Tomato soup with eggs
Tomato soup with eggs - a refreshing and nourishing choice for hot summer days
Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4-6
Who said soup can't be a comforting and flavorful dish? Tomato soup with eggs is a simple and quick recipe, perfect for hot summer days when we need a light yet nutrient-packed meal. In this recipe, the combination of juicy tomatoes, fresh vegetables, and eggs makes this soup an ideal choice for a quick lunch or dinner.
A bit of history: Tomato soup has been appreciated over time for its versatility. Whether served hot or cold, it has become a symbol of summer and healthy eating. The addition of eggs brings a richness and protein, transforming it into a nutritious and satisfying dish.
Ingredients
- 1 medium onion
- 1 carrot
- 1 parsnip
- 1 small potato (optional, for added consistency)
- 1 small celery
- 2-3 fresh tomatoes or 400 g of tomato puree
- 1-2 tablespoons of olive oil
- 4-6 eggs (depending on preference)
- 1-2 tablespoons of sugar (to balance acidity)
- Salt, pepper, and spices of your choice
- Fresh herbs (lovage, celery, parsley) - to taste
- Short pasta or rice (optional, to make the soup more filling)
Preparation
1. Preparing the vegetables: Start by peeling and chopping the vegetables. The onion should be finely chopped, while the carrot, parsnip, and celery should be diced or sliced. If you choose to add potato, cut it into small cubes for even cooking.
2. Sautéing the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent. Then, add the carrot, parsnip, and celery, continuing to sauté the vegetables for 5-7 minutes. This process will intensify the flavors and add a deeper taste to your soup.
3. Adding the tomatoes: If using fresh tomatoes, crush them by hand or chop them finely and add them to the pot. If you prefer the puree, add it now. Mix everything well and let it simmer for a few minutes. This step is crucial as the tomatoes will start to release their juice, creating a delicious base for the soup.
4. Adding water: Pour approximately 1.5 liters of water over the vegetables and let the soup boil. Bring it to a boil, then reduce the heat to medium. Let it simmer for about 20 minutes, or until the vegetables are tender.
5. Seasoning: At this point, add the sugar, salt, pepper, and any other preferred spices. Taste the soup and adjust the seasonings to your liking. If desired, you can also add a bit of vegetable stock for a richer flavor.
6. Adding the eggs: When the soup starts to boil, crack the eggs directly into the boiling liquid. It’s important that the liquid is boiling well to avoid the eggs spreading. Let them cook for 2-3 minutes, or until the whites are fully set and the yolks remain soft.
7. Finishing the soup: If you wish to add short pasta or rice, they can be included now, following the package instructions. Let everything simmer for a few minutes to combine the flavors.
8. Serving: Finally, add the freshly chopped herbs and stir. Tomato soup with eggs is served hot, possibly with crunchy croutons for a pleasant contrast of textures. You can also add a spoonful of sour cream if you like a creamier touch.
Useful tips
- You can experiment with different types of tomatoes, whether fresh or canned. Cherry tomatoes or garden tomatoes have a sweeter taste, while canned tomatoes can add a more intense flavor.
- If you like a spicier taste, add a finely chopped chili pepper during the sautéing of the vegetables.
- Substitute eggs with tofu for a vegan version of the recipe.
- The soup can be stored in the refrigerator for 2-3 days, but it’s recommended to add the eggs fresh just before serving to maintain the texture.
Nutritional benefits
Tomato soup with eggs is rich in vitamins and minerals, thanks to the fresh vegetables and eggs. Tomatoes are an excellent source of antioxidants, particularly lycopene, which is beneficial for heart health. Eggs provide high-quality protein, essential for maintaining muscle mass.
Calories: Approximately 150-200 calories per serving, depending on the ingredients used and the amount of oil or pasta added.
Frequently asked questions
1. Can I use frozen vegetables? Yes, frozen vegetables can be used, but you may need to adjust the cooking time.
2. What other spices can I use? You can add basil, oregano, or even a splash of soy sauce for a more complex flavor.
3. How can I make the soup spicier? Add chopped chili pepper or chili flakes to taste.
4. Can I make the soup without eggs? Sure! You can omit the eggs and add more vegetables or an alternative protein source, such as lentils or chickpeas.
In short, tomato soup with eggs is a versatile and healthy dish, perfect for any time of the day. Try this simple and refreshing recipe and enjoy the taste of summer in every bowl of soup!
Ingredients: a carrot and parsnip soup with a bit of oil to taste, add as much green parsley as you like - optionally short pasta or rice, spices to your choice
