Spicy Tomato Soup

A beautifully poached egg served in a smooth and creamy tomato soup – with a kick!

Prep Time 10 minutes Cook Time 35 minutes

Servings 6

Ingredients

• 8 Eggs
• 1 cup Fresh Spinach, cut in ribbons
• 1 cup Feta Cheese, crumbled
• 1 tbsp Avocado Oil
• 4 Garlic Cloves, minced
• 1 Yellow Onion, minced
• 1 28oz can Whole Peeled Tomatoes
• 1 28oz can Crushed Tomatoes
• 1 qt Chicken Broth
• 1 15oz can Tomato Puree
• 1 Red Bell Pepper, diced small
• 1 tsp Salt
• 1 tsp Cumin
• 1 tsp Red Pepper Flakes
• 1 tsp Parsley
• 1 tsp Chili Powder
• 1 tsp Paprika
• 1 cup Heavy Cream
• 1 Baguette, sliced

• Immersion Blender
• Ramekins
• Large Stock Pot with Lid
• Shallow Soup Bowls
• Saucepan

Prepare all of the ingredients as directed in the ingredients list.

In a large pot over medium-high heat, add oil, onions, and garlic. Cook for 4 minutes then add bell peppers and seasonings. Cook 3 minutes more and add tomatoes and chicken broth. Cover with lid, reduce heat to medium-low, and allow to cook for 25 minutes.

Begin water boiling for poached eggs in a small saucepan. Break each egg into a small ramekin. Once water is boiling, employ the whirlpool technique of swirling the water as you gently pour an egg into the vortex. Allow to cook for 3 minutes. Then remove the egg to rinsed out the ramekin. Repeat with each egg.

Using an immersion blender, blitz soup to a smooth consistency. (if you do not want to do this inside your pot, you can remove it to a bowl or even use a blender – just use caution if putting a lid on hot liquid) Stir in heavy cream and let cook another 5 minutes.

Serve in a large soup bowl or shallow bowl. Ladle soup into a bowl, sprinkle with spinach and feta cheese. Gently place an egg or two on the center of the soup. Serve with a couple of pieces of bread for dipping.