Spicy Tomato Soup
A beautifully poached egg served in a smooth and creamy tomato soup - with a kick!
Ingredients
- 8 Eggs
- 1 cup Fresh Spinach cut in ribbons
- 1 cup Feta Cheese cumbled
- 1 tbsp 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
Instructions
- 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.
Tried this recipe?Let us know how it was!