Spicy Tomato Soup with Poached Eggs and Blue Cheese

Spicy Tomato Soup with Poached Eggs and Blue Cheese

Serves 6

Our deliciously hearty take on tomato soup will warm up any meal. If you like, you can substitute 2 1/2 cups chopped frozen collards or other greens for the fresh collards in the recipe; the cooking time will remain the same.

Ingredients: 
  • 2 teaspoons extra-virgin olive oil
  • 4 garlic cloves, chopped
  • 1 bunch collards, stems and tough ribs removed, leaves finely chopped (about 7 lightly packed cups)
  • 1 (28-ounce) can puréed tomatoes
  • 1 (28-ounce) can no-salt-added crushed tomatoes
  • 1/4 teaspoon crushed red chile flakes
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons Sriracha sauce, plus more for serving
  • 6 large eggs
  • 6 tablespoons crumbled blue cheese
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Method: 

Heat oil in a large saucepan over medium heat. Add garlic and cook until softened, stirring frequently, 1 to 2 minutes. Stir in collards, working in batches until all fit in the pan. Cover the pan and cook until tender, stirring in a few tablespoons of water if necessary to keep the collards from sticking, about 10 minutes. 

Add puréed tomatoes, crushed tomatoes, chile flakes, salt, Sriracha and 1/2 cup water to the pan. Bring to a boil over high heat, lower heat and simmer, covered, 10 minutes. Uncover and crack eggs into the soup. Cover, turn heat off and let sit until egg whites are just set, 8 to 10 minutes. Ladle soup into bowls and sprinkle with cheese.

Nutritional Info: 
Per Serving:230 calories (80 from fat), 9g total fat, 3.5g saturated fat, 190mg cholesterol, 520mg sodium, 26g carbohydrate (6g dietary fiber, 13g sugar), 14g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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