Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 4 eggs
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until onion is translucent.
2. Add crushed tomatoes, chicken broth, dried basil, dried oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 10 minutes.
3. Crack eggs into a small bowl and whisk until well beaten.
4. Slowly pour the beaten eggs into the soup while stirring constantly. Cook for an additional 2-3 minutes until the eggs are cooked through.
5. Remove from heat and stir in grated Parmesan cheese.
6. Serve hot, garnished with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 16g
Protein: 14g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Fresh basil can be used instead of dried basil.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Use diced tomatoes instead of crushed tomatoes for a chunkier soup.
- Add chopped spinach or kale for extra nutrition.
Tips and tricks:
- Whisking the eggs before adding them to the soup will prevent them from clumping together.
- Be sure to stir the soup constantly while adding the eggs to ensure they are evenly distributed.
- Adjust the seasoning to taste.
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 individual bowls and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Crusty bread
- Grilled cheese sandwich
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken 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:
- Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Tomato soup has been a popular dish in America since the late 1800s. It was often served as a first course in formal dinners.
Flavor profiles:
The soup has a rich and savory flavor from the tomatoes and Parmesan cheese, with a hint of sweetness from the onions.
Serving suggestions:
Serve the soup as a light lunch or dinner, or as a first course in a formal dinner.
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