Rustic Bread and Tomato Soup with Poached Eggs

A hearty and comforting tomato soup served over toasted rustic bread and topped with perfectly poached eggs. This is a simple yet satisfying meal perfect for lunch or a light dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.51/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Dinner•Soup•Bread

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

2tablespoonsOlive Oil(Extra virgin olive oil recommended)

£0.15

1mediumOnion(Diced)

£0.30

3clovesGarlic(Minced)

£0.15

28ouncesCanned Crushed Tomatoes(Good quality crushed tomatoes)

£1.10

4cupsVegetable Broth(Low sodium)

£0.60

1teaspoonDried Basil

£0.05

0.5teaspoonDried Oregano

£0.03

1teaspoonSugar(Optional, to balance acidity)

£0.01

To tasteSalt

To tasteBlack Pepper(Freshly ground)

4slicesRustic Bread(Ciabatta, sourdough, or any crusty bread)

£1.20

4Eggs(Fresh, large eggs)

£1.20

1tablespoonWhite Vinegar(For poaching eggs)

£0.02

OptionalFresh leavesFresh Basil(For garnish)

£0.50

OptionalGrated Parmesan Cheese(For garnish)

£0.75

Total Cost

£6.06

£1.51 per serving

Instructions

1.
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2.
Add minced garlic and cook for another minute until fragrant.
3.
Stir in canned crushed tomatoes, vegetable broth, dried basil, dried oregano, sugar (if using), salt, and pepper. Bring to a simmer.
4.
Reduce heat and simmer for at least 20 minutes, allowing the flavors to meld. Stir occasionally.
5.
While the soup is simmering, toast the rustic bread slices until golden brown, either in a toaster or in the oven.
6.
Poach the eggs: Fill a skillet with about 3 inches of water and bring to a gentle simmer. Add vinegar.
7.
Crack each egg into a small bowl. Gently swirl the simmering water to create a whirlpool, then carefully slide an egg into the center. Repeat with the remaining eggs.
8.
Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to carefully remove the eggs and place them on a paper towel-lined plate to drain any excess water.
9.
To assemble the dish, place a slice of toasted bread in each bowl. Ladle the tomato soup over the bread.
10.
Top each bowl with a poached egg. Garnish with fresh basil leaves and grated Parmesan cheese (optional). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

350 kcal / 1464 kJ

Carbs

34g

13% of RDA

Fat

18g

26% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a smoother soup, you can use an immersion blender to blend the soup before serving.

If you don't have vegetable broth, you can use chicken broth instead.

To prevent the eggs from spreading while poaching, make sure the water is simmering gently and not boiling vigorously.

Add a pinch of red pepper flakes to the soup for a spicy kick.

Cooking Equipment

Large pot

Skillet or frying pan

Slotted spoon

Toaster or oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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