Comforting Tomato and Potato Egg Drop Soup

1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

2.Add the minced garlic and dried oregano to the pot and cook for 1 minute until fragrant.

3.Add the diced potatoes, chopped tomatoes, chicken or vegetable broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.

4.Using an immersion blender, carefully blend about half of the soup mixture until slightly thickened, leaving some potato chunks for texture. Alternatively, scoop out 1 cup of the soup, blend it, and return it to the pot.

5.Bring the soup back to a gentle simmer (do not let it boil vigorously). Stir the cornstarch slurry once more and slowly pour it into the simmering soup while stirring constantly until the broth thickens slightly.

6.Reduce the heat to the lowest setting. Slowly drizzle the lightly beaten eggs into the soup in a thin, steady stream while continuously stirring the soup in one direction (this creates the classic ribbons). Cook for about 1 minute until the egg is set.

7.Taste the soup and adjust seasoning (salt and pepper) if necessary. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley or chives before serving immediately.