Home Smell from the mouth How to make tomato soup. Tomato soup - classic

Smell from the mouth

How to make tomato soup. Tomato soup - classic

Step-by-step recipes for making hot and cold classic tomato soup from fresh or canned tomatoes

2018-02-26 Marina Danko

Grade
recipe

8572

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

Carbohydrates

3 gr.

31 kcal.

Option 1: Classic tomato soup recipe

Tomato soups in the classic version have nothing in common with the clear soups many are accustomed to, seasoned with roasted tomatoes. The basic recipe is often considered cold gazpacho soup. It is also present in our selection, but a slightly different recipe is offered as a classic.

Ingredients:

one and a half kilograms of fresh juicy tomatoes;
half a liter of chicken broth;
half a pod of hot pepper;
three cloves of garlic;
vegetable oil - 2 tbsp. l.;
two purple onions;
black pepper, coarse table salt and bay leaf.

Step-by-step recipe for classic tomato soup

Sort through the tomatoes, removing spoiled fruits, wash with cool water, cut the skin from the tail side with a shallow cut, do not go deep into the pulp. Place in very hot water for a couple of minutes, then remove and use the blade of a knife to help yourself remove the skin from the tomatoes.

Grind the tomatoes into puree through a colander or in any other way, pour into a saucepan, and place on low heat. After boiling, simmer slowly for about ten minutes, making sure that the tomato mass does not burn.

Bring the broth to a boil and pour into the tomato, add salt and season with spices, lower the heat to low, cover with a lid and leave the saucepan on the stove.

Remove the skins from the onions and garlic, finely chop the cloves, and cut the onion heads into quarter rings. Sauté the vegetables over low heat until lightly browned, transfer the roast into a saucepan, stir and add, without cutting, half a hot pepper. Cook for about two minutes and serve with croutons fried in butter.

The best variety of tomatoes for all proposed recipes is “Volgogradsky”. Tomatoes of this variety are quite fleshy and contain the right amount of moisture, which determines their juiciness. In tomato soups, such fruits do not sour and do not require the addition of excess salt, having a perfectly suitable taste.
Cooking any of the soups with greenhouse tomatoes is not the best choice. A recipe that explicitly specifies the use of canned tomatoes will be much tastier. The requirements for them are somewhat simpler, but still, even here, the variety of tomatoes indicated earlier will give a head start to all others.

Option 2: Quick recipe for classic tomato soup

If you like the first recipe or you don’t have fresh tomatoes, prepare tomato soup from their juice. Adding potatoes to the list of products will not take much time either to peel or to prepare, and the dish will come out noticeably thicker and more satisfying.

Ingredients:

liter of tomato juice;
three sweet carrots;
five boiled potatoes;
small onion;
two or three small tomatoes;
several sprigs of parsley;
spoon of vegetable oil;
one bay leaf and three cloves of garlic;
spicy spices and table salt;
toasted bread or dried out loaf.

How to quickly prepare classic tomato soup

We clean and wash all the vegetables for the soup. Cut the potatoes first into cubes, pour in a little more than half a liter of boiling water, and set to simmer over low heat with a bay leaf.

Quickly grate the carrots and immediately send them to the potatoes, after which we chop and add the onions. When the onion has boiled for ten minutes, drain the vegetable broth and remove the bay leaf.

Pour the boiled vegetables with tomato juice, set on moderate heat, after boiling add salt, add spices, pour in a spoonful of oil. Boil for two minutes and turn off the stove. Add chopped herbs to the soup, cover, but do not wrap...

Scald the tomatoes and carefully remove the skin using a knife. Dry the bread in a frying pan without oil, rub it with garlic, and put the remaining cloves in the soup. Serve with a slice of bread and tomato on each plate.

Option 3: Simple Spanish gazpacho - classic tomato soup

And here, in fact, is gazpacho - a soup of Spanish peasants, which over time became one of the calling cards of the national cuisine. Domestic varieties of tomatoes are perfect for preparing it, and it is better to hold off if fresh ones grown in the open air are not available for sale. The amount of oil indicated is approximate; add according to your own taste. Replacing it with sunflower, even after the most thorough cleaning, is extremely undesirable.

Ingredients:

medium sized cucumber;
650 grams of tomatoes;
one onion and a small fruit of bell pepper;
clove of garlic;
olive oil - a third of a glass;
one and a half tablespoons of wine vinegar.

How to cook

After scalding the tomatoes with boiling water, for the convenience of further actions, cut and remove the skin from them. As a rule, it is recommended to cut crosswise from the stem side. If this method seems too troublesome to you, simply cut the tomatoes into slices and forcefully rub them first through a colander and then through a metal sieve.

