Authentic additive-free tomato soup
Ingredients (for 6 people)
| bacon | 260g |
| olive oil |
10ml |
|
garlic |
4g |
| White wine | 40ml |
| Onion | 200g |
| celery | 65g |
|
Carrots |
130g |
| potatoes | 130g |
| canned tomatoes | 440g |
| dried kelp | 7g |
| salt | Approximately 10g |
| Veggie broth | 800ml |
How to make it
1. Add the chopped bacon and olive oil to a pot and fry over medium-low heat until golden brown. The bacon will brown all over, but not burn, so the flavor will be absorbed to the bottom of the pot.
② Add the white wine, scrape off any umami from the bottom of the pot, and evaporate the alcohol.
3. Add chopped garlic to bring out the aroma, then add onions cut into 2cm cubes and fry until sweet.
④ Add the celery and carrots, also cut into 2cm cubes, and fry until softened.
⑤ Add the canned tomatoes and simmer over low heat until the acidity has evaporated.
⑥In the meantime, prepare the vegetable broth and add it when the tomatoes have completely reduced.
⑦ Once boiling, reduce heat to medium, add potatoes and simmer until cooked through.
⑧Finally, season with salt and pepper to make it a little stronger.
9. Add the grated daikon radish to your liking and it's done. Add salt if necessary.
Key points of Daikon radish shavings and additive-free tomato soup
※Vegetable broth
Boil the aromatic vegetables, dried kelp, and 1 liter of water over low heat for at least 30 minutes.
Make a generous amount (1L). The water will evaporate as you simmer, so set the pot to a larger amount.
*When frying meat, make sure it is well colored to allow the Maillard reaction to occur, which is what creates the umami flavor.
