top of page

Breakfast Tomato Basil Soup

Have you ever had soup for breakfast? I hadn't - until today!

It is quite chilly out in Boston today, so I wanted to have something cozy for breakfast, so I thought - if I add an egg to soup, that makes it a breakfast dish, right? The answer is yes!

Here is the recipe I came up with for breakfast tomato basil soup with a soft-boiled egg! It was quite easy, and is full of nutritious vegetables! If you are vegan, you can make the soup without the egg and it will still be tasty.

This makes about 32 oz (the size of a full sized yogurt container) of soup total, so make one egg for every serving if you are sharing the soup!



About 1 tbsp of olive oil

1 finely chopped onion

2 finely chopped sticks of celery

1/2 tsp minced garlic

2 cans diced tomatoes (about 4 cups/28 oz)

About 1/2 cup chopped fresh basil

1 tsp thyme (fresh or dried works)

2 cups vegetable broth

1/2 cup cooked butternut squash (I got a frozen microwaveable package - cheaper and less time needed to prepare!)

A few dashes of turmeric and paprika

1 egg per serving

About 2 tbsp plain Greek yogurt (optional, can leave out if vegan or dairy free)

Sprig of rosemary (optional)


  1. Sautée onions, celery, and garlic with olive oil for about 5 minutes until they are softened.

  2. Add in basil, thyme, tomatoes, and broth.

  3. Increase the heat to bring the soup to a boil. Add in the squash and other spices.

  4. Let it boil for 5-7 minutes (depending on how thick you want your soup to be - I like mine thicker so I cooked it longer), then lower the heat and let the soup simmer for 10-15 minutes.

  5. While it is simmering, add water to a small pot on the stove and let it boil, adding an egg and leaving it in there for about 6 minutes - you want the yolk to still be runny so it adds to the soup! If you can poach eggs, that works too! I’m still working on that skill, so I just made a soft-boiled egg.

  6. Let the soup cool a bit, then add to a blender or food processor to purée the soup to your desired consistency. I like my soup slightly chunky, so I didn’t blend it for very long.

  7. Pour the soup into bowls and add soft boiled eggs, slicing them in half and swirling the yolk around. Add the Greek yogurt if you want it to be creamier.

  8. Add a sprig of rosemary for fanciness, and enjoy your cozy, healthy, and delicious breakfast soup!


bottom of page