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.
Body+Soul, April 2010
  • Yield Serves 4
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  • 2 tablespoons extra-virgin olive oil, plus more for toast and drizzling
  • 3 to 4 cloves garlic, thinly sliced, plus one clove for toast
  • Pinch hot red pepper flakes
  • 1 28 oz. can whole peeled tomatoes, coarsely chopped, with juice
  • 3 cups water
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs
  • 4 slices rustic bread
  • Shredded basil, for garnish (optional)


  1. In a straight-sided skillet over medium
    heat, cook the oil, garlic, and pepper
    flakes until garlic is just beginning to turn
    golden, about 5 minutes. Add the tomatoes,
    water, salt, and pepper.

  2. Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes.

  3. Crack one egg into a small bowl. Carefully
    lower edge of bowl into simmering liquid,
    allowing egg to slip into pot. Repeat with
    remaining eggs. Cover pot and cook until
    whites are cooked through, 3 to 4 minutes.

  4. Meanwhile, brush bread with oil and
    broil until golden; rub with garlic. Place
    one slice in each of four shallow bowls;
    sprinkle with basil. Spoon soup and poached
    eggs over toast, drizzle with a little more
    oil, and serve immediately.

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