Home Bakery How to make tomato soup from tomatoes. Tomato puree soup - classic recipes from fresh tomatoes. Gazpacho - step-by-step recipe with photos

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How to make tomato soup from tomatoes. Tomato puree soup - classic recipes from fresh tomatoes. Gazpacho - step-by-step recipe with photos

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 its due 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 universal 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 rice into the finished 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:

garlic clove;
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-made 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 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.

Not so long ago and completely unexpectedly, I discovered first courses with the addition of fresh tomatoes, just before serving. A somewhat unusual approach for us. Tomato soup, unlike regular soup, becomes tastier and pleasing to the eye. It turned out that the addition of fresh tomatoes to ready-made soups is not uncommon in world cuisines.

I always believed that tomato soup should be prepared with the addition of tomato paste or ripe tomato puree, and ideally, tomato is the basis of the soup. In the summer we often prepare cool tomato soup, based on the common Spanish version. And with the addition of tomato paste it is convenient to cook red, since with fresh tomato puree I don’t really like the result, as one friend said - there is no drive.

But even in the hot season, few people will refuse a bowl of hot soup for breakfast. Frankly, I don’t really like soup for breakfast, but I will definitely eat chicken noodle soup. Quite often at home for breakfast we prepare pasta with various simple sauces. Such morning dishes fill you up until lunch and are prepared very quickly. The simplest option is . Tomato sauce made from fresh tomatoes with the addition of tomato pieces without heat treatment.

For breakfast, it is ideal to prepare a thick soup of tomatoes and small soup noodles. A special paste for soup, which is produced by all manufacturers, is small and cooks very quickly. The types of soup paste usually sold are vermicelli, appelli, filini, etc. They differ in shape and size, but the essence remains the same. This is fresh dried dough made from high-quality durum wheat flour.

Tomato soup with the addition of vegetables and small soup noodles can be prepared from any ripe tomatoes. Size doesn't matter. But, if the tomatoes are large, you should peel them and remove the seeds.

When planning to prepare the first dish of tomatoes, you need to prepare ripe, but not overripe and soft tomatoes. If the tomatoes are overripe, they will make a good homemade one, but you shouldn’t add them to the soup. As a base for the soup, you need to cook vegetable broth and season it with fried onions and tomatoes. Boil small vermicelli to make the tomato soup thick. And, at the very end, add fresh tomatoes and a lot of herbs.

Tomato soup. Step by step recipe

Ingredients (2 servings)

Small soup vermicelli 100 g
Small red or cherry tomatoes 200 g
Large ripe tomato 1 PC
Parsley 5-6 sprigs
Onion 1 piece
Garlic 1-2 cloves
Carrot 1 piece
Olive oil 1 tbsp. l.
Salt, black pepper, dry hot pepper, coriander, allspice, dry mixture of Mediterranean herbs spices

To boil vermicelli and prepare tomato soup, you need to prepare vegetable broth. It is enough to boil a standard set of soup vegetables and roots for up to half an hour. In a simple version, bring 1 liter of water to a boil in a saucepan, throw in peeled and halved carrots, 1-2 peeled cloves of garlic, and a whole peeled onion. If desired, you can add parsnip, parsley and celery root.
Make a simple vegetable broth for soup
Vegetable broth must be boiled with spices. To prevent spices from floating in the broth, before adding them to the broth, it is better to put them in a sachet bag or in a rare nylon fabric, tying it with a knot. Then the spices will flavor the broth, they can be removed at the right time and thrown away. I advise you to use 1-2 dry hot peppers - they will not greatly increase the spiciness of the tomato soup. Add a quarter teaspoon each of coriander peas and black (multi-colored) pepper. And also a few peas of allspice and 0.5 tsp. dry aromatic herbs characteristic of Mediterranean cuisine - oregano, savory, basil, etc.
It is better to cook spices for soup in a cloth or sachet bag
Cook the vegetables with spices for up to half an hour, then discard the bag of spices and the onion, and leave the boiled carrots and garlic for serving the dish.
Vegetables and herbs for soup
While the broth is cooking, heat the olive oil in a saucepan. Peel a medium-sized onion and finely chop with a knife. Stirring constantly, fry the onion until golden brown. Meanwhile, peel a large ripe tomato from the skin and seeds, and finely chop the pulp with a knife.
Fry onions in olive oil
Add the tomato to the fried onion, add a pinch of salt. If desired, especially if the tomato is not the most ripe, you can add a pinch of sugar. Fry the onion and tomato for 3-4 minutes, then add a quarter cup of broth, which is prepared separately. Simmer the onion and tomato, covered, over low heat for more than 10 minutes. It is necessary that the dressing for the tomato soup is thick enough and the onions are completely soft.
Add tomato and broth to the onion, simmer covered
When the broth is cooked and the tomato dressing is ready, mix them in a saucepan and add the fine paste. You should not use paste of unknown origin. Most likely, cheap noodles from an unknown manufacturer are made from soft flour. This paste will boil and swell very quickly.
Small soup vermicelli
For the first course you need high-quality pasta made from durum wheat flour. Small vermicelli in the form of short strings - filini, small rings anelli, stars stelline and others are well suited.
Add vermicelli to soup
Small pasta in soup cooks very quickly - usually 3-4 minutes. Stirring, cook the vermicelli in the soup until tender. The pasta boiling time is always indicated on the package, and the manufacturer guarantees al dente readiness during this time. There is no need to overcook the vermicelli. In addition, the soup should not be heated, but consumed immediately while it is hot. As it cools, the paste will swell and the soup will remain practically without liquid - just pasta boiled in broth.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Spanish gazpacho is not the only tomato soup that many chefs prepare. This version of the dish is more suitable for summer, because it is served cold. In winter, it is better to prepare hot soup with tomatoes - there are also a lot of such options. Below recipes with photos describe step by step how to prepare such an unusual dish.

