Tomato Egg Soup Recipe

Tomato Egg Soup Recipe
Tomato Egg Soup Recipe

If you are looking for a Tomato Egg Soup Recipe then you are on the right blog page. In this article, I have shared the Easy Tomato Egg Soup Recipe with some valuable information that you like a lot.

Tomato Egg Soup Recipe

Tomato Egg Soup Recipe Ingredients, Equipment, & Instructions

The ingredients and Equipment are as follows:

Ingredients:

Tomatoes: You will need 1 lb of tomatoes. Cut the tomatoes with a knife as preparation.

Green Chillies: You will need 4-5 green chillies to make this delicious soup.

Butter: You will need 2 tbsp of unsalted butter. Use Land O Lakes or Amazon Fresh brand butter.

Onion: You will need 2 tbsp of chopped onion. Use white or red onion to get the best result.

Garlic: You will need 1/2 tbsp of chopped garlic. Chop 3 garlic cloves with a knife.

Salt And Pepper: You will need 1/2 tbsp of salt and 1/4 tsp of ground black pepper.

Corn Flour Slurry: You will need 1 1/2 tbsp of corn flour and 3 tbsp of water to make corn flour slurry. Use Bob’s Red Mill or Pereg brand corn flour.

Tomato Egg Soup Recipe Ingredients
Tomato Egg Soup Recipe Ingredients

Egg: You will need 1 egg beaten. beat the egg with a spoon as preparation.

Coriander Leaves: You will need 1 tbsp of wild coriander leaves. Alternatively, you can use whatever coriander leaves you have.

Equipment & Tools:

You will need:

  • Stove
  • Pan
  • Cutting Board
  • Knife
  • Measuring Cup
  • Measuring Spoon
  • Stirring Spoon
  • Serving Bowl

Instructions:

Prepare the Tomatoes and Chillies:

Cut each tomato into 4 pieces.

In a blender, add the tomato pieces and green chillies.

Blend the mixture very well until smooth.

Strain the Mixture:

Pour the blended tomatoes and chillies through a strainer into a bowl to remove any solids.

Cook the Base:

Melt 2 tablespoons of unsalted butter in a pot over medium heat.

Add the chopped onion and chopped garlic to the pot. Cook until they are softened and fragrant.

Add Tomato Juice:

Pour the strained tomato juice into the pot.

Bring the mixture to a boil.

Season the Soup:

Add 1/2 tablespoon of salt and 1/4 teaspoon of black pepper.

Stir to mix well.

Thicken the Soup:

Mix 1 1/2 tablespoons of corn flour with 3 tablespoons of water to make a slurry.

Slowly add the corn flour slurry to the boiling soup, stirring constantly.

Cook until the soup thickens slightly.

Add the Egg:

Slowly pour the beaten egg into the soup while stirring gently.

Cook for another 2 minutes, allowing the egg to cook and form ribbons in the soup.

Finish with Coriander:

Add 1 tablespoon of chopped coriander leaves.

Stir for about 10 seconds to incorporate the coriander.

Serve:

Enjoy your Tomato Egg Soup hot!

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Variations & Tips For Tomato Egg Soup Recipe

Variations:

Chicken Tomato Egg Soup:

Add 1/2 cup of cooked, shredded chicken to the soup before adding the egg. This will make the soup more filling and add extra protein.

Creamy Tomato Egg Soup:

Stir in 1/2 cup of heavy cream or coconut milk after adding the corn flour slurry. This will give the soup a rich, creamy texture.

Vegetable Tomato Egg Soup:

Add 1/2 cup of finely chopped vegetables like carrots, bell peppers, or spinach to the soup after cooking the onions and garlic. This will add more nutrients and a variety of flavors to the soup.

Tips:

Blending and Straining:

Blend the tomatoes and chillies until very smooth, and make sure to strain well to get a smooth soup without any seeds or skins.

Slow Egg Addition:

Pour the beaten egg slowly while stirring the soup in a circular motion. This will create nice egg ribbons instead of clumps.

Adjust Thickness:

If the soup is too thick, add a little water or broth to reach your desired consistency. If it’s too thin, add a bit more corn flour slurry and cook until it thickens.

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Tomato Egg Soup Recipe

Tomato Egg Soup Recipe

Josephen & Animash
Follow this Tomato Egg Soup Recipe ingredients and directions to make the perfect Tomato Egg Soup like a professional chef.
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 492 kcal

Equipment & Tools

  • Stove
  • Pan
  • Cutting Board
  • Knife
  • Measuring Cup
  • Measuring Spoon
  • Stirring Spoon
  • Serving Bowl

Ingredients
  

Instructions
 

Prepare the Tomatoes and Chillies:

  • Cut each tomato into 4 pieces.
  • In a blender, add the tomato pieces and green chillies.
  • Blend the mixture very well until smooth.

Strain the Mixture:

  • Pour the blended tomatoes and chillies through a strainer into a bowl to remove any solids.

Cook the Base:

  • Melt 2 tablespoons of unsalted butter in a pot over medium heat.
  • Add the chopped onion and chopped garlic to the pot. Cook until they are softened and fragrant.

Add Tomato Juice:

  • Pour the strained tomato juice into the pot.
  • Bring the mixture to a boil.

Season the Soup:

  • Add 1/2 tablespoon of salt and 1/4 teaspoon of black pepper.
  • Stir to mix well.

Thicken the Soup:

  • Mix 1 1/2 tablespoons of corn flour with 3 tablespoons of water to make a slurry.
  • Slowly add the corn flour slurry to the boiling soup, stirring constantly.
  • Cook until the soup thickens slightly.

Add the Egg:

  • Slowly pour the beaten egg into the soup while stirring gently.
  • Cook for another 2 minutes, allowing the egg to cook and form ribbons in the soup.

Finish with Coriander:

  • Add 1 tablespoon of chopped coriander leaves.
  • Stir for about 10 seconds to incorporate the coriander.
  • Enjoy your Tomato Egg Soup hot!

Nutrition

Serving: 1bowlCalories: 492kcal (25%)Carbohydrates: 21.7g (7%)Protein: 6.4g (13%)Fat: 43.5g (67%)Saturated Fat: 26.5g (166%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 201mg (67%)Sodium: 5389mg (234%)Potassium: 438mg (13%)Fiber: 4g (17%)Sugar: 6.7g (7%)Calcium: 109mg (11%)Iron: 3mg (17%)
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Frequently Asked Questions

what to serve with tomato egg soup?

Garlic bread For Tomato Egg Soup As A Side Dish

Serve Tomato Egg Soup with crusty bread or garlic bread for dipping. A side salad with a light vinaigrette pair well, adding freshness to the meal. You can also serve it with a grilled cheese sandwich or a simple rice dish to make it more filling.

Can I use canned tomatoes instead of fresh ones?

Yes, you can use canned tomatoes. Just blend them with the green chillies and proceed with the recipe.

Is there a substitute for corn flour?

You can use all-purpose flour or arrowroot powder as a thickener. Mix it with water to make a slurry before adding.

How can I make the soup less spicy?

Use fewer green chillies or remove the seeds from the chillies before blending to reduce the heat.

Can I make this soup ahead of time?

Yes, you can make the soup ahead and store it in the refrigerator for up to 2 days. Reheat gently before serving.

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