Tomato cream soup with Tuscan croutons and poached egg
2 servings
40 minutes
Tomato cream soup with Tuscan croutons and poached egg is a true symphony of Italian cuisine flavors. The rich, velvety soup made from ripe tomatoes, enhanced with aromatic garlic and onion, gains softness and depth from a slight sweetness. Golden Tuscan croutons soaked in pesto sauce add a crunchy texture, while the poached egg brings tenderness and creaminess. This dish is a harmony of simplicity and sophistication, perfect for an elegant lunch or cozy dinner. Garnished with fresh basil and leeks, the soup delights the palate and captivates with its appetizing presentation. The classic combination of Italian ingredients makes it versatile for festive gatherings or leisurely gastronomic enjoyment.
1
Peel the tomatoes and cut them into large cubes.
- Tomatoes: 600 g
2
Sauté minced garlic and onion in olive oil, add tomatoes and simmer until soft, then add salt, sugar, pepper, and blend until smooth.
- Garlic: 3 cloves
- Onion: 1 piece
- Olive oil: 2 tablespoons
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
3
Tear the ciabatta into large pieces, dip in pesto sauce, and fry until crispy and golden brown.
- Ciabatta: 2 pieces
- Pesto: 1 teaspoon
4
Boil water, add vinegar, make a whirlpool, and pour in the egg to make a poached egg.
- Chicken egg: 2 pieces
- Vinegar: 1 teaspoon
5
Pour the tomato soup into a bowl, place a poached egg in the center, sprinkle with finely chopped leek and basil, arrange croutons around the edges, garnish with basil leaves, and drizzle the dish with olive oil.
- Chicken egg: 2 pieces
- Leek (white part): 1 head
- Basil: 1 teaspoon
- Ciabatta: 2 pieces
- Basil: 1 teaspoon
- Olive oil: 2 tablespoons
