Tomato cream soup made from fresh tomatoes. Fresh tomato soup recipe

Today we will cook delicious tomato soup, below are 11 cooking options with tomatoes. You can cook each of these soups, try and decide which one is very tasty for you. The presented recipes for tomato soups are prepared from a minimum of ingredients, I hope there will also be no problems with their preparation.

How to make gazpacho soup at home

Ingredients:

• 1 kg of the most ripe fleshy tomatoes;
• 1/2 red onion;
• one fresh cucumber;
• one large spoonful of olive oil;
• a pinch of sugar;
• one large spoonful of red wine vinegar and lemon juice (you can lime);
• a couple of pieces of sweet bell peppers;
• salt to your taste;
• white bread (no crust) slice.

Cooking:

1. My tomato, remove the skin (previously scalded with boiling water), remove the stalk, cut into 3 slices.
2. Then wash and clean peppers, onions and cucumbers, then cut into cubes.
3. Next, grind the vegetables again with a blender, add bread to them and leave until it gets wet.
4. Then again mix everything with a blender until smooth.
5. After that, salt, add sugar and add the rest of the liquid ingredients.
6. Before serving, the soup should be infused in the refrigerator for four hours.

Classic tomato puree soup

Ingredients:

• 760 gr canned tomatoes in their own juice;
• 4 cloves of garlic;
• 1 onion turnip;
• a mixture of peppers;
• a glass of vegetable broth;
• salt;
• a little butter.

Cooking:

1. So, we pass the onion and crushed garlic in butter in a saucepan until transparent.
2. Add skinless tomatoes to the pan, pepper, salt, pour in the broth.
3. Bring to a boil and cook over low heat covered for 20 minutes.
4. We break the finished tomato puree soup with a blender, heat it up again, serve it to the table.

Hot tomato puree soup

Ingredients:

• one kg of tomato;
• 4 cloves of garlic;
• one bell pepper (red);
• onion turnip thing;
• fresh thyme three sprigs;
• broth one liter of vegetables;
• olive oil 2 large spoons;
• half a glass of cream (fatty);
• salt.

Cooking:

1. Immerse the tomatoes for 2 minutes in boiling water, then remove the skin from them.
2. Then cut the tomatoes, peeled onions and peppers into small cubes, transfer to a baking sheet, put in a preheated oven and bake for 30 minutes.
3. Next, add olive oil, salt, chopped thyme, crushed garlic to the stewed vegetables and mix everything. After that, we load everything into a saucepan, pour vegetable broth and cook for about an hour until cooked.
4. At the end of cooking, pour the cream, puree and put it on the table hot.

Cold tomato soup

Ingredients:

• fresh cucumber (large);
• fresh garlic to your taste;
• one kg of ripe tomatoes;
• onion turnip one root crop;
• olive oil;
• sweet Bulgarian pepper;
• Provencal herbs;
• salt.

Cooking:

1. We remove the skin from the tomatoes, cut the tomatoes into slices, peel the cucumbers, peppers and onions and also cut them into cubes, grind everything with a blender into a puree.
2. Then add Provencal herbs, crushed garlic, salt and mix.
3. That's all, we lay out the cold soup in portioned plates, add olive oil to each bit and put it on the table.

Recipe for soup with tomato paste

Ingredients:

• 5 large spoons of tomato paste;
• 40 gr noodles;
• 2 large spoons of sifted flour;
• one small spoonful of table vinegar;
• 1 large spoonful of granulated sugar and refined butter;
• fresh parsley.

Cooking:

1. We put a frying pan with butter on the stove, heat it up, add flour and fry until golden brown. Next we cool down.
2. Then pour (carefully) 0.7 liters of water from under the filter into the cooled fried flour. To prevent lumps from forming, pour water in a thin stream and stir constantly.
3. After that, cook the mixture for about an hour.
4. Then pour another half cup of water, tomato paste, vinegar, salt and finally sugar into the saucepan.
5. Further, as soon as it boils, put the noodles in a saucepan, cook until it is ready, in general, that's all, the soup with tomato paste is ready. Garnish with chopped parsley and serve.

Watch the video below for another recipe for making tomato soup.

Tomato puree soup is my husband's favorite soup. He can eat it as often as I cook it. Luckily, fresh tomatoes in their own juice in tins are now available in supermarkets, which are great for making this soup all year round. But, of course, the most delicious tomato puree soup you get from fresh ripe tomatoes, these are the tomatoes you should choose for soup.

Today I suggest you cook a classic tomato puree soup. The presence of tomatoes, basil, olive oil and onions is a classic composition of the soup. You can add different spices, cream, cheese, but this is already a bonus to the classic version.