How to make tomato soup

Tomatoes can be fresh, dried or canned at home. It all depends on the season. Soup is also often made from tomato juice or paste. In appearance it can be hot or cold, with minced meat or vegetarian. In any case, the dish turns out to be light, healthy and even suitable for weight loss. Cooking tomato soup differs little from the cooking technology of regular soup, although it has some nuances depending on the recipe.

Cold

In its classic version, cold tomato soup is a dish of Spanish cuisine with the unusual name gazpacho. It was common among poor peasants who quenched their thirst and hunger in the heat. Today, Spanish gazpacho soup has become an alternative to other cold dishes. It is based on pureed tomatoes. The dish is served cold, sometimes even with ice.

Hot

Hot tomato soup is also easy to prepare. Even gazpacho is prepared in this form, but there are many other options. The basis is often broth - made from beef, chicken or pork. Many types of canned foods contain tomato, such as beans or sprat. You can also make soup from them. The technology is very simple. All vegetables according to the recipe are sautéed in oil, then boiled in broth and chopped using a blender. This is very easy to do in a slow cooker.

Tomato soup recipe

In addition to the classic, there are exotic recipes for tomato soup - with fish, shrimp or mozzarella. In any case, it’s worth adding fresh herbs for taste, for example, basil or dill. To serve the dish in the classic version, garlic croutons are always used. If you have not yet chosen a recipe for delicious tomato soup, then be sure to study the rating of the most popular ones.

Tomato puree soup - classic recipe

Cooking time: 55 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 80 kcal.
Cuisine: Spanish.

Tomato puree soup in the classic version is prepared in a very unusual way. The tomatoes, garlic and onions included in the recipe are pre-baked in the oven. This makes the dish even lower in calories. You can make the soup completely dietary if you use a non-stick pan when baking. Then you won't have to add oil. After all, it can easily be replaced by water.

Ingredients:

garlic – 3 cloves;
basil – 1 bunch;
tomato – 4 pcs.;
chili pepper - a small piece;
salt - to taste;
water – 1 tbsp.;
onion – 1 pc.;
olive oil – 2 tbsp.

Cooking method:

Turn on the oven to preheat to 180 degrees.
Peel the onion and garlic, wash the tomatoes and remove their stems. Cut the vegetables into quarters.
Grease a baking dish, place vegetables in it, sprinkle salt on top and drizzle with oil.
Bake for 25 minutes.
Boil water, add vegetables along with the released juice, simmer them under the lid for about 20 minutes.
Next, process the mixture in a blender until pureed, leave for 10 minutes.
Pour into bowls and garnish with basil sprigs.

Gazpacho - step-by-step recipe with photos

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 47 kcal.
Purpose: for lunch / dinner.
Cuisine: Spanish.
Difficulty of preparation: medium.

