Preserve your harvest: easy Chinese tomato soup

My tomato plants have been very generous this year! So what to do with all that bounty? One of my favorite ways to preserve my tomato harvest is to make this delicious Chinese tomato soup. It’s incredibly easy and your whole family will be craving for more!

Why I love Chinese tomato soup (and you will too)

I’ll choose this soup over a classic tomato soup any day, and it’s a love passed down through my family. My Dutch grandfather was stationed in Indonesia during the period of its independence. After being injured, he was assigned to kitchen duty, where he learned to cook incredible Indo-Chinese dishes. He brought those flavors home with him, and his passion for this cuisine has been a cherished part of our family ever since.

Chinese tomato soup

This classic soup is a beloved staple for a reason. It’s known for its incredibly rich, silky texture and its great balance of sweet and savory flavors. Unlike a creamy Western (or Italian) tomato soup, this version gets its unique character from a signature blend of Asian pantry staples. The sweet soy sauce (kecap manis, I really recommend the ABC brand!) provides the deep sweetness of molasses that complements the natural acidity of the tomatoes. And the hint of vinegar brightens the entire dish.

The gentle heat from sambal oelek (a chili paste made of red peppers, salt and vinegar) and the warmth of ginger and lemongrass are both comforting and intriguing.

Details

Servings

Prep time

10 minutes

Cooking time

1 hour 30 minutes

Ingredients

The base soup:

1 onion, finely chopped
2 cloves garlic, minced
1 tbsp tomato paste
450 g of your own fresh, tomatoes
1 liter (4 cups) vegetable broth

For the signature taste:

3 tbsp sugar (or ginger syrup)
2 tbsp manis (sweet soy sauce)
1 tbsp rice vinegar or white vinegar
1/2 tsp sambal oelek (red chili paste, adjust for spice level)
1/2 tsp ground ginger
1/2 tsp lemongrass paste (or finely minced fresh lemongrass)

To finish:

1 tbsp cornstarch
1 small handful of vermicelli rice noodles
2 eggs, lightly beaten (optional, for egg drop variation)

Directions

Sauté the aromatics: In a large pot, sauté the chopped onion until soft and translucent. Add the minced garlic and tomato paste, cooking for another minute until fragrant.
Simmer the broth: Add the vegetable broth, bring to a boil, then reduce the heat to low and let it simmer gently for about 1 hour to allow the flavors to meld.
Add tomatoes: Stir in your puréed tomatoes (whether from a can or your own garden harvest!) and bring the soup back to a boil.
Create the flavor base: In a small bowl, mix together the sugar, ketjap manis, vinegar, sambal oelek, ginger, and lemongrass. Pour this mixture into the soup and stir well.
Thicken the soup: Create a slurry by mixing the cornstarch with 2 tablespoons of cold water until smooth. Slowly pour this into the soup while stirring continuously. The soup will thicken slightly.
Add noodles: Add the vermicelli noodles and let the soup simmer on low for another 20 minutes until the noodles are tender.
Optional egg drop: For a classic twist, turn off the heat. Slowly drizzle the lightly beaten eggs into the hot soup in a thin stream, stirring gently with a fork to create beautiful silky ribbons.

Serve hot and enjoy the fruits of your labor in a whole new way! Chinese tomato soup is wonderfully versatile – from a light lunch or a satisfying starter – and a fantastic way to preserve your homegrown tomatoes.

Gardener’s tip

Chinese tomato soup freezes beautifully! Make a big batch without the noodles, let it cool, and freeze it in portions. When you’re ready to eat, simply thaw, reheat, and add fresh vermicelli noodles while warming through.