Tomato Onion Soup with Baby Arugula, Eggs and Horseradish Dressing


(4 to 6 servings)


1 litre homemade tomato purée (you may use store bought as well)
2 cups filtered water
4 large yellow onions, sliced
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1 sprig of fresh thyme
1 sprig of fresh basil
Sea salt and pepper to taste

Horseradish Dressing

3/4 cup grapeseed oil
1 whole egg, raw
1/4 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar
1/4 teaspoon raw honey
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1 tablespoon prepared horseradish*
Sea salt and pepper to taste

* I used one heaping tablespoon because the horseradish I used wasn’t very strong. I grated the actual root myself and added a little lemon juice to it. The prepared store bought horseradish is usually quite strong. Start by adding one teaspoon and adjust the measurement according to your taste. Also, make sure to look at the ingredients when buying horseradish because often times sugar and other questionable ingredients are added and it’s a good idea to avoid that.


1 5-ounce package baby arugula
4 to 6 hardboiled eggs
Roasted hazelnuts for garnish




Stay Fancy! ;)

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