Tomato soup with water. Tomato soup (12 recipes)

What cannot be taken away from a person is appetite. We all love to eat deliciously and frequently. Moreover, our insatiable stomach always demands something unusual, new. Few people know that the brightest and most delicious first courses are cooked with the addition of tomatoes. And their quantity depends on the specific recipe.

History of making tomato soup

Europe became the birthplace of this first dish. This soup appeared about 250 years ago, despite the fact that tomatoes were brought there back in the sixteenth century. The fact is that for a very long time tomatoes were considered ornamental garden plants, completely unsuitable for food. In Russia, these vegetables began to be grown not so long ago, no more than 170 years ago. Today it is difficult to imagine a dish of Slavic cuisine without tomatoes. And, for example, tomatoes appeared in Asian countries thanks to the Spaniards and Portuguese, and they immediately began to be used in many traditional dishes.

Gazpacho

The world's most famous tomato soup appeared in the kitchens of our country thanks to the Italians. Its recipe was invented long ago in Andalusia. Despite the fact that everywhere gazpacho is eaten as a first course, Italians themselves consider it a drink. Therefore, in its historical homeland, it can more often be seen in a glass rather than in a deep plate. For preparation you will need:

So, how to make tomato soup according to the Italian recipe? First you need to scald the tomatoes with hot water and peel them, then cut them into small cubes and remove large grains. Cucumbers should suffer the same fate. Wash the peppers, onions and garlic thoroughly and chop finely. Pour water over the white bread crumb and let it stand.

After all these operations, put the prepared ingredients into a blender. The crumb must be squeezed out first. After chopping the vegetables, pour the contents of the blender into any suitable container. The main thing is that it is non-metallic. In such dishes it will quickly lose all its vitamins.

The soup is almost ready, all you have to do is add olive oil and wine vinegar and put it in the refrigerator to cool for at least 3 hours.

Sprat soup in tomato

Almost every person on earth has tried these canned foods, but not everyone knows that they can be used as a first course, for example, for lunch. This soup is very easy to prepare and does not require much time.

Ingredients:

• 2 cans of sprat in tomato dressing;
• 5 large potatoes;
• carrot;
• bulb;
• a tablespoon of tomato paste;
• a teaspoon of dried basil;
• salt, pepper, spices to taste.

The potatoes must be peeled and cut into cubes, and then immediately put to boil. At the same time, fry finely chopped onion and grated carrots in a frying pan. Add a spoonful of tomato paste to them. After the tubers are cooked, the contents of the frying pan and canned food will go to her. Season the resulting soup with basil and spices and cook for a couple more minutes until fully cooked.

Classic cream soup

The whole world is subject to fashion. This trend has not passed over food either. Today, cream soup is one of the most popular dishes. They eat it everywhere: at home for lunch, in restaurants for business lunches, etc. If you try tomato once, you immediately want to add it to your piggy bank. It doesn’t matter if a person doesn’t know how to cook his favorite food at home. For the soup you will need:

• 800 grams of tomatoes;
• 1 onion;
• 1 clove of garlic;
• 50 milligrams of butter;
• 150 milliliters of cream;
• 2 tablespoons dried basil;
• half a liter of beef broth;
• salt, pepper, spices to taste.

So, how to make tomato soup? First you need to peel the tomatoes and cut into small slices. Peel and chop the onion and garlic and place them in a saucepan in which the butter has previously been melted, and fry there.

After the frying has acquired a golden color, add half the beef broth and tomatoes. You need to add a pinch of soda to the mixture in order to neutralize the acid produced by the tomatoes. Bring the resulting soup to a boil and cook for 15 minutes. After the time has passed, it must be sent to a blender to obtain a homogeneous mass. After grinding, pour the soup back into the pan, pour in the rest of the broth, add spices to taste and cook for another 5 minutes.

Turkish cream soup

Lovers of tomatoes and oriental cuisine have their own recipes. They are slightly different from standard European cuisine. Tomato puree soup, the recipe of which goes back to beautiful Turkey, is prepared from the following ingredients:

• half a kilogram of tomatoes;
• 1 red onion;
• one liter of chicken broth;
• glasses of tomato juice;
• 4 tablespoons olive oil;
• 100 grams of hard cheese;
• fresh or dried basil;
• salt, pepper and spices to taste.

To prepare tomato soup, pour olive oil into a pan and fry chopped onion and garlic in it. Add chopped basil leaves to them. Peel the tomatoes, chop them finely and place them in the pan. Stir all the contents over low heat for five minutes, then add chicken broth and spices to taste. Cook the soup covered over low heat for 20 minutes. After the time has passed, beat it with a blender. If the soup turns out to be very liquid, you need to add a spoon or two of flour to it and cook for about five more minutes. Before serving, sprinkle the soup with grated cheese.

