Crafting Authentic Chinese Beef and Tomato Soup

chinese beef and tomato soup By Huang Jin, Founder of Guanghan Aroma (Sichuan, China)

Howdy, friends! Huang Jin here, from our spice-scented factory in Guanghan, Sichuan. For three generations, my family has coaxed flavor from Sichuan’s soil. While we’re famed for fiery hotpot, today I share a gentler treasure: Chinese Beef and Tomato Soup. This is the soul-warming dish my grandfather simmered in his copper pot during mountain winters—tender beef brisket melting into tangy tomatoes, kissed by star anise and ginger. Let me guide you through this taste of my heritage.

Why This Soup Embodies Sichuan’s Heart

In Guanghan, we believe true comfort lies in balance. This Chinese Beef and Tomato Soup marries velvety tomatoes with slow-cooked beef, deepened by rock sugar and subtle spices—never overwhelming heat. It’s the dish we serve at family reunions, where the broth thickens into a rich, crimson embrace. The secret? Patience and layering—just as Grandfather taught me.

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The Huang Family Method: Step-by-Step

(Serves 4 | Prep 30 min | Cook 2 hours)

What You’ll Need

• Beef: 500g beef brisket (切块 qiē kuài—cut into 3cm cubes)
• Tomatoes: 3 large, ripe tomatoes (番茄 fān qié)
• Aromatics: ½ onion (洋葱 yáng cōng), 1 thumb ginger (姜 jiāng), 3 garlic cloves (蒜 suàn), 1 spring onion (葱 cōng)
• Spices: 2 star anise (八角 bā jiǎo), 1 cinnamon stick (桂皮 guì pí), 2 bay leaves (香叶 xiāng yè)
• Essentials: 10 rock sugar crystals (冰糖 bīng táng), 2 tbsp light soy sauce (生抽 shēng chōu), 1 tbsp dark soy sauce (老抽 lǎo chōu), 2 tbsp Shaoxing wine (料酒 liào jiǔ)

The Ritual – As Taught at Grandfather’s Stove

1. Honor the Beef

“Clean meat makes clean flavor.”

• Soak brisket 30 mins in cold water. Drain.
• Cold-water blanch: Cover meat with cold water + 3 ginger slices + 1 spring onion + 1 tbsp wine. Boil 5 mins. Skim relentlessly! Rinse with hot water (cold shocks the meat!).

2. Tomato Alchemy

• Score tomato tops; blanch 30 secs. Peel, then finely dice 2 (for sauce), chunk 1 (for texture).

3. Build the Foundation

• Caramelize: Heat 1 tbsp oil, melt rock sugar low and slow until amber (冒小泡泡 mào xiǎo pào pào—tiny bubbles!). Add beef; sear until golden.
• Aromatic bloom: Push beef aside. Add sliced ginger, crushed garlic, star anise, cinnamon, bay leaves. Sizzle 1 min until fragrant.
• Deglaze: Splash in 1 tbsp Shaoxing wine, scraping the pot (those brown bits are flavor gold!).

4. The Slow Simmer

• Add diced tomatoes, light/dark soy. Cook 8 mins until tomatoes collapse.
• Cover beef with boiling water (热汤炖肉 rè tāng dùn ròu—hot liquid keeps meat tender!). Simmer covered 1.5 hrs on low heat (小火烧 xiǎo huǒ shāo).

5. Final Harmony

• Sauté onion + potatoes/carrots (if using). Add to pot with chunked tomato.
• Simmer uncovered 20 mins. Season with salt + white pepper. Discard spices.

Serving Sichuan’s Comfort

Ladle steaming broth into bowls. The brisket should yield to a spoon, swathed in glossy tomato silk. Garnish with spring onion slivers. Serve with jasmine rice to soak up every drop. This Chinese Beef and Tomato Soup tastes of home—patient, nourishing, and deeply human.

My Family’s Gift to Your Kitchen: The Guanghan Secret

For 50 years, we’ve mastered capturing Sichuan’s soul in jars. While I cherish slow-simmered pots, I know modern life demands magic without the wait. That’s why I crafted our Heritage Tomato Hotpot Base—using Grandfather’s exact spice ratios and sun-ripened local tomatoes.

Why chefs & busy homes adore it:
✅ Depth in 15 mins: Sear beef → add 3 tbsp base + boiling water → simmer until tender.
✅ True Sichuan Balance: Tangy tomato, ginger warmth, star anise depth—no artificial heat.
✅ Zero shortcuts: No MSG, no preservatives—just ripe tomatoes + traditional spices.

If you think making tomato soup is too complicated, you can purchase the tomato soup base we have cooked. In this way, making tomato beef soup can be very simple because many steps are directly saved. Moreover, this tomato base can also be used to make tomato pasta, tomato beef, tomato rice, tomato hot pot, etc.