So, let's prepare all the products according to the list and start cooking the classic tomato puree soup.

To begin with, in the classic version of this soup, tomatoes are pre-baked in the oven and only then sent to the soup.

Wash the tomatoes, cut into halves or quarters. Lay the chopped tomatoes on a baking sheet. To avoid washing the baking sheet later, cover it with foil. Sprinkle the tomato slices with dried garlic and dried basil. We send the baking sheet to the oven preheated to 190 degrees, you can turn on the grill, for 20 minutes.

While the tomatoes are cooking, prepare the rest of the soup ingredients. Finely chop the onion with a knife or chopper.

First, heat the olive oil in a heavy-bottomed pan, then add the butter and let the oil warm up, then fry the onion in the oil until soft for 10 minutes.

Take the baking sheet with the tomatoes out of the oven. You can remove the skin from the tomatoes, or you can leave it. Transfer the tomatoes to the bowl with the onions. Add nutmeg, salt and ground black pepper.

Pour 200 ml of boiling water into the pan. Cook the soup over medium heat for 15 minutes until the tomatoes are almost completely softened.

Take the pot of soup off the heat. Blend the soup with a blender until smooth.

IMPORTANT: if your tomatoes are not sweet enough and the soup is sour, add some sugar to taste.

Classic tomato puree soup is ready! Pour the soup into serving bowls. Add pieces of fried bacon, cream, cheese or just croutons as desired.

Bon appetit!

Wonderful tomato soup with croutons at any time of the year can diversify your menu. In the heat of summer it can be eaten cold, like the Spanish gazpacho, in winter it can be thicker and richer, and should be served hot. Nothing compares to a hearty oxheart or raspberry fleshy tomato soup. By the way, brightly colored vegetables cheer up, give energy and increase tone. This has been proven by psychologists and confirmed by nutritionists. The fact is that tomatoes contain a strong antioxidant - lycopene. During a slight heat treatment, its concentration increases. This soup is perfect for those who want to reduce weight, and the point here is not only in low calorie content, but also in the effect of saturation. Therefore, do not miss the opportunity to cook tomato soup with crispy croutons - tasty and healthy!

Tomato soup - food preparation

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

Tomato Soup - The Best Recipes

Recipe 1: Tomato Soup with Beans

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

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

Cooking method

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

Recipe 2: Tomato Puree Soup with Carrots and Canned Tomatoes

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

Ingredients: onion (2 pcs.), Olive oil (2 tablespoons), carrots (0.5 kg), garlic (a couple of cloves), tomatoes in their own juice (1200 grams), herbs (cilantro), balsamic vinegar, sugar (1 tablespoon), Worcester sauce (1 tablespoon), salt, heavy cream (200 ml.), Pepper.

Cooking method

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

Recipe 3: Thick Tomato Soup - Puree

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

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

Cooking method

Finely chop the tomatoes, peppers and garlic. Bake on a baking sheet, sprinkled with a little vegetable oil. Set aside some roasted vegetables. Peel the remaining vegetables and mash a little with a fork, stir with finely chopped basil, and pass through a blender. Pour into a saucepan for soup, boil for 5 minutes along with the broth. Put some soup and dressing on a plate. Sprinkle with parsley and dill.

Recipe 4: Cold Tomato Soup with Fish

For soup we use fish without bones, fried, fresh or smoked. For example, herring, or simple sprats.

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

Cooking method

Finely chop the onion and rub with salt. We cut fresh cucumbers into cubes, grind so that juice appears. Egg and fresh cucumber cut into cubes. We mix fish, tomato juice, onions, cucumbers and sour cream. If there is no tomato juice, you can dilute tomato puree or sauce with boiled water. We put a large amount of sour cream and a lot of greens in a plate.

Recipe 5: Italian Tomato Soup with Mushrooms

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

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

Cooking method

Finely chop the onion and fry in oil. Finely chop the mushrooms and fry them in the same pan. Transfer the fried foods to a saucepan, add a little water and spices, tomato paste. Cook for 15 minutes. Ladle into bowls, finely grate Parmesan and sprinkle over soup.

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

Remember only one thing: if you suffer from cholelithiasis, diseases of the kidneys and the cardiovascular system, the use of canned, pickled and salted tomatoes should be limited.

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.

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

2018-02-26 Marina Danko

Grade
prescription

7733

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

2 gr.

carbohydrates

3 gr.

31 kcal.

