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Tomato Cauliflower Egg Drop Soup

A sugar-free, grain-free soup that is ready in just 30 minutes.
Course Soup
Cuisine American
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
Servings 6 servings
Author Jeanne Fratello


  • 1 14.5-oz can of chicken broth gluten-free, with no sugar added
  • 1 28-oz can crushed tomatoes with no sugar added
  • 1 1/2 cups riced cauliflower
  • 1 egg beaten
  • 1/4 tsp. salt
  • Freshly ground pepper to taste


  1. Pour the chicken broth and crushed tomatoes into a large saucepan; bring the mixture to a boil. Add the riced cauliflower and reduce heat to a simmer; simmer uncovered for 25 minutes, stirring occasionally. Pour the beaten egg into the soup and stir rapidly so that the egg pieces break up. Allow the mixture to simmer for two more minutes so that egg is cooked. Add salt and pepper. Serve immediately.