Menu
Is free
Registration
home  /  Bakery products/ Tomato soup from tomato paste recipe. Tomato soup

Tomato soup from tomato paste recipe. Tomato soup

In almost any national cuisine have your own tomato soup from fresh tomatoes, the recipes for this dish are quite diverse. You can make a classic Spanish gazpacho or make a more hearty tomato goulash soup with meat and vegetables. Tomato soup can be spicy, cooked with lots of spices, or tender, topped with cream.

To prepare tomato soup, it is recommended to choose fleshy tomatoes with sugary pulp. Before cooking, you need to remove the skin from them. To make this easier to do, you need to make a shallow cross-shaped incision in the upper part of each fruit, and dip the tomatoes in boiling water for literally minutes. Then you need to take out the tomatoes and put them in cold water. After this treatment, the skin is removed very easily.

In addition, it does not hurt to remove the seeds, this is done in the process of slicing tomatoes. If you plan to cook soup puree, then peeled tomatoes are grated or beaten in a blender, and then additionally passed through a sieve to remove the seeds.

Very refreshing in summer cold soup from fresh tomatoes. This dish is usually cooked on the water. But more hearty soup, which is served hot, you can pre-cook meat or poultry broth.

Tomatoes go well with a variety of products, so you can safely add various vegetables, cereals, cheese to tomato soup. If desired, you can use meat products, boiled chicken, shrimp or boiled fish.

Interesting facts: the birthplace of tomatoes is South America. The Aztecs began to grow this vegetable crop as early as the 8th century AD. And in Europe, the fruits came only thanks to the expeditions of Columbus. And before that, the famous Spanish gazpacho and other dishes that modern people cannot imagine without tomatoes were prepared without adding tomatoes.

Classic fresh tomato puree soup

One of the popular options is this. Let's bring classic recipe this dish. It can be used as a base, adding other components at your discretion. For example, red bell pepper can enrich the taste of soup. You can also add pumpkin, carrots, zucchini and other vegetables.

  • 4 large ripe tomatoes;
  • 1 onion;
  • 2 cloves of garlic;
  • 2 tablespoons olive oil;
  • 1 piece of chili pepper;
  • greens to taste, basil is used in the classic recipe;
  • some salt and pepper.

We cover the baking sheet with foil or baking paper, preheat the oven to 180 degrees. We clean and wash vegetables. We cut the tomatoes into 4-8 parts, depending on the size, cut the onion into quarters, leave the garlic cloves whole. Finely chop the chili pepper.

Lubricate the lined baking sheet with oil, spread the vegetables, sprinkle lightly with salt. Drizzle with the remaining oil and bake in the oven for 25 minutes. Then we take out the baking sheet, transfer the vegetables to the pan along with the juice that has stood out, add a glass of boiling water and simmer over the lowest heat for another 20 minutes.

Turn the contents of the pan into a puree with a blender. Then grind through a sieve so that the mass becomes completely homogeneous. Pour back into the saucepan and heat without boiling. Serve garnished with greens.

Tomato soup with meat broth

Hearty thick tomato soup in beef broth with vegetables is the perfect choice for the cold season.

  • 500 gr. beef (pulp, boneless);
  • 3 potatoes;
  • 2 bell peppers;
  • 1 onion;
  • 2 cloves of garlic;
  • 4 tomatoes;
  • 1 bay leaf;
  • 1 tablespoon sweet paprika;
  • 3 tablespoons of vegetable oil;
  • salt and spices to taste.
  • 2 tomatoes;
  • 1 carrot;
  • 1 red onion;
  • 1 celery stalk;
  • 300 gr. shrimp;
  • a little green dill;
  • 1 teaspoon tomato paste;
  • 20 gr. butter;
  • salt, soy sauce

Read also: Soup from canned beans in tomato sauce– 6 recipes

Remove the skin from the tomatoes and cut into pieces. We cut the red onion, carrot, petiole celery into rather large pieces. We put all the vegetables in a saucepan, pour water so that the vegetables are barely covered with liquid. Bring to a boil, reduce heat and simmer at a low boil until soft. At the end of the stew, add salt, spices, tomato paste.

Cool the vegetables and grind them into a puree. Then we grind the mass through a sieve to make the soup homogeneous.

Melt in a frying pan butter add soy sauce. Fry the peeled shrimp in oil until golden brown. Pour the finished soup into bowls or bowls. Lay the fried shrimp on top and decorate with herbs.

Italian fresh tomato soup with basil

Traditional Italian tomato soup is made with basil and bread. The thickness of the soup can be adjusted to your liking, but usually the soup is made quite thick.

  • about 1 kg tomato;
  • 1 ciabatta roll (you can use regular white bread);
  • 3 cloves of garlic;
  • 1 bunch of basil;
  • 30 ml olive oil;
  • salt, spices to taste.

