, until the onions are golden brown and caramelized, about 25 minutes.
  2. Add the garlic and cook for another 2 minutes until fragrant.
  3. Pour in the broth, balsamic vinegar, thyme, and sugar. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
  4. Season with salt and pepper to taste.
  5. Toast the bread slices, and place them on top of the soup bowls. Sprinkle with grated cheese and broil until the cheese is melted and bubbly.
  6. Serve the soup with the cheesy bread on top.

Portuguese Onion Soup is a rich and satisfying dish with deep caramelized flavors and a comforting, hearty broth. The addition of cheesy toast makes it even more indulgent, turning this traditional soup into a perfect dish for any cold evening.

Note: More recipes are coming soon!