Tomato cream soup with egg

Creamy Tomato Soup with Eggs - A Comforting Delicacy

Today, I present you a delicious and comforting recipe: creamy tomato soup with eggs. This soup is not only a perfect choice for a light meal but also a dish full of flavor and color that will delight your senses. It is a simple recipe, yet with a complex taste that will make you feel at home. Here’s how you can prepare it step by step and enjoy every bite!

Preparation Time:
- Preparation time: 15 minutes
- Cooking time: 50 minutes
- Total time: 1 hour 5 minutes
- Number of servings: 6

Ingredients:
- 1.5 liters of tomato juice
- 3 medium-sized carrots
- 1 large onion
- 1/4 small celery root
- 50 ml olive oil (or vegetable oil)
- 1 glass of white wine (optional, but recommended)
- 1 tablespoon of flour
- 1 glass of milk (soy milk can be used for a vegan option)
- 6 fresh eggs
- 3-4 green parsley leaves, finely chopped
- Salt and pepper to taste

A Brief History
Tomato soup is a popular dish in many cultures, often associated with comfort and the joy of family meals. Over time, each household has developed its own version, adapting the ingredients and cooking techniques. Today, creamy tomato soup with eggs adds an extra touch of flavor and nutrition, transforming a simple jar of tomato juice into a culinary masterpiece.

Step by Step - Preparing the Soup

1. Preparing the Vegetables:
Start by peeling the onion, carrots, and celery root. Chop the onion as finely as possible for even sautéing. The carrots and celery can be grated to release their flavors more easily.

2. Sautéing the Vegetables:
In a large pot, add the oil and let it heat up. When the oil starts to sizzle, add the chopped onion. Sauté the onion until it becomes translucent, about 5 minutes. Add the white wine and let it evaporate, stirring occasionally.

3. Adding the Carrots and Celery:
Once the wine has evaporated, add the grated carrots and celery. Mix well and let them sauté for another 5 minutes. This step is essential for combining the flavors.

4. Adding the Tomatoes:
Add the tomato juice, as well as a few diced fresh tomatoes if you desire extra texture. Mix everything well, then add about 1.5 liters of water. Cover the pot with a lid and let it simmer over medium heat for 40 minutes. Don’t forget to stir occasionally and add water if necessary.

5. Preparing the Milk and Flour Mixture:
In a separate bowl, place the flour and milk. Use a whisk to mix well, ensuring there are no lumps. When the vegetables are cooked, take a ladle of soup from the pot and add it to the milk and flour mixture to warm it gradually. Then, pour the mixture back into the pot.

6. Adding the Eggs:
Increase the heat to maximum. When the soup starts to boil, crack the eggs directly into the pot, one at a time. Let them cook for 10 minutes without stirring in the first 3-4 minutes. Then, gently stir, being careful not to break the eggs. Continue cooking until the eggs are well cooked.

7. Finalizing the Soup:
Finally, season with salt and pepper to taste. Add the finely chopped parsley and let the soup come to a final boil.

8. Serving:
You can serve the creamy tomato soup with eggs hot, alongside toasted bread croutons. These add a crunchy texture and a delicious contrast to the creaminess of the soup.

Variations and Practical Tips
- For a fasting version: You can omit the eggs and milk. Use warm water instead of milk for the flour mixture.
- Add herbs: Oregano or basil can add a deep flavor to your soup.
- Enrich with vegetables: You can add zucchini or bell peppers to diversify the texture and taste.

Nutritional Benefits
This soup is rich in vitamins and minerals due to the fresh vegetables. Tomatoes are an excellent source of lycopene, a powerful antioxidant, while the eggs add quality protein. Each serving contains approximately 250 calories, making it a light and healthy choice.

Frequently Asked Questions
1. Can I use fresh tomatoes?
Absolutely! Fresh tomatoes can add an extra touch of flavor and texture to the soup.

2. What can I do with the leftover soup?
The soup can be stored in the refrigerator for 2-3 days or frozen. When reheating, add a little water to restore its texture.

3. What can I serve with the soup?
This soup pairs wonderfully with a fresh green salad or garlic toast.

This creamy tomato soup with eggs is an ideal choice for a spring or autumn meal. It offers both comfort and satisfaction, and it will surely become a family favorite. Enjoy your meal!

 Ingredients: For 6 servings: - 1.5 l tomato juice; - 3 medium-sized carrots; - 1 larger onion; - 1/4 smaller celery root; - 50 ml oil; - 1 glass of white wine; - 1 tablespoon of flour; - 1 glass of milk; - 6 eggs; - 3-4 leaves of fresh parsley; salt and pepper to taste.