TOMATO SOUP WITH POACHED EGGS AND CROUTONS
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.
Provided by Elizabeth Stark
Categories Soup
Time 20m
Number Of Ingredients 17
Steps:
- 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.
- 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!
TOMATO SOUP WITH POACHED EGGS
This hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a straight-sided skillet over mediumheat, cook the oil, garlic, and pepperflakes until garlic is just beginning to turngolden, about 5 minutes. Add the tomatoes,water, salt, and pepper.
- Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes.
- Crack one egg into a small bowl. Carefullylower edge of bowl into simmering liquid,allowing egg to slip into pot. Repeat withremaining eggs. Cover pot and cook untilwhites are cooked through, 3 to 4 minutes.
- Meanwhile, brush bread with oil andbroil until golden; rub with garlic. Placeone slice in each of four shallow bowls;sprinkle with basil. Spoon soup and poachedeggs over toast, drizzle with a little moreoil, and serve immediately.
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
This recipe can be adapted to serve 6 to 8 by simply bumping up the bread, eggs and broth used. Add on 1 slice of bread and 1 egg preserving and 1 cup of broth per 2 additional servings.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
- Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.
- Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.
- Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.
- Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
- To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.
TOMATO SOUP WITH POACHED EGGS AND CRISPY CROUTONS
Steps:
- 1. Heat the oil in a large, wide, heavy saucepan over medium heat. When the oil is hot enough to sizzle a bread cube, add all the bread cubes and saute until golden, about 3 minutes. With a slotted spoon, transfer to a medium bowl. Sprinkle with salt and a grinding of pepper and set aside.
- 2. Discard the oil in the pan and wipe the pan dry with a paper towel. Add the bacon to the pan and cook, stirring, over medium heat for 2 minutes. Add the onion, reduce the heat to medium-low and saute until golden, about 5 minutes. Stir in the garlic and red pepper flakes and saute for 1 minute more.
- 3. Place a food mill over the saucepan and puree th etomatoes and their juices directly into the pan. (Or, if you do not have a good mill, puree in a food processor and press through a strainer, using a rubber spatula; discard the solids.) Bring to a boil, reduce the heat to low and simmer, stirring occasionally, until the liquid is slightly reduced, about 20 minutes. Season to taste. (The soup can be made up to 1 day ahead.)
- 4. Just before serving, break the eggs one at a time into a cup and slip them into the simmering soup, distributing them evenly. Cover and cook until the whites are setand the yolks are cooked to the desired doneness, 8 to 10 minutes.
- 5. Distribute the croutons among four soup bowls. Carefully ladle the eggs into the bowls, then ladle the soup on top. Top each serving with some of the parsley and cheese and serve.
ROASTED TOMATO SOUP WITH CROUTONS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F.
- Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
- Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
- In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
- Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
- Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.
ROASTED TOMATO SOUP WITH PARMESAN CROUTONS
Soup is a meal prep classic-it freezes beautifully or can keep in the refrigerator for a few days. But what I like about this recipe is that you get a two-for-one for the same amount of time. First you will make my Meal Prep Roasted Tomatoes, featuring rosemary, garlic and olive oil. All of that flavor is then the foundation for this soup. Plus you can save the extra tomatoes to add to sandwiches or your favorite pastas. You use the extra olive oil from roasting tomatoes to make homemade croutons that are coated in Parmesan cheese, which absolutely fills my craving for the classic tomato and grilled cheese combination. This soup can be made in advance, portioned and then stored in the refrigerator for 4 days or in the freezer for 2 to 3 months so you can have it anytime you want.
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Measure out 2 tablespoons of the reserved tomato juice and olive oil mixture from the Meal Prep Roasted Tomatoes. Place the bread on a rimmed baking sheet along with the leaves from 1 sprig of the reserved roasted rosemary and 1/2 teaspoon salt. Sprinkle with the reserved tomato-oil mixture and toss. Spread the bread out evenly and bake until brown and crispy, about 10 minutes. Immediately toss with the Parmesan; the residual heat will melt the Parmesan to the croutons. Set aside.
- While the croutons bake, remove and reserve the roasted garlic and remaining rosemary sprigs from the roasted tomatoes. Add the tomatoes with the remaining tomato juice and olive oil mixture to a blender with the leaves from the reserved rosemary sprigs. Set aside.
