Ingredients with Measurements:
- 4 medium-sized tomatoes, chopped
- 4 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 2 eggs, beaten
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the chopped tomatoes and cook for 5-7 minutes until they start to break down and release their juices.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes until the tomatoes are completely soft.
4. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
5. Return the soup to the pot and bring it back to a simmer. Slowly pour in the beaten eggs while stirring the soup constantly. The eggs will cook and create ribbons in the soup.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh parsley or basil.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 1.5g
Cholesterol: 105mg
Sodium: 800mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- Canned tomatoes can be used instead of fresh tomatoes.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Fresh herbs such as thyme or oregano can be used instead of parsley or basil.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top the soup with croutons or grated Parmesan cheese for added texture and flavor.
- Add chopped vegetables such as carrots or celery to the soup for more nutrients.
Tips and tricks:
- Use a high-quality olive oil for the best flavor.
- Be sure to stir the soup constantly when adding the beaten eggs to create the ribbons.
- Adjust the seasoning to your taste preferences.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh parsley or basil on top.
Garnishes:
Fresh parsley or basil
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Garlic bread or a mixed greens salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to store the soup in the refrigerator and reheat it to an internal temperature of 165°F before consuming.
Food history:
Tomato and egg soup is a popular dish in Chinese cuisine and is often served for breakfast.
Flavor profiles:
The soup is savory and slightly sweet from the tomatoes with a subtle garlic flavor.
Serving suggestions:
Serve the soup as a light lunch or dinner option.
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Taste: Savory, Tangy, Garlicky, Umami, Comforting