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 and add the garlic. Stir it around the pot for a couple of minutes until it smells fragrant and just begins to turn lightly golden, which is a good sign the oil has picked up the garlic flavor.
Stir in the diced tomatoes, chicken broth, and ginger, then increase the heat and bring the soup to a steady boil. Once it reaches a boil, let it cook briefly so the tomatoes soften and the broth takes on their color and flavor.
Reduce the heat so the soup is gently simmering rather than rapidly bubbling. A calmer surface helps the eggs form thin strands instead of breaking apart.
Slowly drizzle the beaten eggs into the pot while stirring the soup in one direction with a whisk or spoon. You should see delicate ribbons form almost immediately and float through the broth. If the strands look thick or clumpy, slow the pour slightly and keep the stirring steady.
Stir in the red pepper flakes if you want a little heat, then taste the soup and add salt and black pepper as needed. Remove the pot from the heat once the egg ribbons are set and serve while the broth is hot.

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

Change the oil for a different flavor: Use olive oil for a more familiar savory base, or a small drizzle of sesame oil for a deeper, nutty flavor that leans more toward a takeout-style egg drop soup.
Make it vegetarian: Swap the chicken broth for vegetable broth. This keeps the soup light while letting the tomato and egg ribbons stay the focus.
Adjust the tomato base: Replace diced tomatoes with fire-roasted tomatoes for a smoky flavor, or use crushed tomatoes for a smoother broth with fewer tomato chunks.
Change the heat and seasoning: Skip the red pepper flakes for a milder soup, or use chili oil or white pepper to give the broth a more noticeable kick.

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.