My grandmother, a master at Chinese cooking, stir frying tomatoes and beef. Comfort dishes like these are the reason why I love Cantonese more than any other…
Video Rating: 4 / 5
Question by ——: Recipe for plain tomato soup?
I’m looking to make plain tomato soup– no celery, carrots, etc. Just tomatoes and water. Should I use tomato paste or puree? Thank you!
No onions or herbs please, as I’m allergic to them.
Best answer:
Answer by bigralso
With what you are saying there you might as well go to the store, buy tomato juice, bring it home and heat it in the microwave.
Know better? Leave your own answer in the comments!
Find More Tomato Recipes Articles
5:43. :))
What I made for dinner tonight.
You know it’s authentic when there’s a Chinese grandma speaking Cantonese.
@swooc It’s done in Italian cuisine too. Smash some garlic and sautee in
olive oil until fragrant, careful not to burn. It flavors the oil and
imparts the flavor into the food you cook it in. Good stuff.
What a dumb question. Of course it’s used to prevent oil on the walls…
Use some common sense…..
Don’t think I’ve ever had a Chinese dish with fresh tomato, looks great!
this recipe is so on point, love homestyle cantonese food!
that’s a lot of salt
This is a Cantonese stable. Great stuff. When I cook this or any tomato
dish with Beef or chicken I always add a spoon full of Ketchup and 2
tablespoon fulls of lemon juice. This really brings out the tomato flavor.
I learn tthat from my parents and teach it to my kids. Thanks for posting.
Awesome. My grandma adds an egg or two. Really good over rice.
Looks great! I just had this today and was wondering how to make it since
it seems pretty simple. Can I ask what temp. or number on the dial the heat
was at?
@jeffbriggs1987 To keep the oil from getting on the walls.
looks weird
@jeffbriggs1987 Lots of Chinese people do it (I don’t know about other
cultures, so I’m just gonna stick to what I know). Some also cover the
stove in foil for the same reason. My family used to do it, but stopped
after a while. I kinda wish we still did it. I hate having to clean it
after we cook, haha.
sub txs
Good comfort food! Thanks for sharing the recipe.
Looks good, you’re mom can come cook for me anytime she wants!
haha heating up garlic and oil in a wok is quintessential to cantonese
cooking. my mum learned it from my grandma and quite possibly she learned
it from my great grandma.
@fujitafunk At the beginning the heat is medium high, so if your dial goes
up to 10, maybe set it at 7. Then when she added the meat, she turned it
down to medium, so try a half way point. She increased it when she put the
tomatoes in. I’m guessing one notch up from medium. You can see when the
tomatoes have released their juice, the liquid is boiling but not rapidly.
txs chinese ppl are best take carers of health and healthy food
Looks very appetizing!! Thx for this post.
You have a great grandma and mom…
My dad makes the same thing, but with chicken instead (we don’t eat much
red meat in our house). Also, I feel like I’m watching my grandma cook
because they dress the same (with those vests), haha. It makes me miss home.
what was the use of cornstarch mix she prepared and seemed nor be using at
all ?
Thanks for sharing your grandma’s recipe! Cantonese cooking is so simple
and tasty!
It is difficult to make tomato soup in the way you describe. It is not really tomator soup that way. Here are some great recipes:
Café Roma Tomato Soup
Yields: 15 – 20 Servings
6 tablespoon olive oil
1 large onion, sliced
1 tablespoon dry basil leaves
3 (28- to 32-ounce) cans whole peeled roma tomatoes, or 1 (6-pound. 7-ounce) can whole peeled roma tomatoes
1 quart chicken broth
1 pint heavy or whipping cream
Salt & pepper, to taste
Place olive oil in a 6-quart saucepan & heat over medium-high heat. Add onion & basil & cook 10 to 15 minutes or until soft. Add tomatoes & broth & simmer 20 minutes.
Remove from heat & allow to cool slightly. Puree soup in food processor, in batches, until smooth; return to saucepan. Stir in cream & heat, over low heat, just until heated through. Season, to taste, with salt & pepper.
From Nordstroms
=====================
Chunky Tomato Bisque
1 large onion, chopped
2 tablespoons butter
1 envelope chicken bouillon powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 large clove garlic, sliced
1 (29 ounces) can tomatoes
1 tablespoon snipped dill seed or 1 teaspoon dried dill weed
1/2 cups mayonnaise
Sauté onion & garlic in butter in a medium saucepan until soft but not browned, about 5 minutes. Add tomatoes, breaking them up as much as possible with the side of a spoon. Stir in bouillon powder, dill, salt & pepper.
Cover & simmer gently 10 minutes. Transfer tomato mixture to a large bowl & cool. Stir in mayonnaise mixing thoroughly. Cover & chill. Several hours. Serve in chilled soup bowls.
==================
Cold Tomato & Sour Cream Soup
Yield: 6 servings
3 pounds ripe tomatoes, peeled & quartered
3 tablespoons fresh lemon juice
1 tablespoon finely chopped scallion greens
2 teaspoons finely grated fresh lemon zest
1 teaspoon sugar
1 pinch dried thyme, crumbled
1 pinch dried marjoram, crumbled
1 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream
Fresh parsley leaves for garnish
Puree tomatoes in batches in a blender until smooth, then force puree through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, & pepper. Chill soup until cold, about 1 hour. Ladle soup into bowls & top with dollops of sour cream.
========================
Creamed Tomato Bisque
Yields: 8 – 10 servings
1/4 pounds butter
1 cup chopped celery
1 cup chopped onion
1/2 cups chopped carrots
1/3 cup flour
2 (1 pound 12 ounces) cans whole tomatoes, drained & chopped
2 teaspoons sugar
1 teaspoon basil
1 teaspoon marjoram
1 bay leaf
4 cup chicken broth
1 pint whipping cream
1/2 teaspoons paprika
1/4 teaspoon curry powder
1/4 teaspoon white pepper
Salt to taste
Melt butter in large saucepan. Sauté celery, onion, & carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf & broth. Cover & simmer 30 minutes, stirring occasionally. Discard bay leaf.
Puree 1/3 of the mixture at a time in blender. Add cream, paprika, curry powder & pepper. Stir to blend. Add salt to taste. Serve hot or cold. May be refrigerated several days or frozen. Also good with cooked rice added toward end.
===============
Curried Tomato Bisque
Yields: 6 cups
28 ounces canned crushed tomatoes with tomato paste
3 cups low-fat milk
1/4 teaspoon coarse black pepper
1/4 teaspoon white pepper
Dash of cayenne pepper
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon curry powder
Roux made with 2 tablespoons butter & 2 tablespoon flour (mixed together)
Pour tomatoes into a 1 quart pan & milk into a 2 quart pan. Put a very low flame under milk to warm it slowly. Put a medium flame under tomatoes then add pepper, salt, garlic powder, baking soda & curry. Bring to a slow simmer & cook 10 minutes.
Meanwhile, make roux by mixing flour, butter & creaming them together. Add roux a little at a time to tomato mixture, stirring constantly until you cannot stir it down from the boil. Turn off flame. Slowly stir tomato mixture into warmed milk, mixing thoroughly.