Tomato egg drop soup

    26 minutes

    Garlic adds rich flavour and cancer-fighting power to this Cuban-style soup.

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    Serves: 6 

    • 1 tablespoon olive oil
    • 1 small onion, finely chopped
    • 6 cloves garlic, minced
    • 4 medium ripe tomatoes, seeded and finely chopped
    • 3⅓ cups (835 ml) salt-reduced chicken stock
    • 1 bay leaf
    • ½ teaspoon salt
    • 2 large eggs, lightly beaten
    • 6 slices (about 2 cm thick) Italian bread such as ciabatta, toasted
    • 3 tablespoons coarsely chopped parsley

    Preparation:10min  ›  Cook:16min  ›  Ready in:26min 

    1. Heat oil in a large saucepan over medium heat. Add onion; sauté until softened, 5 minutes. Add garlic; sauté 30 seconds. Stir in tomato; sauté 1 minute.
    2. Add stock, bay leaf and salt. Reduce heat to low. Simmer, uncovered, 10 minutes. Remove from heat. Discard bay leaf. Stir in eggs. Place a slice of bread in each serving bowl and ladle in hot soup. Sprinkle with parsley; serve immediately.

    on the menu

    This soup serves six as a first course or four as a light main dish. If you are serving it as a main course, round out the meal with a salad of crisp lettuce leaves dressed with a herb-flavoured vinaigrette. Serve fruit for dessert.

    Helpful hint

    Egg yolks enrich and thicken soups, but they do add fat and cholesterol. If this is a problem for you, substitute 2 egg whites for every whole egg used in a soup recipe. Or, use 1 whole egg and substitute egg whites for a second or third egg.

    on the menu

    Tomato Egg Drop Soup is a perfect light start to a meal featuring roast meat and a starchy vegetable such as potatoes as the main dish. Serve a simple, palate-cleansing dessert of fruit sorbet or slices of fresh pineapple wedges.

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