Chicken tomato soup. Tomato soup with chicken - a chic first course

Chicken soups occupy a special place in the diet of almost all people living both in rich developed countries and in the most remote corners of the globe. After all, chicken is one of the most affordable types of meat, capable of nourishing a large family at a small financial cost, supplying the bodies of adults and children with animal proteins, amino acids, fats and other nutrients necessary for health, growth and development. Cooking chicken soup allows you to extract as much as possible from the chicken all the most valuable things that it can only be rich in, since during the long-term cooking, various substances contained in bones, tendons, cartilage and other inedible parts of the carcass pass into the broth. That is why chicken broth is highly recommended for those who are recovering from illness or trying to restore the body after hard physical or mental labor.

In our country, one of the most popular chicken soups, which is prepared in almost every family and is enjoyed by both adults and children for lunch, is not at all expensive and very easy to prepare. However, for the sake of a pleasant variety and new interesting taste sensations, I want to invite you to try to cook the original version of this beloved and painfully familiar vermicelli soup from childhood. Tomato soup with chicken, in fact, is not too different from its classic predecessor, since it also includes potatoes and small pasta in its composition, however, chopped tomatoes, garlic and some nuances of serving and cooking allow you to get a rather unusual first course with a completely new taste, aroma and appearance.

Tomato soup with chicken and potatoes is prepared quite simply from a small set of products, but in the end you get a huge pan of a very tasty, healthy and satisfying first course, which is enough to feed a family of several people for 4-5 days. This soup becomes thick and very rich during storage, so it can easily replace a two-course meal and save you time spent in the kitchen at the stove. Thanks to ripe and juicy tomatoes stewed in olive oil with garlic, tomato chicken soup acquires an appetizing aroma, a pleasant reddish hue and an unexpected, slightly sweet vegetable taste. When serving this soup, it is customary to season it with fresh herbs and a slice of lemon, and this unusual combination can further enhance its incomparable tomato flavor. Try this new version of Tomato Chicken Soup with Potatoes and Vermicelli and I'm sure you'll love this easy and savory recipe!

Useful information How to cook tomato soup with chicken - a simple recipe for chicken soup with potatoes and vermicelli with step by step photos

INGREDIENTS:

• 4 liters of water
• 1 bol. chicken breast (800 - 900 g)
• 500 g mashed tomatoes
• 200 g vermicelli
• 3 medium potatoes
• 3 tooth garlic
• 3 art. l. olive oil
• 1 tsp Sahara
• 1 st. l. salt
• 5 - 6 black peppercorns
• 2 bay leaves

For submission:

• bunch of parsley
• lemon

COOKING METHOD:

1. In order to prepare tomato soup with chicken, vermicelli and potatoes, rinse the chicken breast, pour cold water over it and put on a large fire. When the water boils, reduce the fire and cook the chicken broth for 1 hour at a slight boil, removing the foam from it as it accumulates.

Advice! This soup can also be cooked from chicken fillet, taking it in an amount of about 500 g, however, from the breast, which is meat on the bone, the broth is more rich and tasty. It is undesirable to use other parts of the chicken for its preparation, since according to the recipe, only white meat fibers should be contained in the soup.

2. In the meantime, peel the garlic, crush with a knife and chop as finely as possible.

3. Peel the potatoes and cut into medium-sized cubes.

4. Heat the olive oil in a frying pan, add the garlic and simmer it slightly over medium heat until fragrant but not discolored.

5. Add the mashed tomatoes to the garlic and simmer them with a slight boil for 10 minutes. At the end, add to them the secret ingredient that enhances their taste - a small spoonful of sugar.

Advice! The easiest way to make this soup is to use ready-made canned mashed tomatoes, which are called "passata" in Italian and are now sold in many stores at an affordable price. If you were unable to buy such a product, then instead of it you can take ordinary tomatoes, scald them with boiling water, peel them and chop them with a blender, or just grate them.

6. Remove the chicken breast from the finished chicken broth and peel it of the skin that is not needed, then remove the meat from the bones and disassemble it with your hands or a knife into individual fibers.

7. If desired, the chicken broth can be strained through cheesecloth to make it more transparent, then return the pan to the stove. Bring the broth back to a boil, put the potatoes in it and cook over medium heat for 20 minutes.

