How to cook tomato soup. Soup with tomatoes - classic

Most famous soup using tomatoes is gazpacho. It is considered a cold dish and is served in the summer. Tomato puree soup of the classic recipe can be modernized and made into a hot dish that is pleasant to eat in winter period. For cold soups, it is recommended to use fresh tomatoes, for hot soups, puree - tomato paste, and for cocktail options, use tomato juice. But all these dishes are considered soups.

Tomato soup of a classic recipe can be diversified using poultry or beef. Vegetarian versions are also very popular. Therefore, in order to figure out how to cook tomato soup at home, you must first identify the goal, namely, determine the type of finished dish.

Classic variant

The classic version gives a lot of room for experimentation. You can string on it like on a canvas additional ingredients, completely changing the look of the dish.

It goes well with cheese, cream, vegetables, milk and fruit, while remaining a tomato soup. The recipe is often modernized, especially in European cuisine, with the addition of avocados.

For cooking you will need:

How to make Tomato Puree Soup:

1. You need to cut the tomatoes. The medium ones are cut in half, the small ones are pierced in several places with a fork. Then they are smeared with olive oil and sprinkled with basil. After that, spread on a baking sheet and placed in an oven preheated to a temperature of 180 degrees. It will take 15-20 minutes to cook.
2. After the tomatoes are cooked, you need to remove the skin from them.
3. Remaining olive oil mixed with butter and placed in a heavy-bottomed saucepan to heat.
4. Vegetables (garlic and onion) must be browned with a mixture of oils. Everything is placed in a saucepan with a thick bottom for 5-6 minutes and constantly stirred. Fried tomatoes are added to vegetables, they need to be fried for at least 10 minutes.
5. The next step is preparing the broth. The chicken must be boiled in advance, and then bring the broth to a boil and season with spices: black and red pepper, salt, sugar, basil. After the liquid has cooled down a bit, using a blender, all the vegetables are mashed and warmed up in a saucepan.
6. Delicious tomato soup is ready.

Turkish recipe with meat

To prepare this dish you will need:

Cooking method:

1. Tomatoes need to be cut in half and grated. The skin is thrown away.
2. Diced garlic and onion are fried in a pan with olive oil. After 2-3 minutes, grated tomatoes are added to the pan. After another two or three minutes, the mixture is seasoned with dried thyme, pepper and salt. On low heat, the dish is stewed for at least 7 minutes with constant stirring.
3. You will need a soup pot. You need to heat the butter in it, add a little flour and fry the slurry for 2-3 minutes with rapid stirring. Then the tomato paste is added.
4. In the resulting mass, you need to carefully add hot meat broth. It is poured in a thin stream and mixed thoroughly.
5. After the brew is stewed, it must be beaten with a blender to a puree state. The mixture is then placed in a bowl.
6. Milk is poured into the soup in a thin stream and boiled for at least 3 minutes. At this stage, you need to check the taste of the dish, namely the amount of pepper, salt, milk or broth. If the soup seems not rich enough, you need to add the appropriate component.

Recipe with vermicelli

In this version of the dish, milk is usually not added. But this does not mean that experimentation is prohibited. The recipe using milk has a number of admirers. Therefore, it is worth trying at least once. Before you start cooking, you need to boil three tablespoons of noodles (for a vegetarian dish, it is cooked in water, for a classic one - in broth).

The cooking process is simple and similar to classic recipe. The only difference is that you need to add at least three tablespoons of rice to the dish. It is recommended to pay attention to steamed round rice.

Cooking method:

1. Rice should be washed in "several waters", drained in a colander and dried thoroughly. After that, depending on the recipe (meat or vegetarian), the cereal is boiled in water or broth.
2. Tomato paste or grated tomatoes must be fried in a pan using butter, and then pour in the broth with rice in a thin stream.
3. Further actions are identical to the classic recipe.

Attention, only TODAY!

Tomato soup has gained immense popularity due to the specific sour-sweet taste of tomatoes, which goes well with a variety of products, and this greatly expands the scope of culinary fantasy.

Variety makes it possible to combine it with various spices, serving with cream, sour cream.

Tomato soups are not only delicious, but also very healthy. The lycopene contained in them in large quantities is one of the most powerful natural antioxidants.

Tomato soup in one variation or another is presented in many national cuisines. It is also used as the basis for other spicy soups, for the preparation of various sauces.

Unlike other spicy soups, there are recipes for both hot and cold tomato soups. In the USA, in England, a canned version of tomato soup is very popular.

We offer several recipes for the most popular tomato soups.

How to cook tomato soup - 15 varieties

Gazpacho is a classic cold tomato soup invented by the Spaniards. Prepares very quickly.

Ingredients:

• Fresh tomatoes - 2 kilograms
• Onion - 50 grams
• Cucumbers - 250-350 grams
• Garlic - 50 grams
• Sweet pepper - 250-350 grams
• Wine dark vinegar 20-40 milliliters
• Olive oil 100-150 milliliters
• Bread for croutons
• Pepper, salt - to taste.

Cooking:

Cut vegetables, put in a blender bowl.

Add vinegar, olive oil, salt. Grind thoroughly, put in the refrigerator.

This stage is important not for the soup to cool - just for the sharpness of the garlic to be evenly distributed throughout the volume of the soup, it takes some time.

This soup has a spicy taste and is prepared simply and quickly.

Ingredients:

• Bulb small - 1 piece;
• Garlic - 2 cloves;
• Vegetable oil - 4 tablespoons;
• Small zucchini - 1 piece;
• Sweet pepper - 1 piece;
• Medium carrot - 1 piece;
• Green beans - 200 grams;
• Tomatoes - 3 pieces;
• Tomato paste - 1 tablespoon;
• Rosemary - 1 sprig;
• Hot water or broth - 2 liters;
• Pitted olives - 6 pieces;
• Salt, pepper, spices - to taste.

Cooking:

Heat the oil in a heavy bottomed pan, finely chop the onion, garlic and fry.

sliced green beans, carrots, peppers, zucchini put in a saucepan, cook over low heat until soft. Blanch the tomatoes - remove the skin from them.

In order to make it easier to remove the skin from tomatoes, a cross-shaped incision is made on the top of the fruit before blanching.

Cut the tomatoes into cubes, put in a saucepan. Put a sprig of rosemary and tomato paste, pour hot water or broth.

After boiling, cook for 15 minutes. B ready soup add chopped olives, spices, salt to taste.

Easy to make but tasty soup. When serving, garnish with roasted pumpkin seeds.

Ingredients:

• Onion - one and a half heads
• Large tomatoes - 3 pieces
• Garlic - 5 cloves
• Chicken broth - 200 milliliters
• Cream -60% fat - 150 grams
• Vegetable oil for frying
• Tomato paste - 1 ½ tablespoons
• Lemon juice - 1 teaspoon
• Dried basil - 1 teaspoon.

