Weekly Soup for Souper Sunday: Provençal Tomato Soup with Poached Eggs

A long weekend in Schwerin and a buisiness trip of several days‘ duration afterwards didn’t stop me to serve our weekly soup. My son asked for a tomato soup and I decided that the

Provençal Tomato Soup with Poached Eggs

Provençal Tomato Soup with Poached Eggs

from the Slow Cooker was the right thing to fulfill his desire. I doubled the following recipe to serve 4 persons. My young gentlemen and their guest liked the soup, but they thought it was too „orangy“. I loved the addition of orange zest. Of course I could have cooked the soup in the usual way, but a Slow Cooker is so convenient for part-time working moms, who arrive at home the same time as the their pinched with hunger teenagers.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Provençal Tomato Soup with Poached Eggs
Categories: Slow Cooker, Crockpot, Soup
Yield: 2 Servings


      One 28-ounce can whole plum tomatoes, crushed
      — and undrained
1 small   Yellow onion, coarsely chopped
1     Or 2 cloves garlic, to your taste, minced
1     Medium-size red or white new potato, cubed
1/2 cup   Cooked white or brown long-grain rice
3 tablesp.   Olive oil
3 strips   Orange zest, about 2 inches long by 1/2 inch
      — wide
      Pinch of saffron threads
1/4 teasp.   Chopped fresh thyme leaves
1/8 teasp.   Fennel seed, crushed in a mortar and pestle
1/8 teasp.   Sugar
1/4 teasp.   Salt
      Pinch of cayenne pepper
2-4     Eggs
3-4 tablesp.   Chopped fresh Italian parsley
      Extra-virgin olive oil, optional for drizzling


978-1-55832-340-7 * Beth Hensperger
Not Your Mother’s Slow Cooker Recipes for Two:
For Your Small Slow Cooker
ISBN 978-1-55832-340-7
  Edited *RK* 05/09/2009 by
  Ulrike Westphal


1. Place the tomatoes, onion, garlic, potato, olive oil, orange zest, saffron, thyme, fennel seed, sugar, salt, and cayenne pepper into the slow cooker. Cover and cook on HIGH for 3 to 3 1/2 hours. The soup will be quite thick, but you can thin with a bit of hot water or chicken broth if you like.

2. Remove the strips of orange zest and discard. Break each egg into a heatproof cup. Lower the cup into the soup so the egg can flow out gently. You will easily be able to cook 2 eggs at once; if you have an oval cooker, 4 will fit; otherwise cook in 2 shifts. Cover and set a timer for 5 minutes for runny yolks, 7 minutes for firmer yolks. (You can test them for doneness by gently pressing each yolk with a spoon.)

3. To serve, use a slotted spoon to gently slip a poached egg into the bottom of each shallow soup bowl. Ladle the hot soup over the egg, sprinkle with parsley, drizzle with olive oil, if desired, and serve immediately.

:COOKER: 3 quart
:SETTING AND COOK TIME: HIGH for 3 to 3 1/2 hours


This is my 16th post for Debbies Souper Sunday

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