Tortas Ahogadas estilo Jalisco
Tortas AHOGADAS estilo JALISCO is a easy Spanish recipe that serves 4. 150 calories per serving. Recipe by Chef en proceso on YouTube.
Prep: 10 min | Cook: 20 min | Total: 40 min
Cost: $6.38 total, $1.60 per serving
Ingredients
- 800 g Ripe Tomatoes (roughly 5 medium tomatoes, peeled and chopped)
- 2 tablespoons Olive Oil (extra virgin recommended)
- 1 small Yellow Onion (finely diced)
- 2 pieces Garlic Cloves (minced)
- 1 tablespoon All-Purpose Flour (optional, for light thickening)
- 4 cups Vegetable Broth (low-sodium)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 4 leaves Fresh Basil Leaves (torn for garnish)
- 2 tablespoons Heavy Cream (optional, adds richness)
Instructions
Prepare the vegetables
Wash the tomatoes, peel (optional) and chop them roughly. Dice the onion and mince the garlic.
Time: PT5M
Sauté aromatics
Heat olive oil in a large soup pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds.
Time: PT5M
Temperature: medium heat
Add tomatoes and flour
Stir in the chopped tomatoes and sprinkle the tablespoon of flour over them. Cook, stirring occasionally, for 4‑5 minutes to allow the flour to coat the vegetables and begin thickening the base.
Time: PT5M
Temperature: medium heat
Simmer with broth
Pour in the vegetable broth, bring the mixture to a gentle boil, then reduce to a low simmer. Cook uncovered for 10 minutes, allowing the flavors to meld.
Time: PT10M
Temperature: low simmer
Blend the soup
Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If using a stand blender, blend in batches—be careful with hot liquid.
Time: PT5M
Season and finish
Return the pot to low heat. Stir in salt, pepper, and the heavy cream if using. Warm through for 1‑2 minutes. Ladle into bowls and garnish with torn basil leaves.
Time: PT5M
Temperature: low heat
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 6 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑Free (omit flour)
Allergens: Dairy (if cream is used)
Ingredient Substitutions
- Instead of Ripe Tomatoes: canned diced tomatoes
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Yellow Onion: shallot
- Instead of Garlic Cloves: garlic powder (1/2 tsp)
- Instead of All-Purpose Flour: cornstarch (1 tsp)
- Instead of Vegetable Broth: chicken broth, water with bouillon
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Fresh Basil Leaves: dried basil (1 tsp)
- Instead of Heavy Cream: half-and-half, coconut milk
Equipment Needed
- Large Soup Pot
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Measuring Cups and Spoons
- Immersion Blender or Stand Blender
- Ladle
- Soup Bowls
Critical Steps — Do Not Skip
- Sauté onions until translucent
- Blend the soup while hot (use caution)
- Season to taste before serving
Chef Tips from the Video
- Roast the tomatoes beforehand for a deeper, smoky flavor
- Finish with a drizzle of high‑quality extra‑virgin olive oil for brightness
- Use fresh basil rather than dried for the best aroma
Troubleshooting
Soup is too thin
Simmer uncovered longer to reduce, or stir in a teaspoon of flour/cornstarch mixed with cold water.
Soup is too thick
Add additional vegetable broth or water, a little at a time, until desired consistency is reached.
Soup tastes too acidic
Add a pinch of sugar or a splash of cream to balance the acidity.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw in fridge before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Soup can be made a day ahead; reheat gently over low heat
- For freezer storage, leave out the cream and add it when reheating
Frequently Asked Questions
What is the cultural significance and history of Spanish Tomato Soup in Spanish cuisine?
Tomato soup, or "sopa de tomate," has roots in traditional Spanish peasant cooking where ripe summer tomatoes were simmered with simple aromatics to create a nourishing, inexpensive dish. It reflects Spain’s love for fresh produce and is often served as a starter during cooler months or as a light lunch.
What are the traditional regional variations of Spanish Tomato Soup in Spain?
In Andalusia, the soup is often enriched with sherry vinegar and smoked paprika, while in the Basque Country a touch of cream and a garnish of croutons are common. Coastal regions may add a splash of fish stock for a maritime twist.
How is Spanish Tomato Soup traditionally served in Spain?
It is typically served hot in shallow bowls, garnished with fresh basil or parsley, and accompanied by crusty bread or a drizzle of olive oil. In some households, a poached egg is added on top for extra protein.
During which occasions or celebrations is Spanish Tomato Soup traditionally enjoyed in Spanish culture?
While not a holiday‑specific dish, it is a staple during family gatherings in the autumn harvest season and is often prepared for Semana Santa (Holy Week) as a light, comforting starter before larger meals.
How does Spanish Tomato Soup fit into the broader Spanish cuisine tradition?
It exemplifies the Spanish culinary principles of simplicity, seasonal ingredients, and the use of olive oil as a flavor base. The soup pairs well with other classic Spanish dishes such as tortilla española or jamón serrano.
What are the authentic traditional ingredients for Spanish Tomato Soup versus acceptable substitutes?
Authentic ingredients include ripe tomatoes, extra‑virgin olive oil, onion, garlic, and vegetable broth. Substitutes can be canned tomatoes if fresh are unavailable, and chicken broth can replace vegetable broth for a non‑vegetarian version.
What other Spanish dishes pair well with Spanish Tomato Soup?
Serve it alongside a classic Spanish tortilla de patatas, a simple mixed green salad with sherry vinaigrette, or a plate of jamón ibérico and manchego cheese for a balanced meal.
What makes Spanish Tomato Soup special or unique in Spanish cuisine?
Its bright, fresh tomato flavor combined with the richness of olive oil and the subtle sweetness of sautéed onions creates a balance that is both comforting and light, embodying the Mediterranean palate that defines Spanish cooking.
What are the most common mistakes to avoid when making Spanish Tomato Soup at home?
Over‑cooking the garlic until it burns, adding too much flour which can make the soup gummy, and not seasoning properly are common errors. Also, blending hot soup without venting can cause splatter, so always allow steam to escape.
Why does this Spanish Tomato Soup recipe use a tablespoon of flour instead of cornstarch?
Flour provides a gentle, velvety thickening that blends seamlessly with the olive‑oil base, while cornstarch can create a slightly glossy texture that some cooks find less authentic for traditional Spanish soups.
Can I make Spanish Tomato Soup ahead of time and how should I store it?
Yes, the soup can be prepared up to two days in advance. Cool it quickly, refrigerate in airtight containers, and reheat gently over low heat, adding a splash of broth if it has thickened.
What does the YouTube channel Chef en proceso specialize in?
The YouTube channel Chef en proceso focuses on approachable home‑cooking tutorials, highlighting Spanish and Latin American recipes with clear step‑by‑step instructions and practical kitchen tips for everyday cooks.
How does the YouTube channel Chef en proceso's approach to Spanish cooking differ from other Spanish cooking channels?
Chef en proceso emphasizes simplicity and ingredient accessibility, often using pantry staples and minimal equipment, whereas many other channels showcase more elaborate techniques or specialty ingredients. The host also shares personal anecdotes that make the recipes feel relatable.
Last updated: August 28, 2026
