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Indonesian Tomato soup (Sop Merah)

Indonesian tomato soup (sop merah) is one of the best comfort foods that will fill you up and make you fall back in love with tomatoes again. Skip the grilled cheese, this tomato soup version is comforting, ready in under 30 minutes, and rich in flavors.
5 from 67 votes
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Course: Appetizer, Soup
Cuisine: Indonesian

Ingredients

  • 6 cups chicken stock
  • 4-5 tomatoes
  • 2 tablespoons tomato puree
  • 2 cups diced chicken breast
  • 2 cups baby carrots quartered
  • 6 sausages sliced
  • 1 cup frozen peas
  • ½ onion diced
  • 2 cloved garlic finely chopped
  • 1 tablespoon unsalted butter
  • Salt to taste
  • Pepper to taste
  • Sugar to taste
  • 1 teaspoon cornstarch dissolve in 2 tablespoons or water

Instructions

  • Boil the tomato or blanch it in hot water. Peel the skin, then puree in a blender. Discard all the seeds and set aside
  • Boil the carrot in a separate pot until tender. Set aside
  • Meanwhile, melt the butter in a pot. Add onion and garlic; cook for 4-5 minutes. Make sure the garlic doesn't get burnt. Add diced chicken and continue cooking until the chicken is fully cooked
  • Add chicken stock, carrot, sausage, peas, and tomato paste. Adjust the taste by adding salt, pepper, and sugar
  • Thicken the soup with cornstarch, then serve it right away