Home Soups Creamy tomato soup with basil. Tomato soup with basil - recipe. Tomato soup with basil and olives

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Creamy tomato soup with basil. Tomato soup with basil - recipe. Tomato soup with basil and olives

Fans of tomatoes and dishes with them will surely like this article. After all, now we will tell you the recipes for making tomato soup with basil. It comes out unusual, spicy and very tasty. Diversify your usual diet with such a dish and your family will be pleasantly surprised.

Ingredients:

peeled canned tomatoes - 450 g;
onions - 3 pcs.;
fresh tomatoes - 500 g;
carrots - 2 pcs.;
garlic - 4 cloves;
dry basil - 1 tbsp. the spoon;
balsamic vinegar - 1 tbsp. the spoon;
peppercorns - 1 tbsp. the spoon;
sugar - 2 teaspoons;
salt, ground black pepper;
water - 1 liter;
refined sunflower oil - 40 ml;
greens - 1 bunch.

Cooking

Onion (1 pc.), Peel the carrots, cut into pieces and place in a saucepan, pour in water, after boiling add pepper and cook for 20 minutes, then add chopped herbs, boil for 5 minutes and turn off the fire. Strain the broth into another saucepan. Chop the remaining onion into cubes.

Pour vegetable oil into the pan, put the onion in it and fry until lightly browned. Add chopped garlic, basil, sugar, vinegar to it. Mix everything well and cook for 3 minutes, after which we remove the pan from the heat. My tomatoes, cut into slices, spread in a heat-resistant container and put in the oven for 10 minutes. Boil the strained broth again, add to it canned tomatoes with juice, frying from onions with garlic and cook for 5 minutes. Now spread the baked tomatoes, add pepper, salt to taste and cook for 5 minutes.

Tomato puree soup with basil

Ingredients:

tomatoes - 750 g;
chopped basil leaves - 0.5 cups;
chopped onion - 0.5 cups;
butter- 60 g;
olive oil - 50 ml;
fat cream - 250 ml;
water - 3 glasses;
chicken broth in cubes - 1 pc.;
fresh basil leaves - 8 pcs.;
tomato paste - 70 g;
salt pepper.

Cooking

Dip the tomatoes in boiling water, peel off the skin and cut them into 4 parts. AT large saucepan Melt the butter, add olive oil, put the onion and simmer until cooked. Add tomatoes and chopped basil. Season with pepper and salt to taste. Pour in hot water with the bouillon cube dissolved in it, add tomato paste, reduce the heat to a minimum and cook for about 15 minutes. Using an immersion blender, turn everything into a puree, bring to a boil again, reduce the heat to a minimum and, stirring, pour in the cream. Remove the pan from the heat, pour the soup into bowls and put a leaf of fresh basil in each.

Tomato cream soup with basil

Ingredients:

tomato juice - 4 cups;
tomatoes - 4 pcs.;
fresh basil leaves - 14 pcs.;
butter - 90 g;
fat cream - 200 ml;
salt, pepper - to taste.

Cooking

Place tomato juice and tomatoes in a saucepan. Boil for half an hour over medium heat. AT food processor pour the tomato mass, add the basil leaves and turn it all into puree. Pour everything back into the pan, pour in the cream, add the butter, salt, pepper and heat until the butter dissolves. You don't need to boil the soup.

Tomato soup with basil and olives

Ingredients:

- tomatoes - 1 kg;
- onion - 1 pc.;
- olives - 100 g;
- basil - 1 bunch;
- feta cheese - 100 g;

bread crumbs - 0.5 cups;
Bulgarian sweet pepper - 1 pc.;
olive oil - 30 ml;
salt.

Cooking

Cut the tomatoes, onions, peppers into cubes and place in a blender, add basil greens, olives, bread crumbs and olive oil there. We turn the prepared ingredients into a puree. Pour it into a saucepan, pour in 300 ml of water, salt and boil for 10 minutes after boiling. Cool down. We form balls of feta cheese and put them in bowls with tomato soup with basil.

