Tomato Egg Vegetable Soup in 45 Minutes

This is my favorite quick and easy 45-minute soup, perfect for lunch or dinner on a cozy evening when all we crave is some guiltless comfort food. With just a handful of ingredients, you can create a soup that’s as satisfying as it is easy to make.
The extra virgin olive oil base carries the aromas of onions and garlic as they sizzle in the pot. Adding a medley of frozen mixed vegetables and broccoli florets will bring color and nutrients to our soup.
Combining tomato paste and crushed roasted tomatoes adds depth and richness to the broth, creating a flavorful canvas for this dish. Season with salt, pepper, oregano, and a hint of cayenne for a gentle kick.
A tablespoon of raw sugar does wonders to balance the tomatoes’ acidity and enhance the natural sweetness without overwhelming the savory profile. And let’s not forget the cheese. Romano or Parmesan cheese will add a creamy, umami note that ties everything together beautifully.
Once all of the vegetables are cooked, fresh eggs are added to the simmering soup. As they gently poach in the flavorful broth, delicate ribbons of egg create protein and richness in each spoonful.
This Tomato Egg Veggie Soup is not just a time-saver but a flavor-packed winner that will have everyone asking for seconds. Enjoy the warm goodness and happy cooking!

Tomato Egg Vegetable Soup in 45 Minutes

Mirjana

I'm excited to share with you my recipe for Tomato Egg Vegetable Soup, a delightful dish that comes together in less than an hour. Bursting with the flavors of ripe tomatoes, wholesome veggies, and hearty eggs, this soup is perfect for those busy days when you crave something comforting yet quick to make. Let's dive in and create a bowl of warmth and deliciousness that will leave you wanting more!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine European

Servings 6 servings

Ingredients

  

• 2 tbsp olive oil extra virgin
• 2 cups frozen mixed vegetables (corn, carrots, green beans, and peas)
• 1 cup broccoli florets, frozen or fresh
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup tomato paste
• 1 cup crushed roasted tomatoes
• 1/4 cup grated Romano or Parmesan cheese
• 1/4 tsp each or to taste: salt, ground black pepper, oregano, cayenne
• 1 tbsp raw sugar
• 2 eggs
• 2 cups water or vegetable broth
• several sprigs of fresh chives or strings go green onions for garnish

Instructions

 

• Prepare ingredients.
  
• Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and broccoli until fragrant, for about 1 minute.
  
• Pour in water or vegetable broth and bring to a boil. Reduce heat and simmer until veggies are tender, about 15 minutes.

  Stir in grated cheese, tomato paste, and crushed roasted tomatoes. Simmer for an additional 10 minutes on low heat.

  Crack eggs into a small bowl and gently whisk. Pour slowly into a simmering soup to create ribbons of egg. Turn off the heat.
• Mix and adjust to desired thickness.

  Serve hot, garnished with fresh cilantro, parsley, or green onions. Pair with pita bread or crusty bread for a satisfying meal.

Notes

Feel free to customize this recipe by adding extras like cubed potatoes, sliced mushrooms, or fresh herbs like parsley for added flavor.
For a creamier texture, blend a portion of the soup before adding the eggs for a velvety finish.
This Tomato Egg Veggie Soup is not just a time-saver but a flavor-packed winner that will have everyone asking for seconds. Enjoy the warm goodness and happy cooking!

For optimum results, fresh and organic ingredients are recommended.

Keyword 45 minutes, Cheese, Eggs, Fresh Flavors, Fresh vegetables, Ripe tomatoes, Savory soup, Tomato Egg Veggie Soup