8. Then add the stewed tomatoes, mix well and bring the tomato soup to a boil.

9. Pour the vermicelli into the soup and cook for another 5 minutes, stirring occasionally so that it does not gather into lumps. A minute before readiness, put salt, peppercorns and bay leaf.

10. At the end of cooking, return the chicken meat to the pan, cover the soup with a lid and let it brew for 15 to 20 minutes.


Delicious, fragrant and slightly unusual tomato soup with chicken is ready! When serving, it should be sprinkled with chopped fresh parsley on top and be sure to put a slice of lemon in each plate. Bon appetit!

With chicken, it may seem rustic to you, but do not rush to draw conclusions. In fact, it is very interesting - with its characteristic, rich taste. We don’t really know if absolutely everyone will like it, because it turns out to be quite spicy, but what will not leave indifferent any guest is for sure!

We, for example, cook it quite often and eat it with pleasure. There is, you know, something so proud, Brazilian-Argentinean-Colombian - from the "country of wild monkeys" - in defiance of the Mediterranean Empress of All Food and, along the way, the patroness of all the national cuisines of the world.

(serves 4)

Soup Ingredients:

• 1 homemade young but fatty chicken (1.5 kg)
• 250 g chicken scallops
• 2.5 kg fleshy tomatoes (we used pink cream), peeled and seeded, cut into small cubes
• 2 large white onions, peeled and finely chopped
• 8 large garlic cloves, peeled
• 1 medium celery root, peeled and diced
• 1 medium parsnip root, peeled and diced
• 1 small parsley root, peeled and diced
• 3 tbsp parmesan, finely grated
• 1.5 l
• 1 tbsp Sahara
• 3 bay leaves
• 8 allspice peas
• Olive oil
• coarse sea salt

Ingredients for garlic sauce:

• 200 ml chicken broth
• 2 garlic cloves, peeled, pressed through a garlic press

Cooking:

Let's start with the chicken. For convenience, we cut it in half and put it in a saucepan (5-6 l), add scallops. Pour in water to cover the chicken, wait until it boils and cook for 10 minutes. We drain the "dead" water, and wash the chicken pieces well with warm water.

We return the chicken and scallops to the pan, pour in 3-4 liters of water. Bring to a boil, if necessary, remove the foam. Season with bay leaf, allspice and cook over low heat for 1 hour. We take out the pieces of our chicken and scallops from the pan, put them on a plate, filter the broth through a fine sieve.

Place the chicken and vegetables in a large saucepan. Pour in the broth, add sugar and salt. Bring to a boil and simmer over low heat for 2 hours.

Meanwhile, heat the olive oil in a frying pan and fry the scallops over high heat for 15 minutes, until a brownish crisp appears. Put on a plate and set aside.

After two hours, we remove the chicken from the pan, disassemble it and remove the bones.

We grind the broth through a fine sieve. Throw away the rest of the vegetables.

In the pan where the scallops were fried, it’s good - fry the chicken pieces until crispy. Transfer to a plate and let cool.

While the chicken is cooling, take 200 ml of our broth and squeeze two cloves of garlic into it. It will be

Tomato soup with chicken is so distinctive that its uniqueness cannot be compared with anything or the recipe for this dish can be attributed to any particular cuisine. Wherever this soup is prepared and no matter what ingredients are added to it, it will always be loved and recognizable.

It's so easy to make and quick to cook. It is best to use a cast iron pot for making soup, but a Dutch oven will also come in handy. The use of fried canned tomatoes for soup, unlike canned ones, has more taste, and therefore is preferable.

The traditional version of tomato soup contains chicken thighs, but they can be replaced with chicken breasts or legs. As for the spices, the combination of garlic, tomato and basil is perfect and complete.

No matter how strange it may seem, garlic is not at all the leading spice in tomato soup, as many are used to. But garlic-infused oil can play a part in the dish. It is also sold ready-made, but it is not difficult to make it yourself.

Creamy tomato soup starts with shredded chicken chunks, concentrated broth, cheesy flavor, potato topping with fresh spinach chunks. It all ends with a squeeze of citric acid to balance out all the flavors and a generous sprinkling of freshly grated Parmesan. This is a simple yet exceptionally delicious soup that can be made in 35 minutes or less.

How to cook tomato soup with chicken - 15 varieties

A traditional first course in the countries of the post-Soviet period, despite the fact that the dish was invented in Latin America.