Ripe tomatoes are peeled, grated or chopped in a blender. Finely chop the basil, cut the garlic into slices.

We put a pan with a thick bottom on the fire, cut the butter into it. Throw chopped garlic into hot oil and fry for 1-2 minutes. Then, with a small slotted spoon, we take out the garlic cloves, they have already given their flavor to the oil and we no longer need them.

Put chopped tomatoes in garlic oil and simmer for fifteen minutes. Then pour in about half a liter of water, bring to a boil. Cut the ciabatta into medium pieces, put the bread in the soup and cook everything together, adding salt and pepper. You need to cook until the bread is soft and the soup becomes almost homogeneous. Let the soup brew for about a quarter of an hour, pour into plates, decorate with basil and serve.

Spicy tomato soup with potatoes

For lovers of spicy, we offer to cook this delicious tomato soup, it is well absorbed and warms the body. Tomato soup acquires a spicy taste due to adjika and spices. Soup is prepared with potatoes and rice, so it turns out to be hearty.

  • 1 kg of tomatoes;
  • 4 potatoes;
  • 2 tablespoons of rice;
  • 2-3 cloves of garlic;
  • 1-2 teaspoons spicy adjika(without tomatoes);
  • 1 onion;
  • 1 tablespoon dry paprika;
  • salt and hot red pepper;
  • 2 tablespoons of vegetable oil;
  • 1-1.5 liters of water.

For tomato puree soup, choose ripe and fragrant tomatoes any size, because during the cooking process, they will still need to be crushed. In spring or winter you can use canned tomatoes in own juice while the taste of the soup will not change much.

Italian tomato soup with bread

Necessary:
900 gr tomatoes;
1 pc - onion;
3 cloves - garlic;
250 g of bread (stale or dried);
2 tbsp. tablespoons of olive oil;
3 art. spoons of any broth;
1 sprig - basil;
¼ teaspoon of sugar;
salt, black ground pepper - to taste.

How to cook:

    Pour water into a saucepan and bring to a boil.

    In the meantime, prepare the tomatoes: wash, dry and make a criss-cross cut at the bottom. Dip the tomatoes in boiling water for a few seconds, and then remove the skin by pulling on the notched part. Cut the pulp of tomatoes into large pieces.

    Peel the onion and chop into small cubes.

    Peel and crush the garlic cloves in a garlic press. Rinse the basil, dry and finely chop.

    Bread is best taken stale and without salt content. You can dry the bread yourself in the oven or in a pan. Cut black into 1 cm cubes.

    Heat the low acid olive oil in a large saucepan over medium heat, then add the onion and some salt. Cook until the onion is soft and brown. Add the garlic and cook for about 1-2 minutes, stirring constantly. Now you can add chopped tomatoes. Boil the tomatoes for about 2-3 minutes until they begin to release juice. You can add basil, ½ teaspoon of salt and broth.

    If the soup is too sour, add a large number of Sahara.

    Bring the soup to a boil over medium heat, then reduce it and simmer for 10 minutes.

    At the very end of cooking, add pieces of bread to the soup, then turn it off and let it brew for 15 minutes.

    Before serving the tomato puree soup to the table, it should be stirred, kneading the bread, add spices to taste, sprinkle with black ground pepper and drizzle with olive oil. You can also sprinkle the soup with grated parmesan cheese if you like.

    Tuscan tomato puree soup can be served warm or cold. In summer, the soup is wonderfully refreshing.

Tomato puree soups are popular all over the world. So, Andalusia (Spain) is considered the birthplace of the famous tomato soup - gazpacho. There are a lot of recipes for this soup, but the basis of gazpacho is always tomatoes.

Andalusian gazpacho soup


Necessary(based on 5 servings):
500 gr tomatoes;
300 gr of bell pepper;
150 gr onions;
300 gr cucumbers;
2 cloves - garlic;
1 PC. - lemon (for juice);
100 ml of olive oil;
salt, ground black pepper - to taste;
greens - optional.

How to cook:

    Peel the onion and cut into half rings. Peel the garlic cloves and finely chop.

    Pour boiling water over the tomatoes, remove the peel and cut into 4 pieces.

    Peel the cucumbers, cut off the peel and cut into circles.

    bell pepper wash, remove seeds and core, cut.

    Put all the prepared ingredients in a blender and chop, then add lemon juice. Pour in the olive oil, salt and pepper to taste, then beat the soup again.

    Ready soup must be placed in the refrigerator for 3 hours. Sprinkle the gazpacho with chopped herbs and serve cold with croutons.

See the story for another option for making gazpacho:

Tomato soup is easy to prepare, has a pleasant, slightly sour taste. When preparing this dish, you can safely experiment and use various vegetables, dairy and seafood.

Tomato soups quickly satisfy hunger, but at the same time they are low in calories. Tomatoes abound useful substances(Vitamins of groups A, C, E, PP, iron, iodine, selenium, potassium) and have a beneficial effect on the human body, contributing to the normal functioning of the body.

