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: 2servings
Author: Elizabeth Stark
Ingredients
Croutons
4slicessourdough
1clovegarlic
Sea salt
Pepper
1tablespoonolive oil
Soup
1tablespoonolive oil
1/4cupminced onion or shallot
Sea salt
Pepper
2clovesgarlic
1 14-ouncecan of crushed tomatoes
1 1/2cupchicken or vegetable broth
2tablespoonsharissa or 1 teaspoon red curry paste(optional)
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!