Spain on a Fork > All Recipes > Soups & Salads > Tomato Soup with Potatoes & Eggs | Healthy and Delicious Recipe
All Recipes, Soups & Salads / October 16, 2023

Tomato Soup with Potatoes & Eggs | Healthy and Delicious Recipe

This Tomato Soup with Potatoes & Eggs is what simple and humble food is all about. We´re talking basic pantry staples, a ton of great flavors and all done in about 40 minutes. Serve this soup next to a crunchy baguette and a bottle of Spanish wine for a healthy and fulfilling meal.

Tomato Soup with Potatoes & Eggs
To make this recipe I used yukon gold potatoes. However, you can use any potatoes you like. Just try to use potatoes that are a bit more waxy than starchy. As they hold their shape better when being cooked.

Tomato Soup with Potatoes & Eggs
For the liquid I used homemade vegetable broth, as it gives the soup a deeper depth of flavors. But you can also use chicken broth, beef broth or even water. Just make sure to season accordingly if you´re using water.

Tomato Soup with Potatoes & Eggs

TIPS & TRICKS to Make this Recipe: My potatoes cooked in about 15 to 20 minutes. But every pan and stove top heats differently, so it might take you less or more. Just pierce them with a toothpick to ensure they´re done. This soup will for up to 3 to 4 days in the fridge in an air-tight container.

Tomato Soup with Potatoes & Eggs

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Tomato Soup with Potatoes & Eggs

Tomato Soup with Potatoes & Eggs

Course Main Course, Soup
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 297 kcal
Author Albert Bevia @ Spain on a Fork


  • 3 tbsp extra virgin olive oil 45 ml
  • 1 onion
  • 6 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 14.5 oz can tomato sauce 410 grams
  • 2 potatoes
  • 4 1/4 cups vegetable broth 1 liter
  • 4 eggs
  • pinch sea salt
  • dash black pepper
  • handful fresh parsley


  1. Heat a stock pot with a medium heat and add in the olive oil

  2. While the oil is heating, finely chop the onion and roughly chop the garlic, then add into the stock pot, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing

  3. In the meantime, cut the potatoes (peeled) into small bite-sized pieces that are a 1/4 inch (.635 cm) thick

  4. After simmering the tomato sauce for 4 to 5 minutes and it has slightly thickened, add in the potatoes and vegetable broth, turn it up to a high heat and give it a gently mix, when it comes to a boil, place a lid and lower to a low medium heat

  5. Once the potatoes are just cooked through, about 15 to 20 minutes, crack in the eggs, all evenly spread out, then place the lid back on the pan and simmer for 3 to 4 minutes or until the egg whites are cooked through

  6. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts
Tomato Soup with Potatoes & Eggs
Amount Per Serving
Calories 297 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 164mg55%
Sodium 849mg37%
Potassium 884mg25%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 7g8%
Protein 11g22%
Vitamin A 932IU19%
Vitamin C 32mg39%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Tamara

    It has happened to me before when I cooked potatoes in the liquid that contained even the smallest amounts of tomatoes, that the potatoes would stay uncooked. I would keep cooking for a very long time, one time for 6 hours in the slow cooker and they remained firm and raw-like. I read that the acidity from tomatoes might cause that. Since then, I’ve been afraid to try to cook tomatoes and potatoes together and I always cook potatoes separately and add them later… Do you have any advice or other explanation because I can see other people don’t have this problem? Could it be the type of potatoes?

    15 . Feb . 2024
    • Spain on a Fork

      I have never heard of that before, so I would assume it’s the type of potatoes you are using, just change it to a waxier type of potato, such as yukon gold, new potatoes or red potatoes 🙂 Much love

      16 . Feb . 2024
  2. Patricia

    Delicious. Very filling. This made two main-course portions with leftovers for another day.

    18 . Oct . 2023
    • Spain on a Fork

      Happy to hear that! Much love 🙂

      18 . Oct . 2023
  3. Ramya

    Cant wait to make this soon for me i never had tomato soup with potatoes and eggs before perfect for raining days in Singapore and after office meals

    17 . Oct . 2023
    • Spain on a Fork

      Hope you enjoy Ramya! Much love 🙂

      18 . Oct . 2023

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