Remove the seeds from the pepper by cutting the pod and first scooping it out with a spoon, and rinsing the rest with a stream of running water. Cut into small slices. Peel the cucumber and cut it into smaller pieces. Do the same with the onion.

Collect all the vegetables and tomatoes in a blender bowl, pour oil and vinegar into it, and finely chop the garlic. Add a pinch of pepper and season if desired. Grind first, then lightly beat with a blender.

If, in your opinion, the dish turned out to be watery, add fresh bread crumbs directly into the bowl and beat again. Serve chilled.

Option 4: Prepare classic tomato soup in Italian style

The previous recipe is often confused with Italian tomato soups, even distorting the name of the dish. In fact, a similar dish does exist, but you will immediately see the differences just by comparing the list of products.

Ingredients:

three hundred grams of small dumplings (ravioli);
a jar of colored beans;
a quarter glass of olive oil;
750 milliliters of chicken trimmings broth;
spoon of tomato paste;
half a kilogram of canned tomatoes;
small onion;
spoon of 25 percent tomato paste;
salt, a handful of chopped parsley, ground pepper;
half a teaspoon of chopped garlic;
two spoons of grated cheese.

Step by step recipe

Peel and cut the onion into quarters. Heat the oil in a saucepan and brown the onion in it, sprinkle with garlic and heat for a couple more minutes over low heat. Pour in the broth and, adding temperature, let it boil slowly.

Remove the skins from the tomatoes and mash them with a fork, open the cans and drain all the liquid from the beans. Separately, place the ravioli in well-salted boiling water, let it float and immediately drain everything from the pan into a colander. Place the dumplings in a saucepan with the main dish.

After boiling, add tomato paste and canned tomato puree into the soup. Add the beans, season with pepper and add a little salt, increase the heat and wait until it boils. Lower the temperature again and after a couple of minutes sprinkle with herbs. Turn off the stove and pour out the portions immediately.

Serve the soup by sprinkling with grated cheese and placing parsley leaves around the cheese mound. Separately, offer fried bread rubbed with garlic and white parts of young onions.

Option 5: Classic tomato soup with beans and bacon

Almost all of the soups described above are classified as lean. But we will prepare the next tomato soup not just with meat, but with bacon, and even fried.

Ingredients:

liter jar of canned white beans;
tomatoes in their own juice - 0.5 liter jar;
two medium onions;
four strips of bacon;
two glasses of vegetable broth;
freshly ground black pepper.

How to cook

Place the beans in a colander and rinse thoroughly, placing them under running water. Open the canned tomatoes, remove the skin, and mash the pulp into a puree using a fork.

Chop the bacon coarsely, heat it in a preheated pot over low heat, browning the slices well. Drain off excess fat, leaving no more than a spoonful, and place slices of finely chopped onion in it. Fry until golden brown.

Pour tomato puree into the pot, add half the beans, pepper well, pour in vegetable broth. Once boiling, reduce the temperature and simmer slowly for about five minutes. Pour the mixture into another container, cool slightly, and blend with an immersion blender.

Pour the soup back into the pot and heat it up, add the remaining beans and salt to taste. Serve with croutons or a thin omelet, crumble the bacon directly into the plates.

Wonderful tomato soup with croutons can diversify your menu at any time of the year. In the summer heat it can be eaten cold, like Spanish Gazpacho; in winter it can be thicker and richer, and should be served hot. Nothing beats a rich soup made from oxheart or raspberry meaty tomatoes. By the way, brightly colored vegetables lift your spirits, give you energy and improve your tone. This has been proven by psychologists and confirmed by nutritionists. The fact is that tomatoes contain a strong antioxidant - lycopene. During minor heat treatment, its concentration increases. This soup is perfect for those who want to lose weight, and the point here is not only the low calorie content, but also the satiating effect. Therefore, do not miss the opportunity to prepare tomato soup with crispy croutons - tasty and healthy!

Tomato soup - food preparation

The basis of the soup is tomatoes. Be sure to be ripe, red, ready to eat straight from the garden. The problem is that in our beds we can only get such tomatoes in season. Greenhouse products are not juicy enough, so it is better to replace them with canned ones. As a last resort - tomato juice or sauce diluted with water. The remaining ingredients are the same as for any soup. Don't forget about greenery - at any time of the year it should be a necessary element. You can refuse bread or meat, but dill, parsley, cilantro or green onions should always be on our table. Moreover, it is so beautiful.

Tomato soup - the best recipes

Recipe 1: Tomato soup with beans

Unrealistically delicious soup! Unusual, easy to prepare. Fresh, juicy tomatoes are good in season. In winter, instead of tomato paste or juice, you can use canned tomatoes put through a blender.

