Fecha de publicación: 01/07/2022 Fuente: WIPO "processing tomato" The invention discloses tomato soup which comprises 50-60 parts of fresh tomatoes, 10-15 parts of tomato sauce, 0.3 part of yeast powder and various seasonings. The fresh tomatoes are treated by using a vacuum homogenizing emulsifying machine, so that dispersions in an emulsion system are more micronized and homogenized, the taste is finer and smoother, the characteristic that lycopene is easy to decompose when exposed to light is well protected under vacuum, and nutrition is better kept from being lost. In the process of adding yeast for use, the vacuum emulsification effect can be effectively improved, the lycopene content is increased, meanwhile, the taste of the tomato soup can be effectively improved, and the tomato soup is richer in fragrance and smoother in taste. The yeast is added for vacuum low-temperature treatment, so that the problems that the color of tomatoes becomes light and nutritional ingredients are damaged under high-temperature treatment can be effectively avoided, a small amount of hydrolyzed vegetable protein powder and the yeast are combined for use, the effects of emulsification, dispersion, stabilization and layering prevention can be well achieved, the brightness and fineness of the product are improved, the shelf life is prolonged, and an important role is played in bacteriostasis.