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.
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.
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.
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.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
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Watch the Video Below on How to Make this Tomato Soup with Potatoes & Eggs
Tomato Soup with Potatoes & Eggs
Ingredients
- 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
Instructions
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Heat a stock pot with a medium heat and add in the olive oil
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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
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In the meantime, cut the potatoes (peeled) into small bite-sized pieces that are a 1/4 inch (.635 cm) thick
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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
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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
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Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe
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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 . 2024Spain 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 . 2024Patricia
Delicious. Very filling. This made two main-course portions with leftovers for another day.
18 . Oct . 2023Spain on a Fork
Happy to hear that! Much love 🙂
18 . Oct . 2023Ramya
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 . 2023Spain on a Fork
Hope you enjoy Ramya! Much love 🙂
18 . Oct . 2023