Egg Flower Tomato Soup

Serves: 6
Total Calories: 455


1 onion thinly sliced
4 tomatoes skinned, seeded and chopped
1 tablespoon vegetable oil
4 cups chicken broth canned
Salt and pepper to taste
1 egg beaten
Fresh parsley


Sauté onion and tomatoes in vegetable oil for 5 minutes without browning. Pour off oil, add broth and seasonings and simmer for 30 minutes. Add beaten egg, pouring slowly while stirring constantly until egg separates into shreds. Serve with a tiny piece of parsley floating on top.

Nutritional Facts:

Serves: 6
Total Calories: 455
Calories from Fat: 51

This Egg Flower Tomato Soup recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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