Hack your weeknight dinners: easy egg drop tomato soup recipe that’s a life-saver

Egg drop tomato soup is a comforting and flavorful dish that can be enjoyed year-round. Its vibrant red hue and delicate egg ribbons make it not only a culinary delight but also a feast for the eyes. This blog post will provide you with a comprehensive guide on how to make egg drop tomato soup, complete with step-by-step instructions and helpful tips.

Ingredients You’ll Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten

Instructions:

1. Sauté the Aromatics:

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and cook for an additional minute until fragrant.

2. Add the Tomatoes:

• Pour in the diced tomatoes and bring to a simmer.
• Use a wooden spoon to break up any large pieces of tomatoes.

3. Season the Broth:

• Add the chicken or vegetable broth, oregano, basil, salt, and black pepper to the pot.
• Stir well to combine.

4. Simmer the Soup:

• Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the flavors have blended.

5. Prepare the Eggs:

• In a small bowl, whisk the eggs until smooth.

6. Add the Eggs to the Soup:

• Slowly pour the beaten eggs into the simmering soup while whisking constantly.
• The eggs will cook immediately and form delicate ribbons.

7. Serve and Enjoy:

• Remove the soup from the heat and serve immediately garnished with fresh basil or parsley.

Tips for the Perfect Egg Drop Tomato Soup:

• For a richer flavor, use fire-roasted diced tomatoes.
• If you don’t have dried oregano or basil, you can substitute fresh herbs. Use about 1 tablespoon of chopped fresh herbs per teaspoon of dried herbs.
• Adjust the seasoning to your taste by adding more salt, pepper, or herbs as desired.
• If you want a thicker soup, you can add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup until thickened.
• For a vegan version, substitute vegetable broth and use tofu or chickpea flour instead of eggs.

Variations on the Classic Recipe:

• Spicy Egg Drop Tomato Soup: Add a pinch of cayenne pepper or red pepper flakes to the soup for a kick.
• Creamy Egg Drop Tomato Soup: Stir in 1/2 cup of heavy cream or sour cream for a velvety-smooth texture.
• Roasted Vegetable Egg Drop Tomato Soup: Roast a variety of vegetables such as carrots, celery, and bell peppers before adding them to the soup.
• Grilled Cheese Egg Drop Tomato Soup: Serve the soup with a side of grilled cheese sandwiches for a comforting meal.

Eggcellent Health Benefits:

Egg drop tomato soup is not only delicious but also packed with nutrients. Tomatoes are a rich source of lycopene, an antioxidant linked to heart health and cancer prevention. Eggs are a great source of protein, vitamins, and minerals.

FAQ:

Q: Can I make egg drop tomato soup ahead of time?
A: Yes, you can make the soup up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat over medium heat before serving.

Q: Can I freeze egg drop tomato soup?
A: Yes, you can freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: What can I do if my egg ribbons are too thick?
A: If the egg ribbons are too thick, whisk the soup vigorously or use an immersion blender to break them up.