Cooking:

Chop onion, garlic and save. Chop the tomatoes and put in a blender. Then add the sautéed onions, garlic, lemon juice, broth, tomato paste, and all other ingredients.

Blend to a puree consistency. Then pour into a saucepan - cook over medium heat for 7-10 minutes.

This soup is not only very original in serving, but also tastes great and is quite satisfying.

Ingredients:

• Olive oil - 1 table spoon
• Garlic - 5 cloves
• Red onion - 75 grams
• Shabby canned tomatoes - 1 liter jar
• beef broth- 1 glass
• Bouillon cube - 1
• Sugar - 1 teaspoon
• Basil leaves, finely chopped - 2 tablespoons
• Mozzarella - 60 grams
• Gouda cheese - 200 grams
• Grated parmesan - 1 tablespoon
• Ground black pepper, salt - to taste
• Bread for making bowls - depending on the number of people.

Cooking:

Cut the crust off the tops of the bread loaves and scoop out the flesh with a spoon to form a bowl.

Heat the oil in a medium-sized saucepan with a thick bottom and fry the garlic and onion until golden brown.

Pour in the broth, then add the tomatoes, cube, pepper, sugar, bring to a boil. Continue to cook for about 3 minutes. Salt to taste.

Add basil and mozzarella, cook, stirring constantly for a couple of minutes.

Pour the finished soup into bowls of bread, put a piece of cheese, sprinkle with parmesan and put in a preheated oven.

Hold until the cheese is melted. Garnish with basil and serve.

The soup is easy and quick to prepare. Due to the presence of mozzarella, the taste of which goes well with the taste of tomatoes, it is very nutritious.

Ingredients:

• Tomato paste -= 3 tablespoons
• Mozzarella - 1 small head
• Tomatoes - 6 pieces
• Onion - 1 small onion
• Garlic - 1 small head
• Cream - 100 milliliters
• Bread for toast - 2 slices
• Greens - 1 bunch of parsley.

Cooking:

Cut the onion into 4 pieces. Peel the garlic. Tomatoes, cut crosswise at the top of the fruit, blanch for 2-3 minutes. Cleanse the skin.

Pour 2 cups of water into a saucepan and place over medium heat. Add onion and garlic.

cut tomatoes large pieces and put them in a bowl. Cook for 15 minutes. Then add tomato paste.

Mix well and continue to cook for ten minutes.

Cut the bread into small squares and fry in vegetable oil.

Cut mozzarella into small cubes.

Grind the cooked soup in a blender by adding cream and 2 cloves of garlic. Mix well and add mozzarella. To stir thoroughly. The soup is ready.

Garnished with herbs and crackers, you can serve.

This is an original Italian cold tomato soup served with toasted bread and fried croutons. Cooking does not take much time.

Ingredients:

• sliced canned tomatoes- 400 milliliters
• Chopped green pepper - 1 piece
• Cucumber - 1 piece
• Red onion - 1 small onion
• Garlic - 1 clove
• Red wine vinegar - 1 tablespoon
• Olive oil - 1 table spoon
• Tomato juice - 200 milliliters
• Olives - 6 olives
• Salted capers - 1 tablespoon
• Basil leaves - 2 tablespoons
• For serving - toasted croutons.

Cooking:

Place all ingredients except olives, basil and capers in a blender and blend until creamy. The soup is ready.

Can be diluted with cold water if desired. When serving, decorate with basil, chopped capers and olives, slices of dried bread or toasted croutons.

The bright taste of the soup is given not only classic ingredients tomato soup, but also baked meatballs.

Ingredients:

• Canned tomatoes in their own juice - 1.5 liters
• chicken or vegetable broth- 1 liter
• Onion - 1 piece
• Medium carrot - 1 piece
• Garlic - 1 head
• Olive oil - 2 tablespoons
• Fresh tomatoes - 4 pieces
• Stem celery - 150 grams
• Fresh basil - 1 bunch
• Minced beef for meatballs
• Cherry tomatoes - 1 sprig
• Pepper, sugar, salt - to taste.

Cooking:

Cut vegetables. Pour olive oil into a saucepan, heat up.

Olive oil must not be allowed to overheat - this drastically changes its taste for the worse.

Put chopped carrots and onions in a saucepan, fry until the onion is transparent.

Chop the garlic and add to the fried vegetables.

Prepared beef meatballs and pour a sprig of cherry tomatoes with olive oil and put in an oven preheated to 250˚C, bake until the meatballs are browned.

Add canned tomatoes to the pot and stir. Pour in the chicken broth and turn up the heat.

Skinned fresh tomatoes cut into pieces and add to soup. Boil over medium heat for 25 minutes.

Then add the basil to the soup and mash it. Add sugar and salt to taste.

Put a couple of meatballs on a plate, a sprig of baked cherry tomatoes and pour over the soup.

Tasty soup fast food. It will only take 15 minutes.

Ingredients:

• Ripe tomatoes - 2 pieces
• small onion
• Vegetable or chicken broth - ½ cup
• Tomato paste - 2 tablespoons
• Adyghe cheese or non-spicy cheese - 100 grams
• Vegetable oil - 1 teaspoon
• Canned olives - 6 pieces
• Basil, pepper, salt - to taste.

Cooking:

Fry chopped onion until translucent in hot oil in a saucepan with a thick bottom.

Cut the tomatoes into cubes and add to the pan, keep over medium heat until the juice separates (about 2 minutes).

Pour in the broth, bring to a boil, cook until the tomatoes are soft (8-10 minutes).

Heat the other half of the butter in a frying pan and fry the diced cheese until browned. Salt and stir.

Add pepper, salt, tomato paste to the finished soup, then puree with a blender. Stir in chopped olives.

Put the fried cheese on a plate, pour over the soup and sprinkle with basil.

The soup is both tasty and healthy, it contains enough a large number of squirrel.

Ingredients:

• Tomato juice - 200 milliliters
• Onion - 1 piece
• Lemon - 1 piece
• bell pepper- 1 piece
• Tomato 1 piece
• Olive oil for frying
• Egg - 1 piece
• Seafood - 200 grams
• Basil - 10 grams
• Spices, saffron.
• Water - 1 liter
• Pepper, salt - to taste.

Cooking:

Remove skins and seeds from tomatoes, seeds from peppers. Vegetables cut into cubes, fry. Add chopped tomatoes, chopped garlic.

Put seafood into boiling water. When ready, pour in the tomato juice. Add saffron and aromatic herbs.

Put the fried vegetables, chopped basil leaves. When the soup boils, add egg white.

The soup is ready.