Option 1: Classic Tomato Soup Recipe

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

Ingredients:

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

Step by step recipe for classic tomato soup

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

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

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

Free the onions and garlic from the husk, finely chop the cloves, and cut the onion heads into quarters of rings. Spasser the vegetables over low heat, until lightly blushed, transfer the frying to a saucepan, mix, put, without chopping, half a hot pepper. Cook for about two minutes and serve with croutons fried in butter.

The best variety of tomatoes for all the proposed recipes is Volgogradsky. Tomatoes of this variety are quite fleshy and contain the right amount of moisture, which determines their juiciness. In tomato soups, such fruits do not sour and do not require the addition of excess salt, having an ideal taste.
Cooking any of the greenhouse tomato soups is not the best choice. A dish according to a recipe that directly indicates the use of canned tomatoes will come out much tastier. The requirements for them are somewhat simpler, but still, here, too, the variety of tomatoes indicated earlier will give odds to everyone else.

Option 2: A Quick Classic Tomato Soup Recipe

If you liked the first recipe or if fresh tomatoes are not available, make a tomato soup from their juice. Potatoes added to the list of products will not take much time either to clean or cook, and the dish will come out noticeably thicker and more satisfying.

Ingredients:

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

How to quickly cook classic tomato soup

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

We quickly rub the carrots and immediately send them to the potatoes, after which we cut and put onions. When the onion boils for ten minutes, drain the vegetable broth, remove the parsley.

Pour boiled vegetables with tomato juice, put on moderate heat, salt after boiling, put spices, pour in a spoonful of oil. Boil for two minutes and turn off the stove. We put chopped greens in the soup, cover, but do not wrap it up ..

Scald the tomatoes, carefully remove the skin with a knife. We dry the bread in a pan without oil, rub it with garlic, and put the rest of the cloves in the soup. Serve by dropping a slice of bread and a tomato into each plate.

Option 3: Simple Spanish Gazpacho - Classic Tomato Soup

And here, in fact, is gazpacho - a soup of Spanish peasants, which eventually became one of the hallmarks of national cuisine. For its preparation, domestic varieties of tomatoes are perfect, and it’s better to wait if there are no fresh, grown outdoors on sale. The amount of oil is approximate, add according to your own taste. It is highly undesirable to replace it with sunflower, even after the most thorough cleaning.

Ingredients:

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

How to cook

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

Remove the seeds from the pepper by cutting the pod and first picking it out with a spoon, and washing the rest with a stream of running water. Cut into bite-size pieces. Peel off the skin of the cucumber, cut into small pieces. Do the same with the bow.

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

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

Option 4: Cooking classic Italian-style tomato soup

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

Ingredients:

• three hundred grams of small dumplings (ravioli);
• a jar of colored beans;
• a quarter cup of olive oil;
• 750 milliliters of chicken stock;
• a spoonful of tomato paste;
• half a kilogram of canned tomatoes;
• small bulb;
• a spoonful of 25% tomato paste;
• salt, a handful of chopped parsley, ground pepper;
• half a teaspoon of minced garlic;
• two tablespoons of grated cheese.

Step by step recipe

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

Remove the skin from the tomatoes and mash them with a fork, open the canned food and drain all the liquid from the beans. Separately, dip the ravioli in well-salted boiling water, let it float and immediately drain everything from the pan into a colander. Transfer dumplings to a saucepan with the main course.

After boiling, put the tomato paste and mashed canned tomatoes into the soup. Add the beans, season with pepper and salt a little, increase the heat and wait for the boil. Lower the temperature again and sprinkle with herbs after a couple of minutes. Turn off the stove and immediately pour the portions.

Serve the soup sprinkled with grated cheese and spreading parsley leaves around the cheese slide. Separately, offer fried bread grated with garlic, white parts of young onions.

Option 5: Classic Tomato Soup with Beans and Bacon

Almost all the soups described above are lean. But the next tomato soup will be cooked not just with meat, but with bacon, and even fried.

Ingredients:

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

How to cook

Put the beans in a colander and rinse thoroughly, substituting under running water. Open the canned tomatoes, remove the skin from them, and mash the pulp with a fork into a puree.

Cut the bacon coarsely, melt it in a preheated pot on low heat, browning the slices well. Drain excess fat, leaving no more than a spoon and put slices of finely chopped onion into it. Fry until golden brown.

Pour the tomato puree into the pot, add half the beans, pepper well, pour in the vegetable broth. After boiling, lower the temperature and slowly boil for about five minutes. Pour the mass into another container and cool slightly, kill with an immersion blender.

Pour the soup back into the pot and reheat, add the remaining beans, salt to taste. Serve with croutons or thin scrambled eggs, crumble bacon directly into bowls.