Are you ready to elevate your soup game to new heights? Dive into the comforting embrace of our Tomato Soup with Poached Eggs—a delightful Italian dish that’s perfect for cozy evenings or a quick, nutritious meal any day of the week! With just a handful of ingredients and a mere 30 minutes of your time, you'll create a vibrant, flavorful soup that not only warms your soul but also impresses your taste buds. Imagine the rich, tangy tomatoes mingling with perfectly poached eggs, all topped off with fresh basil. This is not just any soup; it’s a culinary hug in a bowl! Read on to discover the secrets behind this delicious recipe.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans (14 oz each) crushed tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- 4 eggs
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent and softened, about 5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Pour in crushed tomatoes and vegetable broth. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle simmer, then reduce heat to low. Season with salt and pepper to taste.
- Allow the tomato soup to simmer uncovered for 15 minutes, allowing flavors to meld and slightly reduce.
- Carefully crack each egg directly into the simmering tomato soup, spacing them evenly apart.
- Cover the pot and cook for 3-4 minutes, or until egg whites are set but yolks remain soft and runny.
- Using a slotted spoon, gently transfer poached eggs into serving bowls.
- Ladle hot tomato soup around the eggs, ensuring each serving has an egg.
- Garnish with fresh torn basil leaves and serve immediately while hot.
Tips
- Use Quality Tomatoes: For the best flavor, opt for high-quality crushed tomatoes. San Marzano tomatoes are a great choice if you can find them—they add a rich sweetness to the soup.
- Don't Rush the Sauté: Take your time when sautéing the onions and garlic. This step builds a flavorful base for your soup, so allow them to soften and become fragrant before adding the tomatoes.
- Adjust the Seasoning: Taste your soup before adding the eggs. Depending on the acidity of your tomatoes, you may want to add a pinch of sugar to balance the flavors.
- Perfectly Poached Eggs: To achieve the perfect poached egg, make sure the soup is at a gentle simmer, not a rolling boil. This ensures the egg whites set nicely while keeping the yolks runny.
- Garnish Generously: Fresh basil adds a burst of flavor and color. Don’t skimp on the garnish—torn basil leaves elevate the dish both visually and taste-wise!
- Serving Suggestions: Pair your soup with crusty bread or a simple side salad for a complete meal. This dish also makes for excellent leftovers—just reheat gently to preserve the poached eggs.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 10g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 190mg