Fans of tomatoes and dishes with them will surely like this article. After all, now we will tell you recipes for cooking with basil. It comes out unusual, spicy and very tasty. Diversify your usual diet with such a dish and your family will be pleasantly surprised.

Tomato soup with basil

Ingredients:

peeled canned tomatoes - 450 g;
onions - 3 pcs.;
fresh tomatoes - 500 g;
carrots - 2 pcs.;
garlic - 4 cloves;
dry basil - 1 tbsp. the spoon;
balsamic vinegar - 1 tbsp. the spoon;
peppercorns - 1 tbsp. the spoon;
sugar - 2 teaspoons;
salt, ground black pepper;
water - 1 liter;
refined sunflower oil - 40 ml;
greens - 1 bunch.

Cooking

Pour vegetable oil into the pan, put the onion in it and fry until lightly browned. Add chopped garlic, basil, sugar, vinegar to it. Mix everything well and cook for 3 minutes, after which we remove the pan from the heat. My tomatoes, cut into slices, spread in a heat-resistant container and put in the oven for 10 minutes. Boil the strained broth again, add to it, fry onions and garlic and cook for 5 minutes. Now lay out the baked tomatoes, add pepper, salt to taste and cook for 5 minutes.

Tomato puree soup with basil

Ingredients:

tomatoes - 750 g;
chopped basil leaves - 0.5 cups;
chopped onion - 0.5 cups;
butter - 60 g;
olive oil - 50 ml;
fat cream - 250 ml;
water - 3 glasses;
chicken broth in cubes - 1 pc.;
fresh basil leaves - 8 pcs.;
tomato paste - 70 g;
salt pepper.

Cooking

Dip the tomatoes in boiling water, peel off the skin and cut them into 4 parts. Melt the butter in a large saucepan, add the olive oil, put the onion and simmer until tender. Add tomatoes and chopped basil. Season with pepper and salt to taste. Pour in hot water with a bouillon cube dissolved in it, add tomato paste, reduce the heat to a minimum and cook for about 15 minutes. Using an immersion blender, turn everything into a puree, bring to a boil again, reduce the heat to a minimum and, stirring, pour in the cream. Remove the pan from the heat, pour the soup into bowls and put a leaf of fresh basil in each.

Tomato cream soup with basil

Ingredients:

tomato juice - 4 cups;
tomatoes - 4 pcs.;
fresh basil leaves - 14 pcs.;
butter - 90 g;
fat cream - 200 ml;
salt, pepper - to taste.

Cooking

Place tomato juice and tomatoes in a saucepan. Boil for half an hour over medium heat. Pour the tomato mass into a food processor, add the basil leaves and turn it all into puree. Pour everything back into the pan, pour in the cream, add the butter, salt, pepper and heat until the butter dissolves. You don't need to boil the soup.

Tomato soup with basil and olives

Ingredients:

Cooking

Fragrant spices, garlic and fresh basil in the composition will give the dish a seductive aroma and taste, cream will make the texture smooth and silky, and the use of canned tomatoes will reduce cooking time and further simplify the whole process. Let's start?!

Prepare the ingredients according to the list.

Add 1-2 pinches of salt to the chopped onion and fry until golden brown, stirring occasionally.

When the onion is browned, add finely chopped garlic and, stirring, fry for another 1-2 minutes.

canned in own juice Grind the tomatoes in a blender until puree. When choosing canned tomatoes for cooking, give preference to those that do not contain vinegar or contain it in a minimal amount.

Combine the resulting tomato puree with fried garlic and onions.

Add water, mix everything well and bring the mixture to a boil. When the mixture boils, add 1-2 pinches of sugar, a mixture of dried Italian herbs, ground black pepper and salt to taste. Mix everything well again.

Bring the mixture to a boil and simmer the soup over low heat for 15 minutes.

Then pour in the cream and add the finely chopped basil.