The classic gazpacho soup recipe features a wide variety of ingredients used. It includes not only tomatoes with olive oil, but also bread, cucumbers, sweet peppers and wine vinegar. At the end of cooking, the soup is diluted with cold water, tomato juice or even red wine. On particularly hot days, add a couple of ice cubes to the plate when serving. Although the soup will look beautiful even in simple glasses.

Ingredients:

fresh parsley - a couple of sprigs;
garlic – 4 cloves;
juicy ripe tomatoes – 15 pcs.;
wine vinegar – 4 tbsp;
dry red wine, tomato juice, cold water - to taste for serving;
stale white bread - 4 slices;
cucumbers – 4 pcs.;
sweet pepper – 3 pcs.;
salt – 1 tbsp;
olive oil – 125 ml;
Tabasco sauce - to taste;
onion – 1 pc.

Cooking method:

Finely chop the garlic or pass it through a press, mix with pieces of broken bread.
Gradually grind the contents, adding olive oil.
Cover the mixture and leave for 1.5 hours.
Peel the onion, chop finely, then pour in vinegar.
Make a small cross-shaped cut in each tomato, keep the fruit in boiling water for 1 minute, then peel off the skin.
Cut the tomatoes into four parts.
Peel the cucumbers too.
Grease the peppers with vegetable oil, wrap in foil and bake at 160 degrees for 10-15 minutes.
Then let them stand for the same amount of time under the lid, then remove the skin and core.
Wash and chop the parsley.
Place vegetables in a blender in small portions, puree them, adding soaked onions, garlic bread and Tabasco sauce.

Fish

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 54 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

During fasting, you can prepare fish soup from sprat in tomato sauce. It turns out something between potato and fish soup. The main thing is to choose high-quality sprat. The sauce in it should be very thick. Only then will the soup have an unusual aftertaste. By using canned food, the cooking time for tomato soup is significantly reduced. This is another advantage over meat dishes. Not only potatoes can be an addition to sprat. It will be delicious with noodles, pasta, and lentils. Often cooked with rice or just homemade noodles.

Ingredients:

tomato juice – 2 tbsp.;
sprat in tomato sauce – 1 can;
sugar, spices, salt - to taste;
onions – 2 pcs.;
potatoes – 4 pcs.;
vegetable oil - to taste;
carrots – 1 pc.;
water – 2 l.

Cooking method:

Cut the peeled potatoes into small cubes, then place in boiling water.
Finely chop the onion and grate the carrots. Sauté vegetables in oil until golden brown, then simmer until soft.
Next, pour tomato juice into the frying pan and let it boil.
Season with spices to taste, add a little salt and sugar.
Simmer for 5-7 minutes.
Add the sprat in tomato along with the sauce to the potatoes, add the frying.
Cook for another 5-7 minutes, then check for spices and salt, adding them if necessary.

Tomato cream soup

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 47 kcal.
Purpose: for lunch / dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Creamy Tomato Soup – from Italian means creamy tomato soup. It has a more delicate consistency and an unusual combination of ingredients, because in addition to tomatoes it contains cream. This dish is especially popular in the summer. It is eaten cold, so in extreme heat this is simply a life-saving recipe. Croutons are an ideal addition to a delicate creamy soup. You can sprinkle them with your favorite spices, giving them a particular taste.

Ingredients:

vegetable broth – 2 tbsp;
tomatoes – 7 pcs.;
cream – 100 g;
garlic – 3 cloves;
carrots – 1 pc.;
bread - 4 slices;
garlic – 3 cloves;
salt - to taste;
onion – 1 pc.;
rosemary, thyme, paprika, marjoram, cilantro - to taste.

Cooking method:

Prepare two containers - one with boiling water and one with cold water.
Place the tomatoes first in the first and then transfer to the second. Next, peel the vegetables.
Sauté finely chopped onion in oil until golden brown, then add grated carrots and cook until soft.
Cut the bread into small cubes, sprinkle with spices to taste, and place in a preheated oven for 7-10 minutes.
Grind the tomatoes using a blender and place in a saucepan with broth.
Add salt, add spices to taste, boil, then simmer over low heat for a quarter of an hour.
Finally, pour in the cream and cook for another 10 minutes.
When serving, garnish with herbs and croutons.

Soup with tomato paste

Number of servings: 4 persons.
Calorie content of the dish: 70 kcal.
Purpose: for lunch / dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

If you are not afraid to cook and try new unusual dishes, then learn how to make tomato paste soup. It's more like an improvised recipe. Light, spicy and incredibly tasty soup can be prepared with the addition of almond milk or simple cream. Spices, again, can be added at your discretion, giving the dish one or another flavor. For spiciness, use garlic or capsicum. Tabasco sauce also goes well with them.

