Easy Tomato Soup with Egg

Hey, soup lovers!

Do you crave something warm and comforting? I’ve got just the thing for you!

Today, I’m sharing my delicious tomato soup with egg recipe.

It’s rich, creamy, and packed with flavor. Plus, the egg adds a nice twist!

Perfect for a cozy night in or a quick lunch.

Let’s dive into this tasty bowl of goodness!

tomato soup with egg
Image: mollyshomeguide.com / Photographer Molly

Possible Ingredient Alternatives

Chicken broth can be replaced with vegetable broth for a vegetarian version of the soup. This substitution maintains a similar savory flavor profile while accommodating those who don’t consume meat products. Use the same amount of vegetable broth as called for in the recipe.

Light soy sauce can be substituted with coconut aminos for a gluten-free and lower sodium alternative. Coconut aminos have a similar umami flavor but are slightly sweeter, so you may need to adjust the amount used. Start with a 1:1 ratio and adjust to taste.

Cornstarch can be replaced with arrowroot powder or tapioca starch for those seeking a grain-free option. These alternatives work similarly to cornstarch in thickening the soup. Use the same amount as called for in the recipe, but be aware that arrowroot may create a slightly glossier appearance.

Preparation Time 10-15 minutes
Cooking Time 15-20 minutes
Total Time 25-35 minutes
Level of Difficulty Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 250-300
  • Protein: 10-12 g
  • Fat: 15-18 g
  • Carbohydrates: 25-30 g

Ingredients

  • 2 tablespoons cooking oil
  • 10 ounces tomatoes (1 large or 2 small, diced)
  • 1 cup chicken broth
  • 2 cups water (or additional chicken broth)
  • 2 teaspoons light soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • Salt (as needed)
  • 1 egg (whisked)
  • 1 1/2 teaspoons cornstarch (combined with 2 tablespoons water)
  • 1 scallion (chopped finely)
  • 2 tablespoons cilantro (chopped, optional)

Step 1: Cook the Tomatoes

Begin by heating some oil in a soup pot or wok over medium low heat.

Once the oil is hot, add the chunks of tomato and stir-fry them for about 5 minutes.

Cook until the tomatoes have softened and started to fall apart, releasing their juices.

Step 2: Add Liquids and Seasonings

Pour in 1 cup of chicken stock and 2 cups of water into the pot.

Add 2 teaspoons of light soy sauce, 1/2 teaspoon of sesame oil, and 1/4 teaspoon of ground white pepper.

Season with salt to taste.

Stir well and bring the mixture to a boil.

Once boiling, reduce the heat to maintain a simmer, and place a lid on the pot.

Step 3: Prepare the Egg and Cornstarch Slurry

While the soup is simmering, quickly beat an egg in a small bowl.

In a separate bowl, prepare a cornstarch slurry by mixing cornstarch with a little water until smooth.

Step 4: Create the Egg Drop Effect

Use a ladle to create a whirlpool motion in the soup by gently swirling it in one direction.

As the soup swirls, pour the cornstarch slurry into the pot in a slow, steady stream.

This will help thicken the soup.

Next, pour the beaten egg into the center of the whirlpool in a thin stream, allowing the egg to cook into delicate strands, creating the classic egg drop effect.

Step 5: Serve and Garnish

Once the egg is fully cooked, turn off the heat.

Ladle the hot soup into serving bowls.

Garnish with chopped scallions and cilantro, if desired, to add a fresh touch.

Serve the soup hot or at room temperature, and enjoy your delicious, homemade egg drop soup.

tomato soup with egg
Image: mollyshomeguide.com / Photographer Molly

tomato soup with egg
Image: mollyshomeguide.com / Photographer Molly

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