Tomato Egg Drop Soup

Tomato Egg Drop Soup Tomato Egg Drop Soup

Quick look

  • prep 10 min    cook 16 min
  • serves 6


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 6 cloves garlic, minced
  • 4 ripe tomatoes, seeded and finely chopped
  • 2 cans (141/2 ounces each) reduced-sodium, fat-free chicken broth
  • 1 bay leaf
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 6 slices (1 inch thick) Italian semolina bread, toasted
  • 3 tablespoons coarsely chopped parsley

    How to make it  26 minutes

  • 1

    In large saucepan over medium heat, heat oil. Add onion. Saute until softened, 5 minutes. Add garlic. Saute 30 seconds. Stir in tomatoes. Saute 1 minute.

  • 2

    Add broth, bay leaf, and salt. Reduce heat to low. Simmer, uncovered, 10 minutes. Remove from heat. Remove bay leaf. Stir in eggs. Place one slice of bread in each serving bowl. Ladle in hot soup. Sprinkle with parsley.

Helpful Hint
Egg yolks enrich and thicken soups, but they also add fat and cholesterol. If this is a concern, substitute 2 egg whites for every whole egg called for in a soup recipe or use 1 whole egg and substitute the egg whites for a second or third egg.

On the Menu
A light first course like Tomato Egg Drop Soup is the perfect start to any meal featuring roast meat as the main dish and a starchy side dish like potatoes. Finish with a fruit sorbet or pineapple wedges for dessert.

Nutritional Information(per serving)

  • Calories: 135
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 71mg
  • Sodium: 897mg
  • Carbs: 17g
  • Protein: 7g
  • Fiber: 2g

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