A traditional dish Bulgarian cuisine. Give satiety to the soup flour products. At the same time, it has a minimum calorie content and is perfect for vegetarian diets.

Ingredients:

• Tomatoes - 350 grams
• Tomato juice - 100 milliliters
• Vegetable oil, preferably olive - 40 grams
• Wheat flour - 20 grams
• Onion - 75 grams
• flour vermicelli durum varieties- 70 grams
• Warm water - 600 milliliters
• Sugar, pepper, salt - to taste.

Cooking:

Blanched tomatoes are peeled and rubbed through a colander. Finely chop the onion and sauté together with flour in vegetable oil until transparent.

Pour flour with onions with warm water, add tomato juice, mashed tomatoes, vermicelli. Cook until the vermicelli is done.

A delicious soup that, thanks to the presence of legumes, can serve as an excellent source of protein for those who adhere to a vegetarian diet.

Ingredients:

• Onion - 1 piece
• Tomatoes - 5 pieces
• Carrot - 1 piece
• Canned beans - 1 0.5 liter jar
• Garlic - 3 cloves
• Butter - 1 1/2 tablespoons
• Vegetable oil
• Salt, aromatic herbs - to taste.

Cooking:

Pour into multicooker bowl vegetable oil, select the “Frying” mode with a temperature of 160˚С and fry finely chopped onions and carrots grated on a coarse grater, chopped garlic.

Turn off the “Frying” mode and put prepared tomatoes, butter, canned beans, spices.

If the soup seems thick, add warm water. Close the lid, turn on the "Soup" mode, time - 40 minutes.

The sweet and sour flavor of the soup goes well with the taste of cheese.

Ingredients:

• Tomatoes - 3 pieces
• Flour - 3 tablespoons without a slide
• Tomato paste - 1 table spoon
• Vegetable oil - 30 milliliters
• Cheese - to taste
• Crackers - to taste

The amount of water or tomato juice is selected depending on the desired thickness of the soup.

Cooking:

Peel tomatoes, chop, chop in a blender.

Over low heat, overcook the flour for 3 minutes, add the tomato paste and continue frying for another 1 minute.

Then add blended tomatoes.

Add water or tomato juice and bring to a boil while stirring. After boiling, reduce heat, cook for 5 minutes. Salt, pepper.

The soup is ready. When serving, sprinkle with grated cheese and crackers.

Taco soup is very spicy and very tasty.

Ingredients:

• Ground beef - 0.5 kilograms
• Onion - 1 piece
• Ramirez pepper - 1 piece
• Hot hot pepper - 1 piece
• Green pepper - 1 piece
• Tomato juice with pulp - 1 liter
• Tomato paste - 3 tablespoons
• Water - 125 milliliters
• Tomatoes
• Canned beans - 1 can ½ liter
• Canned corn - half a can of ½ liter
• Olive oil
• Aromatic spice mix - red pepper (½ tsp), zira (1 tsp), oregano (½ tsp), garlic (½ tsp), salt, black pepper to taste).
• Basil
• Grated non-hard cheese - to taste

Cooking:

Chop the onion and fry together with minced meat in a saucepan. Add canned beans and corn, tomato paste and grated tomatoes, spices to the saucepan.

Mix everything thoroughly and pour tomato juice and water. Bring to a boil and turn off.

Serve soup with chips and cheese.

It's thick enough and so hearty soup. It perfectly combines the sweet taste of tomatoes and the lightness of chicken broth.

Ingredients:

• Ripe large tomatoes - 3-4 pieces
• Chicken fillet - 1 piece
• Young zucchini - 1 piece
• Bulb - 1 piece
• Carrot - 1 piece
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Greens - dill 1 bunch
• Ground black pepper, sugar, salt to taste.

Cooking:

Remove the skin from the blanched tomatoes, cut in half, remove the seeds. Blend until puree.

Finely chop the garlic and onion. Cut carrots and zucchini into small cubes.

Fry the prepared vegetables in a saucepan with olive oil.

Cut the fillet into small pieces. Add to saucepan and fry until whitened. You can add aromatic herbs to taste.

Pour ¼ cup of water into a saucepan and simmer over low heat for 25 minutes. Then add blended tomatoes and sugar. Cook until it boils.

Let the soup cool down a bit.

This Moroccan dish contains no animal ingredients, but thanks to legumes, it can serve as a source of protein for those who prefer a vegetarian diet.

Ingredients:

• Vegetable oil - 2 tablespoons
• Onion - 1 piece
• Tomatoes - 1 kilogram
• Cherry tomatoes - 1 handful
• Boiled chickpeas - 250 grams

Chickpeas are pre-soaked for 6 hours

• Parsley - 1 bunch
• Flour - 1 table spoon
• Starch - 1 teaspoon
• Cilantro - 1 bunch
• Mint - 20 leaves
• Paprika - 1 teaspoon
• Cucurma - 1 teaspoon
• Ground ginger - 1 teaspoon
• Harissa - ½ teaspoon

Instead of harissa, you can use tomato paste with the addition of ¼ teaspoon of red pepper.

• Saffron - a pinch
• Water - 1 liter
• Black pepper, salt - to taste.

Cooking:

Fry chopped onion in a saucepan until softened and add chickpeas, chopped tomatoes, cilantro, mint, parsley, kukrma, paprika, ginger, harissa, saffron.

Pour 1 liter of water and cook over medium heat for thirty minutes.

Then pour ½ cup of broth and stir in flour, as well as starch. Pour into soup and add cherry tomatoes cut in half.

Bring to a boil, reduce heat and simmer until thickened for another 10 minutes.

Soup can be the king of the feast, especially if it's made from seasonal vegetables. The season of tomatoes gives us the opportunity to treat our loved ones with both cold and hot first courses. Delicious tomato soup can be cooked only by observing general rules cooking first courses.

For the preparation of tomato soup, only ripe fruits should be used, with no signs of rot, blackening or other damage. Other products must also be of good quality. Each type of tomato soup is more suitable for one or another variety. So, ripe, fleshy red fruits are more suitable for gazpacho.

Soup-puree requires careful homogenization of products, and sliced ​​soups require compliance with the uniformity and shape of the cut. The size and shape of the cut is not only aesthetics, but also the taste of your dish.

Salt and season at the end of cooking. This allows you to accurately select the taste of the dish and convey the tastes of all the ingredients.

When laying the products, you should follow the order indicated in the recipe, then each product will receive the necessary heat treatment. At the same time, the maximum amount of vitamin C is preserved in vegetables.

When cooking first courses, you need to carefully monitor the intensity of the boil. If the contents of the pan boil over, the taste will be lost.

It is better to sauté carrots before adding them to the broth. This technique will give the broth a beautiful orange color and increase the absorption of vitamin A from the root.

Give credit to the recipe and don't ignore the ingredients. There are no trifles in cooking.

