The charm of home cooking is that it can always create unforgettable flavors from ordinary ingredients. Tomato and potato soup is such an existence full of warmth and memories.
I remember a lazy afternoon when I decided to prepare a simple and delicious lunch for myself. In the kitchen, I looked through the ingredients in the refrigerator, and tomatoes and potatoes caught my eye. The tomatoes were bright red and the potatoes were mellow yellow. Putting them together, they seemed to be a natural pair.
I started to work. I washed and cut the tomatoes, peeled and cut the potatoes into large pieces. I added water to the pot, put in the potato slices, and added the tomato pieces after boiling until they were half cooked. During the cooking process, I added some salt and pepper to season. As the water boiled, the sour and sweet tomatoes and the mellow potatoes gradually blended, and the kitchen was filled with an alluring aroma.
tomato and potato soup
Ingredients
- 3 tomato
- 1 potato
- 50 g Lean meat
- 5 g salt
Instructions
- Wash three tomatoes and one potato, and cut the lean meat into strips
- Peel the potatoes and cut them into cubes (I love potatoes, so I cut them into big cubes), and cut the tomatoes into quarters or sixths (I don’t like tomatoes, so I cut them into 6 slices).
- When the water boils, throw in the potatoes and tomatoes. When the water boils again, add the chopped meat strips and simmer for 10-15 minutes (depending on your personal preference for thickness). Turn off the heat, keep the lid on, and let the steam and residual heat continue to simmer for 3 minutes.
- Add salt (depending on personal preference, you can also omit salt, the taste is already fresh)
