Martha Stewart Tomato Soup with Poached Eggs

Martha Stewart tomato soup with poached eggs is easy, ready in 25 minutes. She simmers garlic and canned tomatoes with red pepper flakes, then cracks eggs right in the broth. Spooned over olive oil toast with basil, it's cozy meatless comfort food for a weeknight.

Garlic toast soaks up the broth on the bottom of each bowl, and the runny egg yolk mixes into the tomatoes like a built-in sauce. Keep the simmer gentle when you drop the eggs so the whites set without breaking.

Martha Stewart Tomato Soup with Poached Eggs

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

305

kcal

Silky tomato broth with a kick of red pepper flakes, each bowl holding a runny poached egg over crisp garlic rubbed toast.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for toast and drizzling
  

• 3 to 4 cloves garlic, thinly sliced, plus one clove for toast
  

• Pinch hot red pepper flakes
  

• 1 28 oz. can whole peeled tomatoes, coarsely chopped, with juice
  

• 3 cups water
  

• 1 1/2 teaspoons kosher salt
  

• 1/4 teaspoon freshly ground black pepper
  

• 4 large eggs
  

• 4 slices rustic bread
  

• Shredded basil, for garnish (optional)
  

Directions

• Toast the garlic: In a straight-sided skillet over medium heat, cook the oil, garlic, and pepper flakes until garlic is just beginning to turn golden, about 5 minutes. Add the tomatoes, water, salt, and pepper.
• Simmer the broth: Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes.
• Poach the eggs: Crack one egg into a small bowl. Carefully lower edge of bowl into simmering liquid, allowing egg to slip into pot. Repeat with remaining eggs. Cover pot and cook until whites are cooked through, 3 to 4 minutes.
• Toast the bread and serve: Meanwhile, brush bread with oil and broil until golden; rub with garlic. Place one slice in each of four shallow bowls; sprinkle with basil. Spoon soup and poached eggs over toast, drizzle with a little more oil, and serve immediately.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Nordic Ware half sheet pan, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use crushed tomatoes instead of whole peeled?

Yes. Crushed tomatoes work, but the texture will be smoother from the start since whole peeled San Marzano tomatoes break into chunky pieces as they simmer. If you use crushed, cut the simmer to 7 or 8 minutes instead of 10 so the soup does not reduce too much.

How long does the tomato broth keep?

The broth keeps in a sealed container in the fridge for up to 4 days and freezes well for about 3 months. Poach the eggs fresh when you reheat, since reheated eggs turn rubbery.

What bread works best for this soup?

A country loaf, sourdough, or ciabatta sliced about 3/4 inch thick holds up best. The bread needs to be sturdy enough to sit under hot broth without dissolving into mush in the first minute.

What can I use instead of a straight-sided skillet?

A Dutch oven or any wide pot at least 3 inches deep and 10 to 12 inches across works. The eggs need enough surface area to float without touching, so skip anything narrow like a regular saucepan.

Why did my poached eggs fall apart in the soup?

The broth was probably simmering too hard. A gentle simmer with just a few bubbles keeps the whites intact. Crack each egg into a small bowl first, then slide it in near the surface, and add 1 teaspoon of white vinegar to the broth to help the whites hold together.