Garlic-Tomato Soup

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45 minutes 6 Servings Print RecipeEmail Recipe


1tablespoonunsalted butter (or goose fat or duck fat)
2 1⁄2tablespoongarlic (about 8 medium cloves, chopped – or less to taste)
2tablespoonall-purpose flour
16ounceitalian peeled tomatoes (with their juice – canned tomatoes are fine)
1⁄2teaspoonground black pepper
2 eggs (separated)


In a heavy medium saucepan, melt the butter or fat over moderate heat. Add the garlic and sauté until softened but not browned, 2 to 3 minutes.

Stir in the flour and cook without browning for 2 minutes longer.

Add the tomatoes and their juice, 4 cups of water and the salt and pepper. Bring to a boil, reduce the heat and simmer for 30 minutes.

Pass the soup through the course disc of a food mill or coarsely purée in a blender or food processor. Return to the saucepan and reheat gently. With a fork, stir the egg whites to break them up. Give this soup a swirl and gradually pour in the egg whites in a thin stream, stirring the soup gently so that threads form, as in egg drop soup.

In a small bowl, lightly beat the egg yolks with a fork. Gradually stir in 1 cup of the hot soup to warm them. Return mixture to the remaining soup in the saucepan. Cook, stirring, over moderate heat without boiling until the soup thickens slightly, about 2 minutes. Serve hot.

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