More cozy soup recipes
Our Best Caldo Verde Recipe For Your Next Soup Night
Caldo verde is a hearty Portuguese soup, traditionally served on celebratory occasions. It’s a real meat and potatoes soup that gets its name from a heaping portion of hearty greens (we call for collard greens, but kale or similar would also do). Caldo verde is usually served with bread, and we recommend our Cornbread for dipping. For more soup inspiration, check out more of our 30 Best Soup Recipes.
What Is Caldo Verde Made Of?
Seasoning: Kosher salt and freshly cracked black pepper
Pantry: Extra-virgin olive oil, chicken stock
Fresh: Sweet onion, garlic cloves, Yukon Gold potatoes, collard greens
Specialty: Chouriço, linguiça, or smoked sausage of your choice
How to Make Caldo Verde
Cook the sausage in a large Dutch oven or a heavy soup pot.
Add the onion and garlic and cook until softened.
Add the potatoes, salt, pepper and stock. Increase the heat to high and bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the potatoes are tender, about 20 minutes more.
Thicken the soup by removing two cups of the potatoes and place them in a blender and blend until smooth. Return the blended potatoes to the pot. Stir in the collard greens and half the sausage along with any collected juices. Cook over medium-low heat, stirring often, until the collards are softened, about 5 minutes.
Serve soup topped with remaining sausage and a drizzle of olive oil.
How to Store Leftover Soup + Tips
Freezer storage – Can you freeze this soup? Yes! Before freezing, let the soup cool completely, and store in an airtight freezer bag for up to 3 months. Thaw and reheat in a saucepan until warmed through.
Refrigerator storage – Leftover caldo verde can be stored in an airtight container in the fridge for up to 4 days.
If your soup is too thick, add additional broth until you get the consistency you are looking for.
Caldo verde vegetarian version – We like to use a plant-based smoked sausage, such as Field Roast. You’ll just need an extra tablespoon of olive oil for cooking the sausage. Sub vegetable stock for the chicken stock.
More Hearty Soups You’ll Love From The Modern Proper
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