Ingredients with Measurements:
- 4 large tomatoes, halved
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 4 eggs
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Large pot
- Slotted spoon
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Place the halved tomatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the tomatoes in the oven for 25-30 minutes or until they are soft and slightly charred.
4. In a large pot, sauté the chopped onion and minced garlic in olive oil until the onion is translucent.
5. Add the roasted tomatoes and broth to the pot. Bring to a boil and then reduce to a simmer for 10-15 minutes.
6. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
7. Season with salt and pepper to taste.
8. Crack the eggs into the soup and poach for 3-4 minutes or until the whites are set and the yolks are still runny.
9. Using a slotted spoon, remove the poached eggs from the soup and set aside.
10. Ladle the soup into bowls and top each with a poached egg and fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 14g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Tomatoes can be substituted with canned tomatoes.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
Variations:
- Add croutons or grilled cheese on top of the soup for added texture.
- Add a dollop of sour cream or Greek yogurt for added creaminess.
Tips and tricks:
- To make the poached eggs easier to handle, crack each egg into a small bowl before adding to the soup.
- Use a slotted spoon to remove any foam or impurities that rise to the surface of the soup while simmering.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a shallow bowl to showcase the poached egg on top.
Garnishes:
Fresh basil leaves
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Grilled cheese sandwich or Caesar salad
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Poached eggs and tomato soup are both classic comfort foods that have been enjoyed for generations.
Flavor profiles:
The roasted tomatoes add a sweet and smoky flavor to the soup, while the poached eggs add richness and creaminess.
Serving suggestions:
Serve the soup as a light lunch or dinner.
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