In contact with

The benefits of tomatoes

People who regularly consume tomatoes improve metabolism, endurance, develop strong immunity to a number of infectious diseases, and also increase the overall tone of the body.

Reference: The bright red color of tomatoes has a positive effect on a person's mood. The fact has been repeatedly proven by experts in psychology and nutrition.

Great importance in the preparation of soups from tomatoes is attached to herbs and spices. They give soup refined taste, increase appetite and promote better absorption of food. How to cook a simple tomato puree soup, we will consider in this article, as well as recipes for cooking it with various products.

Classic recipe with photo

Introducing classic variation prescription Turkish soup puree from tomatoes.

Compound:

  • 3 huge tomatoes or 20 cherry tomatoes;
  • 50 g of any vegetable oil intended for frying;
  • 10 g fresh butter;
  • 30 g wheat flour top grade;
  • 15 g adjika;
  • 30 g of fat milk;
  • 200 l warm water or meat (preferably chicken) broth;
  • salt to taste;
  • sweet or spicy paprika to taste.

For decoration:

Cooking method:

How to cook tomato puree soup, look at the video:

Step by step cooking with different ingredients

You will be pleasantly surprised by the variety of tomato dishes. All of them are available in the preparation of everyone, and will also appeal to everyone - according to his preference for one or another product. Puree soups are very useful from almost any product, take note of a few recipes from (,), with or, from,.

Compound:

  • 1 pack (or take by weight 150 g) mozzarella;
  • 1 shallot;
  • 5-10 g of garlic;
  • 1 chili pepper;
  • 20 cherry tomatoes or 4 large tomatoes;
  • 30 g of vegetable (preferably olive) oil, intended for frying;
  • Salt;
  • Pepper;
  • Granulated sugar;
  • 300 ml of meat or vegetable broth;
  • 4-6 stalks dried basil

Cooking:


Cooking tomato puree soup with mozzarella can be clearly seen in the video:

From pasta

Compound:

  • ready-made beans (red or white) - 800 g;
  • tomatoes (it is allowed to use canned food) - 450 g;
  • Bell pepper- 1 piece;
  • red onion - 1 piece;
  • carrots - 2 pieces;
  • garlic - 4-6 cloves;
  • tomato paste or natural ketchup - 30 g;
  • warm water or vegetable broth - 1-1.2 liter;
  • spices;
  • Tabasco;
  • bunch of parsley.

Cooking:


Cooking Ingredients:

  • water - 0.8-1.2 l, depending on the desired consistency;
  • potatoes - 450 g;
  • cherry tomatoes - 350 g;
  • onion - 100 g;
  • carrots - 100 g (1 pc.);
  • vegetable oil for frying;
  • garlic - 3-5 cloves;
  • salt, seasonings - to taste.

Process:


What else you can cook mashed potato soups, you will learn from.

Compound:


Cooking:

  1. Leave the tomatoes for 1 minute in boiling water, remove the skin. Cut the pulp into small cubes.
  2. Finely chop the garlic and onion and fry in olive oil.
  3. Place tomato cubes, fried onions and garlic in a saucepan, add greens.
  4. Cook the mixture for 30 minutes over medium heat.
  5. Use a blender attachment to puree the cooked vegetables.
  6. Season the mixture with salt and spices.
  7. Serve with basil and mozzarella balls.

You will need:

  • 600 g shrimp;
  • 400 liters of water or any broth;
  • 60 g fresh butter;
  • 70 g leeks;
  • 70 g chopped celery;
  • 50 g hot pepper;
  • 30 g white flour;
  • 400 g pre-chopped tomatoes;
  • 150 g cream;
  • 100 g vegetable (preferably coconut) milk;
  • 30 g of tomato paste or ketchup;
  • curry;
  • salt either fish sauce taste.

Cooking:


How to cook this dish learn from the video:

Compound:


Step by step cooking:

  1. Fry the onion for vegetable oil until golden brown.
  2. Add finely chopped garlic and carrots and cook for a couple more minutes.
  3. Next, tomatoes are added in their own juice. Leave the mixture on fire for 5 minutes.
  4. spice up vegetable mix, add herbs and puree with a blender.
  5. If you are not satisfied with the density of the mixture, you can dilute it with hot water.
  6. Serve with sour cream.

Cooking delicious spicy hot soup is available to everyone.
Compound:


Cooking:

  1. In the oven at a low temperature, bake the tomatoes with onion, garlic, pepper and salt until the vegetables soften.
  2. Using a blender, turn the baked vegetables into mashed potatoes, after setting aside a few large pieces of tomato.
  3. Pour vegetable puree into bowls.
  4. In the middle of each plate, place coarsely chopped tomatoes and basil for garnish.

Puree soup can also be prepared in a slow cooker, which will retain the maximum amount of vitamins and minerals in the dish.