- Set a medium saucepan over medium heat and add the olive oil. Mince the reserved garlic. When the oil is hot, add the shallots and garlic and saute until the shallots soften and just begin to brown, 2 to 3 minutes; season with a pinch of salt. Transfer the mixture to the blender and blend on high speed until smooth.
- Pour the tomato mixture back into the saucepan and stir in the stock. Bring the mixture to a simmer over medium-high heat. Simmer until heated through, 8 to 10 minutes. Season the soup with 2 teaspoons salt. Stir in the cream, reduce the heat to medium-low and gently simmer 3 to 4 minutes. Turn off the heat, stir in the lemon juice and add more salt to taste. At this point, you can cool the soup completely and store in an airtight container in the refrigerator for up to 4 days or freeze for 2 to 3 months.
- When ready to serve, ladle the hot soup into bowls and top with the croutons, pepper and torn basil leaves.
- Preheat the oven to 425 degrees F.
- Toss together the tomatoes, olive oil, rosemary sprigs, garlic, 1 tablespoon salt and 1/2 teaspoon pepper in a large bowl until everything is evenly coated. Divide between 2 rimmed baking sheets and bake until the garlic begins to brown and the tomatoes just begin to burst, about 25 minutes. Let cool completely.
- Transfer the tomatoes, garlic, rosemary sprigs and tomato juice-olive oil mixture to an airtight container and refrigerate up to 4 days. Use these tomatoes to make soup, serve with eggs for breakfast, add to sandwiches or make into a pasta sauce for dinner.
TOMATO SOUP WITH ARUGULA, CROUTONS, AND PECORINO
Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.
Provided by Joshua McFadden
Categories Soup/Stew Onion Tomato Low Fat Vegetarian Kid-Friendly Lunch Parmesan Arugula Summer Healthy Bon Appétit Portland Oregon Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crunchy, 8-10 minutes; set croutons aside.
- Heat 2 tablespoons oil in a large skillet over medium. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is soft, 5-7 minutes. Add tomatoes and cook, stirring often, until they just start to release their juices, about 1 minute. Add 1 cup water and bring to a boil. Transfer tomato mixture to a blender and blend until smooth; taste and add hot sauce to your liking. Season with salt and pepper.
- Drizzle soup with more oil and top with arugula, Pecorino, and croutons.
- Do Ahead
- Croutons can be made 1 day ahead. Store airtight at room temperature.
TOMATO AND ONION SOUP WITH POACHED EGGS
Amazing what an egg can do to round out a meal - eggs are the best poverty foods ever - high in easily digestible protein & so adaptable. Tomato soup is an all time gift of the gods in my book too. This recipe comes from the inspired cooks at the Times-Picayune. It has it's roots in Portugal. Reminds me of several North African dishes which use eggs to bring up protein in economical and delicious ways. The croutons and poached eggs make this an entirely satisfying and economical meal - healthy, delicious and nutritionally balanced. Use large onions and tomatoes - otherwise serving will be for 4. Tip - poach only the number of eggs you will be serving. For any leftovers, poach the eggs then. Also note this soup needs to rest (preferably overnight) before serving for the best flavor to develop.
Provided by Busters friend
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir-fry the onions in the oil in a heavy, large pot or Dutch oven over medium heat until soft and lightly browned. Add the tomatoes and garlic; cover and simmer for 1 hour. Remove the cover and simmer for 30 minutes, stirring occasionally, until thick like paste. Add the broth, 3 tablespoons of the butter, the salt, peppers and sugar.
- Simmer, uncovered, for 1½ to 2 hours or until the flavors are blended.
- Cool to room temperature, cover and refrigerate until about 1 hour before serving. (Marcelle let it sit in the refrigerator overnight.).
- Bring the soup slowly to a simmer. Carefully break the eggs into the soup, spacing them evenly. Cover, and simmer slowly for 15 minutes, just long enough to poach the eggs.
- Meanwhile, brown the bread slices on both sides in the remaining 5 tablespoons of butter in a large heavy skillet. Drain on paper towels.
- Ladle the soup into large, shallow soup bowls, including an egg with each portion. Garnish each bowl with two pieces of bread and a sprinkling of parsley.
Nutrition Facts : Calories 386, Fat 32.6, SaturatedFat 12.9, Cholesterol 252.8, Sodium 861.2, Carbohydrate 15.7, Fiber 3.1, Sugar 8.6, Protein 10.3
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