Ingredients:

cream – 2 tbsp;
water – 1 tbsp.;
salt - to taste;
black bread - 2 slices;
dried herbs, pepper, garlic - to taste;
tomato paste – 4 tbsp.

Cooking method:

Place the water with tomato paste in a saucepan, put on fire and bring to a boil.
Next, add salt and spices to taste.
While stirring, pour in the cream. Heat the soup without bringing it to a boil.
Cut the bread into cubes, sprinkle with spices and place in a preheated oven for about 7 minutes.
Remove the finished soup from the heat, pour into plates, and decorate with croutons.

With beans

Cooking time: 4 hours 20 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 65 kcal.
Purpose: for lunch / dinner.
Cuisine: Spanish.
Difficulty of preparation: medium.

Tomato sauce is not only included in canned fish. It is also present in vegetables, for example, beans. It also makes a very tasty and unusual soup. It's called Andalusian gazpacho. This bean soup can easily be an independent dish. The piquant aroma and fresh taste will not leave anyone indifferent. Plus, it only takes a few minutes to prepare. The longest stage is cooling the dish. Otherwise the process is very simple. Make sure of this by studying the recipe for bean soup in tomato sauce.

Ingredients:

green pepper – 1 pc.;
garlic – 2 cloves;
tomato – 2 pcs.;
cucumber – 1 pc.;
wine vinegar – 6 tbsp;
cumin – 1 tsp;
spices, oregano, parsley, basil - to taste;
celery stalk – 2 pcs.;
beans in tomato sauce – 650 g;
tomato juice – 1 l;
olive oil – 2 tbsp;
green onions - 5 feathers.

Cooking method:

Wash vegetables and herbs and dry.
Finely chop the cucumbers, peppers and tomatoes. Finely chop the greens.
Mix the chopped ingredients in a saucepan, add beans, oil and vinegar.
Next, season with spices to taste, pour tomato juice over everything.
Place the dish on the refrigerator shelf and leave for about 4 hours.

Italian

Cooking time: 6 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 110 kcal.
Purpose: for lunch / dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Italian tomato soup surprises with its variety. In one of the classic versions, it is prepared with seafood. You can take one type or just a seafood cocktail with mussels, squid and octopus. White fish or shrimp work well. Cream cheese would be a good addition to them. This will make the Italian seafood soup even more tender. It is better to use fish broth that has been cooked in advance as a basis.

Ingredients:

sea cocktail – 1 kg;
garlic – 3 cloves;
cod fillet – 700 g;
onions – 2 pcs.;
bay leaf – 2 pcs.;
peeled shrimp – 1 kg;
tomatoes in their own juice – 700 g;
dried basil – 1 tbsp;
fish broth – 1 l;
butter – 150 g;
salt, pepper - to taste;
boiled water – 1 l;
dry white wine – 400 ml;
oregano, thyme - 0.5 tbsp each.

Cooking method:

Thaw the seafood cocktail, rinse and peel.
Finely chop the onion and garlic, fry them in a deep pan in melted butter.
After a couple of minutes, add the mashed tomatoes with a spoon.
Then pour the broth with wine, add spices and bay leaves.
Stir and simmer for half an hour over low heat.
Next add peeled shrimp and sea cocktail.
Rinse the cod. Dry, cut into cubes, and also add to the broth.
Bring the soup to a boil, then lower the heat and cook for another 7 minutes.

Spicy

Cooking time: 3 hours 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 50 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

For lovers of more savory dishes, spicy tomato soup is suitable. It is especially useful for people with low stomach acidity. If you have an ulcer or gastritis, it is better to refrain from such a dish. Pepper combined with vinegar gives it its spiciness. Fans of even hotter dishes should add Tabasco sauce. For serving, not just plates are used, but glasses, where ice and a little herbs are added to decorate the soup.

Ingredients:

onions – 2 pcs.;

salt, spices - to taste;
Tabasco sauce - to taste;
hot pepper – 2 pcs.;
tomato juice – 1 l;
greens - to taste;
white vinegar – 50 g;
cucumber – 2 pcs.

