Classic Tomato Soup
Tomato soup is the ultimate comfort food — warm, flavorful, and satisfying in every spoonful. Whether you’re making it from scratch or using a shortcut, this version takes things up a notch with the addition of hard-boiled eggs. It’s a simple trick that makes the soup heartier and adds an extra layer of texture and nutrition.With just a few pantry staples and fresh herbs, you’ll have a vibrant, delicious soup that’s perfect for cozy dinners or light lunches.
Ingredients
- 4 eggs
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 2 tbsp olive oil for frying
- 4 tbsp tomato paste
- 2 cans chopped canned tomatoes about 14 oz each
- 3½ cups water (8 dl)
- 2 vegetable stock cubes
- 1 tbsp sugar
- ½ pot fresh basil or a little dried basil
- ¼ tsp pepper
Instructions
- Boil the eggs: Place eggs in a pot of boiling water and cook for 8–10 minutes until hard-boiled. Cool in cold water, peel, and set aside.
- Prepare the soup base: Heat olive oil in a large saucepan over medium heat. Sauté chopped onion and garlic until soft and translucent.
- Add the tomatoes: Stir in the tomato paste and let it simmer for about 1 minute to enhance its flavor. Add the canned tomatoes, water, vegetable stock cubes, and sugar. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Blend the soup: Use a hand blender directly in the pot or transfer the soup to a blender. Blend until smooth or leave it slightly chunky, depending on your preference.
- Season and finish: Stir in chopped fresh basil and season with pepper to taste. Add a splash of cream if you want a milder, richer soup.
- Serve: Pour the hot soup into bowls and serve with halved or whole hard-boiled eggs. Garnish with extra basil if desired.