Natural Light Tomato Soup with Egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg tomato (s)
- 200 ml water
- 1 medium onion (s)
- 1 clove garlic
- 2 tablespoon sugar
- salt and pepper
- 2 medium egg (s)
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Peel the tomatoes, remove the stalk and roughly chop. Dice the onions very small and sweat in the hot oil until translucent. Add the tomatoes and garlic and simmer for about 5 minutes.
- Season to taste with salt, pepper and sugar and then puree with the hand blender to a smooth mass and pour on the water. Bring the soup to the boil until it is bubbly.
- Now whisk the eggs in a cup and add a little salt. Let the eggs run into the pot very slowly. While doing this, stir the soup vigorously with the whisk so that there are lots of small threads.
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