Ingredients:

• Chicken fillet - 300-350 g
• Onion - 100 g
• Large carrots - 1 pc.
• Tomatoes - 200-250 g
• Salt - 1 tbsp.
• Bay leaf - 2-3 pcs.
• Vegetable oil - 5-6 tbsp.
• Rice - 6 tbsp

Cooking:

Cut the chicken and fry in a pan. Then put to boil in a large pot of water. Salt.

Peel onions and carrots. Grate the carrots and chop the onion. Fry in a skillet.

Peel the skin off the tomatoes and mash. Add to onions and carrots. After frying, add the carrots, onions and tomatoes to the chicken broth.

Rinse the rice, and after the broth boils, pour into the pan. Add spices and bay leaf. Cook while stirring until the rice is cooked. After boiling, cook for another 1-2 minutes and turn off the heat.

Creamy Tomato Chicken Soup - Paleo

Light creamy tomato soup with the content of essential trace elements in one dish.

Ingredients:

• Fried tomatoes (canned or handmade) - 600 g
• Chicken bone broth or boiling water - 240 ml
• Pepper, salt - 1 tsp
• Basil (dried) - 75 g
• Garlic (crushed) - 2 tablespoons
• Chicken thigh - 1 kg
• Coconut milk - 300 ml

Cooking:

In a cast iron saucepan, combine tomatoes, broth, pepper, salt, basil and garlic oil (garlic mixed with olive oil). Boil and add chicken thighs.

Cook over medium heat for 25 minutes, stirring occasionally. Remove from heat, remove chicken and puree soup with a blender.

Add coconut milk and stir.

Cut up chicken and add back to soup. Cook over medium heat for another 5 minutes.

Sprinkle with basil and garlic oil, if desired.

Legumes have a pleasant texture and nutrients, so they often pair well in first courses.

Ingredients:

• Chicken fillet - 400 g
• Garlic - 2 cloves
• Tomatoes in their own juice - 800 g
• Bulb - 1 pc.
• Dried basil - 1 tsp
• Oregano - 0.5 tsp
• Pepper, salt - 1 tsp each
• Green beans - 200 g
• Broth - 1 l.

Cooking:

Finely chop the garlic and onion.

Cut the chicken into pieces.

Fry the onion, garlic and chicken, adding in turn. Add everything to the stock pot.

Boil the broth for 30 minutes. Add tomatoes.

Chop the beans and add to the pot. Boil 10 minutes after boiling. Decorate with spices.

Bright corn against the background of tomato red soup looks bright, but it tastes nutritious.

Ingredients:

• Chicken broth - 1 l
• Chicken meat, diced - 300 g
• Frozen corn - 400 g
• Tomato puree - 600 g
• Tomatoes - 1 pc.
• Chili pepper (green) - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Bay leaf - 1 pc.
• Ground cumin - 1-2 teaspoons
• Salt - 1/2 teaspoon
• Chili powder - 0.5-1 teaspoon
• Pepper - 1/8 teaspoon
• Cayenne pepper - 1/8 teaspoon
• Corn cakes - 5 pcs.

Cooking:

In a large saucepan over low heat, combine the first 13 ingredients. Cover and cook for 4 hours.

Place the corn tortillas on an unpeeled baking sheet. Bake at 220 degrees for 5 minutes.

Remove bay leaf from soup.

Serve with corn tortillas.

Corn cakes can be replaced with any other dried bread.

Celery, in addition to being incredibly useful, is also able to absorb the aroma of chicken and tomatoes well.

Ingredients:

• Chicken broth - 700 ml
• Tomatoes in their own juice - 250 g
• Celery stalk - 80 g
• Bay leaf - 2 pcs.
• Garlic - 5 cloves
• Fresh tomatoes - 5 pcs.
• Chicken breast - 700 g
• Onion - 200 g
• Basil - 10 g
• Vegetable oil - 3 tbsp.
• Salt, pepper to taste

Cooking:

Cut garlic, onion and celery into very small pieces.

Peel and grate fresh tomatoes.

Mash the tomatoes in their own juice.

Cut chicken breast into small pieces

After frying and passivating all the ingredients, cook everything in a saucepan with broth.

At the end of cooking soup, add spices.

Turn off the stove, let the soup brew.

Basil can be substituted for any other herb.

