Delicious Tomato Soup with Poached Eggs
As the weather turns colder and the days grow shorter, there’s nothing quite like a warm bowl of soup to nourish the body and soul. And when it comes to soup, there are few recipes more comforting and satisfying than Tomato Soup with Poached Eggs. Made with fresh, wholesome ingredients like ripe tomatoes, hearty potatoes, aromatic onion and garlic, and fragrant oregano, this soup is a delicious and nutritious way to warm up on a chilly day.
You can also check out our other Soup Recipes.
Tomato Soup with Poached Eggs
Ingredients
- 1,½ lbs tomatoes
- 1 lb potatoes
- 4 pcs eggs
- 1 pc large onion
- 1 pc cube of chicken broth
- 3 tbsp fl oz of olive oil
- 3 tbsp fl oz of vinegar
- 3 cloves garlic
- fresh oregano to taste
- salt to taste
Instructions
- Once you have all your ingredients gathered, it’s time to start cooking. Begin by washing and preparing the tomatoes. Remove the stem from each tomato and cut them into quarters. Place the quartered tomatoes in a pot.
- Peel and wash the onion, garlic cloves, and potatoes. Cut them into pieces and add them to the pot with the tomatoes. Add the chicken broth cube, a sprig of fresh oregano, salt to taste, and enough water to cover everything in the pot.
- Bring the pot to a boil over medium heat and let cook for 40 minutes. After cooking for 40 minutes, remove the pot from heat and add the olive oil. Use an immersion blender or transfer everything to a blender or food processor to blend everything until smooth.
- Now it’s time to poach your eggs. In a separate pot or deep pan, bring water with vinegar to a boil over medium heat. Once boiling, reduce heat to low so that water is at a gentle simmer. Crack each egg into a small bowl or cup then gently slide it into simmering water one at a time. Cook eggs for about 3-4 minutes until whites are set but yolks are still runny then remove them from the water using a slotted spoon.
Notes
- If you have leftover Tomato Soup with Poached Eggs, you can store it in the refrigerator for up to 3-4 days.
- It’s best to store the soup and the poached eggs separately, as the eggs may continue to cook if stored in the hot soup.
- To store the soup, let it cool to room temperature then transfer it to an airtight container and place it in the refrigerator.
- To store the poached eggs, place them in a bowl of cold water and cover the bowl with plastic wrap before placing it in the refrigerator.
- When you’re ready to reheat and serve the soup, simply pour it into a pot and heat it over medium heat until hot. You can reheat the poached eggs by placing them in a bowl of hot water for a few minutes until warmed through. Then, place an egg on top of each bowl of soup and serve immediately.
- It’s important to note that while this soup can be stored in the refrigerator for a few days, it’s best enjoyed fresh for optimal flavor and texture. So, if possible, try to make only as much soup as you’ll be able to eat in one sitting.