Cooking method:

Peel the vegetables, cut into smaller pieces and process in a blender.
Next, rub the resulting mass through a sieve and season to taste with spices and salt.
Add Tabasco sauce and vinegar, send the mixture to cool for 3 hours in the refrigerator.
When serving, garnish with chopped cucumber and herbs and throw in a couple of ice cubes.

From canned tomatoes

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Another tasty and quick dish is tomato soup made from canned tomatoes. It is very convenient to cook it in winter. During this period, you won’t always find ripe, juicy tomatoes on store shelves, but you can buy a couple of jars of canned ones. If you have homemade preparations, that's even better. You don’t need anything from vegetables other than tomatoes and onions. Canned food contains a lot of salt, so salt the tomato-chicken soup more carefully.

Ingredients:

onion – 1 pc.;
salt – 1 pinch;
chicken broth – 3 tbsp;
sugar – 2 tbsp;
fresh parsley and basil - 1 bunch each;
canned tomatoes – 400 g4
tomato juice – 1.5 l;
butter – 6 tbsp;
heavy cream – 1.5 tbsp;
pepper - to taste.

Cooking method:

Take a saucepan and melt butter at the bottom.
Fry the chopped onion on it, and after a couple of minutes add the grated tomatoes.
Next, pour the juice into the pan along with the broth, pepper and salt to your taste.
Cook for 5 minutes, then add cream and stir.
Simmer for another 5-7 minutes until done.
When finished, add chopped herbs.
After removing from heat, leave the soup covered for another 15 minutes.

With cheese

Cooking time: 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 118 kcal.
Purpose: for lunch / dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Light, appetizing, soft and tender - this is how you get tomato puree soup with cheese. It is better to use mozzarella or parmesan for this dish. Although any other type of cheese is suitable - hard, sour cream, processed or even smoked. Provencal herbs give the dish an unusual piquant taste, but you can use the spices at your discretion. Crautons are a pleasant addition to a bowl of soup.

Ingredients:

onion – 1 pc.;
sugar, spices - 1 pinch each;
tomato paste – 2 tbsp;
butter – 20 g;
garlic – 3 cloves;
vegetable oil – 1 tbsp;
bread - 2 slices;
water – 1 tbsp.;
cheese – 200 g;
salt - to taste;
tomatoes – 1 kg.

Cooking method:

Wash the tomatoes, make a small cut at the top of each one, and then pour boiling water over them.
After a couple of minutes, drain the water, then remove the skin from the fruits and chop them finely.
Peel the onion and garlic, fry them, then transfer them to a saucepan and add water. Put on fire.
When the water boils, add the tomatoes and cook the soup over medium heat.
Cut the cheese into small cubes or chop it using a grater.
Season the broth with tomato paste, sugar and salt.
Cut the bread into cubes, fry in heated butter with spices.
Add the cheese to the broth, simmer for a couple of minutes, then beat with an immersion blender and bring to a boil again.
When serving, add croutons.

Tomato soup always contains olive oil - it makes the dish soft and satisfying. You can’t do without vinegar, which preserves the product from fermentation. Even if the recipe doesn't call for parsley, spinach, wild garlic or garlic and onions, you can still feel free to add them. It is recommended to keep cold soups in the refrigerator for 2-3 hours. It is believed that ice only disrupts the consistency of the dish.

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Tomato soup: recipes

Tomato soup 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 cereal. That is, if you have a couple of tomatoes at home, then this soup will not be difficult to prepare.

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

What can we say about other recipes, say, with meatballs or spices? It sounds simple, but it’s so delicious. So go to the market, buy the juiciest tomatoes and choose the recipe below that you like best and get started. Believe me, those who try this soup will be unable to tear themselves away from the plate!

How to cook tomato soup - 14 varieties

This light and pleasant soup will perfectly fill you up and give you strength!

Ingredients:

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

Preparation:

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

Heat the broth and add the roast, add rice. After the soup boils, 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
Carrots - 1 pc.
Onion - 1 pc.
Sweet pepper - 1 pc.
Garlic - 1 clove
Sugar to taste
Salt and pepper

Preparation:

Wash and cut the chicken and set the broth to simmer. Peel and chop all vegetables except onions. Fry the onion until golden, carrots and peppers, then tomatoes. Sprinkle the tomatoes with sugar, stir 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 roast, add salt and cook until it boils.

A tasty and healthy soup with vegetables and eggs will delight you with its juicy taste and aroma.