Ingredients: vegetable oil (40 ml), onions (2 pieces, approximately 100 grams), chili pepper, beans in their own juice (1 can, 500 grams), salt, beef broth, parsley, tomato puree or canned tomatoes.

Cooking method

Chop the onion and fry it in a frying pan, add tomato paste. Simmer for a few minutes over low heat and add the beans. Place the mixture in boiling broth and cook over low heat for 20 minutes. Ready! Season with spices and herbs and serve.

Recipe 2: Tomato puree soup with carrots and canned tomatoes

The original carrot taste, spicy seasonings can be softened if desired, the cream can be replaced with sour cream, and the broth with vegetable broth - the soup becomes vegetarian.

Ingredients: onions (2 pcs.), olive oil (2 tbsp. spoons), carrots (0.5 kg), garlic (a couple of cloves), tomatoes in their own juice (1200 grams), herbs (cilantro), balsamic vinegar, sugar (1 tbsp), Worcestershire sauce (1 tbsp), salt, heavy cream (200 ml.), pepper.

Cooking method

Over medium heat, sauté onions, carrots, garlic, and peppers in oil. Add tomatoes, broth and balsamic vinegar, sugar and sauce. Season with salt and pepper. Cook over low heat for 30 minutes. Remove from heat and stir in cream. Grind the soup in a blender until pureed. Before serving, finely chop the greens and add to the soup. You can decorate the soup beautifully with a spoon of cream in the center of the plate and cilantro leaves.

Recipe 3: Thick tomato soup - puree

This soup differs from many others in that it can be served cold or hot.
This is a fairly hearty soup, a little thicker than the famous Gazpacho. Pay attention to it if you want to normalize your own weight. The soup has enough vitamins, but few calories. So, we choose only ripe, delicious tomatoes, garlic, and a sprig of basil.

Ingredients: tomatoes (600 gr.), bell pepper (2 pcs.), cucumber (1 fresh), garlic, olive or other vegetable oil (2 tablespoons), meat broth (300 ml), half a lemon, herbs, croutons, pepper and salt.

Cooking method

Finely chop the tomatoes, peppers and garlic. Bake on a baking sheet, sprinkling with a little vegetable oil. Set aside some roasted vegetables. Peel the remaining vegetables and mash a little with a fork, mix with finely chopped basil, and pass through a blender. Pour into a soup pot and simmer for 5 minutes along with the broth. Place some soup and dressing in a bowl. Sprinkle with parsley and dill.

Recipe 4: Cold tomato soup with fish

For soup we use boneless fish, fried, fresh or smoked. For example, herring, or simple sprat.

Ingredients: tomato juice (1 liter), egg (1), fish (300 grams), sour cream (half a glass), cucumber (1-2 pcs), green onions, salt.

Cooking method

Finely chop the onion and rub with salt. Cut fresh cucumbers into cubes and grind until the juice appears. Cut the egg and fresh cucumber into cubes. Mix fish, tomato juice, onion, cucumbers and sour cream. If you don’t have tomato juice, you can dilute tomato puree or sauce with boiled water. Put a large amount of sour cream and a lot of greens on a plate.

Recipe 5: Italian tomato soup with mushrooms

This soup is served in famous Italian restaurants. Everything here is thorough and at the same time simple - Parmesan cheese, special tomato paste and, of course, spices. Herbs and basil are what make our soup appetizing and delicious.

Ingredients: champignons (200 grams), Pomi tomato paste (Italy, 500 grams), onion (1 medium), Provençal herbs, basil, Parmesan cheese (50 grams), oil for frying (30 grams).

Cooking method

Finely chop the onion and fry in oil. Thinly slice the champignons and fry them in a frying pan. Transfer the fried foods to a pan, add a little water and spices, tomato paste. Cook for 15 minutes. Pour into bowls, finely grate Parmesan and sprinkle over soup.

This dish can be prepared according to many other recipes. For example, with meatballs from any meat or fish, with vegetables, various toppings (rice, pearl barley, noodles). And how beautiful the tomato soup looks, decorated with baby cherry tomatoes cut in half and slightly fried.

Remember only one thing: if you suffer from cholelithiasis, kidney disease or cardiovascular disease, the consumption of canned, pickled and salted tomatoes should be limited.

You can diversify your first course menu with simple, interesting recipes for making soup with tomatoes.

It would seem that you add a tomato to the roast for any soup and you’re done. But there are many recipes for making tomato soup using a certain technology. Among them there are also unusual ones that you have most likely never tried.

