Thick tomato puree soup. Tomato soup: recipes

Of all the known recipes with tomatoes, tomato soup is universal. It can be served piping hot with toast in the winter and a glass of white wine on a warm summer evening.

Prepare tomato soup with fresh tomatoes. Take: large onions - 2 pcs., large tomatoes - 4 pcs., garlic - 5 cloves, olive oil - 2 tablespoons, cream 60% fat - 3 tablespoons, tomato paste - 1 tablespoon, chicken broth - 1 tbsp, lemon juice - 1 tsp, salt - to taste, soy sauce - 1 tbsp, basil - 4 sprigs. Wash and clean all vegetables. Saute chopped onion with garlic in olive oil until translucent. In a blender, place the quartered tomatoes, sauteed onions with garlic, chopped basil, cream, tomato paste, salt, lemon juice and pour in the chicken broth. Blend the mixture to a puree. Send the resulting mass to the pan. Closer to boiling, add soy sauce. Boil the soup for about 7 minutes. The finished dish will remain to decorate with a sprig of basil. To prepare soup from canned tomatoes, you will need: butter - 6 tbsp, diced medium-sized onion - 1 pc., tomato juice - 1.5 l, diced canned tomatoes - 800 g, sugar - 3 tbsp. , cream 30% fat - 1 cup, salt to taste; black pepper - to taste, chopped parsley and basil. Saute onion in butter until translucent. Then add canned tomatoes, tomato juice, sugar, salt and black pepper. Mix everything thoroughly. Bring to a boil and add cream. Leave to languish over low heat. Add fresh herbs 5 minutes before cooking. Adjust seasonings. You can serve the dish with delicious grain bread.

Soup can be prepared with tomato juice. To do this, take: butter - 50 g, flour - 2 tablespoons, milk - 1 cup, tomato juice - 1 liter, salt - to taste, spices - to taste, cheese - for decoration. Melt the butter in a saucepan. Add 2 tablespoons of flour. Stirring well, fry the flour over low heat. Once ready, leave the mixture to cool. Add the tomato juice to the cooled mass. Transfer the saucepan to the stove and bring the tomato soup to a boil over low heat. When the soup begins to boil, pour in a glass of milk and continue to boil. Add salt and spices towards the end of cooking. Leave the finished dish to stand for 15 minutes. Sprinkle with grated cheese for decoration.

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

Italian tomato soup with bread

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

How to cook:

Pour water into a saucepan and bring to a boil.


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

Peel the onion and chop into small cubes.


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

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

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

If the soup is very sour, then add a small amount of sugar.

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

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

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

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

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

Andalusian gazpacho soup

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

How to cook:

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


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


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


Wash bell pepper, remove seeds and core, cut.

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

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

See the story for another option for making gazpacho:

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

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

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

How to cook soup with tomatoes - 14 varieties

Light and pleasant soup will perfectly saturate and give strength!

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

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

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

Very pleasant and incredibly tender soup-puree of spicy pumpkin and juicy tomatoes with a dense texture.

Ingredients:

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

Cooking:

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

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

Serve with tomato slices and fresh herbs.

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

Ingredients:

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

Cooking:

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

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

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

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

Ingredients:

• Tomatoes in 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

Cooking:

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

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

Ingredients:

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

Cooking:

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

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

For soup, you can make the usual frying, but in fish soup it can ruin the fish flavor itself, so it’s better to boil them.

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

Ingredients:

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

Cooking:

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

This soup goes well with sour cream.

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

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

Soup with tomatoes and lentils

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

The most delicious tomato soup recipes

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

Classic tomato puree soup

For cooking you will need:

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

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

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

Tomato soup with fish meatballs

Ingredients:

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

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

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

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

Soup "Gazpacho"

For 4-5 servings take:

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

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

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

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

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

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

In meat broth

You will need:

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

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

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

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

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

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

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

With shrimps

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

Need:

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

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

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

Turkish

Ingredients:

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

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

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

with beans

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

Chop parsley and serve hot with crackers or croutons.

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

Conclusion

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

Tomato soup for our kitchen is a somewhat unusual dish. However, the pleasant taste and undeniable benefits of tomatoes have made it part of our everyday 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 youthfulness of your skin, but also life. After all, tomatoes are the main component of the Mediterranean diet, whose adherents are distinguished by longevity.

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

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

Classic variant

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

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

For cooking you will need:

How to make Tomato Puree Soup:

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

Turkish recipe with meat

To prepare this dish you will need:

Cooking method:

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

Recipe with vermicelli

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

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

Cooking method:

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

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