The tomato is a very tasty
vegetable to use in making soups. Therefore, tomato soup in many ways turns out
to be very convenient when needing to have an immediate, nutritional dish
prepared. According to some studies, cooked tomatoes will work better for your
health than eating them raw in a salad. My small vegetable garden this year has
produced quite a variety of cherry tomatoes. This variety of tomatoes should be
eaten raw for best taste, but when I cannot keep up with eating them as quickly
as they ripen, I then make tomato soup to use them quickly before they got rotten.
This tomato recipe is very easy to follow, and the other vegetables added into
this soup are very much your choice. If
cherry tomatoes are not available, any other kind of tomato can be substituted.
However, most soups taste even better the following day. Double or triple the
recipe ingredients to get the maximum of pleasure.
3 cups chicken broth
2 cups cherry tomatoes
1/2 small onion, chopped
1 knob of fresh ginger chopped
1 cup mushrooms, sliced
1 cup baby spinach
Handful of Chinese celery, cut into 1 inch pieces
6 oz. salmon fillet, cut into cubes
1 tbs soy sauce
1 tbs fish sauce
1/2 tsp salt
1/4 tsp white pepper
Directions:
In a pot, add chicken broth, tomatoes, ginger, and onions and bring to boil. Simmer for 30 minutes. Add mushrooms and bring to boil (cook for 2 minutes).
Season with soy sauce, fish sauce, salt, and pepper. Add spinach, Chinese celery, and salmon.
Bring to boil. Cover and turn the heat off. Allow to cook in hot broth for 10 minutes. Then ladle soup into a bowl and serve with rice.
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