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 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.

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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Frequently Asked Questions