Wash the tomatoes and cut them into small pieces.
Heat the olive oil in a saucepan over medium heat.Add the diced tomatoes and cook for 3–4 minutes until softened. Pour in the vegetable broth and season with salt and black pepper.Bring to a boil, then reduce the heat and simmer for 10 minutes. While the soup cooks, beat the eggs in a small bowl.
In another bowl, whisk together the cornstarch and water until smooth.
Slowly stir the cornstarch mixture into the soup.
Gradually drizzle in the beaten eggs while gently stirring in one direction to create silky egg ribbons.
Cook for 1 additional minute and serve immediately.