Bring soup back to a boil, reduce heat to low, and simmer soup over low heat for another 3-5 minutes.

Turn off the heat and, if desired, puree the soup with an immersion blender.

Garnish the finished soup with a pinch of grated cheese and serve with croutons or crispbread. Tomato soup- Puree with basil is ready. Bon appetit.

Sometimes you want to treat yourself or loved ones to something unusual. Try to cook for lunch light and fragrant puree soup from tomatoes with basil.

It resembles the traditional italian dish gazpacho, only unlike it, it is served hot. Tomato soup with basil is exceptional healthy dish, which does not require a long standing at the stove, by the way, it will also fit perfectly into a vegetarian diet.

Classic recipe

To make Tomato Basil Soup, you will need:

fresh tomatoes- 500 g;
broth or water - 0.5 l;
olive oil - 30 ml;
onion - 2 large;
garlic - 2 cloves;
honey - 1 tsp. the spoon;
dried basil - 1 tsp. the spoon;
salt, rosemary, sweet and spicy paprika - to taste.

Step by step cooking

Feed options

If you order puree soup in a cafe or restaurant, you will always be served a beautifully decorated dish. It is customary for chefs to decorate such soups with either one of the ingredients or an ingredient that emphasizes the taste of the dish. Here are a few options that are easy to implement at home.

The recipe for homemade tomato basil soup is quite simple. The average cooking time is about an hour and a half, despite the fact that your constant participation is not necessary.

Depending on the serving option, it can be prepared both as an everyday dish and as an element of a festive dinner. We told you about just a few serving options, but you can dream up and come up with your own beautiful combinations.

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

700 g of fleshy 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.

Tomatoes for tomato soup are better to take ground. They have a more pronounced taste than greenhouse ones. If there are no ground tomatoes, then you can take 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 prick with a toothpick in several places. This will help to quickly remove the thick and 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 is removed much easier.

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

Cucumbers are washed, peeled and also coarsely chopped.

From the red onion, remove the top layer with the husk. Cut one half of the onion into several large pieces for further processing in a blender. And the second half is cut very finely, with this onion we will sprinkle the soup for beauty. Cover the finely chopped onion with cling film and put it in the refrigerator.

Place all chopped vegetables in a blender. Here we squeeze 2 cloves of garlic.

Grind with a blender to the consistency of soup-puree.

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

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

Add, mix.

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

And we will serve the soup with croutons or croutons - as you like. To prepare them, cut the loaf slices into small cubes.

Pour into a hot skillet and drizzle olive oil over the top.

We put the pan on a slow fire 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 mixed a couple of times).

Ready cold tomato puree soup Pour into bowls and sprinkle with finely chopped onions. 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.

Cooked in Córdoba with cornmeal and cream, tomato soup has a thick appearance, and during the winter season in Cadiz, gazpacho is served hot.

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

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, red dry wine or cold water- taste;
Tabasco sauce.

Grind garlic with salt in a mortar. Bread is added, breaking the slices and, continuing to grind the contents, pour olive oil literally drop by drop. The composition, stirring until smooth, cover and infuse for at least one and a half hours.

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

Having cut the tomatoes into a shallow crosswise shape, each fruit is dipped in boiling water for a minute and, having shifted into ice water, is peeled.

Cut the peeled tomatoes into quarters and remove the seeds.

Cucumbers are also peeled from the skin.

Pepper, smeared with vegetable oil, is placed for 10-15 minutes in an oven preheated to 160 C. Then, having stood for 10 minutes covered in a bowl, the fruits are peeled and peeled.

Cut parsley leaves.

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

Everything is thoroughly mixed and placed in the refrigerator for 8 hours. During this time, the dish acquires a rich taste and density.

You can dilute the soup a little if you like. tomato juice or cold water, dry red wine.

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

Recipe 3: Classic Tomato Cream Soup with Cream

People get acquainted with soups in the form of mashed potatoes or cream in early childhood. And then during the course of life they periodically encounter these dishes. Cream soup is undeservedly forgotten by many people, but in vain. After all, such a first course perfectly diversifies the menu and will become indispensable in families where there are kids and the elderly.