The most delicious tomato soup recipes

In many countries of the world, tomato puree soup has taken pride of place in home and restaurant menus. It is prepared on a vegetable basis using beans, meat, seafood, fish, herbs and mushrooms. It is a versatile base for hot and cold gourmet soups. More often in the cuisines of the world there is a cold tomato soup.

Classic tomato puree soup

For cooking you will need:

• 5 kg tomatoes of full ripeness;
• 1 clove of garlic;
• 1 tablespoon olive oil;
• 20 g butter;
• 100 ml of poultry broth or water;
• 1 onion;
• pepper, basil, 15 sugar, salt.

Tomatoes are baked in the oven at a temperature of 180 ° C for 15-20 minutes. First, they should be pricked with a fork in several places, and large ones should be cut into pieces. Remove the skin from the baked tomatoes.

Onion and garlic are browned in olive oil, butter is added. Peeled tomatoes are introduced into this mixture and stewed for 5-10 minutes, stirring occasionally. In the next step, add the liquid (water or broth) and bring the soup to a boil. Seasoned with salt, sugar, spices. Cool and turn into a puree.

Tomato soup with fish meatballs

Ingredients:

• 1 kg of tomatoes;
• 2 onions;
• 1 clove of garlic;
• 2 tablespoons of olive oil;
• 250 g fillet of pike perch;
• 1 tablespoon of sour cream;
• 1 egg;
• A little lemon juice, green coriander or parsley.

In a saucepan in olive oil, fry the onion and garlic, add the diced, peeled tomatoes, simmer for 15-20 minutes. The resulting mass should be brought to a puree state with a blender or grind it, removing seeds and hard parts of vegetables through a sieve.

Separately, pass the pike perch fillet through a meat grinder. In received minced fish add lemon juice, salt, pepper, sour cream and beaten egg white. Form the meatballs and boil them until tender in boiling water.

Before serving, pour tomato puree into a plate, add meatballs and greens.

Soup "Gazpacho"

For 4-5 servings take:

• excellent quality tomatoes - 1 kg;
• cucumber - 1 piece;
• Bulgarian pepper in assortment (red, green) - 2 pieces;
• sweet onion - 0.5 heads;
• garlic;
• White bread- slice;
• wine vinegar - 30 g;
• olive oil - 50 g;
• salt, sugar;
• a few drops of Tabasco sauce

Peel the skin off the washed tomatoes. To do this, make an incision in the area where the legs are attached and place them in boiling water for 2 minutes. Then place in ice water for a couple of minutes. The skin after these manipulations can be separated without difficulty.

Cut peppers and cucumbers into squares. Tomatoes should be cut into pieces and whitish and rough parts in the core should be removed. Garlic should be peeled and placed in a blender along with vegetables. Grind vegetables into puree.

Place a slice of white bread in mashed potatoes and let soften. Then blend everything together until smooth.

Salt, pepper, lemon juice, Tabasco sauce are used as seasoning. The soup is ground through a sieve, olive oil is added and placed in the refrigerator for three hours.

Served with garlic croutons, green pepper, chilled red onion.

In meat broth

You will need:

• three large ripe tomatoes;
• sweet pepper - 2 pieces;
• one onion and one carrot;
• pork on the bone - 400 g;
• vegetable oil - 60 g;
• large potatoes - 3 pieces;
• chicken egg - 2 pieces;
• rice - 3 tablespoons;
• paprika, hot peppers, coriander, cilantro, salt, sugar to taste.

It is taken as a basis classic cream soup from tomatoes. After baking and chopping tomatoes, they are stewed with pre-fried onions and garlic. Celery root goes well with this soup. It can be fried in oil along with other vegetables. After 10 minutes of stewing, a pre-prepared broth is introduced.

To make meat broth, take chicken or beef bones, wash well, pour cold water over low heat and bring to a boil. Remove noise and cook for 60 minutes.

This soup is richer and more nutritious. It will serve as an ideal first course for lunch, as extractives from the broth will promote better digestion and appetite.

Step by step recipe for tomato soup with meat is as follows.

1. Rinse the meat and place in a saucepan, cook a rich broth.
2. After that, diced potato roots are placed in the broth.
3. After 5-10 minutes add rice.
4. Boil hard-boiled eggs.
5. Onion and carrot cut into cubes and fry in oil.
6. Peeled tomatoes, cut the pepper into cubes and add to the vegetables.
7. Keep the contents of the pan on fire for 10 minutes, then add the tomato paste and put everything in the soup.
8. We cook everything together for 10 minutes, after which we add spices, garlic and let the soup brew.
9. Serve soup with half an egg and herbs.

As a basis, take the finished puree of peppers, onions, tomatoes and garlic. Boil rice separately. Place rice in the finished puree and let it brew. Cut greens and serve chilled.

With shrimps

This soup will appeal to many - light and easy to prepare, it has a rich spicy taste.

Need:

• 400 g shrimp;
• half a glass of water;
• 100 g butter;
• a handful of chopped green onions and celery;
• 1 teaspoon chili;
• 2 tablespoons of flour;
• 2 cups grated tomatoes;
• 150 ml cream;
• 3 tablespoons of coconut milk;
• salt, pepper, curry to taste.

Shrimp should be cleaned, the shells placed in warmed butter and fried until red, pour cold water and cook for 20 minutes.

In a saucepan with a thick bottom, fry finely chopped vegetables, add flour and hold for another 2-3 minutes. Add shrimp broth, tomato puree and cream. The soup is brought to a boil. Then add coconut milk, spices and peeled shrimp. After 2-3 minutes the soup is ready.

Turkish

Ingredients:

• clove of garlic;
• bulb;
• olive oil - 50 g;
• light broth - 500 ml;
• tomato juice - 250 ml;
• tomatoes - 200 g;
• parsley, hard cheese, spices.

Saute garlic in olive oil. After browning, the prong is removed from the oil and the onion is added to the pan. Pass to a beautiful golden hue. Add chopped tomatoes and simmer for 5-10 minutes. Enter the broth, tomato juice. Boil for 20-30 minutes.

Grind until smooth, add spices and boil. Turkish tomato soup is served with herbs and grated cheese.

with beans

Make a classic tomato soup. Boil beans or use canned beans for salads. It is better to take red or small brown. For 0.5 liters of tomato base, take 600-800 g of boiled beans. Drain the liquid from the beans, add to the soup and bring it to a boil over low heat.

Chop parsley and serve hot with crackers or croutons.

