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Breakfast Soup

by Livestrong_Recipes  |  Feb 7, 2019

Breakfast Soup
  1. PREP
  2. 10 m
  • COOK
  • 10 m
  • 20 m

Think of this soup recipe as a savory bowl of brothy oatmeal that’s topped with the iconic breakfast staple: a fried egg.



  • 7 cups low-sodium vegetable broth
  • 2 cups Organic Grape Tomatoes
  • 1 tbsp LEMON Juice, Fresh Squeezed
  • 1 1/2 tsp Sea Salt
  • 3/4 tsp fresh rosemary
  • 2 cups Old-fashioned Oatmeal
  • 1 lb baby spinach
  • 3 stalk scallion(s)
  • 2 tsp extra-virgin olive oil
  • 4 Free Range Egg


1 Bring the broth, tomatoes, lemon juice, 1 teaspoon of salt, and (if using) rosemary to a boil in a stockpot over high.
2 Stir in the oats, spinach, and three-quarters of the scallions, reduce heat to medium, and cook while stirring occasionally until the oats are fully cooked, about 5 minutes. Adjust seasoning.
3 Meanwhile, heat the oil in an extra-large (PFOA-free) nonstick skillet over medium. Add the eggs and fry until desired doneness.
4 Transfer the soup to individual bowls, top each with an egg, and sprinkle with remaining scallions and salt. If desired, serve with lemon wedges on the side.