Important! There is a minus: the dish will be cooked longer than usual. It will take more than 50 minutes to cook.

Compound:


Cooking:

  • Put the tomatoes in boiling water for a couple of minutes. Free them from the peel and use a blender to turn the tomatoes into homogeneous mass.
  • Pour vegetable oil into the container of the multicooker and place half a head of chopped onion there.
  • Fry the onion for 10 minutes according to the "Baking" program.
  • When the onion is fried until translucent, pour into a bowl. tomato puree Salt and season the mixture.
  • Add also bay leaf, tomato paste, spices.
  • Switch the slow cooker to the “Stew” mode and cook the soup for another 15 minutes.

How to cook delicious tomato puree soup in a slow cooker, you will learn from the video:

Pour the pureed tomato soup into beautiful soup bowls. The dish looks great with any greens and low-fat varieties cheese. These foods can be put directly into the dish before serving, or served separately on a small plate.

The dish is also served with fresh bread or croutons. The soup is especially tasty in combination with garlic bread. To prepare it, take a couple of cloves of garlic and fry them in vegetable oil for a few minutes. Then remove the garlic and fry the bread slices in the same oil on all sides.

If you are on a diet, it is better to exclude bread and cheese, or use diet varieties.

For example, pita bread and various low-calorie breads are perfect for tomato soup. And for cheeses, give preference to gouda, mozzarella, feta and vegetable varieties of tofu. If you are looking for a slim figure, then this one is for you.

Conclusion

Tomato puree soup- tasty and light dish, excellent as a first course for dinner and lunch. To make it more nutritious, try to move away from the classic recipe and supplement the meal with various products. choose suitable way cooking and experimenting!

In contact with

Tomato soup is a classic. World recipes for soups with tomatoes: tasty, healthy, unusual

You can diversify the menu of first courses with the help of simple interesting recipes cooking soup with tomatoes.

It would seem that he added a tomato to the roast for any soup and you're done. But there are many recipes for making soup with tomatoes using a certain technology. Among them - there are unusual ones that you most likely have never tried.

In each country, tomato soups are prepared in their own way. unique recipes. Consider general principles cooking soup with tomatoes.

Soup with tomatoes - general principles of cooking

Regardless of the recipe, the following products are used:

Meat to taste: pork, lamb, beef, chicken;

fresh tomatoes;

Onion;

Carrot;

Potato;

Vegetable oil;

Salt is common;

Spices.

How to make Tomato Soup:

1. The meat is washed, cut and put in a pot of cold water to cook the broth.

2. Potatoes are peeled, cut into strips.

3. Finely chop the onion, grate the carrots and fry the vegetables in a pan with vegetable oil.

4. Tomatoes are poured over with boiling water to remove the skin. Then grind into a homogeneous mass in a blender or mixer. You can cut the tomatoes with the skin into cubes and add to the roast. It all depends on the recipe.

5. When the broth boils, prepared vegetables, spices, and salt are added to it. Before the end of cooking, you can season the soup with small vermicelli, noodles or dumplings. It also depends on your taste, desire and the recipe used.

Soup with tomatoes and chicken

This is the easiest Chicken Tomato Soup recipe ever. Due to the tomato chopped on a blender, the dish turns out to be quite thick. At the end of cooking, it is recommended to add lemon to get a slightly sour taste. Of the spices - be sure to bay leaf and black pepper.

Ingredients:

Two chicken breasts.

Four tomatoes.

Garlic.

Vegetable oil for frying.

One hundred grams of small vermicelli (cobwebs).

Two bulbs.

Fresh greens.

Two or three slices of lemon.

Cooking method:

1. Chicken fillet washed and boiled rich broth. If you do not like "floating" onions in the soup - add a whole onion, salt.

2. In the meantime, tomatoes are poured over with boiling water, they are freed from the skin and passed through a blender.

3. Garlic is passed through a press and fried over low heat.

4. The resulting tomato mass is added to the garlic and allowed to sweat for another six to seven minutes.

5. Cooked chicken meat is divided into pieces.

6. Transfer the tomatoes with garlic to a separate pan, add the cooked broth and bring to a boil.

7. Small vermicelli and chicken pieces are thrown into the soup.

8. Ready meal I decorate with lemon and freshly cut greens.

Soup with tomatoes "Senior Tomato"

This recipe is especially loved by hostesses in the summer during the summer season. Since stew is used instead of meat, which reduces the cooking time. BUT fresh tomatoes any garden is rich.

Ingredients:

6-7 tomatoes.

250 grams of any stew.

One celery root or parsley.

3-4 potatoes.

One bulb.

Five tablespoons of grated cheese.