Ingredients:

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

Preparation:

Wash and peel the tomatoes. Peel the peppers, onions and garlic, cut them together with the tomatoes and into cubes. Place the vegetables in a blender bowl and blend until pureed.

Heat the broth, add puree, add salt and boil until boiling.

To easily peel a tomato, pour boiling water over it and then place it in cold water. This way the peel will come off much easier.

A very pleasant and incredibly delicate puree soup made from spicy pumpkin and juicy tomatoes with a dense consistency.

Ingredients:

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

Preparation:

Peel the onion and pumpkin and cut into large pieces, add to the pan and add 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 pureed.

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 a more “tomato” soup!

Ingredients:

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

Preparation:

Wash the vegetables, peel, chop and place in a blender. Grind into puree, add salt, sugar, basil and beat again.

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

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

This soup is low in calories and therefore ideal for those losing weight; it has a pleasant rich and spicy taste.

Ingredients:

Tomatoes in their own juice - 1 can
Chicken broth - 300 ml
Egg - 2 pcs.
Ginger - 1 root
Soy sauce - 2 tbsp. l.
Vegetable oil - 1 tbsp. l.
Pepper

Preparation:

Grate the ginger on a fine grater. Beat eggs, add salt, pepper, soy sauce. Pour the egg mixture into the pan, add ginger, fry for 5 minutes. Add tomatoes and broth, cook for 5 minutes, add 1 spoon of soy sauce and cook for another 3 minutes.

A very warming and healthy soup in the cold season, which will please you with its spicy taste.

Ingredients:

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

Preparation:

Finely chop the onion, carrots and celery, add to the pan and cook until “dissolved” in the broth. Peel the potatoes and cut them into slices, add them to the vegetables. Rinse the millet until the water is clear and add to the water, then add the tomatoes. Cook until the millet is ready.

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

For soup, you can do regular frying, but in fish soup this can ruin the fishy taste itself, so it’s better to boil them.

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

Ingredients:

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

Preparation:

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

Peel the carrots and onions, cut into pieces and add to the broth along with the peas until pureed. 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 fully cooked.

Harira soup 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

Preparation:

Chop onions, tomatoes, chickpeas and mint. Fry the onion, add vegetables and spices. Pour the roast into a saucepan and add 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.

This simple and uncomplicated soup is perfect for a simple family lunch.

Ingredients:

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

Preparation:

Peel and cut vegetables, except tomatoes, into pieces. Fry onions and carrots in a frying pan. Boil the broth, add potatoes. Rinse the 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 will go well when served 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

Preparation:

Peel the tomatoes and grind until puree. Chop the onion and fry until golden brown. Add tomato puree to the onion, simmer for another 3 minutes. Boil the chicken, remove and chop, mix with tomatoes and onions. Add the whole mixture to the broth, add salt and pepper. Chop the cheese and add to the soup before serving.

Everyone's favorite soup since childhood with meatballs, coupled with tomatoes, will be a very satisfying and interesting option for lunch.

Ingredients:

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

Preparation:

Peel the onion, carrots and celery and chop as desired. Fry the onion and carrots, add celery and garlic, and cook together.

Make meatballs from the minced meat and bake on a baking sheet. Add tomatoes to the roast and stir, pour in chicken broth and turn up the heat. Add basil and start blending. Add salt and sugar. Add the meatballs last.

A soup that can be prepared 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.
Carrots - 1 pc.
Eggs - 2 pcs.
Pasta - 200 g
Vegetable oil - 1 tbsp. l.
Dill
Salt and pepper

Preparation:

Wash the meat and cut into cubes, chop the onions and carrots, chop the tomatoes. Place onions and carrots in a multicooker bowl and fry in oil until golden. Add 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.

The ideal idea for a hot day would be to make a soup that will perfectly refresh and fill you up.

Ingredients:

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

Preparation:

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 peppers can be replaced with Tabasco sauce, this will not affect the taste.

Soup with tomatoes and lentils

The aromatic and lean soup will not leave even the most avid meat-eater indifferent thanks to its delicate taste.

Ingredients:

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

Preparation:

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

Remove cooked lentils from heat and drain water. Add vegetables and broth to it, put on fire, add garlic and a little pepper. Add tomatoes, stir, and add juice. Cook until boiling and add salt at the end if desired.

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 and 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 fire.

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 enjoy this dish when paired with homemade bread.

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

This soup is almost a national treasure of the States; it is even sold there 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.
Onion - 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.