1. Cold tomato soups will taste better if they are infused in the refrigerator for 2-3 hours.
2. The classic okroshka, prepared on the basis of tomato juice, will surprise you with a fresh taste.
3. Thyme, basil, parsley, mint go well with tomatoes.
4. Almost any tomato soup can be supplemented with minced meat, rice, barley, cheese.
5. Hot tomato soups with meat and paprika warm well in the winter season and relieve hunger for a long time.
6. The tomato base can be frozen and used later for cooking hot dishes.
7. Lemon juice added to cold soup, will not only add sourness, but also help maintain an attractive and rich color to the dish.

Conclusion

Nutrition with the use of seasonal vegetables and fruits is a fashionable trend in nutrition. Thus, the body receives the maximum amount of vitamins and other useful substances vegetable origin. Considering that this is how our ancestors ate, it is worth listening to this trend.

Tomato soup for our kitchen is a somewhat unusual dish. However pleasant taste And undeniable benefit tomatoes have made it a part of our everyday menu.

Tomatoes are a real storehouse of vitamins. This dietary product able to cleanse your body of toxins, saturate with microelements, take care of the cardiovascular system.

The antioxidants contained in this vegetable will prolong not only the youthfulness of your skin, but also life. After all, tomatoes are the main component of the Mediterranean diet, whose adherents are distinguished by longevity.

Soup with tomatoes has gained great love among the people for its pleasant sour taste and fragrant aroma. This soup is good because it goes with absolutely everything, be it meat, fish or cereals. That is, if you have a couple of tomatoes at home, then this soup will not be difficult to cook.

Moreover, tomato soup can be either an ordinary dish, like buckwheat, where the components include broth, buckwheat and tomatoes, or a restaurant delight. For example, how do you like the idea of ​​​​cooking a cooling watermelon-tomato cold soup puree on a hot summer day? Tempting, isn't it?

And what about other recipes, for example, with meatballs or spices? Sounds simple, but so delicious. So go to the market, buy the most juicy tomatoes and choose the recipe below that you like the most and get down to business. Believe me, those who try this soup will be impossible to tear off the plate!

How to cook soup with tomatoes - 14 varieties

Light and pleasant soup will perfectly saturate and give strength!

Ingredients:

• Canned tomatoes - 1 can
• Basmati rice - 250 g
• Vegetable broth - 2 l
• Celery - 1 pc.
• Carrot - 1 pc.
• Onion - 1 pc.
• Butter - 1 tsp
• Garlic - 1 clove
• Tomato paste - 1 tsp
• Vegetable oil - 2 tbsp. l.
• Sugar - a pinch
• Pepper

Cooking:

Wash all vegetables and finely chop. Heat up a frying pan, add oil and fry the vegetables in it. After frying, add tomatoes, tomato paste, salt and pepper and leave to simmer for 5-7 minutes.

Heat the broth and pour in the frying, add the rice. After boiling the soup, add vinegar, sugar and cook for another 15 minutes.

A special feature of the soup is the tomato and pepper dressing, which gives the soup a delicate sweetness and incredible aroma.

Ingredients:

• Water - 2 l
• Tomatoes - 5 pcs.
• Chicken - 300 g
• Potatoes - 3 pcs.
• Pasta - 80 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Sweet pepper - 1 pc.
• Garlic - 1 clove
• Sugar to taste
• Salt and pepper

Cooking:

Rinse and cut the chicken, put the broth to boil. Peel and chop all vegetables except onions. Fry onions until golden, carrots and peppers, after all - tomatoes. Sprinkle the tomatoes with sugar, mix and simmer for 5-7 minutes, then remove the lid and fry for another 7-10 minutes.

Add peeled potatoes, after boiling - pasta. Then add the frying, salt and cook until boiling.

Delicious and healthy soup with vegetables and eggs will delight you with juicy taste and aroma.

Ingredients:

• Chicken broth - 200 ml
• Tomato - 4 pcs.
• Onion - 1 pc.
• Potatoes - 6 pcs.
• Bulgarian pepper - 1 pc.
• boiled eggs- 3 pcs.
• Dill - half a bunch
• Salt and pepper

Cooking:

Wash and peel the tomatoes. Pepper, onion and garlic, peel, cut together with tomatoes and sticks. Place vegetables in a blender and puree until smooth.

Heat the broth, add mashed potatoes, salt and boil until boiling.

To make the tomato easy to peel, pour boiling water over it, and then put it in cold water. This will make the skin come off much easier.

Very pleasant and incredible soft puree soup from spicy pumpkin and juicy tomato with a dense texture.

Ingredients:

• Pumpkin - 1 large piece
• Tomatoes - 4 pcs.
• Water - 1 l
• Bouillon cubes - 2 pcs.
• Onion - 4 pcs.
• Cream - 200 ml
• Salt and pepper

Cooking:

Peel the onion and pumpkin and cut into large pieces, pour into a saucepan and pour water. Put on fire, add cubes, pepper and boil for 10 minutes.

At this time, cut the tomatoes into pieces, remove the vegetables from the pan and beat with a mixer, pour in the cream and broth, beat until mashed.

Serve with tomato slices and fresh herbs.

A soup that will appeal to a tomato lover, because it contains yellow, red, and cherry tomatoes, so you won’t find “tomato” soup!

Ingredients:

• Cherry tomatoes - 8 pcs.
• Yellow tomatoes - 2 pcs.
• Ordinary tomatoes - 3 pcs.
• Garlic - 2 cloves
• Bulgarian pepper - 1 pc.
• Celery - 2 stalks
• Olive oil - 1 tbsp. l.
• Basil - a few leaves
• Sugar to taste

Cooking:

Rinse vegetables, peel, chop and put in a blender. Grind in puree, add salt, sugar, basil and beat again.

Put the liquid mixture to boil, add to boil and sprinkle with chopped garlic after serving, drizzle with oil.

To make the liquid with tomatoes more infused, it is better to leave it overnight in the refrigerator.

This soup is low-calorie and therefore ideal for losing weight, it has a pleasant rich and spicy taste.

Ingredients:

• tomatoes in own juice- 1 bank
• Chicken broth - 300 ml
• Egg - 2 pcs.
• Ginger - 1 root
• Soy sauce - 2 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Pepper

Cooking:

Finely grate the ginger. Beat eggs, add salt, pepper, soy sauce. Pour the egg mixture into the pan, add the ginger, fry for 5 minutes. Add the tomatoes and broth, cook for 5 minutes, pour in 1 tablespoon of soy sauce and boil for another 3 minutes.

A very warming and healthy soup in the cold season, which will appeal to its spicy taste.

Ingredients:

• Tomatoes - 4 pcs.
• Millet - 3 tbsp. l.
• Chum salmon fillet - 200 g
• Onion - 1 pc.
• Carrot - 1 pc.
• Potatoes - 3 pcs.
• Garlic - 2 cloves
• Bay leaf
• Parsley
• Lemon juice
• Salt and pepper

Cooking:

Finely chop the onion, carrot and celery, throw into the pan and cook until "dissolved" in the broth. Peel potatoes and cut into slices, add to vegetables. Rinse the millet until the water is clear and add to the water, then add the tomatoes. Cook until millet is cooked.