In each country, tomato soups are prepared according to their own unique recipes. Let's look at the general principles of making tomato soup.

Tomato soup - general cooking principles

Regardless of the preparation recipe, the following products are used:

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

Fresh tomatoes;

Bulb onions;

Carrot;

Potato;

Vegetable oil;

Regular salt;

How to make tomato soup:

1. The meat is washed, chopped and placed in a pan with cold water to cook the broth.

2. Peel the potatoes and cut them into strips.

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

4. Pour boiling water over the tomatoes to remove the skin. Then grind into a homogeneous mass in a blender or mixer. You can cut the peeled tomatoes into cubes and add them to the stir-fry. It all depends on the recipe.

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

Soup with tomatoes and chicken

This is the easiest recipe for making chicken and tomato soup. Due to the tomatoes crushed in 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. Spices include bay leaf and ground black pepper.

Ingredients:

Two chicken breasts.

Four tomatoes.

Vegetable oil for frying.

One hundred grams of small vermicelli (spider web).

Two onions.

Fresh greens.

Two or three slices of lemon.

Cooking method:

1. Chicken fillet is washed and a rich broth is boiled. If you don’t like “floating” onions in soup, add a whole onion and salt it.

2. Meanwhile, pour boiling water over the tomatoes, remove the skins and pass them through a blender.

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

4. Add the resulting tomato mass to the garlic and let it simmer for another six to seven minutes.

5. Cooked chicken meat is divided into pieces.

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

7. Throw small vermicelli and chicken pieces into the soup.

8. I decorate the finished dish with lemon and freshly chopped herbs.

Tomato soup “Senior Tomato”

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

Ingredients:

6-7 tomatoes.

250 grams of any stew.

One celery or parsley root.

3-4 potatoes.

One onion.

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. Place stewed meat and chopped vegetables into boiling water and cook until tender.

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

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

5. When serving, place several slices of tomatoes on each plate and sprinkle the soup with grated cheese.

Soup with tomatoes and pork

Pork broth will be richer and richer in fat. Fresh tomatoes will add a summer fresh aroma and sourness to the soup.

Ingredients:

400 grams of pork.

Five potatoes.

One carrot.

One onion.

One red bell pepper.

Four fresh tomatoes.

Parsley.

Peppercorns.

Cooking method:

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

2. Pour cold water into the pan, add the meat and set to cook the broth, not forgetting to skim off excess foam.

3. After boiling, add finely chopped onion, chopped potatoes, grated carrots. Leave it on slow gas.

4. Remove the core of the pepper and finely chop it.

5. Cut the tomatoes into cubes or circles.

6. Add the remaining vegetables to the soup.

7. Leave to simmer on low gas for ten minutes.

8. At the end of cooking, add fresh chopped herbs.

9. Let it simmer and pour it hot into plates.

Tomato soup “Mr. Tomato”

If there is an excess of tomatoes in the refrigerator, do not rush to use them in tomato paste or juice. Use this recipe for a delicious, unusual soup. For the broth you will need a piece of meat, maybe on the bone, or minced meat.

Ingredients:

500 grams of minced meat or meat.

Four to five cherry tomatoes or two regular tomatoes.

Three medium sized potatoes.

Two onions.

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 cook the broth. When preparing soup with meatballs, first form balls one or two centimeters in size from the minced meat, then throw them into boiling water.

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

4. Peel the potatoes, chop them into cubes, and add them to the soup.

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

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

7. The tomatoes are washed, cut into cubes and added to the sautéed carrots and onions. Simmer for another five to six minutes.

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

9. At the end of cooking, add bay leaf, salt and pepper to taste.

10. Fresh greens are washed and finely chopped.

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

Soup with tomatoes “Vitamin”

For this recipe for making light tomato soup, you will need some unripe tomatoes. And walnuts will add sophistication and calorie content to the dish. The soup is served cold, so it is ideal for lunch in hot weather.

Ingredients:

One kilogram of tomatoes.

Three feathers of garlic.

One sweet red pepper.

Half a cup of crushed walnuts.

Salt, fresh herbs.

Cooking method:

1. Pour clean water into a saucepan and leave to boil.

2. Tomatoes are cut into small slices.

3. The 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 peppers.

Soup with fresh tomatoes “Italian”

As soon as different peoples do not use 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 pods of beans and peas (equal weight).

One pod of pepper.

Vegetable oil.

Two or three fresh tomatoes.

One carrot.

