Tomato soup with whole eggs

Tomato soup with whole eggs – a traditional recipe that combines fresh flavors and a comforting aroma, perfect for any meal. Full of vitamins and vibrant colors, this soup will not only delight your taste buds but also bring a touch of childhood nostalgia to every bowl. Moreover, it is quick and easy to prepare, making it an excellent choice for days when you want to cook something delicious without too much effort.

Total preparation time: 50 minutes
Cooking time: 30 minutes
Number of servings: 6

Ingredients:
- 1 kg ripe tomatoes (preferably garden tomatoes for an authentic taste)
- 2 medium onions
- 2 carrots
- 1 bell pepper (can also be red or yellow for an extra splash of color)
- 1 parsnip
- 200 g noodles (preferably made from wheat flour)
- 5 fresh eggs
- A bunch of fresh parsley and lovage
- 2-3 tablespoons of oil
- Salt (to taste)

Preparation:

1. Preparing the tomatoes: Start by washing the tomatoes under a stream of cold water. Then, blanch them in boiling water for about 2-3 minutes. This step will make peeling easier. After blanching, remove them from the water and let them cool slightly. Then, peel and chop them finely or grate them, depending on your preference.

2. The vegetables: In a large pot, add 2-3 tablespoons of oil and sauté the finely chopped onion. Let it become translucent, then add the diced carrot and parsnip. Continue to sauté for a few minutes until the vegetables become slightly soft. Add the finely chopped bell pepper and mix well.

3. Adding the tomatoes: Once the vegetables have started to soften, add the chopped tomatoes. Let the soup simmer on low heat for the flavors to meld – this is the perfect time to let your imagination run wild and add your favorite spices, such as basil or oregano, if you like to experiment.

4. The noodles: After the tomatoes have cooked well, add the noodles to the pot. Make sure there is enough water to cover the noodles. Cook according to the package instructions, generally between 5 and 10 minutes, until the noodles are al dente.

5. The eggs: Towards the end, crack the eggs directly into the soup, as close to the pot as possible, to avoid splattering. Let them cook for a few minutes until the egg whites coagulate, and the yolks remain soft, giving the soup an appetizing appearance and creamy texture.

6. Finishing the soup: Add the finely chopped greens (parsley and lovage) and adjust the salt if needed. Let the soup simmer for another minute, then remove it from the heat.

Serving suggestion: Serve the soup hot, alongside a slice of fresh bread or polenta. A spoonful of sour cream can enhance this delicacy even more!

Nutritional benefits: Tomato soup with eggs is rich in vitamins A and C, antioxidants, and proteins. Tomatoes contain lycopene, a compound that contributes to heart health, and eggs are an excellent source of complete proteins.

Frequently asked questions:
- Can I add other vegetables to the soup?
Absolutely! Zucchini or pumpkin can be excellent additions.
- How can I make the soup spicier?
You can add hot peppers or spicy seasonings, depending on your preferences.
- Is it possible to prepare the soup in advance?
Yes, you can cook the soup and keep it in the refrigerator for 2-3 days. Once reheated, add fresh greens for a vibrant taste.

Possible variations: Instead of noodles, you can use rice or quinoa for a different option. Additionally, for a vegan version, you can omit the eggs and add tofu or chickpeas for a protein boost.

Tomato soup with eggs is an excellent choice to bring a touch of warmth and comfort on cooler days or during moments when you need a comforting dish. Enjoy every spoonful and the aromas that will fill your home with good vibes!