How to make vegetarian tomato egg drop soup

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Tomatoes might not seem like the most traditional addition to egg drop soup, but the recipe below proves that deviating from tradition can be a delicious idea indeed! A combination of ripe, richly flavored tomatoes, a touch of sugar, and a bit of vinegar create a vibrant base for traditional egg ribbons. An herb garnish adds vibrancy and stands out against the red color of this soup.
This recipe is best prepared with fresh tomatoes, but canned will do in a pinch. Either way, the tomatoes should be peeled — skins would add an unwelcome texture.
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Cooktop Cove
Vegetarian Tomato Egg Drop Soup
4
10 minutes
30 minutes
40 minutes
1 tablespoon olive oil
1 whole garlic clove, peeled
1 16-ounce can peeled, crushed tomatoes or 2 cups peeled, chopped tomatoes (about 5 to 6 medium tomatoes)
1 tablespoon granulated sugar
1 tablespoon rice vinegar
4 cups vegetable broth
3 eggs
4 tablespoons chopped fresh chives
Heat the olive oil over medium heat in a wide soup pot, such as a Dutch oven.
Add the tomatoes and the garlic clove, and cook for about 20 minutes, stirring occasionally, until the tomatoes have formed a thick paste. (Depending on the liquid content of the tomatoes, this may take more or less time.)
Remove the garlic clove, and add the sugar. Stir to combine.
Cook five minutes more to help the tomatoes caramelize, and add the vinegar and vegetable broth. Bring to a boil.
In a small bowl, whisk the eggs.
When the soup has come to a boil, remove from the heat and begin stirring clockwise.
Drizzle in the eggs, continuing to stir for about one minute, or until the eggs form white ribbons in the soup.
Serve the soup, and garnish it with fresh chives.
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