Tomato Soup with Bread and Scrambled Eggs
A comforting bowl of rich tomato soup served with crusty bread rolls and soft, creamy scrambled eggs. This simple weeknight dinner comes together in about 30 minutes and uses pantry staples.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 12g
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 28 oz canned crushed tomatoes
- 2 cups vegetable broth
- 4 large eggs
- 2 whole bread rolls
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.
- 2
Pour in the 28 oz crushed tomatoes and 2 cups vegetable broth. Stir well, bring to a simmer, then reduce heat to low and let bubble gently for 15 minutes until slightly thickened.
- 3
While the soup simmers, crack the 4 eggs into a bowl, add a pinch of salt and pepper, and whisk until just combined.
- 4
Heat a nonstick skillet over low heat and add a small knob of butter or extra olive oil. Pour in the eggs and stir slowly with a spatula until they form soft curds, about 3-4 minutes. Remove from heat while still creamy.
- 5
Season the soup with the 1 tsp salt and 1/2 tsp black pepper. Taste and adjust if needed. If you like, blend the soup with an immersion blender for a smoother texture.
- 6
Ladle the hot soup into bowls. Top each with a portion of scrambled eggs and serve with the bread rolls on the side for dipping.
Tools you’ll need
- large pot
- nonstick skillet
- spatula
- bowl
- whisk
- ladle
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