Cumin, pepper, salt - to taste

Cooking method:

1. Boil water in a saucepan. Meanwhile, peel the potatoes and cut into strips.

2. Put the stew, chopped vegetables in boiling water and cook until tender.

3. Chop the onion, cut two or three tomatoes into cubes and fry in oil in a pan.

4. The fried vegetable mixture is added to the soup along with cumin and pepper. Bring to a boil.

5. When serving, put a few circles of tomatoes in each plate and sprinkle the soup with grated cheese.

Soup with tomatoes and pork

Pork meat broth will turn out to be more saturated and rich in fats. Fresh tomatoes add a summery fresh flavor and sourness to the soup.

Ingredients:

400 grams of pork.

Five pieces of potatoes.

One carrot.

One bulb.

One red bell pepper.

Four fresh tomatoes.

Parsley greens.

Peppercorns.

Cooking method:

1. We wash the pork meat, separate it from the veins and excess fat, cut into medium portions.

2. Pour cold water into the pan, put the meat and set the broth to boil, not forgetting to remove the excess foam.

3. After boiling, put finely chopped onions, chopped potatoes, grated carrots. We leave on slow gas.

4. Remove the core from the pepper, finely chop.

5. Cut the tomatoes into cubes or circles.

6. Add the remaining vegetables to the soup.

7. Leave to languish on slow gas for ten minutes.

8. At the end of cooking, we throw fresh chopped greens.

9. Let it boil and pour hot on plates.

Soup with tomatoes "Mr. Tomato"

If there is an overabundance of tomatoes in the refrigerator, do not rush to put them on tomato paste or juice. Check out this delicious soup recipe. For the broth, you will need a piece of meat, it can be on the bone, or minced meat.

Ingredients:

500 grams of minced meat or meat.

Four or five cherry tomatoes or two regular tomatoes.

Three medium sized potatoes.

Two bulbs.

One carrot.

50 grams of rice.

Sunflower oil for frying.

Salt, pepper - to taste.

Two bay leaves.

Fresh herbs (dill, parsley).

Cooking method:

1. To prepare the broth, use beef, pork or minced meatballs. According to taste and desire - chicken fillet is also suitable.

2. When using meat - it is washed, cut into portions and set to boil the broth. When preparing soup with meatballs, first balls of one or two centimeters in size are formed from minced meat, then they are thrown into boiling water.

3. Rice groats are washed several times with running water and added to the boiling broth.

4. Potatoes are peeled, chopped into cubes, added to the soup.

5. Carrots are passed through a grater, the onions are peeled and finely chopped.

6. Prepared vegetables are sautéed in a frying pan with oil on medium gas for ten minutes.

7. Wash the tomatoes, cut into cubes and add to the sautéed carrots and onions. Simmer another five or six minutes.

8. The prepared roast is thrown into the broth, left to cook on slow gas for another fifteen minutes.

9. At the end of cooking, bay leaves, salt and pepper are thrown to taste.

10. Fresh greens are washed, finely chopped.

11. The soup is poured into bowls and garnished with herbs.

Soup with tomatoes "Vitamin"

For this recipe light soup with tomatoes, you will need slightly unripe tomatoes. And walnuts will add sophistication and calorie content to the dish. The soup is served cold, so it will be perfect for dinner in hot weather.

Ingredients:

One kilogram of tomatoes.

Three cloves of garlic.

One sweet red pepper.

Half a cup of crushed walnuts.

Salt, fresh herbs.

Cooking method:

1. Pour clean water into the pan and leave it to boil.

2. Tomatoes are cut into small slices.

3. Nuts are crushed and mixed with garlic, passed through a press.

4. Salt boiling water, add chopped peppers, tomatoes and garlic-nut mixture.

5. Bring to a boil and cool.

6. When serving, decorate with herbs and chopped sweet pepper.

Soup with fresh tomatoes "Italian"

As soon as not used different nations tomatoes in the preparation of first courses. Italians do not pour boiling water over tomatoes for soup and do not fry them. They are added fresh to the finished dish.

Ingredients:

Six potatoes.

¼ medium head of cauliflower.

24 beans and peas (in equal weight).

One pod of pepper.

Vegetable oil.

Two or three fresh tomatoes.

One carrot.

One stalk of green onions, herbs, salt, spices.

Cooking method:

1. Peel, wash and cut carrots, onions, greens into thin strips.

2. Vegetables are sautéed in oil and water.

3. Pods of beans and peas are washed and cut

4. Potatoes are peeled, washed, cut into slices and dipped in boiling salted water for ten minutes.

5. Chopped pods, “passivation” and cabbage sorted into small pieces are added to the pan.

6. Let it boil for ten minutes on low heat under the lid.

7. At the end of cooking, put sliced ​​​​tomatoes and salt.

8. When serving, sprinkle with fresh herbs and chopped peppers.

Soup with tomatoes "Chegemsky"

One of the most interesting and unusual recipes soup with tomatoes - with the addition of lentil beans and eggplant. Serve with the first course garlic croutons or toasted bread.

Ingredients:

100 grams of dry lentils.

200 grams of eggplant.