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

Cooking method:

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

2. Vegetables are sautéed in oil and water.

3. Bean and pea pods are washed and chopped

4. Peel the potatoes, wash them, cut them into slices and place them in boiling salted water for ten minutes.

5. Add chopped pods, sautéed cabbage and cabbage disassembled into small pieces to the pan.

6. Let it simmer for ten minutes over low heat, covered.

7. At the end of cooking, add tomatoes cut into slices and salt.

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

Chegemsky tomato soup

One of the most interesting and unusual recipes for tomato soup is with the addition of lentil beans and eggplant. Serve the first course with garlic croutons or fried bread.

Ingredients:

100 grams of dry lentils.

200 grams of eggplants.

60 grams of seed onions.

One red pepper.

Two feathers of garlic.

Two large tomatoes.

Vegetable oil.

Salt - to taste.

White bread.

Cooking method:

1. Sort out the lentils, add two liters of cold water and put on the fire.

2. After an hour, add peeled onions.

3. Peel the eggplants, cut them lengthwise into thin slices and add to the soup.

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

5. Cook for fifteen minutes over low heat.

6. Season the finished soup with crushed garlic and peeled finely chopped pepper.

7. Fry the bread in vegetable oil, rub it with garlic if desired and serve with the soup.

Soup with tomatoes “Pyrenean”

Eat the first dish prepared according to this delicious recipe with the Pyrenees landscape before your eyes. Mountain air and a light breeze will help whet your appetite.

Ingredients:

One eggplant.

One pod each 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 color cutout with the Pyrenees.

Cooking method:

1. Eggplant is cut into slices and salted.

2. Core the sweet pepper and chop it.

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

4. Tomatoes are cut into cubes.

5. Peel the onion and garlic and finely chop it. Fry with hot pepper in oil.

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

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

9. To “increase” the aroma that tickles the nostrils, seasoning is added to the soup three minutes before it is ready.

Soup with tomatoes “Tomato”

This creamy soup is especially relevant in the summer and autumn, when tomatoes and basil grown in the garden 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 feathers of unpeeled garlic.

Half a liter of chicken broth.

One hundred grams of fresh basil.

Half a tablespoon of balsamic vinegar or tomato paste.

Salt pepper.

Cooking method:

1. Wash the tomatoes and cut them in half.

2. Place on a baking sheet covered with parchment or foil paper. Unpeeled garlic cloves are placed between the tomatoes.

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

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

5. Pour in the broth and process the entire mixture in a food processor until creamy.

6. During the process, they also add broth, salt and pepper.

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

1. To make the soup light, it is recommended to drain the primary broth prepared with meat. Pour the meat with cold, clean water and bring to a boil.

2. To prevent the rice grains in the soup from turning into porridge, they are washed at least five times in cold running water.

3. When catching potatoes or carrots, check the soup for readiness. If the vegetables are soft and cooked, you can turn off the heat.

4. It is not necessary to use all the prepared broth. It can be added to the first course being prepared gradually, as part of the broth boils away. Or pour it into the pot after the first two bowls of it. Then the soup must be brought to a boil again.

Soup can be the king of a feast, especially if it is made from seasonal vegetables. The tomato season gives us the opportunity to pamper our loved ones with both cold and hot first courses. Delicious tomato soup can be cooked only by following the general rules for preparing first courses.

To prepare tomato soup, only ripe fruits should be used, without signs of rot, blackening or other damage. The remaining products must also be of adequate quality. Each type of tomato soup is more suitable for one or another variety. So, ripe, fleshy red fruits are more suitable for gazpacho.

Puree soup requires careful homogenization of products, and sliced soups require compliance with the uniformity and shape of the cuts. 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 select the taste of the dish as accurately as possible and convey the tastes of all ingredients.

When adding products, you should follow the order specified in the recipe, then each product will receive the necessary heat treatment. At the same time, the maximum amount of vitamin C is retained 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 the 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 vegetable.

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

The most delicious tomato soup recipes

In many countries around 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. Cold tomato soup is more common in cuisines around the world.

Classic tomato puree soup

For preparation you will need:

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

Tomatoes are baked in the oven at 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 baked tomatoes.

Onions and garlic are browned in olive oil and butter is added. Add peeled tomatoes to this mixture and simmer for 5-10 minutes, stirring. The next step is to add liquid (water or broth) and bring the soup to a boil. Season with salt, sugar, spices. Cool and turn into puree.

Tomato soup with fish balls

Ingredients:

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

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

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

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

Soup "Gazpacho"

For 4-5 servings take:

excellent quality tomatoes – 1 kg;
cucumber – 1 piece;
assorted bell peppers (red, green) – 2 pieces;
sweet onion – 0.5 heads;
garlic;
white bread - a slice;
wine vinegar – 30 g;
olive oil – 50 g;
salt, sugar;
a few drops of Tabasco sauce.