Cut the fish fillet into sticks, then add to the soup, add chopped garlic there and add it to the soup, sprinkle with lemon juice before serving.

For soup, you can make the usual frying, but in fish soup this can spoil the fishy taste itself, so it is better to boil them.

The soup, familiar from childhood, in combination with tomatoes gives an unusual pleasant sour taste.

Ingredients:

• Pork - 200 g
• Dried peas - 200 g
• Carrot - 1 pc.
• Onion - 2 pcs.
• Tomato - 3 pcs.
• pork fat- 1 tbsp. l.
• Bay leaf
• Butter - 1 tbsp. l.
• Dill
• Salt and pepper

Cooking:

Wash the peas and soak in cold water for an hour. Boil the broth pork bone, take out, separate the meat and put it back.

Peel the carrots and onions, cut into pieces and pour into the broth along with the peas to a puree state. Remove the skin from the tomato and cut into cubes, add to the soup.

Add bay leaf, pepper and salt to the soup and cook until tender.

Soup Harira is a dish of Moroccan cuisine and therefore has an unusual and spicy flavor that lovers of everything new will definitely like.

Ingredients:

• Boiled chickpeas - 250 g
• Tomatoes - 5 pcs.
• Onion - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Harissa - 1/2 tsp
• Water - 1 liter
• Paprika - 1 tsp
• Mint - a few leaves
• Turmeric - 1 tsp
• Ground ginger - 1 tsp
• Saffron - 1 tsp
• Starch - 1 tsp
• Flour - 1 tsp
• Salt and pepper

Cooking:

Chop onions, tomatoes, chickpeas and mint. Fry the onion, add vegetables and spices. Pour the frying into a saucepan and pour in water and cook for about half an hour.

To cook chickpeas, you need to soak them overnight or for 6-8 hours and boil over low heat until softened.

A simple and uncomplicated soup is suitable as an easy option for a family dinner.

Ingredients:

• Meat broth - 250 ml
• Potatoes - 2 pcs.
• Tomatoes - 2 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Buckwheat- 70 g
• Greenery
• Salt and pepper

Cooking:

Vegetables, except tomatoes, peel and cut into pieces. Fry onions and carrots in a pan. Boil the broth, add the potatoes there. Rinse buckwheat, add to the broth and salted frying. At the end, add chopped and peeled tomatoes, cook for another 10 minutes and sprinkle with chopped herbs.

This soup goes well with sour cream.

Incredibly delicious cheese soup with tomatoes will appeal to both children and adults!

Ingredients:

• Tomatoes - 4 pcs.
• Chicken broth - 300 ml
• Chicken fillet - 1 pc.
• Hard cheese - 100 g
• Tomato paste - 1 tbsp. l.
• Onion - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Greenery
• Salt and pepper

Cooking:

Peel the skin off the tomatoes and grind to a puree. Chop the onion, fry until golden brown. Add to the onion tomato puree, stew for another minute 3. Boil the chicken, pull out and chop, mix with tomatoes and onions. Add the whole mixture to the broth, add salt and pepper. Cut the cheese and add to the soup before serving.

Favorite soup from childhood with meatballs, along with tomatoes, will be very satisfying and interesting option for lunch.

Ingredients:

• Chicken broth - 1 l
• Tomatoes in their juice - 1.5 l
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 1 head
• Celery - 150 g
• Minced meat - 200 g
• Basil - 1 bunch
• Sugar - 1 pinch
• Salt and pepper

Cooking:

Peel and chop the onion, carrot and celery. Fry onions and carrots, add celery and garlic, fry together.

Make meatballs out of minced meat and bake on a baking sheet. Add tomatoes to the frying and mix, pour in the chicken broth and add the fire. Throw in the basil and start whisking with a blender. Add salt and sugar. Add the meatballs last.

A soup that can be prepared at least every day, as it takes very little time and does not require standing at the stove.

Ingredients:

• Chicken fillet - 1 pc.
• Tomatoes - 4 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Eggs - 2 pcs.
• Pasta - 200 g
• Vegetable oil - 1 tbsp. l.
• Dill
• Salt and pepper

Cooking:

Rinse the meat and cut into cubes, chop the onion and carrots as well, chop the tomatoes. Pour the onions and carrots into the multicooker bowl and fry in oil until golden. Pour pasta, meat and tomatoes to the vegetables, cook in the "Soup" mode. Beat the eggs and pour into the soup, add chopped herbs, salt and pepper and cook until tender.

An ideal idea for a hot day would be to make a soup that is perfectly refreshing and satiating.

Ingredients:

• Tomatoes - 3 pcs.
• Watermelon pulp - 400 g
• Cayenne pepper - 1 pc.
• Red pepper - 1 pc.
• basil leaves
• Olive oil

Cooking:

Peel tomatoes and watermelon and pass through a sieve. Sprinkle the mixture with salt and pepper. For basil oil, mix basil with oil, salt and beat, pass through a sieve. Blanch the tomatoes in boiling water and rinse with cold water. Mix everything and pour into serving bowls.

Hot pepper can be replaced with Tabasco sauce, it will not affect the taste.

Soup with tomatoes and lentils

fragrant and lean soup will not leave indifferent even the most inveterate meat-eater due to its delicate taste.

Ingredients:

• Lentils - 1 cup
• Tomatoes in juice - 1 can
• Tomato juice - 200 ml
• Carrots - 2 pcs.
• Onion - 1 pc.
• Bulgarian pepper - 1 pc.
• Meat broth - 1 cup
• Olive oil - 2 tbsp. l.
• Garlic - 2 cloves
• Salt and pepper

Cooking:

Boil the lentils and salt to taste. Peel onion, pepper and carrot and cut into cubes. Fry onions in oil, then add carrots and peppers. Pour in the broth and cover with a lid.

Remove the boiled lentils from the heat and drain the water. Pour vegetables with broth to it, put on fire, add garlic and pepper a little. Pour in the tomatoes, mix, pour in the juice. Boil until boiling and at the end add salt if desired.

From a tomato, you can cook not only salads, but also others, no less healthy meals. One of them is tomato puree soup, cook classic version which is relatively easy - you will need a tomato, garlic and some other ingredients. This is a wonderful dish with different ways cooking, diversifies your menu at any time of the year. The soup can be served either cold or hot.. The latter option is especially relevant for the winter time, because it will help to warm up after a long working day in the cold season of the year.

