Taiwanese-Hong Kong actress Shu Qi has delighted wellness enthusiasts after sharing her characteristically disciplined dinner on Xiaohongshu (RedNote) this week—a modest spread of one bowl of tomato soup, five bites of Fujian fried rice, and half a baguette, enjoyed after wrapping a 10-hour workday at 8pm. But while fans marvelled at her ability to eat starch without packing on pounds, nutrition experts say the real star of the meal is the humble tomato soup that anchors the entire plate.
For years, tomatoes have been a staple in weight-loss diets, and for good reason: they are roughly 94% water, exceptionally low in calories, and rich in dietary fibre, which promotes a lasting feeling of fullness. For professionals who come home late craving something light, a warm bowl of tomato soup delivers volume and satisfaction without the heaviness of fried or creamy alternatives.
Why Cooked Tomatoes Pack a Stronger Punch
The secret behind the dish’s “anti-aging” reputation comes down to one compound: lycopene, the natural pigment responsible for tomatoes’ vibrant red colour. As a fat-soluble antioxidant, lycopene neutralises harmful free radicals, protects cells from oxidative damage, and supports cardiovascular health by preventing bad cholesterol from oxidising and clinging to artery walls.
Cooking dramatically increases lycopene bioavailability. Heat breaks down the plant’s thick cell walls, releasing the nutrient so the body can absorb it more efficiently. This is precisely why a slow-simmered tomato soup—not a cold salad—maximises the antioxidant’s power.
Three Science-Backed Health Benefits of Tomatoes
According to Taiwanese nutritionist Zhao Hanying and oncology health resources, regular tomato consumption offers multiple advantages:
- Powerful antioxidant and cancer-fighting properties: Lycopene, alongside beta-carotene and quercetin, helps shield DNA from free-radical attacks, with studies suggesting a reduced risk of colorectal, pancreatic, and prostate cancers.
- Skin brightening and de-puffing benefits: Vitamin C blocks melanin production and supports collagen synthesis, keeping skin firm and luminous, while potassium acts as a natural diuretic to reduce facial bloating.
- Circulatory and bone health support: Dietary fibre promotes regular digestion, while vitamin K stimulates bone cell activity and supports calcium absorption, increasing bone density.
A Nutritionist’s Tip: Pair Raw Tomatoes with Olive Oil
There is, however, a trade-off. While heating boosts lycopene absorption, it degrades water-soluble vitamin C. For those who want the best of both worlds, Zhao recommends dicing raw tomatoes and tossing them in extra-virgin olive oil. The healthy fats unlock lycopene and vitamin A, while the raw preparation preserves immune-supporting vitamin C—an effortless two-in-one solution.
The Golden Hour: When to Eat Tomatoes for Maximum Absorption
Shu Qi may prefer her tomato soup at night, but Japanese physician Dr. Ichihara Atsuhiro of Tokyo Women’s Medical University argues timing matters. Appearing on the popular program Health Reasons Explained, Dr. Ichihara pointed to research showing that eating tomatoes at 8am leads to the highest lycopene absorption. The overnight fast leaves the intestines empty and highly receptive—similar to how a dried sponge quickly soaks up water the longer it has been left dry. After roughly eight hours without food, the digestive tract is primed for maximum nutrient uptake, making breakfast the optimal window.
Still, experts stress that consistency beats timing. Whether enjoyed as a comforting evening soup or a morning salad, incorporating tomatoes into a balanced diet offers cumulative health rewards. For those inspired by Shu Qi’s routine, the takeaway is refreshingly simple: sometimes the most effective wellness habits are simmered, not complicated.