Tomato Soup 🍅🥣

Tomato soup is a Western comfort food, boasting simple ingredients yet a sophisticated flavor. The secret is to use ripe tomatoes, sautéing them until fragrant, then blanching them and blending them. Finally, add a little milk or cream to balance the acidity, resulting in a smooth and flavorful flavor.

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🛒 Ingredients (about 4 servings)

• Ripe tomatoes🍅: 6-7 (about 800g, diced, deseeded if desired)
• Onion: 1 (chopped)
• Garlic🧄: 2 cloves (chopped)
• Carrot🥕: 1 (cut into small pieces to increase sweetness)
• Celery🌿: 1 piece (chopped, optional, to increase aroma)
• Olive oil: 2 tablespoons
• Butter: 20g
• Tomato paste: 1-2 tablespoons (makes the color redder and the flavor stronger)
• Chicken or vegetable soup: 600ml
• Milk🥛: 150ml (optional, makes the taste softer)
• Fresh cream🍶: 50ml (optional, more creamy)
• Salt: appropriate amount
• Crushed black pepper: appropriate amount
• Sugar: 1 teaspoon (to balance the sourness)
• A little basil leaves or chopped parsley (for garnish)

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👩🏻🍳 Detailed cooking process

1. Processing tomatoes

• Score the tomatoes crosswise, blanch them in boiling water for 30 seconds, then plunge them into ice water to easily peel them.
• Cut into pieces and set aside. This step can make the soup smoother.

2. Stir-fry the base

• Place a large pot on medium heat and add olive oil and butter.
• Add chopped onion, celery, and carrot and stir-fry until the onion becomes transparent and the vegetables are slightly charred.
• Add garlic and stir-fry until fragrant, being careful not to overcook.

3. Add tomatoes

• Add the chopped tomatoes to the pan and stir-fry for a few minutes until the tomatoes release their water and begin to soften.
• Add tomato paste and stir well, the color will be redder and the taste will be stronger.

4. Cook the soup base

• Pour in chicken broth or vegetable broth, bring to a boil over high heat, then reduce to medium-low heat, cover and simmer for 20 minutes.
• Cook until the tomatoes are completely melted and the carrots are tender, and the first stage is almost completed.

5. Puree

• Remove from heat and blend the soup in a blender until smooth.
• Or you can use a handheld blender to beat it directly, which is convenient and fast.

6. Blend the milk flavor

• Pour the beaten soup back into the pot, add milk or cream over low heat and stir slowly.
• Do not boil over high heat to avoid milk separation.

7. Seasoning

• Season with salt and black pepper and add a teaspoon of sugar to neutralize the acidity.
• After tasting, you can add or subtract according to your personal taste.

8. Finish serving

• Pour the hot tomato soup into bowls.
• Sprinkle chopped basil or parsley on top and garnish with a few drops of olive oil or cream.
• Paired with garlic buns 🥖 or cheese sandwiches 🧀, perfect!

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🌟 Editor's Tips

• Tomato selection : The riper the better. Red tomatoes are sweet and the soup tastes good.
• Balance of sweet and sour : Sugar is key, a little bit can make the bowl of soup more rounded.
• Thickness : If you want a thicker soup, reduce the amount of soup base; if you want a lighter soup, add more soup base.
• Upgraded version : Add roasted red peppers for a smokier flavor, or add a little red wine for a more sophisticated taste.
• Hong Kong fusion : Some tea restaurants use ketchup mixed with tomato paste, which makes the drink sour and sweet, and very familiar.