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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.