Vegetable Tomato Soup

⏰ Cooking Time : 35 minutes

Many people are busy with housework, work and child care every day, and cooking can feel burdened and stressful.

Sure, a table of side dishes is attractive, but sometimes just bread and soup is enough, isn't it?

"365 Days of Bread and Soup" was born out of this idea, hoping to become our quick meal, the modern version of one soup and one dish is busy.

We've designed soup recipes to match the seasons. Along with the soup was pan (pando) of frozen bread.

Gently re-bake and enjoy fresh-baked bread anytime. Minimal wash volume, perfect for fridge ingredient arrangement.

The nutrition is also taken away, and the stomach is fine. Be sure to try the bread and soup, it's full of goodies.

🥩 Ingredients (For 2-3 Person)

A

1/2 onion (100g)
2 slices of bacon
1 potato (150g)
1/2 carrot (70g)
Fresh Mushrooms 2 pcs
Salad oil 1 teaspoon
water 1 tablespoon
salt a little
B
3 tomatoes (400g)
Chicken essence 1 teaspoon
Water 400cc
Salad oil Appropriate amount

                  COOKING TIPS                 

• Cut the whole tomato into small pieces except for the seeds.
• Thinly slice onions and mushrooms.
• Cut the bacon into 1 cm wide slices.
• Cut the potatoes into small pieces.
• Cut carrots into 5mm wide dice. Thinly slice vegetables other than canola.
• Wipe off the oil and salt, then rinse, cut off the shovel and spade, and divide them into two parts at an angle.

🍳 Cooking Method

1. Put the ingredients in part A into a frying pan and fry until cooked through.

2. Put the fried ingredients together with the ingredients in part B into the wall breaker, and select the "supplementary food" function.