Soup for those who count calories

Many representatives of the fair sex do nothing but dream of losing weight. One way to lose weight is the soup diet. For many, it is suitable from tomatoes, the recipe for which is presented below.

For preparation you need:

• 6 tomatoes;
• 2 onions;
• 1 clove of garlic;
• liter of vegetable broth;
• 1 tablespoon olive oil.

Finely chop the onion and garlic and fry. Add pre-peeled and chopped tomatoes to them and simmer everything for several minutes. Then add broth and spices to taste, bring the mixture to a boil and cook for about 20 minutes. Sometimes grated carrots and beets are added to the soup. At the same time, add a small amount of water so that it covers the chopped vegetables.

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

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

Classic version

The classic version gives a lot of room for experimentation. You can string additional ingredients onto it like a canvas, 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, by adding avocado.

To prepare you will need:

How to make tomato puree soup:

1. You need to chop the tomatoes. The medium ones are cut in half, the small ones are pierced in several places with a fork. They are then coated with olive oil and sprinkled with basil. After this, put it on a baking sheet and place it in the oven, preheated to 180 degrees. It will take 15-20 minutes to prepare.
2. After the tomatoes are cooked, you need to remove the skin.
3. The remaining olive oil is mixed with butter and placed in a thick-bottomed pan to heat.
4. Vegetables (garlic and onions) must be browned using a mixture of oils. Place everything in a saucepan with a thick bottom for 5-6 minutes and stir constantly. Fried tomatoes are added to the vegetables; they need to be fried for at least 10 minutes.
5. The next step is preparing the broth. The chicken needs to be cooked in advance, and then the broth should be brought to a boil and seasoned with spices: black and red pepper, salt, sugar, basil. After the liquid has cooled slightly, using a blender, all the vegetables are pureed and heated 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 frying pan with olive oil. After 2-3 minutes, grated tomatoes are added to the pan. After another two to three minutes, the mixture is seasoned with dried thyme, pepper and salt. Simmer the dish over low heat 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 liquid for 2-3 minutes with rapid stirring. Then tomato paste is added.
4. You need to carefully add hot meat broth to the resulting mass. It is poured in a thin stream and mixed thoroughly.
5. After the brew has been stewed, it must be blended with a blender until pureed. The mixture is then placed in a saucepan.
6. Pour milk into the soup in a thin stream and cook for at least 3 minutes. At this stage, it is necessary to check the taste of the dish, namely the amount of pepper, salt, milk or broth. If the soup does not seem rich enough, you need to add a suitable component.

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 it 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 dish it is cooked 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”, drained in a colander and dried thoroughly. After this, 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 frying pan with butter, and then the broth and rice should be poured in a thin stream.
3. Further steps are identical to the classic recipe.

Attention, TODAY only!

Almost every national cuisine has its own tomato soup made from fresh tomatoes; the recipes for this dish are quite varied. You can make classic Spanish gazpacho or make a heartier tomato goulash soup with meat and vegetables. Tomato soup can be spicy, cooked with lots of spices, or mild, complemented with cream.

To prepare tomato soup, it is recommended to choose fleshy tomatoes with sugary pulp. Before starting cooking, you need to remove the skin from them. To make this easier, you need to make a shallow cross-shaped cut in the upper part of each fruit, and lower the tomatoes into boiling water for literally minutes. Then you need to take out the tomatoes and put them in cold water. After this treatment, the skin is removed very easily.

In addition, it doesn’t hurt to remove the seeds; this is done during the cutting process of tomatoes. If you plan to prepare a puree soup, then grate the peeled tomatoes or beat them in a blender, and then additionally pass them through a sieve to remove the seeds.

In summer, cold fresh tomato soup is very refreshing. This dish is usually prepared with water. But for a more satisfying soup, which is served hot, you can pre-cook the broth from meat or poultry.

Tomatoes go well with a variety of foods, so you can safely add various vegetables, cereals, and cheese to tomato soup. If desired, you can use meat products, boiled chicken, shrimp or boiled fish.

Interesting facts: the birthplace of tomatoes is South America. The Aztecs began growing this vegetable crop back in the 8th century AD. And the fruits came to Europe only thanks to the expeditions of Columbus. And before that, the famous Spanish gazpacho and other dishes that modern people cannot imagine without tomatoes were prepared without adding tomatoes.

Classic tomato puree soup made from fresh tomatoes

One of the popular options is. Here is a classic recipe for this dish. It can be used as a base, adding other components at your discretion. For example, red bell pepper can enrich the taste of soup. You can also add pumpkin, carrots, zucchini and other vegetables.

• 4 large ripe tomatoes;
• 1 onion;
• 2 cloves of garlic;
• 2 tablespoons olive oil;
• 1 piece of chili pepper;
• greens to taste, the classic recipe uses basil;
• a little salt and pepper.

