1. When making tomato soup thick, we need to pay attention to the amount of tomatoes and the ratio of water. Generally, one tomato is mixed with 200ml of water (about the size of a small bowl for eating). If you want to make thick tomatoes Don’t be reluctant to put tomatoes in the soup!

2. First make a few cuts on the skin of the tomatoes, blanch the skin with boiling water for about 20 seconds, and the skin of the tomatoes will be peeled off easily. Next, cut the tomatoes into small pieces, preferably on a plate to prevent the juice from escaping. Tomatoes are best chopped very finely.

3. Put a little oil in the pot, pour in the tomatoes and start to stir-fry for a while. Stir-frying is to let the tomatoes juice out, and at the same time continue to mash the tomatoes with a spatula, and add an appropriate amount of water. Next, reduce the high heat to low heat and simmer the tomatoes for about 5 minutes, and a pot of sour and thick tomato soup is ready.