Fast Onions And Tomato Soup
A hearty and flavorful onion and tomato soup infused with basil, topped with Parmesan cheese and enriched with eggs for a comforting meal.
Ingredients
Instructions
- Place the chopped salt pork and bacon in hot oil and cook for about 10 minutes, stirring constantly.
- Add the sliced onions and cook until they are limp, about 10 minutes, stirring frequently.
- Add basil leaves, salt, and pepper to taste.
- Add the plum tomatoes and cook for a few minutes.
- Pour in water and bring to a boil.
- Simmer the soup for 30 minutes.
- Sprinkle Parmesan cheese over the soup.
- Beat the eggs separately and slowly add them to the hot soup, stirring gently until cooked.
- Serve the soup hot.
Tips & Substitutions
For a richer flavor, try using pancetta instead of bacon or adding a splash of white wine when sautéing the onions. If you need a vegetarian option, omit the salt pork and bacon and use vegetable broth instead of water. Fresh herbs like thyme can also enhance the soup. Adjust salt and pepper to taste as the Parmesan adds saltiness.
Serving Suggestions
Serve the soup hot, garnished with additional basil leaves and a sprinkle of Parmesan cheese. It pairs beautifully with crusty bread or a simple side salad, such as Aunt Effie'S Salad And Dressing, for a light meal. For a heartier option, consider serving it alongside grilled cheese sandwiches.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, gently warm in a pot over low heat, stirring occasionally, until heated through. You can also add a splash of water or broth if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Fast Onions And Tomato Soup contains roughly 1620 calories, with 31g protein, 288g carbohydrates, and 41g fat. It is an excellent source of calcium (69% of the Daily Value), protein (62% of the Daily Value), and iron (42% of the Daily Value). Note that it is relatively high in sodium, at 2976mg per serving (129% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup can be made a day ahead. Just let it cool, store it in the fridge, and reheat before serving. The flavors often deepen overnight, making it even more delicious.
What can I substitute for Parmesan cheese?
If you don’t have Parmesan, Pecorino Romano or Grana Padano are great alternatives. For a dairy-free option, consider using nutritional yeast to achieve a cheesy flavor without the cheese.
Can I freeze the soup?
Yes, you can freeze the soup, but it's best to leave out the eggs if you plan to do so, as they may change texture upon thawing. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).