Of course, tomatoes are the main ingredient, so you should choose red, ripe and full tomatoes instead of blue and green tomatoes (because such tomatoes are immature, and green and immature tomatoes are bad for your health if you eat them)

Red tomatoes are ripe, tender and juicy ... you wash them and cut them into semicircular pieces like oranges for later use.

Heat the pot, heat it, and pour the oil. When the oil temperature is 60% to 70%, you can fry the tomatoes until they are rotten, and ketchup appears in the oil pan (this is very important, otherwise the tomato soup is not strong at all, and it is not delicious. The color is clear soup and clear water, similar to the "popular soup" in the canteen).

After the tomatoes are fried in place, pour boiling water into the pot, and the amount of water added depends on your needs. After the soup is boiled, cook it slightly and add seasonings, such as salt and monosodium glutamate.

According to your needs, when the soup is boiling, you can beat in the scattered eggs-the famous tomato and egg soup, ha. (You can also add a little mustard. )

Or add potato chips-tomato and potato soup.

If you add sausage slices, cabbage and potato chips and cook for a quarter of an hour, it will become the famous Luo Songtang! Delicious and appetizing!

There is also the right amount of tomato sauce when frying tomatoes, so that the soup will be redder, thicker and more delicious!

If you are not satisfied with the consistency, you can also add a little starch thickening when the soup is to be cooked to increase the consistency.