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Chicken broth with tomatoes

I interrupt the stream of remodeling entries with something on one of my more usual topics: food. 🙂 I had started writing this in early September, so while tomatoes are no longer in season (wub!), the thought of soup remains timely. Okay, perhaps this might be more useful for early autumn, when there are still tomatoes around…

This recipe symbolizes the intersection solution of two issues: What to do with the never-ending volume of cherry tomatoes, and what would make a comforting soup.

Enough to generously serve one person. To make this as a starter for two people, use 2 eggs (optionally), and increase other ingredients by a factor of 1.5.

You can also jazz up a can of chicken noodle soup, or a bowl of leftover homemade chicken (or another brothy, non-creamy) soup this way.


  • 1 cup (about a dozen) cherry tomatoes, each cut in half
  • 1 cup broth; chicken highly recommended
  • 1/2 cup water
  • 1/2 to 1 teaspoon flavored oil, such as garlic oil
  • (optional) 1 egg


  1. Place all ingredients except the egg (see step 3) in a small sauce pan.
  2. Bring to a gentle boil, and simmer covered over medium low heat for 5 to 10 minutes until the tomatoes have softened.
  3. (Optional) Lower the heat to the smallest flame (or lowest setting). Crack the egg into the sauce pan. Cover and simmer for another 2 to 3 minutes, until the egg white has set.
  4. Serve in bowls, with toast or crusty bread.

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