60 grams of seed onions.

One red pepper.

Two cloves of garlic.

Two large tomatoes.

Vegetable oil.

Salt - to taste.

White bread.

Cooking method:

1. Lentils are sorted out, poured with two liters cold water and put on fire.

2. After an hour, add peeled onions.

3. Eggplants are peeled, cut lengthwise into thin slices and added to the soup.

4. Peeled, finely chopped tomatoes are sautéed and dipped into the soup.

5. Cook for fifteen minutes over low heat.

6. The finished soup is seasoned with crushed garlic and peeled finely chopped pepper.

7. Bread is fried in vegetable oil, if desired, rubbed with garlic and served with soup.

Soup with tomatoes "Pyrenean"

The first dish prepared according to this gourmet recipe, eat with the Pyrenean landscape in front of your eyes. The mountain air and gentle breeze will whet your appetite.

Ingredients:

One eggplant.

One pod of red, green and yellow sweet pepper.

Two pods of red hot pepper.

Three fresh tomatoes.

Two cloves of garlic.

Vegetable oil.

Salt, seasoning.

Dry greens.

Magazine colored clipping with Pyrenees.

Cooking method:

1. Cut the eggplant into slices and salt.

2. Remove the core from the sweet pepper and cut it.

3. Hot pepper is cut, freed from seeds and cut into rings.

4. Tomatoes are cut into cubes.

5. Onions and garlic are peeled and finely chopped. Fried with hot pepper In oil.

6. Add eggplant, sweet pepper and stew a little more, stirring.

7. Then the vegetables in the pan are poured with hot water and salted.

9. For a “brightening” aroma that tickles the nostrils, seasoning is put into the soup three minutes before it is ready.

Soup with tomatoes "Tomato"

This creamy soup is especially relevant in the summer-autumn period, when tomatoes and basil greens grown in the backyard are truly juicy. The highlight of the recipe is that the tomatoes for the soup are baked in the oven.

Ingredients:

One kilogram of ripe tomatoes.

Three tablespoons of vegetable oil.

4 cloves of unpeeled garlic.

Half a liter of chicken broth.

One hundred grams of fresh green basil.

Half a tablespoon balsamic vinegar or tomato paste.

Salt pepper.

Cooking method:

1. Tomatoes are washed and cut in half.

2. Place on a baking sheet covered with parchment or foil paper. Put unpeeled garlic cloves between the tomatoes.

3. Sprinkle with olive oil, salt, pepper and put in the oven until baked (for one hour).

4. Cut off the ends of the baked garlic and squeeze the juice into the bowl. Add roasted tomatoes acetic acid or tomato paste.

5. Pour in the broth and turn the whole mixture in a food processor until a creamy mass is obtained.

6. In the process, add the broth, salt and pepper.

7. Puree soup is served both cold and hot with crackers. Sprinkle with basil.

Tomato Soup - Tricks and Useful Tips

1. To make the soup light, it is recommended to drain the primary broth cooked on meat. The meat is poured with cold clean water and brought to a boil.

2. To rice groats in the soup has not turned into porridge, it is washed at least five times in cold running water.

3. Catching potatoes or carrots - the soup is checked for readiness. If the vegetables are soft and cooked, you can turn off the fire.

4. It is not necessary to use all the broth prepared. It can be added to the first course being prepared gradually, in the process of boiling off part of the broth. Or pour into the pot after the first two plates eaten. Then the soup must be brought to a boil again.

Tomato soup is light and delicious meals, which includes a large number of fresh tomatoes and all kinds of spices. Most recipes suggest boiling it with water, but try replacing it with vegetable or meat broth. In this case, the taste will become more saturated, and the dish will be more aromatic.

For many, tomato puree soup is associated with Gazpacho, but in fact, each nation has its own unique way of making grated tomato stew. It is customary to serve the dish not only hot, but also cold, which is ideal for the summer season.

For cooking, purchase only ripe tomatoes without signs of damage. Sweet varieties are best suited, thanks to which the soup turns out to be the most delicious. Remember that the end result depends on this vegetable.

. It has a minimum calorie content, due to the complete absence of cream and fat. Puree soup will delight housewives with quick preparation and excellent taste.

Would need:

  • Water - 1 l.
  • Carrot - 1 medium.
  • Fresh tomatoes - 300 g.
  • Salt.
  • Zucchini - 1 large.
  • Garlic - 1 clove.

Cooking:

1. To make the soup tender and homogeneous, be sure to remove the skin from the tomatoes. To do this, scald the vegetable with boiling water or place it in a container of hot water for a couple of minutes, then carefully remove it.

2. Cut the tomatoes into arbitrary pieces and transfer to a saucepan. It is recommended to use a medium carrot. If you like a characteristic carrot flavor in dishes, then you can safely increase its amount. Cut into rings. Pour over the tomatoes.