Cover a baking sheet with foil or baking paper and preheat the oven to 180 degrees. We clean and wash the vegetables. Cut the tomatoes into 4-8 parts depending on size, cut the onion into quarters, leave the garlic cloves whole. Chop the chili pepper finely.

Grease a lined baking sheet with oil, lay out the vegetables, sprinkle lightly with salt. Drizzle with remaining oil and bake in the oven for 25 minutes. Then take out the baking sheet, transfer the vegetables into the pan along with the released juice, add a glass of boiling water and simmer over low heat for another 20 minutes.

Puree the contents of the pan with a blender. Then grind through a sieve until the mass becomes completely homogeneous. Pour into the pan again and heat without letting it boil. Serve garnished with greens.

Tomato soup with meat broth

Hearty thick tomato soup with beef broth and vegetables is an ideal choice for the cold season.

• 500 gr. beef (pulp, boneless);
• 3 potatoes;
• 2 bell peppers;
• 1 onion;
• 2 cloves of garlic;
• 4 tomatoes;
• 1 bay leaf;
• 1 tablespoon sweet paprika;
• 3 tablespoons vegetable oil;
• salt and spices to taste.

• 2 tomatoes;
• 1 carrot;
• 1 red onion;
• 1 stalk of celery;
• 300 gr. shrimp;
• a little dill;
• 1 teaspoon of tomato paste;
• 20 gr. butter;
• salt, soy sauce

Read also: Canned bean soup in tomato sauce – 6 recipes

Remove the skin from the tomatoes and cut into pieces. Cut the red onion, carrot, and stalked celery into fairly large pieces. Place all the vegetables in a saucepan, pour in water so that the vegetables are barely covered with liquid. Bring to a boil, reduce heat and simmer over low until soft. At the end of stewing, add salt, spices, and tomato paste.

Cool the vegetables and grind them into puree. Then grind the mixture through a sieve to make the soup smooth.

Melt butter in a frying pan and add soy sauce. Fry peeled shrimp in oil until golden brown. Pour the finished soup into plates or cups. Place fried shrimp on top and decorate with herbs.

Italian fresh tomato and basil soup

Traditional Italian tomato soup is made with basil and bread. The thickness of the soup can be adjusted to your liking, but usually the soup is made quite thick.

• about 1 kg tomato;
• 1 ciabatta loaf (you can use regular white bread);
• 3 cloves of garlic;
• 1 bunch of basil;
• 30 ml olive oil;
• salt, spices to taste.

Peel ripe tomatoes, grate them or grind them in a blender. Finely chop the basil and cut the garlic into slices.

Place a thick-bottomed pan on the fire and cut the butter into it. Throw chopped garlic into hot oil and fry for 1-2 minutes. Then, using a small slotted spoon, we take out the garlic slices; they have already given up their aroma to the oil and we no longer need them.

Place chopped tomatoes in garlic oil and simmer for about fifteen minutes. Then pour in about half a liter of water and bring to a boil. Cut the ciabatta into medium pieces, put the bread in the soup and cook everything together, adding salt and pepper. You need to cook until the bread is softened and the soup becomes almost homogeneous. Let the soup brew for about a quarter of an hour, pour into plates, garnish with basil and serve.

Spicy tomato soup with potatoes

For those who like spicy foods, we suggest making this delicious tomato soup; it is easily digestible and warms up the body. Tomato soup acquires a spicy taste due to adjika and spices. The soup is prepared with potatoes and rice, so it turns out satisfying.

• 1 kg of tomatoes;
• 4 potatoes;
• 2 tablespoons rice;
• 2-3 cloves of garlic;
• 1-2 teaspoons of spicy adjika (without tomatoes);
• 1 onion;
• 1 tablespoon dry paprika;
• salt and hot red pepper;
• 2 tablespoons vegetable oil;
• 1-1.5 liters of water.

You can diversify your first course menu with simple, interesting recipes for making soup with tomatoes.

It would seem that you add a tomato to the roast for any soup and you’re done. But there are many recipes for making tomato soup using a certain technology. Among them there are also unusual ones that you have most likely never tried.

In each country, tomato soups are prepared according to their own unique recipes. Let's look at the general principles of making tomato soup.

Tomato soup - general cooking principles

Regardless of the preparation recipe, the following products are used:

Meat to taste: pork, lamb, beef, chicken;

Fresh tomatoes;

Bulb onions;

Carrot;

Potato;

Vegetable oil;

Regular salt;

Spices.

How to make tomato soup:

1. The meat is washed, chopped and placed in a pan with cold water to cook the broth.

2. Peel the potatoes and cut them into strips.

3. Finely chop the onion, grate the carrots and fry the vegetables in a frying pan with vegetable oil.

4. Pour boiling water over the tomatoes to remove the skin. Then grind into a homogeneous mass in a blender or mixer. You can cut the peeled tomatoes into cubes and add them to the stir-fry. It all depends on the recipe.