Remove the skin from 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 peel can be easily separated after these manipulations.

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

Place a slice of white bread in the puree and let it soften. After this, blend everything together until smooth.

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

Serve with garlic croutons, green peppers, chilled red onions.

With meat broth

You will need:

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

The basis is a classic tomato puree soup. After baking and chopping the 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 simmering, the pre-prepared broth is introduced.

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

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

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

Rinse the meat and place in a saucepan, cook a rich broth.
After this, diced potato roots are added to the broth.
After 5-10 minutes, add rice.
Boil hard-boiled eggs.
Cut the onion and carrots into cubes and fry in oil.
Peeled tomatoes, cut peppers into cubes and add to vegetables.
Keep the contents of the frying pan on the fire for 10 minutes, then add tomato paste and add everything to the soup.
Cook everything together for 10 minutes, then add spices, garlic and let the soup brew.
Serve the soup with half an egg and herbs.

Take the prepared puree of peppers, onions, tomatoes and garlic as a base. Boil the rice separately. Place the rice into the prepared puree and let it brew. Chop the greens and serve chilled.

With shrimps

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

Needed:

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

The shrimp should be peeled, the shells should be placed in heated butter and fried until red, pour cold water and cook for 20 minutes.

In a thick-bottomed pan, fry finely chopped vegetables, add flour and cook 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.

In 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.

Fry the garlic in olive oil. After browning, remove the clove from the oil and add the onion to the pan. Sauté until a beautiful golden hue. Add chopped tomatoes and simmer for 5-10 minutes. Add broth and tomato juice. Cook for 20-30 minutes.

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

With beans

Make classic tomato soup. Boil the beans or use ready-canned ones 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 the parsley and serve hot with crackers or croutons.

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

Conclusion

Eating seasonal vegetables and fruits is a fashionable trend in dietetics. In this way, the body receives the maximum amount of vitamins and other beneficial substances of plant origin. Considering that this is exactly how our ancestors ate, it’s worth listening to this trend.

Tomato soup is a somewhat unusual dish for our kitchen. However, the pleasant taste and undeniable benefits of tomatoes have made it part of our daily menu.

Tomatoes are a real storehouse of vitamins. This is a dietary product that can cleanse your body of toxins, saturate it with microelements, and take care of the cardiovascular system.

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

Cold tomato soup is very nutritious and tasty! We present you a selection of classic cooking options.

700 g of meaty and juicy tomatoes;
300 g red bell pepper;
200 g cucumbers;
100 g red onion;
juice of half a lemon;
Tabasco sauce;
2 tbsp. olive oil;
2 cloves of garlic;
4 slices of yesterday's loaf;
salt, pepper to taste.

It is better to use ground tomatoes for tomato soup. They have a more pronounced taste than greenhouse varieties. If there are no ground tomatoes, you can use cherry tomatoes. I used regular ground cream tomatoes in the recipe. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and make pricks with a toothpick in several places. This will help you quickly remove the thick, tough skin from the tomatoes.

But in order for the skin to be easily removed, you first need to immerse all the tomatoes in a deep bowl and pour boiling water over them for 5 minutes.

Then rinse the tomatoes again under cold water. Now the skin comes off much easier.

We clean the bell pepper from seeds and cut out the stalk. Rinse under running water. Cut into fairly large pieces. We will put them in a blender.

We wash the cucumbers, peel them and chop them coarsely.

Remove the top layer of skin from the red onion. Cut one half of the onion into several large pieces for further processing in a blender. And we chop the second half very finely; we will sprinkle this onion on the soup for beauty. Cover the finely chopped onion with cling film and put it in the refrigerator.

Place all the chopped vegetables into the blender bowl. Squeeze 2 cloves of garlic here.

Grind in a blender until the consistency of puree soup.

To make the tomato soup more tender and to avoid tomato seeds and other poorly ground pieces, rub the soup through a sieve.

Now you need to add dressing to the soup. For it we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.

Add and mix.

Cover the soup with a lid and send it to steep in the refrigerator for 2 hours.

We will serve the soup with croutons or croutons - whichever you prefer. To prepare them, cut the loaf slices into small cubes.

Place in a heated frying pan and drizzle olive oil on top.

Place the frying pan over low heat and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case they also need to be stirred a couple of times).

Pour the finished cold tomato puree soup into bowls and sprinkle with finely chopped onion. Serve with croutons. A delicious, refreshing summer lunch is ready. Bon appetit!

Recipe 2, simple: tomato soup at home

Currently, there are a huge number of options for preparing this soup.

In Spain, the dish is prepared from a variety of ingredients.

