There's none of those miscellaneous flavors like celery or carrot, just the pure sweet aroma of tomatoes.
The soup is also quite thick, not the thin kind of clear soup, and you can vaguely see quite a bit of tomato pulp residue at the bottom of the spoon.
Could this actually be a soup made by simmering juice squeezed directly from whole tomatoes?
This is way too extravagant!
While it's true that tomatoes are the most commonly eaten food by foreigners, and they frequently appear in various stew soups, they generally show up alongside onions, carrots, and celery.
These ingredients are regarded as the foundation of Western cuisine, the source of vegetable stock, so fresh tomatoes don't usually appear alone in a soup dish.
However, the tomato soup Lin Chen cooked truly taught them a lesson, making them deeply realize that tomato soup can actually be this delicious without the need for those random ingredients to be simmered together.
"Wait a minute! This sweetness..."
