Soup with tomatoes and eggs
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Quick and easy to make, yet tangy and filling tomato soup. Recipe taken from a magazine "I like to cook", but I've changed it a lot. I added my favorite Italian flavor.
Ingredients for soup with tomatoes and eggs:
- Chicken breast (or fillet) - 1 pc
- Chicken Egg - 3 pcs
- Salt (to taste)
- Spices (Italian herb mix, to taste)
- Basil ( fresh, for decoration)
- Hard cheese (Parmesan cheese to taste)
- Onions (medium) - 1 pc
- Sweet pepper (optional) - 1 pc
- Tomato (large) - 2 pcs
How to cook soup with tomatoes and eggs step by step with photos
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Here are the ingredients for the soup. |
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Finely chop the chicken breast and boil the broth for 0.5 hours. I used the frozen broth I had left over from making chicken rolls the previous weekend. Add finely chopped onion and pepper to the broth. Cook for 5 minutes. |
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Finely chop tomatoes and add to the soup. Cook for another 5-7 minutes. |
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Beat eggs with a whisk. |
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Pour them into the boiling soup, stirring with a whisk. Add spices. Boil it for 2 to 3 minutes. Soup is ready. |
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Grate cheese to taste and garnish with basil. The soup is tender and very fragrant! |
Salt, Hard Cheese, Onions, Basil, Spices, Tomatoes, Tender, Chicken Eggs, Bell peppers, Soups, Hot Soups