This wonderful soup is prepared for lunch just half an hour before serving.

Ingredients:

• Onion, peeled and finely chopped - 1 pc.
• Carrots, peeled and grated - 2 pcs.
• Bacon finely chopped - 2 slices
• Chicken breasts, cut into thin strips - 2 pcs.
• Canned chopped tomatoes - 600 g
• Chicken broth - 400 ml
• Chopped rosemary - 1 tbsp
• Lemon (finely grated zest) - 1 pc.
• Salt and ground black pepper
• Parsley

Cooking:

Place the onions, carrots and bacon in a large non-stick saucepan and fry for 2-3 minutes.

Add chicken, tomatoes, broth, rosemary and lemon zest.

Bring to a boil, stir, then cover and simmer over medium heat for 15 minutes, stirring occasionally. Season to taste and serve sprinkled with chopped parsley.

A dish that anyone can afford and that can be cooked at home.

Ingredients:

• Minced chicken - 200 g
• Potatoes - 3 pcs.
• Pasta - 30 g
• Onion - 1 pc.
• Pepper mix - optional
• Garlic - 1 clove
• Tomatoes - 3 pcs.
• Bay leaf - 1 pc.
• Salt - to taste

Cooking:

Peel onions and carrots, cut and fry with minced meat.

Grind tomatoes in a blender.

Peel potatoes and cut into cubes. Add to mince.

Mince the garlic and add to the mince. Pour boiling water over everything, cook for 30 minutes.

Boil macaroni. Add to soup. Cook for 1 minute and turn off.

Tomatoes can be replaced with tomato paste.

A taste of delight in soup with chicken, black beans and spicy chili.

Ingredients:

• Ripe tomatoes - 1.5 kg
• Onion - 2 pcs.
• Chicken - 1 fillet
• Olive oil - 4 tbsp
• Garlic (chopped) - 3 cloves
• Chile (chopped) - 3 pcs.
• Coriander - 1 tablespoon
• Black beans - 400 g
• Tomato paste - 4 tablespoons
• Corn cakes - 3 pcs.
• Avocado - 2 pcs.
• Butter cream (optional) - 200 ml

Cooking:

Preheat oven to 200 degrees.

Put the tomatoes in the fry with onions and chicken pieces. Add olive oil. Roast for 45 minutes until the chicken is crispy and tender and the tomatoes begin to caramelize.

When the chicken is ready, transfer to a plate and cover with foil.

Transfer the tomato and onion to a food processor and blend until smooth.

Heat the remaining oil in a medium saucepan and sauté the garlic, chili and coriander seeds for a few minutes until they turn brown.

Pull meat from chicken bones, tear into pieces and mix with beans and tomato paste.

Add this chicken mixture to the pot.

Pour the soup into a saucepan and add enough juice/water to cook until a good consistency is reached.

Heat a few inches of oil in a small saucepan, then carefully shallow fry the tortilla pieces in batches until crispy.

Season the soup to taste, and stir in the coriander. Top with chicken mixture, chopped avocado pieces and lime juice. Serve with tortillas and sour cream.

Quite infrequently, mung bean is used in cooking, but this cereal is no less useful than lentils.

Ingredients:

• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 1 clove
• Chicken thighs - 2 pcs.
• Tomato paste or tomatoes in their own juice -
• Mash - 7 tablespoons
• Black pepper, salt - to taste
• Bulgarian pepper - 0.5 pcs.
• Zira (kmine) - to taste
• Bay leaf - 1-2 pcs.

Cooking:

Soak the mash in advance for at least 2-3 hours.

Heat a deep cast iron pan with oil. Cut carrots, onion, garlic, pepper into cubes. Fry everything.

Clean and cut the chicken. Add to saucepan with tomato paste.

Pour boiling water over a saucepan. Add mung bean and spices, except for the bay leaf.

Bring to a boil, put the bay leaf and cook until the grits are soft. Remove bay leaf after cooking.

Mash can be replaced with any cereal or legumes, such as lentils.

Creamy tomato soup with lots of vegetable ingredients, spinach and shredded chicken. Use it all over low heat for a super easy and delicious dinner.

