have you guys seen the portlandia put a bird on it skit?
i think i need to make a similar one called “put a poached egg on it,” because that seems to be happening quite frequently, and i can’t seem to stop.
the tomato base for this soup uses coconut milk instead of heavy cream, which gives it a unique flavor. the egg and almond toppings cut into the acidity of the soup and provide some much appreciated texture that many tomato soups lack.
i loathe the bland, baby food, pureed version of tomato soup. this, my friends, is not that at all. this is glorious, and as an added bonus, it takes 5 minutes to prep and 25 minutes total to cook. can you say working-from-home-lunch? i did.
Tomato Soup with Poached Egg and Almonds
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 tablespoons butter
- 1 medium onion, sliced thinly
- ½ teaspoon kosher salt
- 1½ teaspoons curry powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 28-oz canned fire roasted tomatoes (I recommend Muir Glen)
- 1 cup coconut milk (O recommend full fat, but light will work as well)
- 4 eggs
- handful sliced almonds
Instructions
- Melt butter in a large pot. Add in onions, and cook until translucent. Stir in salt, curry powder, coriander, and cumin. Add tomatoes with juices and coconut milk and mix well. Let soup simmer for 15 minutes.
- Use an immersion blender to blend the mixture, leaving some chunks. Alternatively, you can transfer to a food processor to blend.
- Pour soup into bowls.
- Bring a small pot of water to boil. Crack an egg into a small dish (I usually use a measuring cup) and slip the egg into the boiling water for 2½ minutes. Remove poached egg with a slotted spoon and carefully transfer to bowl. Toss some sliced almonds into the bowl and serve.
recipe adapted from 101 cookbooks.
recipe rephotographed October 2014.
[…] bacon. they are healthy, filling on their own, but good with a cup of soup (i finished off the tomato soup from last week, sans egg and almonds). i wouldn’t call these life changing. i would call them […]
writes sweet potatoes stuffed with kale and beans | Things I Made TodayThings I Made Today[…] my phase where i put poached eggs on top of everything? it’s back. i took a break for a couple of months after three attempts […]
writes polenta with parsley pesto and a poached egg | Things I Made TodayJust stumbled across this recipe via foodgawker. Love it! I’ve never put coconut milk into tomato soup before, but I imagine the flavour must be just brilliant. I also top pretty much everything with a poached or fried egg, you’re not alone! Thanks for the recipe, have pinned and will be making soon!
writes themuffinmyth.comI think you’ll love it :). It’s such a nice change up from the norm.
writes Vicky[…] Proving once again that eggs are delicious at any temperature, Things I Made Today’s Tomato Soup With Poached Egg and Almonds has a subtle, nutty crunch. The texture couples well with an irresistible tomato broth, which is […]
writes 18 Extraordinary Egg Recipes to Try on World Egg Day[…] Proving once again that eggs are tasty during any temperature, Things we Made Today’s Tomato Soup With Poached Egg and Almonds has a subtle, eccentric crunch. The hardness couples well with an overwhelming tomato broth, that […]
writes 18 Extraordinary Egg Recipes to Try on World Egg Day | Live World News