How to make tomato soup

Deciding to surprise your loved ones, make a puree of tomatoes, but first choose the right one step by step recipe with photo. The basis of the dish are tomatoes, which must be ripe, red. True, such tomatoes can be obtained in season. Greenhouse counterparts are not juicy enough, so it is best to replace them with canned ones or, in extreme cases, with tomato juice or paste. The rest of the ingredients are like for any soup, they can be varied by adding something new. Don't forget fresh herbs.

tomato soup recipe

Making tomato soup is relatively easy. The choice of recipes is wide, because when preparing this dish, you can add cream, Italian herbs, parsley, cream cheese and other ingredients. If you wish, you can cook both Turkish tomato soup and cold Spanish dishes - Gazpacho and Salmorejo soups. In order for a delicious soup to have a pleasant aroma, choose the right spices according to your preferences.

Classical

• Time: 1 hour.
• Number of servings: 6 persons.
• Destination: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

When planning to cook hot tomato soup according to a classic recipe, pay attention to the Italian version. The finished dish can even be used for weight loss, because. There are relatively few calories per 100 g, unlike other foods. In addition, such a treat will saturate the body with many useful substances. All you need is to buy fresh tomatoes and prepare the rest of the ingredients, which can be purchased at any store.

Ingredients:

• tomatoes - 600 g;
• water - 2 glasses;
• onion - 1 pc.;
• Wheat flour- 2 tablespoons;
• sugar - 1 tsp;
• butter - 50 g;
• salt, paprika, basil, parsley - to taste.

Cooking method:

1. To remove the skin, pour boiling water over the tomatoes. You can pre-make incisions on the fruit. Cut the prepared tomatoes into cubes.
2. Put herbs, fruits, onions in a saucepan, pour cold water. Turning on the fire, you just have to add sugar and spices.
3. Then beat the resulting mass with a blender, bringing it to a homogeneous puree state. Don't forget to add salt to taste.
4. Make a peculiar tomato sauce. Pour the butter into a separate pan, melt and add the flour and tomato mass into it.
5. Gradually add the mixture to the saucepan. At the same time, be sure to constantly stir the whole mass so that nothing burns.
6. Simmer the puree for another 5 minutes. At the end, you can pour a couple of drops of lemon juice into the finished broth. Serve the finished dish hot.

Turkish

• Time: 30 minutes.
• Servings: 5-6 persons.
• Destination: for lunch.
• Cuisine: Turkish.
• Difficulty: medium.

Cooking methods Turkish soup puree, where the main component is a tomato, there are several. You can make such a hearty meal both on water and on meat broth with the addition of milk or cream - it all depends on your desire. You can cook this dish every time in a new way. Below is a relatively easy recipe delicious puree soup having light spicy note. To begin with, do not forget to carefully prepare the vegetables - remove the skin from each tomato.

Ingredients:

• tomatoes - 7-8 pieces;
• tomato paste - 1 tbsp;
• oil (vegetable) - 2-3 tablespoons;
• flour - 2-3 tablespoons;
• hard cheese - 100-200 g;
• garlic - 1-2 cloves;
• water / tomato juice - 1 l;
• salt, black pepper (ground) - to taste.

Cooking methods:

1. Cut the prepared fruits into small pieces.
2. Heat up the pan, pour in the oil and add the flour. It must be fried until a golden hue appears.
3. Send the pasta to the flour. Mix everything thoroughly and fry for 3-4 minutes.
4. Add tomatoes and garlic, finely chopped or passed through a press, to the resulting mass. Roast for 5 minutes.
5. Transfer all contents to a suitable container. Pour 1 liter of cold water, cook the broth over medium heat.
6. While the soup is boiling, stir occasionally.
7. Add salt and pepper, reduce heat. Grind everything into a puree with a blender. Let the mixture boil for another 5 minutes.
8. Serve tomato soup sprinkled with hard cheese (grated) or with herbs and sour cream.

Italian

• Time: 25 minutes
• Calorie content of the dish: 65 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Italian.
• Difficulty: easy.

Cooking a delicious tomato puree soup with a competent approach will take no more than half an hour. Light and tasty Italian soup is a great find for both summer and winter menus. Some versions of this dish use meat or vegetable broth, but you can do without it. The taste of the finished dish will depend on the quality of the olive oil, so pay special attention to this moment. Also, don't forget to select suitable spices, on which the aroma of the cooked treat will largely depend.

Ingredients:

• tomatoes (overripe) - 5 pcs.;
• olive oil - 1/2 tbsp.;
• onion - 1 pc.;
• vinegar (balsamic) - 1 tsp;
• thyme, oregano / marjoram - 4 sprigs;
• fresh basil - 1 bunch;
• salt - to taste.

Cooking method:

1. Cut the washed and peeled tomatoes into pieces.
2. Finely chop the onion, then send it to the pan.
3. Chop the garlic finely. Add it to the pot along with the herbs, tomatoes and salt. Continue to cook for 10-15 minutes.
4. Remove all herbs from the pot, add balsamic vinegar and a few tablespoons of olive oil.
5. Finely chop the finished dish in a blender.

With cheese

• Time: 35 minutes.
• Calorie content of the dish: 70 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

This cooking option will especially appeal to adherents of appetizing and light first courses. Creamy tomato soup with mozzarella cheese can be a godsend for you. They are preparing this rich dish not only with this cheese, but also with any other - it all depends on your finances and taste. You can add a special piquancy to the dish with the help of spices or Provence herbs.

Ingredients:

• tomatoes - 1 kg;
• garlic - 2-5 cloves;
• onion - 1-2 pcs.;
• cheese - 200 g;
• butter (butter) - 20 g;
• tomato paste - 1-2 tbsp. l.;
• oil (vegetable) - 1 tbsp. l.;
• sugar, spices - 1 pinch each;
• bread - a couple of slices;
• water - 1 tbsp.;
• salt - to taste.

Cooking method:

1. Remove the skin from the tomatoes, then carefully chop.
2. Chopped onion and garlic pre-fry or immediately put in a pan. Pour one glass of water, put on fire.
3. As soon as the water boils, you need to carefully lay out the tomatoes. Boil for 15 minutes over medium heat.
4. Cut the cheese into small cubes or grate. Add a pinch of sugar, salt, tomato paste to the soup.
5. Cut slices of bread into small cubes. Put them in a pan with warmed butter and vegetable oil. Lightly toast the bread slices on each side and add your favorite spices.
6. Put the cheese in the pan and after two minutes remove it from the heat. Take an immersion blender and beat the mass with it, and then bring it to a boil. Before serving, add previously prepared croutons to each plate.

With meatballs

• Time: 1 hour.
• Servings: 8-10 persons.
• Calorie content of the dish: 73 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Thick and slightly sour cream soup with juicy and delicious meatballs- A great option for lunch or dinner. Taking advantage of relatively simple recipe, you will expand your home menu. When serving, you can add grated cheese if you wish. Supplement the puree soup with finely chopped fried onions (bulb) - this will make it even more tasty and original.