But the most important advantage of cream soup is that by grinding the ingredients, the dish acquires a completely different taste. AT regular soup cabbage, for example, and other vegetables do not look and taste as attractive. Therefore, this cream soup recipe 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 a creamy tomato soup with cream. Tomatoes here are decorating and making the dish rich, and cream and other healthy products are also present in the soup.

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

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

Cut the onion into cubes and also lower it into boiling water.

We continue to cook the soup, putting the chopped bell pepper in vegetable broth.

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

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

Season the soup with salt to taste.

The final touch in the preparation of the soup will be the addition of an egg yolk, combined with 50 ml of cream.

Beat and add the yolk-cream mass to the soup. We expect it to boil and turn off the fire.

It remains to let the soup cool down a little, so that in the future you can use a blender to grind it.

Soup can be puréed or creamed right in the pot using the attachment of a blender.

We beat the contents of the pan and our soup is ready.

You and your family will certainly like this dish in combination 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 sold even in canned form. And indeed it is worth such attention: it can be served both hot and cold, its consistency resembles a cream, and its taste ... - you must try!

Tomatoes - 8 pcs.
Onion - 1 pc.
Garlic - 3 tooth.
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
High quality white loaf - 10 pcs.
Fresh mint - 1 wt.
Ground black pepper - 0.5 tsp
Ground red hot pepper - 0.5 tsp

Baton or White bread cut into cubes and dry in a pan or oven.

Dip the tomatoes for a minute in boiling water, then in cold. Make a shallow cross cut across the top of the tomato.

Remove skin.

Finely chop.

Finely chop the onion.

Finely chop the garlic.

Cheese grate on a coarse grater.

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

Add tomatoes, salt, 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.

Pour in the cheese and stir until it melts.

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

Recipe 5: Tomato Puree Basil Soup (Step by Step)

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

Tomatoes, canned 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 (hot) - 1 tsp
Salt - to taste
Black ground pepper- taste
Basil leaves for garnish

Heat the olive oil in a large saucepan over medium heat, add the onion and cook, stirring occasionally, until softened, about 4 to 5 minutes.

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

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

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

Recipe 6: classic tomato puree soup in a slow cooker

Making tomato soup in a slow cooker is like an exciting game. All you have to do is prepare all the ingredients and then watch how the engineering creation turns them into a delicious dish! You will definitely like it!

Soups from ripe and delicious tomatoes firmly established themselves in the leading position. They are very easy to prepare, do not require complex ingredients and are very diverse. We highly recommend trying this recipe!

Water - 600 ml
Olive oil - 30 ml
Garlic - 10 g
Onion - 80 g
Bulgarian 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 vegetables. Cut the onion into small cubes.

Then cut the tomatoes into medium sized cubes.

After that, grind the bell pepper, after removing the seeds.

The next step is to finely chop the ginger root.

Now cut the chili pepper into small circles.

We put all the vegetables in a multicooker bowl, add tomato paste, spicy sauce, olive oil, salt and put spices, pour in water. Set the mode "Soup", cooking time 1 hour.

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

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

In the summer, especially in the heat, one of the topical dishes will be tomato puree soup. step by step photos help you repeat classic recipe with cream. You can make a vegetarian version of this recipe by using vegetable broth instead of chicken broth and soy sour cream instead of milk 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 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. We heat 2 tablespoons of olive oil in a saucepan, add garlic and onion, then pour a little chicken broth. Cook the onion and garlic until the broth has evaporated (about 5-7 minutes).

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

We transfer the finished vegetables to a blender, grind until a homogeneous puree is obtained with several impulse inclusions. If you want to make a bright red soup, then you should not use a blender. Vegetable stew you need to rub a tablespoon through a fine sieve, so the puree will retain its red color, besides, tomato seeds and pieces of skin will remain in the strainer.