Tomato Broth Soup

It’s Autumn now. That means the days of the sun ripened tomatoes straight from the garden are behind us. With a forecast of unbearably cold temps accompanied by a lot of rain, I was forced to pick the last few unripe tomatoes left on the vines just barely starting to get a rosy complexion. I brought them inside and placed them near the stove where the warm temperatures will help them finish ripening. Essentially what I’ll end up with is the equivalent of a tasteless supermarket tomato.

Luckily for me, these non-vine ripened tomatoes are perfect for my Tomato Broth Soup. Here’s what you’ll need and how to make it.

2-3 Tomatoes, quartered
2 slices of fresh Ginger
1 Egg
½ Tbsp Salt
½ Tbsp Oil
1 Tbsp Sugar (optional)

1. Put all the ingredients except for the egg into a medium sized pot and fill the pot about 2 inches from the top with water (the more water, the more soup).

2. Bring to a boil and lower heat to simmer for 20 minutes. The tomatoes should be very soft but still hold their shape.
3. Increase the heat and crack the egg into the soup.
4. Whisk the egg into the soup until it comes back to a boil. The egg should become broken up and look similar to egg drop soup.
5. Remove from heat and serve in bowls.

As a final side note: You can add meat to this soup as well. Traditional Tomato and Beef Soup is made by adding raw slices of beef to the soup after whisking in the egg and then bringing back to a boil.