Ingredients:

• tomatoes - 6-8 pcs.;
• meatballs - 200 g;
• potatoes - 1-2 pcs.;
• vinegar - 0.5-1 tbsp;
• oil (vegetable) - 2 tablespoons;
• flour - 3-4 tablespoons;
• tomato paste - 3 tablespoons;
• mustard - 1 tsp;
• dill, cheese - to taste;
• water - about 3 liters.

Cooking method:

1. Cut the tomatoes, remove the skin from them. Then puree using a blender or food processor.
2. Pour vegetable oil into a saucepan, let it boil over medium heat.
3. Next, gently fold in the flour. Mix well.
4. Add tomato paste, mustard. Stir and fry for 2 minutes.
5. Pour in the tomato puree. Simmer for a couple more minutes, then add about 3 liters of water. Stir constantly. Boil 15 minutes.
6. Fry meatballs (you can buy ready-made or cook yourself) in a preheated skillet with vegetable oil. Drain the minced juice into another container.
7. Send meatballs and finely chopped potatoes to the pan. Add minced broth. Cook over low heat for 10 minutes until done.

With Chiken

• Time: 1 hour.
• Servings: 2-3 persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

Fragrant and bright soup is ideal for lovers of tasty, but light food. The recipe for its preparation will be a good addition to your everyday menu. To cook such a treat, buy ripe and juicy tomatoes. You will first need to cook mashed potatoes, which are used as the basis for the future dish. To make the meal thicker and richer, add zucchini.

Ingredients:

• tomatoes - 4 pcs.;
• chicken fillet- 1 PC.;
• carrots - 1-2 pcs.;
• onion - 1 pc.;
• zucchini - 2 pcs.;
• olive oil - 2 tbsp. l.;
• garlic - 1-2 teeth;
• water - at your discretion;
• herbs, spices - to taste.

Cooking method:

1. Puree the tomatoes using a blender.
2. Cut the zucchini into medium pieces.
3. Chop the onion and carrot into small cubes, fry them in oil.
4. Add chicken to them, after cutting it into pieces. Fry for about 6 minutes.
5. Send to the total mass of zucchini. After frying a little, fill with water. Simmer for 20 minutes.
6. Add puree. You can sprinkle with a little sugar if you like.
7. Cook for about 10 more minutes. Add greens or croutons to the finished tomato meal.

In a slow cooker

• Time: 75 minutes.
• Servings: 4-6 persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

You can make delicious and fragrant puree soup not only in a saucepan, but also in a slow cooker. This tomato dish is best prepared during tomato harvest season. It is not difficult to weld it, especially if you have such an assistant as a slow cooker at hand. Do not be afraid to add certain spices and vegetables to the finished soup puree, on the contrary, they will make your tomato creation more intense.

Ingredients:

• tomatoes - 600 g;
• potatoes - 4-5 pcs.;
• onion (bulb) - 1 pc.;
• garlic - 4 teeth
• carrots - 2 pcs.;
• rice - 1/4 st.;
• water - about 1 liter;
• fresh herbs - 30 g;
• salt, black pepper (ground) - to taste;
• grated cheese, crackers - optional.

Cooking method:

1. Cut prepared tomatoes into cubes. Peel and finely chop potatoes, carrots, onions.
2. Peel and wash the garlic with herbs. Finely chop both ingredients. Rinse rice.
3. Put all the ingredients in the multicooker bowl. Be sure to add salt and pepper.
4. Pour in enough water to cover the entire mass in the bowl.
5. Close the lid of the device, turn on the "Extinguishing" mode. Set a timer for 45 minutes.
6. Grind the soup puree using a blender.
7. Serve the dish with greens. If desired, add grated cheese, croutons.

With cream

• Time: 1 hour.
• Servings: 3-4 persons.
• Calorie content of the dish: 75 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

When deciding to make tomato puree soup, pay attention to the option with the addition of cream. This excellent vegetarian dish can be prepared in summer or winter, tomatoes are sold in stores all year round. True, their cost varies greatly depending on the season. This puree soup is especially popular in the summer, because. it can be served even cold. An ideal addition to a tomato dish would be croutons, which will make the puree soup more satisfying.

Ingredients:

• tomatoes - 6-7 pcs.;
• onions, carrots - 1 pc.;
• bread for croutons - 4 slices;
• garlic - 3 teeth;
• cream - 100 g;
• salt, spices - to taste;
• vegetable oil, water - at the discretion.

Cooking method:

1. Prepare the tomatoes by first removing the peel from them.
2. Chop the onion and fry over low heat until golden brown. Submit the chopped carrots. Roast until done.
3. Cut the white bread into small pieces and send them to the oven. You can add spices to them first.
4. Grind the tomatoes in a blender, add to the pan. Pour water, put salt and spices. Bring everything to a boil.
5. Cook over low heat for 15 minutes.
6. At the very end, add cream to the tomato mass. Continue cooking for another 10 minutes.
7. Serve ready meal with croutons and fresh herbs.

With seafood

• Time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 74 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

An excellent option that you can treat both family members and friends is tomato soup with seafood. To prepare it, you should buy half a kilogram king prawns. It will simply be impossible to break away from the finished meal - the aroma of seafood will spread throughout the kitchen. In addition, fish products are very popular with many people.

Ingredients:

• king prawns - 500 g;
• grated tomatoes - 2 tbsp.;
• butter (butter) - 4 tablespoons;
• green onion- 1 bunch;
• flour - 2 tablespoons;
• celery stalks - 2 pcs.;
• pepper (chili) - 1/2 pc.;
• coconut milk - 1/2 cup;
• cream - 150 ml;
• curry - 1/4 tsp;
• fish sauce, basil - to taste;
• water - at your discretion.

Cooking method:

1. Start preparing the tomato puree soup by cleaning the shrimp, which you need to get rid of the chitinous cover. Be sure to remove all the black veins that are in the tails of the seafood.
2. Fry the shells in a saucepan, adding butter. Pour in one glass of water. Cook for 20 minutes on low heat.
3. Melt some butter in a suitable container. Saute finely chopped onions, celery and peppers.
4. After a few minutes, send the flour to the vegetables. Cook until the mass has a golden hue - 3-4 minutes.
5. Send the pre-mashed tomatoes to the resulting mass. If necessary, you can replace them with tomato paste or juice.
6. Pour in about 150 ml of cream. It is desirable that the percentage of their fat content is high.
7. Pour in a decoction of shrimp shells, milk (coconut). Send curry and fish sauce there.
8. Then send to the total mass of shrimp. Simmer for about 5 more minutes. Use basil as decoration. Pour the treat into bowls and serve.

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