Tomato Egg Drop Soup

A bowl of tomato and egg drop soup with a spoon lifting a portion.

Enjoy a flavorful bowl of Tomato egg drop soup, featuring a silky texture and rich broth. A comforting, easy-to-make dish perfect for any meal.

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Soup

Cuisine American

Servings

Calories 257 kcal

Ingredients

2 tablespoons avocado oil
2 cloves garlic minced
1 teaspoon minced ginger
10 ounces diced tomatoes canned
2 cups chicken broth
1 cup water or more chicken broth
2 large eggs beaten
Pinch red pepper flakes optional
Salt and black pepper to taste

Instructions

Heat the avocado oil in a pot over medium heat.
Add the garlic and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes, broth, and ginger. Bring to a boil over high heat.
Reduce the heat to low, then, while whisking, slowly pour in the beaten eggs.
Add the red pepper flakes, if using, and season to taste with salt and black pepper.
Remove from the heat and serve.

Notes

Splash in some soy sauce or tamari along with a sprinkling of chopped green onions for extra flavor.

Whisk the eggs slowly and steadily while pouring them into the hot broth. This ensures the eggs form delicate, silky ribbons rather than clumping together, creating the smooth texture that makes this soup so comforting.

Nutrition

Calories: 257kcalCarbohydrates: 5gProtein: 17gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 454mgSodium: 619mgPotassium: 330mgFiber: 1gSugar: 3gVitamin A: 742IUVitamin C: 7mgCalcium: 99mgIron: 3mg

Keyword tomato

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