For the tomato soup with poached eggs, peel and finely chop the onions. Sauté in olive oil until translucent. Add the tomatoes, sauté briefly and pour in the soup.
Season with salt and pepper and simmer gently for 20 minutes. Just before serving, strain and add plucked basil leaves.
Meanwhile, poach the eggs in boiling hot vinegar water for three minutes and toast the bread cubes in a little hot olive oil.
Arrange the tomato soup with poached eggs in warmed soup plates and serve hot.