Ingredients:

• Chicken breasts - 2 pcs.
• Chopped tomatoes - 500 g
• Whole tomatoes - 300 g
• Chicken broth - 800 ml
• Dried basil - 1 tablespoon
• Chopped garlic - 4 cloves
• Salted butter - 4 tablespoons
• Italian Gnocchi dumplings - 400 g
• Spinach - 400 g
• Cheese Bursin - 50 g

Cooking:

Place the chicken breast in a small saucepan over low heat. Fill a saucepan with tomatoes, broth, basil, garlic and oil. Boil at least 4 hours.

Add dumplings, Bursin cheese, spinach and mix. Shred the chicken with a fork. Get ready for another hour.

Garnish with additional spinach and possibly Parmesan cheese.

Delicious and stuffed tomato soup with tender pieces of chicken. Using a regular jar of tomatoes and buttercream, you can make an amazing dinner in just 30 minutes.

Ingredients:

• Olive oil - 2 tablespoons
• Onion - 1 pc.
• Garlic - 4 cloves
• Flour - 30 g
• Tomatoes - 120 g can
• Chicken broth - 1 l
• Dried basil, oregano parsley - 1 teaspoon each
• Shredded fried chicken meat - 400 g
• Whipped cream - 80 ml

Cooking:

Heat olive oil in a large saucepan over medium heat.

Cook and toss the onion and garlic in the hot oil until the onion is soft, about 5 minutes. Sprinkle flour evenly over onion mixture; add tomatoes, chicken broth, oregano, basil and parsley.

Bring the liquid to a boil and cook until the tomatoes are softened, 8 to 10 minutes.

Pour the soup into a blender, no more than half. Close and hold the lid in place. Beat with a blender several times.

Stir chicken, cream, sea salt and pepper into soup; Cook until chicken is tender (about 5 minutes).

It would seem that it is impossible to fry the first courses, but this is not at all the case; this is easy to do with tomato cream soup.

Ingredients:

• Tomatoes - 4-5 pcs.
• Chicken fillet - 400 g
• Garlic - 1 clove
• Basil - 2-3 branches.
• Cream - 70 ml
• Vegetable broth - 300 ml
• Spices - to taste
• Starch

Cooking:

Peel the tomatoes and beat with a blender along with the basil.

Fry chopped garlic in a pan, add tomato mixture. Fry for about 5 minutes.

Beat the chicken with a blender into minced meat. Add stir-fry to mixture. Add spices.

Pour the cream and broth into the pan. Cook until done. Add starch and cook for 3-5 minutes.

The fresh tasting tomato soup is David Chang's experiment on Greek salad: he wraps it in tomatoes, olives, cucumbers and feta cheese.

Ingredients:

• Olive oil - 6 tablespoons
• Red onion, thinly sliced ​​- 1 pc.
• Olives - 70 g
• Oregano leaves - 2 tablespoons
• Red wine vinegar - 3 tablespoons
• sherry vinegar
• Salt - 1 tablespoon
• Cucumber, thinly sliced ​​- 1 pc.
• Honey - 1 tablespoon
• Tomatoes - 5 pcs.
• Cherry tomatoes - 110 g
• Feta cheese - 70 g
• Chicken fillet - 400 g

Cooking:

Cut the chicken into small cubes.

Heat 6 tablespoons oil in a medium saucepan. Add onions, olives, chicken and oregano. Cook over moderately low heat, stirring occasionally, until the onion is softened, about 7 minutes. Remove from heat and stir in both vinegars. Season with salt. Cool to room temperature.

Meanwhile, in a bowl, mix finely chopped cucumber, spices and half of the honey.

In a blender, blend the chopped tomatoes with the remaining 1/2 tablespoon of honey and season with salt and pepper.

Add the beaten tomatoes, cucumbers and grated feta cheese to the onion-olive mixture. Drizzle with olive oil, garnish with herbs and serve.

The meat concentration of the ingredients in the soup still does not make it heavy due to the correct dosage.

Ingredients:

• Parsley - to taste
• thyme - to taste
• Bay leaf - to taste
• Garlic - to taste
• Butter - to taste
• Onion - 1 pc.
• Tomatoes in their own juice - 300 ml
• Tomato paste - 70 g
• Bacon - 2-3 strips
• Chicken broth - 600 ml
• Chicken meat - 400 g
• Carrot - 1 pc.
• Celery - 1 pc.
• Spices - to taste

Cooking:

Fry bacon with garlic and onion in butter. pass.

