Tomato soup with eggs is a classic that many have grown up with. Tomato soup is eaten in large parts of the world, but with some variations. It is made in almost the same way in large parts of Northern and Eastern Europe. Homemade tomato soup is much better than from a bag and it is not difficult to make. It can be used for many different things, both lunch, appetizer and as an evening treat.
1 finely chopped onion
1 finely chopped carrot
2 cloves finely chopped garlic
1 stalk finely chopped celery
1/2 finely chopped chili
2 tablespoons olive oil
2 tbsp tomato puree
0.5 liters of vegetable power ev. fund and water or bouillon cubes and water
2 cans, or 1 bottle of canned tomatoes (preferably Mutti)
2 tablespoons fresh finely chopped oregano
salt
Freshly ground pepper
Saute the vegetables in the oil in a pan until the oil becomes glossy, without becoming coloured. Add the tomato puree and let it fry for 1 more minute, before adding the vegetable stock, tomatoes and oregano.
Let it cook for at least 1 hour, so the vegetables are tender and the tomatoes are sweeter. If you do not have time to wait, you can cook for 20 minutes and add a pinch of sugar.
Run the soup evenly with a hand mixer and season with salt and pepper.
If you want a rounder soup, you can stir in 1 dl cream or 2 tablespoons crème fraîche at the end.
Serve tomato soup with eggs, split in half and some good bread, e.g. this delicious pot bread .
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