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Spicy Tomato Soup

Spicy Tomato Soup

A beautifully poached egg served in a smooth and creamy tomato soup - with a kick!
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Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Cuisine American, Italian
Servings 6

Ingredients
  

  • 8 Eggs
  • 1 cup Fresh Spinach cut in ribbons
  • 1 cup Feta Cheese cumbled
  • 1 tbsp Avocado Oil
  • 4 Garlic Cloves minced
  • 1 Yellow Onion minced
  • 1 28oz can Whole Peeled Tomatoes
  • 1 28oz can Crushed Tomatoes
  • 1 qt Chicken Broth
  • 1 15oz can Tomato Puree
  • 1 Red Bell Pepper diced small
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 1 cup Heavy Cream
  • 1 Baguette sliced

Instructions
 

  • Prepare all of the ingredients.
  • In a large pot over medium high heat, add oil, onions and garlic. Cook for 4 minutes then add bell peppers and seasonings. Cook 3 minutes more and add tomatoes and chicken broth. Cover with lid, reduce heat to medium-low and allow to cook for 25 minutes. Begin water boiling for poached eggs in a small sauce pan.
  • Break each egg into a small ramekin. Once water is boiling, employ the whirlpool technique of swirling the water as you gently pour an egg into the vortex. Allow to cook for 3 minutes. Then remove egg to rinsed out ramekin. Repeat with each egg.
  • Using an immersion blender, blitz soup to a smooth consistency. (if you do not want to do this inside your pot, you can remove it to bowl or even use a blender - just use caution if putting a lid on hot liquid) Stir in heavy cream and let cook another 5 minutes.
  • Serve in large soup bowl or shallow bowl. Ladle soup into bowl, sprinkle with spinach and feta cheese. Gently place an egg or two on center of soup. Serve with a couple pieces of bread for dipping.
Keyword egg, egg recipes, poached egg, soup, spicy, spinach, tomato soup
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