Warm up with a comforting bowl of Tomato Soup with Poached Eggs! This delicious dish features rich, homemade tomato soup infused with garlic and a hint of spice, topped with perfectly poached eggs. It’s a delightful way to enjoy the classic flavors of tomato soup while adding protein and creaminess from the eggs. Serve it with crusty rustic bread for a satisfying meal that’s perfect for lunch or dinner. Enjoy this simple yet elegant dish that’s packed with flavor and nutrition!
Tomato Soup with Poached Eggs
Course: MainCuisine: Italian4
servings10
minutes30
minutes250
kcalThis hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein.
Ingredients
2 tablespoons extra-virgin olive oil, plus more for toast and drizzling
3 to 4 cloves garlic, thinly sliced, plus 1 clove for toast
Pinch hot red pepper flakes
1 (28 oz.) can whole peeled tomatoes, coarsely chopped, with juice
3 cups water
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
4 slices rustic bread
Shredded basil, for garnish (optional)
Directions
- Sauté Garlic: In a large pot, heat the extra-virgin olive oil over medium heat. Add the sliced garlic and hot red pepper flakes, cooking until the garlic is fragrant and lightly golden, about 2-3 minutes.
- Add Tomatoes and Water: Stir in the coarsely chopped tomatoes with their juice, followed by the water, kosher salt, and black pepper. Bring the mixture to a simmer, then reduce the heat and let it cook for about 15-20 minutes, allowing the flavors to meld.
- Prepare the Toast: While the soup simmers, drizzle a little olive oil on the rustic bread slices and rub with the remaining clove of garlic. Toast them in a skillet or under the broiler until golden brown and crispy.
- Poach the Eggs: Bring a small pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- Serve the Soup: Ladle the tomato soup into bowls and top each serving with a poached egg. Drizzle with a bit of olive oil and garnish with shredded basil if desired. Serve with the toasted rustic bread on the side.
This Tomato Soup with Poached Eggs is a delightful twist on a classic dish, offering a satisfying combination of flavors and textures. It’s perfect for cozy nights or as a nourishing lunch option. Enjoy this easy-to-make recipe that showcases the natural goodness of tomatoes and the richness of poached eggs, making every spoonful a treat!