Tomato soup prepared in Cordoba with corn flour and cream has a thick appearance, and in the winter season in Cadiz Gazpacho is served hot.

But bread, olive oil, salt and vinegar remain unchanged components of the dish, and with all the splendor of existing recipes, the cold version is considered a classic option.

ripe juicy tomatoes - 15 pcs;
cucumbers - 4 pcs;
sweet pepper - 3 pcs;
garlic - 4 large cloves;
white stale bread (preferably bran) - 3-4 pieces;
onion - 1 pc;
olive oil - 125 ml;
wine vinegar - 4 tbsp. l;
salt - 1 tbsp. l;
fresh parsley;
tomato juice, dry red wine or cold water - to taste;
Tabasco sauce.

Grind garlic and salt in a mortar. Add the bread, breaking the slices and, continuing to grind the contents, literally pour in the olive oil drop by drop. The mixture is stirred until smooth, covered and left for at least one and a half hours.

Finely chopped onion is placed in a bowl and poured with vinegar.

Having cut the tomatoes shallowly in a cross shape, immerse each fruit in boiling water for a minute and, transferring it to ice water, peel it.

Peeled tomatoes are cut into quarters and the seeds are removed.

Cucumbers are also peeled.

The pepper, greased with vegetable oil, is placed for 10-15 minutes in an oven preheated to 160 C. Then, after keeping them covered in a bowl for 10 minutes, the fruits are peeled and cored.

Chop the parsley leaves.

Vegetables are placed in a blender in small portions and, by mixing the previous and subsequent portions, turned into puree. Add onion with vinegar, garlic mass from a mortar, a couple of drops of Tabasco sauce.

Mix everything thoroughly and place in the refrigerator for 8 hours. During this time, the dish acquires a rich taste and thickness.

If desired, the soup can be diluted a little with tomato juice or cold water or dry red wine.

On hot days, add a few pieces of ice to the plate.

Recipe 3: Classic Tomato Cream Soup

People become familiar with soups in the form of puree or cream in early childhood. And then throughout life they periodically encounter these dishes. Cream soup is undeservedly forgotten by many people, but in vain. After all, such a first course will perfectly diversify the menu and will become indispensable in families with children and elderly people.

But the most important advantage of cream soup is that by grinding the ingredients, the dish acquires a completely different taste. In regular soup, cabbage, for example, and other vegetables do not look or taste as attractive. Therefore, this recipe for cream soup is dedicated to all gourmets, which is not only tasty, but also dietary. With this dish you will not gain extra pounds.

So, let's prepare tomato cream soup with cream. Tomatoes here decorate and add richness to the dish, and the soup also contains cream and other healthy ingredients.

1 liter of water,
1 bell pepper,
2 tomatoes
2 potatoes,
1 onion,
50 gr. any cabbage (Brussels sprouts, cabbage, broccoli......),
50 ml cream,
yolk - 1 piece.

Put water on fire. Boil. Place potatoes into it, cut into cubes of any size.

Dice the onion and also place it in boiling water.

Continue cooking the soup by adding the chopped bell peppers to the vegetable broth.

Now that the potatoes and other vegetables are almost ready, add the shredded cabbage.

While the vegetables continue to cook, let's make a delicious dressing for the soup. Grate the tomatoes on a coarse grater without using the skin. Place in a frying pan and add chopped garlic. Fry this mass a little until a rich red color forms.

Season the soup with salt to taste.

The final touch in preparing the soup is the addition of an egg yolk combined with 50 ml of cream.

Beat and add the yolk-cream mixture to the soup. We wait for it to boil and turn off the heat.

All that remains is to let the soup cool a little so that you can use a blender to grind it later.

The soup can be pureed or creamed directly in the pan using the blender attachment.

Whisk the contents of the pan and our soup is ready.

You and your family will certainly like this dish when combined with homemade bread.

Recipe 4: American tomato soup (step-by-step photos)

This soup is almost a national treasure of the States, where it is even sold in canned form. And it really is worth such attention: it can be served both hot and cold, its consistency resembles cream, and its taste... - you have to try it!

Tomatoes - 8 pcs.
Onions - 1 pc.
Garlic - 3 teeth.
Cream 20% - 1.5 tbsp.
Butter 72.8% - 2 tbsp.
Vegetable oil (raf.) - 1 tbsp.
Drinking water - 1 tbsp.
Dry aromatic herbs - 2 tsp.
Russian cheese 50% – 200 grams
Premium white loaf – 10 pieces.
Fresh mint - 1 tbsp.
Ground black pepper - 0.5 tsp.
Ground red hot pepper - 0.5 tsp.

Cut the loaf or white bread into cubes and dry in a frying pan or oven.