3. Add garlic. Separately, heat the water and pour over the vegetables. Boil.

4. It is better to use a young zucchini. Its flesh is soft, juicy and tender. The main advantage is that there is no need to cut the peel. If the zucchini is old, then be sure to cut the skin and remove the seeds. Cut the vegetable into cubes and transfer to a saucepan.

5. Cook for 10 minutes and grind the finished soup with a blender.

For improvement palatability add fresh herbs to the composition, which you beat together with all the vegetables. You can also finely chop cilantro, parsley or dill separately and sprinkle on the already prepared dish.

Thanks to cheese, the usual tomato soup acquires an exquisite taste and aroma. It is better not to prepare the dish for the future. Reheating will deprive it of most of its useful qualities.

Would need:

  • Tomatoes are large.
  • Cheese - 100 g of hard varieties.
  • Butter - 100 g.
  • Tomato paste - 2 tbsp. l.
  • Water - 5 glasses.
  • Mint leaves.
  • Pepper.
  • Flour - 2 tbsp. l.
  • Coarse salt.

Cooking:

1. Warm up the pan and put a piece of butter. Melt completely. To make the process go faster, constantly move it along the bottom with a silicone spatula. Use the medium burner mode.

2. Add flour and mix vigorously. Fry until a beautiful golden color. Stir constantly during the process, otherwise it will burn.

3. Pour in the tomato paste. Cook while stirring for a minute. The mass will be thick. Reduce the heat so it doesn't burn.

4. Grate the washed tomatoes on a coarse grater. Pour the resulting puree into a saucepan.

5. Fry for a minute, then add water and wait for the boil. Stir with a whisk and pour over the cream. Sprinkle with pepper and salt.

6. Boil for a couple of minutes. Close the lid and leave without fire for a few minutes.

7. Grate the cheese piece on a coarse grater. Pour the soup into bowls and sprinkle with cheese chips. Garnish with a mint leaf.

Tomatoes are usually salted, marinated and used for salads, stews and various snacks. But few people cook soup based on them. Try the proposed cooking option and in a particularly fruitful year you will always know how to properly and profitably use vitamin vegetable. The soup turns out fragrant, tasty and suitable for the whole family. In some ways, it can resemble pumpkin cream soup.

Would need:

  • Cream - a glass.
  • Garlic - 3 cloves.
  • Onions - 2 heads.
  • Salt.
  • Tomatoes - 6 pcs.
  • Sugar - 1 tbsp. l.
  • Butter - 140 g.
  • Pepper.
  • Parsley.

Cooking:

1. Chop garlic cloves and onions very finely.

2. Cut the tomatoes into small cubes. To make the soup tastier, first remove the skin. For cooking, you need medium-sized fruits. If you have large, then reduce the amount, if small, increase.

3. Warm up the pan and melt a piece of butter. Sprinkle onion cubes. Fry, stirring constantly until golden brown.

4. Add garlic, and after a minute, tomatoes. Stir. After the mass boils, simmer on a medium flame for 10 minutes.

5. Sprinkle with salt and pepper. You can add your favorite spices if you like.

6. Pour in the sugar, then pour in the cream. Boil and beat with a blender.

7. Pour into bowls and garnish with parsley leaves.

Would need:

  • Tomatoes - 2 kg.
  • Chees Feta.
  • Onion - 1 onion.
  • Pepper.
  • Garlic - 1 head.
  • Salt.
  • Dry thyme - 1 tsp
  • Cream - 100 ml.
  • Lemon zest - 2 strips.
  • Chicken broth - 0.5 l.
  • Butter - 1 tbsp. l.

Cooking:

1. Preheat the oven. The mode will need 200 °. Cut the tomatoes in half.

2. Transfer to a baking sheet in an even layer and place in the oven for 25 minutes.

3. Put the unpeeled garlic head in the center and then bake in the oven for another 20 minutes.

4. Remove the baking sheet. Peel the garlic. Once the tomatoes have cooled slightly, remove the skins.

5. Chop the onion. You should get small cubes.

6. Melt the butter in a frying pan and add the onion. Roast for a couple of minutes. Add garlic cloves and top with tomatoes. Stir.

7. Sprinkle with thyme. Remove the zest from the lemon and send it to the pan without chopping.

8. Close the lid and cook for 10 minutes. Pour in hot broth and stir. You can use vegetable instead of chicken.

9. Beat the soup with a blender without removing from heat. Sprinkle with salt, then pepper. When it boils, close the lid and cook for 10 minutes.

10. Pour in the cream. Boil for a couple of minutes. Pour into bowls and garnish with feta cheese cubes.

The recipe belongs to one of the most popular dishes in Italy. We suggest you try to cook tomato puree soup according to classic version. In the process of cooking, you can add variety to the dish by adding ground nutmeg, suneli hops, dill or parsley.

