Fresh tomatoes simmer into a light broth that turns egg drop tomato soup into a comforting bowl with silky egg ribbons and simple seasonings. It's a quick recipe that works well for busy weeknights or when you want a warm appetizer without much effort.

A close-up of a bowl of tomato egg drop soup, with a white spoon lifting a portion containing tomato chunks, egg ribbons, and green onions.

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When I want something warm without committing to a big pot of soup, I often make this tomato and egg drop soup. The recipe makes about four servings, which is just enough for dinner with a little leftover for lunch the next day. After making it several times, I learned that letting the tomatoes simmer a few minutes before adding the eggs gives the broth a fuller tomato flavor. I also like that it's a lighter option than something creamy like my Crock Pot tomato soup.

One thing I noticed while testing this small-batch version is that the egg ribbons turn out better when the soup is gently stirred in one direction while pouring the eggs slowly. Rushing that step gives you bigger egg clumps, which some people may like, but I prefer the thinner strands. When I'm in the mood for a different tomato-based soup that cooks while I do other things, I'll switch to a chunkier slow cooker vegetable soup recipe.

Ingredients

Avocado oil
Garlic
Ginger
Diced tomatoes (canned)
Chicken broth
Water or more broth
Eggs
Red pepper flakes (optional)
Salt and black pepper

Scroll down to the recipe card for quantities used.

Instructions

Heat the avocado oil in a pot over medium heat. Add the garlic and cook, stirring often, until fragrant, about 2 to 3 minutes. Stir in the tomatoes, broth, and ginger, then bring everything to a boil over high heat.

Reduce the heat to low. While gently whisking the soup in one direction, slowly pour in the beaten eggs to create soft ribbons. Stir in the red pepper flakes, if using, and season with salt and black pepper to taste. Remove from the heat and serve warm.

Tips

Top tip: To maintain the delicate texture of the eggs, leave them out when storing leftovers and add fresh eggs when reheating. This keeps the soup's texture light and silky.

Adjust Consistency: You can add a cornstarch slurry if you like your soup thicker.
Fresh Garlic and Ginger: Fresh provides the best flavor, so avoid using pre-minced versions if possible.
Customize the Spice: If you like it spicier, increase the amount of red pepper flakes or add a dash of hot sauce to enhance the heat.
Keep an Eye on the Heat: Once you add the eggs, reduce the heat to low immediately to avoid scrambling the eggs and to ensure smooth ribbons.
Season at the End: Taste the soup before adding salt and pepper to make sure the flavors are balanced, especially since the broth might already contain salt. I also like to top the soup with a tablespoon of sliced scallions.

A bowl of hot and sour soup garnished with chopped green onions, with chili flakes and soup spoons nearby on a marble surface.

Variations

Avocado oil: Substitute olive oil, vegetable oil, or a small amount of sesame oil for a slightly nutty flavor.
Garlic: Use about ½ teaspoon garlic powder or jarred if fresh cloves aren't available. Or, swap with onion.
Ginger: Replace with a pinch of dried ground, or skip it and add a splash of soy sauce for depth.
Diced tomatoes: Swap with crushed tomatoes, fire-roasted tomatoes, or about two chopped fresh tomatoes.
Chicken broth: Use vegetable broth for a vegetarian version, or replace the water with more broth for a richer base.
Eggs: Add a third egg for more protein and thicker ribbons, or whisk well and pour slowly for finer strands.
Red pepper flakes: Replace with chili oil, white pepper, or omit for a milder soup.
Salt: A small splash of soy sauce can be used instead to add savory flavor.

Storage

To store tomato egg drop soup, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. When reheating, gently warm it on the stove over low heat, stirring occasionally to prevent the eggs from becoming too rubbery.

If the soup has thickened in the fridge, you can add a little extra broth or water to reach your desired consistency. Be careful not to bring it to a boil, as the eggs may lose their smooth texture. Alternatively, you can reheat it in the microwave, stirring every 30 seconds until it's heated through.