Tomato Soup with Poached Eggs and Croutons
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
A simple tomato soup with poached eggs that can be as easy or as complex as you'd like. This one has harissa for heat and a little crunch from pickled onions. Golden, garlicky croutons are extra, but so delicious.
This recipe is a jumping off point – make it yours with more spice or favorite herbs.
Recipe Type:
Soup
Keyword:
tomato soup
Makes: 2 servings
Ingredients
Croutons
- 4 slices sourdough
- 1 clove garlic
- Sea salt
- Pepper
- 1 tablespoon olive oil
Soup
- 1 tablespoon olive oil
- 1/4 cup minced onion or shallot
- Sea salt
- Pepper
- 2 cloves garlic
- 1 14- ounce can of crushed tomatoes
- 1 1/2 cup chicken or vegetable broth
- 2 tablespoons harissa or 1 teaspoon red curry paste (optional)
- 4 eggs
Optional Toppings
- Pickled onions
- 2 tablespoons minced fresh herbs
- Harissa or hot sauce
Instructions
Croutons
-
Heat oven to 400 degrees F. Toast bread 5 minutes. Rub bread on both sides with garlic clove (I like to really press it in there, so that most of the clove remains on the bread). On both sides, brush bread with olive oil and sprinkle with sea salt and pepper. Set on a baking sheet and bake another 5 minutes or until croutons are golden, fragrant, and crisp. Cut bread in half and serve.
Soup
-
Set a wide saucepan over medium heat. Add olive oil, and when hot, add onions or shallots. Sprinkle with sea salt and pepper, and sauté until translucent, 5 minutes. Add garlic; sauté 1 minute more.
-
Stir in tomatoes and broth, and harissa if using. Up heat to medium-high and bring soup to a gentle boil. Taste, and add sea salt or pepper as needed. Edge heat down so the soups is at a lively simmer. Cook, stirring occasionally, 5 minutes.
-
One at a time, break eggs in a small bowl, and tip into the soup. Add a pinch of salt to each egg (if they sink below the surface, don't worry about). Set a timer for 5 minutes (I like my eggs with set white and runny yolks – go 1 - 2 minutes longer for set yolks). Carefully lift eggs from soup with a ladle or slotted spoon and tip them into a serving bowl. Ladle soup over the eggs, add any garnishes, and enjoy!