Ingredients with Measurements:
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cans of diced tomatoes (14.5 oz each)
- 4 cups of chicken broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 eggs
- 1/4 cup of grated Parmesan cheese
- Fresh basil leaves, chopped (for garnish)
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes (with their juices), chicken broth, dried basil, dried oregano, salt, and black pepper. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
4. Using an immersion blender or regular blender, blend the soup until smooth.
5. Crack the eggs into the soup, one at a time, making sure to space them out evenly. Cover the pot and let simmer for 5-7 minutes, or until the eggs are cooked to your liking.
6. Ladle the soup into bowls and sprinkle with the cooked bacon, grated Parmesan cheese, and chopped fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking bacon and onions, high heat for bringing soup to a boil, and low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 14g
Carbohydrates: 14g
Protein: 18g
Sodium: 1200mg
Fiber: 3g
Sugar: 8g
Substitutions for ingredients:
- Turkey bacon can be used instead of regular bacon.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh basil and oregano can be used instead of dried.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Use diced fresh tomatoes instead of canned for a fresher taste.
- Add a can of drained and rinsed white beans for extra protein and fiber.
Tips and tricks:
- Be sure to space out the eggs evenly in the soup to ensure they cook evenly.
- If using a regular blender, blend the soup in batches and be careful when blending hot liquids.
- The soup can be made ahead of time and reheated before adding the eggs.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of Parmesan cheese and chopped fresh basil leaves on top.
Garnishes:
Cooked bacon, grated Parmesan cheese, and chopped fresh basil leaves.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Be sure to cook the eggs until the whites and yolks are firm to ensure they are cooked through.
Food history:
Tomato soup has been a popular dish in America since the late 1800s.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve the soup as a starter or as a main dish with a side salad or crusty bread.
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