Tomato Avgolemono Soup

[Photograph: Carrie Vasios]

This traditional Greek lemon and egg soup gets a twist, and added flavor, from tomatoes.

Adapted from Diane Kochilas.

Tomato Avgolemono Soup

About This Recipe

Yield:serves 6
Active time:25 minutes
Total time:1 hour 30 minutes
This recipe appears in: Serious Entertaining: Three Staple Soups For Your Next Dinner Party


  • 4 tablespoons olive oil
  • 6 scallions, light green sections finely chopped
  • 2 ribs celery, finely chopped
  • 4 cups vegetable stock
  • 1 cup water
  • 1 28 ounce can plum tomatoes with their juices
  • 1/2 cup dry white wine
  • 1/2 teaspoon cinnamon
  • 2 bay leaves
  • 1/2 cup basmati rice
  • 1/2 cup chopped parsley
  • 2 egg yolks
  • 2 1/2 tablespoons fresh lemon juice
  • Salt
  • Pepper


  1. 1

    In a large soup pot, heat olive oil over medium high heat. Add scallions and celery and saute until soft, about 8 minutes.

  2. 2

    Add vegetable stock, water, and tomatoes to pot, stirring to combine. Bring liquid to a boil. Add wine, cinnamon, and bay leaves.

  3. 3

    Reduce heat, cover pot, and simmer for 45 minutes.

  4. 4

    Add rice and parsley to pot. Cook until rice is soft, about 20 minutes. Remove bay leaves from soup and discard. Season soup with salt and pepper.

  5. 5

    In a medium bowl, whisk egg yolks until light and frothy. Whisk in lemon juice.

  6. 6

    Pour one ladleful of hot soup into the egg mixture, stirring constantly. Add a second ladleful of soup, continuing to whisk vigorously.

  7. 7

    Pour egg mixture into soup pot and stir to combine. Serve immediately.

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