Serves: 6
Total Calories: 455
1. Sauté onion and tomatoes in vegetable oil for 5 minutes without browning. Pour off oil, add broth and seasonings and simmer for 30 minutes.
2. Add beaten egg, pouring slowly while stirring constantly until egg separates into shreds. Serve with a tiny piece of parsley floating on top.
This Egg Flower Tomato Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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