Cut carrots and fry. Add to onions and bacon.

Cut the chicken fillet, also add to fry.

Season everything with herbs and spices. Pour in tomato paste and tomatoes in their own juice. After the tomatoes soften - beat with a whisk.

Transfer all the pan and pour the broth. Bring to a boil, cook for 10 minutes and turn off the heat.

Despite the fact that mushrooms do not have their own taste, they are ideally combined in concentrated juicy dishes, as they are able to absorb the juice of other ingredients.

Ingredients:

• Tomatoes in own juice - 700 ml
• Chicken fillet - 400 g
• Mushrooms - 700 g
• Spices - to taste
• Garlic - 1 clove
• Onion - 1 pc.
• Olive oil - 1 tbsp
• Chicken broth - 500 ml

Cooking:

Peel mushrooms and cut into slices. Also peel the onion and garlic. Fry everything in a pan with olive oil.

Cut the chicken into cubes. Add fry.

Pour the tomatoes into the pan and saute. Soften the tomatoes with a fork.

Pour the contents of the pan into the chicken broth and cook for 10 minutes or until tender.

At the end of summer, the tomato season begins. It's time to cook tomato soup with chicken. This vegetable dish is very useful for the human body, because tomatoes contain a lot of vitamins. Moreover, scientists claim that heat treatment even increases their beneficial properties, so eating tomato soup with chicken is not only pleasant. In a word, it is to the taste of many.

Tomato soup with chicken. Ingredients for a spicy dish

So, in more detail. What do you need to make Spicy Tomato Chicken Soup? It's quick and easy to make, and incredibly delicious. To prepare this dish you need: chicken ham, sesame oil, some sesame seeds, an onion, a head of garlic, two medium-sized tomatoes and salt. Of course, spices to taste.

Cooking process

Cooking a dish

There is also absolutely nothing complicated about making tomato soup with chicken. The recipe allows you to easily cope with the task, even the most inexperienced chef. Where to begin?

Tomatoes are poured into the pan along with the juice (when using the paste, you need to dilute it a little with water), chopped garlic, onion, cut into small cubes, chili, bay leaf and oregano are added. The resulting mixture is prepared for about ten minutes over low heat. The chicken is cut into small pieces and added to the pot along with chicken broth and lime juice. The dish is brought to a boil. After that, the fire is reduced. The soup is cooked for about half an hour. Salt and pepper are added to taste.

The soup is served with cilantro and cheese (it must be cut with a vegetable cutter or grated). Tortilla and sour cream are also a great addition.

Bean Soup Ingredients

Would you like to cook something more original? Very tasty and satisfying tomato soup with chicken and beans. The dish can be easily prepared in large volumes. It is enjoyed by both children and adults. The men especially like the soup. In addition, this option is quite economical. If someone needs diet food, the ingredients can simply be fried in a dry frying pan.

Beans for cooking soup are suitable for both black and white. However, if you wish, you can generally replace it with lentils. It all depends on the tastes and preferences of each. For a thicker soup consistency, you can add two tablespoons of flour.

So what do you need? A couple of chicken breasts, three cups of beans, a bunch of cilantro, six cloves of garlic, an onion, a tablespoon of lemon juice, carrots, tomatoes in their own juice (three hundred grams), a little bacon, two liters of chicken broth, a pinch of chili powder, two tablespoons of ketchup , sea salt.

We cook soup

This dish will take some time to prepare. Beans need to be soaked for several hours. However, this is easy to do, getting up in the morning and getting ready for work. And in the evening you can already start cooking soup. Beans are boiled until fully cooked.

After that, chicken broth is prepared. To do this, one piece of meat is boiled together with half a carrot, half an onion and a bay leaf for forty minutes.

The second piece of meat is fried separately. The onion is finely chopped and fried until soft. Garlic and separately fried chicken are added to it. After a few minutes, the mixture is added to the broth along with ketchup, grated beans and bacon. The soup is simmered for about twenty minutes. After removing from the stove, the dish is seasoned with lemon juice, sprinkled with finely chopped cilantro. You can also add sour cream if you wish.

In principle, there are many options for preparing tomato soups. Everyone can easily choose for themselves and their families exactly what they like. For example, tomato soup with chicken and potatoes, with rice, with noodles are very popular. Everything is up to you. Bon appetit!