Tomato Basil Soup with Poached Egg Recipe
Follow this recipe to prepare a delicious Tomato Basil Soup topped with a perfectly poached egg, a delightful dish perfect for any meal.
Equipment
- 1 Large Pot For cooking the soup
- 1 Blender For pureeing the soup
- 1 Saucepan For poaching eggs
Ingredients
- 1 tbsp Olive oil
- 1 Onion Chopped
- 3 cloves Garlic Minced
- 4 cups Tomatoes Chopped
- 3 cups Vegetable broth
- 1 cup Fresh basil leaves Roughly chopped
- to taste Salt
- to taste Black pepper
- 4 Eggs Fresh
- 1 tbsp White vinegar
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until onions are translucent.
- Add chopped tomatoes and cook until they soften, about 10 minutes.
- Pour in vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add fresh basil, season with salt and pepper, and simmer for another 5 minutes.
- Use a blender to puree the soup until smooth. Adjust seasoning if necessary.
- Fill a saucepan with water and bring to a simmer. Add white vinegar.
- Crack an egg into a small bowl. Swirl the simmering water with a spoon and gently drop the egg into the center.
- Cook for about 3 minutes or until the egg white is set. Remove with a slotted spoon and drain on paper towels.
- Ladle the hot soup into bowls and top each with a poached egg. Serve immediately.
Notes
For a richer flavor, you can add a tablespoon of cream to each bowl before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 8gFat: 9gSaturated Fat: 2gCholesterol: 190mgSodium: 780mgPotassium: 410mgFiber: 3gSugar: 7gVitamin A: 80000IUVitamin C: 24.8mgCalcium: 600mgIron: 0.5mg
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