Creamy Beef and Diced Tomato Soup
French-style tomato soup with a deep red color, rich aroma, and a thick, savory flavor.
Ingredients
Cream of Tomato Soup (homemade)
2kg
Cooked beef (cut into 5mm cubes)
150g
Carrot (cut into 5mm cubes)
100g
Potato (cut into 5mm cubes)
150g
Onion (cut into chunks)
as needed
Tomato paste
50g
Bay leaf
1 leaf
Shaoxing wine
50g
Butter
50g
Instructions
1
Making Cream of Tomato Soup
Heat the wok, add 150g butter, and stir-fry 500g mirepoix (carrot, onion, celery) until pale yellow. Add 100g tomato paste and stir-fry until deep red, then add 500g tomato paste and 2kg beef stock and bring to a rolling boil. Add 10g salt, pepper, bay leaf, and roux, stir well, reduce to low heat, and simmer for 2 hours. Strain out the mirepoix and other solids, then combine with fresh cream to make cream of tomato soup.
2
Cutting
Cut the cooked beef, potato, onion, and carrot all into 5mm cubes.
3
Sautéing
Heat the wok with butter, then add the onion and carrot and stir-fry until nearly done.
4
Simmering the Soup
Pour in the pre-made 2kg tomato soup, add the diced beef, diced potato, Shaoxing wine, and bay leaf, reduce to low heat, and simmer for about 30 minutes.
5
Finishing
When serving, stir in butter until evenly incorporated and ladle into soup bowls while hot.