Would need:

  • Tomatoes - 500 g.
  • Water - 1 l.
  • Onion - 1 head.
  • Pepper.
  • Garlic - 2 cloves.
  • Salt.
  • Basil - 10 leaves.
  • Olive oil - 30 ml.
  • Oregano - a quarter of a small spoon.

Cooking:

1. Cut the garlic, then the onion. The size of the cubes does not matter. Warm up the oil in a saucepan. Throw in the garlic and onion.

2. When the vegetables are soft and golden brown, add the basil.

3. Remove the skin from the tomatoes and chop the flesh into medium pieces. Send to the pan. For cooking, purchase only sweet varieties of tomatoes. An oxheart is ideal, but you can use any other non-sour tomatoes.

4. Close the lid and simmer for a quarter of an hour over medium heat.

5. Sprinkle oregano, salt, pepper. Fill with boiling water. Remove from heat and grind with a blender.

Try to cook italian dish, which is usually served in the hot season. The soup turns out to be light, and is served only cold, sometimes ice is added. Due to the fact that the composition is completely free of animal products, it is ideal for a vegetarian diet.

Would need:

  • Sweet pepper - 1 large.
  • Baguette - 1 pc.
  • Cucumber - 1 medium.
  • Red wine vinegar- 1 tsp
  • Black pepper.
  • Sugar - 0.5 tbsp. l.
  • Garlic - 2 cloves.
  • Curd cheese - a jar.
  • Hot chili sauce - 10 ml.
  • Tomatoes - 2 medium.
  • Olive oil - 10 ml.
  • Green onions - 50 g.
  • Salt.
  • Tomatoes in their own juice - 600 g.

Cooking:

1. Cooking start with the preparation of croutons. Instead of a baguette, you can use garlic buns or any loaf. Cut into medium-sized slices, put in a dry frying pan and dry on each side.

2. Thinly cut the skin from the cucumber. Cut the vegetable in half and remove the seeds with a teaspoon. Cucumber pulp cut into half rings. Leave a quarter of an unpeeled cucumber for garnish.

3. You can use any color of pepper. If you opt for red, then the soup will turn out to be the most saturated in color. Remove seeds and cut into pieces. Leave a quarter for decoration.

4. Tomatoes choose strong and dense. Cut into quarters, then remove the seeds and trim the skin. This preparation will help make the soup more homogeneous.

5. Chop green onion, after setting aside a little for decoration.

6. Drain the juice from the tomatoes in their own juice into the blender bowl, then put the tomatoes from the jar. Add cucumber, tomatoes and peppers. Puree. If the bowl is small, then you can grind in several passes.

7. Pour into a deep container. Salt and sweeten. Sprinkle with pepper. It is better to use freshly ground, it will give the dish a richer taste.

8. Add chili sauce, olive oil and vinegar.

9. Chop the reserved pepper, green onion, garlic and cucumber into small cubes. Connect. Grease the croutons with curd cheese.

10. Pour the pureed tomato soup into bowls. Sprinkle with chopped vegetables, drizzle with olive oil and serve with croutons.

This tomato puree soup is moderately spicy and rich. If you wish, you can use any spices, adding those not indicated in the recipe or excluding those recommended. If you do not like spiciness, then exclude tabasco and chili peppers.

Would need:

  • Baguette - 1 pc.
  • Parmesan - 100 g.
  • Fresh frozen king prawns - 300 g.
  • Basil purple - 5 leaves.
  • Garlic - 4 cloves.
  • Water.
  • Thyme
  • Olive oil.
  • Parmesan - 80 g.
  • Italian herbs.
  • Tabasco - a couple of drops.
  • Hot chili pepper.
  • Grated tomatoes - 1 liter package.

Cooking:

1. Cut the baguette into small pieces and divide into small pieces. You should get squares of about the same size.

2. Clean the shrimp. Putting a wok and a frying pan on two burners will help to significantly reduce the cooking time. When hot, pour in the oil. Wait until it warms up.

3. Place the shrimp in the wok and the croutons in the skillet. Salt the shrimp and add chopped garlic. Sprinkle with chili pepper and stir. The main thing is not to overdo the products. It is enough to fry for a couple of minutes. Sprinkle with thyme and simmer for a couple more minutes. Transfer to a plate.

4. Pour croutons into the pan and fry until golden brown. They should turn out crispy. home cooking crackers, can be replaced with any store-bought Kirieshki.

5. Open the package of tomatoes and pour into the wok. Stir and dilute with boiled water to the desired consistency. Salt and sprinkle with ground chili. Add thyme and tabasco.

6. Finely grate the Parmesan cheese and sprinkle a third over the tomatoes. Stir. Boil.

7. Chop the basil and send it to the soup. Boil for a couple of minutes. Sprinkle in Italian herbs and pour in 30 ml of olive oil. Stir.

8. Pour the finished soup into bowls. Sprinkle with breadcrumbs and garnish with shrimp. Sprinkle with grated Parmesan.