Place the tomatoes in boiling water for a minute, then in cold water. Make a shallow cross-shaped cut on top of the tomato.

Remove the skin.

Finely chop.

Finely chop the onion.

Finely chop the garlic.

Grate the cheese on a coarse grater.

In a saucepan where the soup will be cooked in a mixture of butter and vegetable oil, fry the onion and garlic until transparent. Cook on low heat.

Add tomatoes, salt and pepper, add dry herbs and simmer until tender (about 15 minutes).

Then load the mixture into a blender and bring to a homogeneous consistency.

Pour the resulting liquid mass back into the pan. Dilute with cream and water (vegetable broth). Bring to a boil while stirring.

Taste and finally season to your taste with salt, sugar, spices.

Add the cheese and let it melt while stirring.

Pour the finished soup into bowls, sprinkle with crackers and herbs (mint leaves).

Recipe 5: Tomato puree soup with basil (step by step)

Tomato puree soup is made from tomatoes with the addition of basil and tomato paste.

Canned tomatoes without skins - 1.75 cups
Tomato paste - 1 tbsp. l.
Basil, fresh leaves - ½ cup
Extra virgin olive oil - 2 tbsp. l.
Onion (chopped) - 1 pc.
Vegetable broth - 1.25 cups
Hot chili sauce - 1 tsp.
Salt - to taste
Ground black pepper - to taste
Basil leaves for decoration

Heat olive oil in a large saucepan over medium heat, add onion and cook, stirring, until soft, about 4-5 minutes.

Place tomatoes with juice in a saucepan, pour in broth, chili sauce, tomato paste and basil.

Puree the tomato soup in a blender or food processor. Pour the pureed soup back into the pan. Place the pan over medium heat, bring to a boil, and add salt and pepper to the soup to taste. Remove the pan from the stove.

Serve the soup in portioned bowls, garnished with basil leaves.

Recipe 6: classic tomato puree soup in a slow cooker

Cooking tomato soup in a slow cooker is like an exciting game. All you have to do is prepare all the ingredients and then watch as a masterpiece of engineering transforms them into a delicious dish! You will definitely like it!

Soups made from ripe and tasty tomatoes have firmly taken a leading position. They are very easy to prepare, do not require complex ingredients and are very diverse. We recommend trying this soup recipe!

Water - 600 ml
Olive oil - 30 ml
Garlic - 10 g
Onions - 80 g
Bell pepper - 80 g
Tomatoes - 500 g
Spices - to taste
Chili sauce - 5 g
Tomato paste - 70 g
Chili pepper - 10 g
Ginger - 10 g
Salt - to taste

We start by preparing the vegetables. Chop the onion into small cubes.

Then cut the tomatoes into medium-sized cubes.

After this, grind the bell pepper, first removing the seeds.

In the next step, finely chop the ginger root.

Now cut the chili pepper into small circles.

Place all the vegetables in the multicooker bowl, add tomato paste, hot sauce, olive oil, salt and spices, add water. Set the “Soup” mode, cooking time 1 hour.

When all the vegetables are ready, grind the contents of the bowl using an immersion blender, then put it on a plate, and you can decorate it with herbs on top.

Recipe 7: how to cook tomato cream soup (with photo)

In the summer, especially in the heat, tomato puree soup will be one of the popular dishes. Step-by-step photos will help you repeat the classic recipe with cream. This recipe can be made vegetarian by using vegetable broth instead of chicken broth and soy cream instead of dairy cream. In winter, fresh tomatoes are replaced with canned ones in order to preserve the rich taste characteristic of vegetables ripened on the ground. It will take 60 minutes to prepare. These ingredients will make 3 servings.

tomato – 500 g;
onion – 120 g;
garlic – 3 teeth;
carrots – 120 g;
ground sweet paprika – 10 g;
cream 10% - 200 ml;
chicken broth – 250 ml;
butter – 30 g;
salt, sugar, olive oil, mint, basil.

Finely chop the onion. Chop the garlic cloves. Heat 2 tablespoons of olive oil in a saucepan, add garlic and onion, then pour in a little chicken broth. Cook the onion and garlic until the broth has evaporated (about 5-7 minutes).

Chop the tomatoes finely, add them to the saucepan with the rest of the vegetables, close the saucepan with a lid and simmer over low heat for 30 minutes.

Transfer the prepared vegetables into a blender and grind until a homogeneous puree is obtained using several pulses. If you want to make bright red soup, then you should not use a blender. Stewed vegetables should be rubbed with a tablespoon through a fine sieve, so the puree will retain its red color, and tomato seeds and pieces of skin will remain in the sieve.