Ingredients and steps for making tomato soup

How enjoyable it is to have a bowl of hot soup in winter. Here are some ways to make tomato soup:

Tomato and Egg Soup

Ingredients: 1/6 tomato, 1/10 onion, 1/5 egg, 2 tablespoons kelp broth, some salt, sugar, soy sauce

Preparation method:

(1) Peel and pulp the tomatoes and cut into small pieces.

(2) Chop the onion and add it to the kelp broth, sugar, soy sauce and salt and cook together.

(3) After the onion is cooked, add the tomatoes.

(4) Beat the eggs and pour into the boiling pot.

Spaghetti and Tomato Soup

Ingredients: 1/2 tomato, 1 tablespoon macaroni, 1/2 teaspoon cheese, 1 teaspoon chicken stock

Preparation method:

(1) Cook the pasta and cut into 5 mm lengths.

(2) Peel and pulp the tomatoes and squeeze them into juice.

(3) Mix chicken stock with 4 cups of water.

(4) Add macaroni, tomato juice and chicken stock into a pot and cook together.

(5) After boiling, sprinkle with cheese powder.

Cream of beef diced tomato soup (French cuisine)

Features: bright red color, fragrant, fresh and delicious.

Ingredients: 2 kg cream tomato soup, 150 g cooked beef, 100 g carrot, 150 g potato, 50 g tomato sauce, 1 bay leaf, 50 g rice wine, 50 g white tower oil

Preparation: 1. Prepare the cream tomato soup: Heat a steel pot, add 150g of white tower oil, add 500g of vegetable spices (carrots, onions, celery) and fry until they are ivory yellow, add 100g of tomato sauce and fry until they are red, add 500g of tomato sauce and 2kg of beef broth, bring to a boil over high heat, add 10g of salt, pepper, bay leaves, and oil sauce, stir well, turn to low heat and simmer for two hours. Then remove the vegetable spices and other debris, or filter with a clean cloth, add fresh cream, and it is ready.

2. Cut the cooked beef, potatoes, onions and carrots into 5 mm square pieces.

3. Heat a steel pot, add white tower oil, heat it up, add onions and carrots and fry until 80% cooked. Pour 2 kg of pre-prepared tomato soup, add diced beef, diced potatoes, wine, and bay leaves, simmer for about 30 minutes, add white tower oil and stir well before serving, and serve in a soup bowl while hot.

Tomato Egg Soup (Zhejiang cuisine)

Features: This soup is red and yellow, with a strong egg aroma.

Ingredients: 250g tomatoes, 4 eggs, 75g cooked lard, 500ml broth, salt to taste

Preparation 1) Crack 4 fresh eggs into a bowl, add appropriate amount of salt, and beat with chopsticks until foamy. Heat 75 grams of lard in a pan, pour in the egg liquid and fry until both sides are foamy, then cut into pieces with a spatula. Pour 500 ml of clear soup into the pot, boil, and add appropriate amount of salt. (2) Peel 250 grams of tomatoes that have been scalded in boiling water, remove the seeds and stems, slice them, put them in the egg soup and cook for a while.

Tomato Beef Soup

Ingredients: 200 grams of tomatoes, 75 grams of beef, 1 slice of ginger, 2 cups of water.

Method: Add ginger slices to water and bring to a boil, add tomatoes and beef and simmer until cooked. Beef can be sliced ​​thinly or minced.

Tomato Egg Drop Soup

Ingredients: 200g tomatoes, 1 egg, 1.5 cups of water or mushroom water, 1 slice of ginger.

Method: Bring water and ginger slices to a boil, add in tomato slices and stir, then add in beaten egg liquid.

Seaweed Tomato Soup

Ingredients: 200g tomatoes, some Japanese instant laver or instant seaweed, 1.5 cups of water or mushroom water, 1 slice of ginger.

Method: Bring water and ginger slices to a boil, add tomatoes and cook until done, then add instant laver or seaweed.