5. When the broth boils, add prepared vegetables, spices, and salt to it. Before finishing cooking, you can season the soup with small vermicelli, noodles or dumplings. It also depends on your taste, desire and recipe used.

Soup with tomatoes and chicken

This is the easiest recipe for making chicken and tomato soup. Due to the tomatoes crushed in a blender, the dish turns out to be quite thick. At the end of cooking, it is recommended to add lemon to get a slightly sour taste. Spices include bay leaf and ground black pepper.

Ingredients:

Two chicken breasts.

Four tomatoes.

Garlic.

Vegetable oil for frying.

One hundred grams of small vermicelli (spider web).

Two onions.

Fresh greens.

Two or three slices of lemon.

Cooking method:

1. Wash the chicken fillet and cook a rich broth. If you don’t like “floating” onions in soup, add a whole onion and salt it.

2. Meanwhile, pour boiling water over the tomatoes, remove the skins and pass them through a blender.

3. Garlic is passed through a press and fried over low heat.

4. Add the resulting tomato mass to the garlic and let it simmer for another six to seven minutes.

5. Cooked chicken meat is divided into pieces.

6. Transfer the tomatoes and garlic into a separate pan, add the cooked broth and bring to a boil.

7. Throw small vermicelli and chicken pieces into the soup.

8. I decorate the finished dish with lemon and freshly chopped herbs.

Tomato soup “Senior Tomato”

This recipe is especially loved by housewives in the summer during the summer season. Because stew is used instead of meat, which reduces cooking time. And any garden is rich in fresh tomatoes.

Ingredients:

6-7 tomatoes.

250 grams of any stew.

One celery or parsley root.

3-4 potatoes.

One onion.

Five tablespoons of grated cheese.

Cumin, pepper, salt - to taste

Cooking method:

1. Boil water in a saucepan. Meanwhile, peel the potatoes and cut into strips.

2. Place stewed meat and chopped vegetables into boiling water and cook until tender.

3. Chop the onion, cut two or three tomatoes into cubes and fry in oil in a frying pan.

4. The fried vegetable mixture is added to the soup along with cumin and pepper. Bring to a boil.

5. When serving, place several slices of tomatoes on each plate and sprinkle the soup with grated cheese.

Soup with tomatoes and pork

Pork broth will be richer and richer in fat. Fresh tomatoes will add a summer fresh aroma and sourness to the soup.

Ingredients:

400 grams of pork.

Five potatoes.

One carrot.

One onion.

One red bell pepper.

Four fresh tomatoes.

Parsley.

Peppercorns.

Cooking method:

1. We wash the pork meat, separate it from the veins and excess fat, and cut it into medium portions.

2. Pour cold water into the pan, add the meat and set to cook the broth, not forgetting to skim off excess foam.

3. After boiling, add finely chopped onion, chopped potatoes, grated carrots. Leave it on slow gas.

4. Remove the core of the pepper and finely chop it.

5. Cut the tomatoes into cubes or circles.

6. Add the remaining vegetables to the soup.

7. Leave to simmer on low gas for ten minutes.

8. At the end of cooking, add fresh chopped herbs.

9. Let it simmer and pour it hot into plates.

Tomato soup “Mr. Tomato”

If there is an excess of tomatoes in the refrigerator, do not rush to use them in tomato paste or juice. Use this recipe for a delicious, unusual soup. For the broth you will need a piece of meat, maybe on the bone, or minced meat.

Ingredients:

500 grams of minced meat or meat.

Four to five cherry tomatoes or two regular tomatoes.

Three medium sized potatoes.

Two onions.

One carrot.

50 grams of rice.

Sunflower oil for frying.

Salt, pepper - to taste.

Two bay leaves.

Fresh herbs (dill, parsley).

Cooking method:

1. To prepare the broth, use beef, pork or minced meatballs. According to taste and desire, chicken fillet is also suitable.

2. When using meat, it is washed, cut into portions and set to cook the broth. When preparing soup with meatballs, first form balls one or two centimeters in size from the minced meat, then throw them into boiling water.

3. Rice cereals are washed several times with running water and added to the boiling broth.

4. Peel the potatoes, chop them into cubes, and add them to the soup.

5. The carrots are passed through a grater, the onions are peeled and finely chopped.

6. Prepared vegetables are sauteed in a frying pan with oil on medium gas for ten minutes.

7. The tomatoes are washed, cut into cubes and added to the sautéed carrots and onions. Simmer for another five to six minutes.

8. The prepared roast is thrown into the broth and left to cook on low gas for another fifteen minutes.

9. At the end of cooking, add bay leaf, salt and pepper to taste.

10. Fresh greens are washed and finely chopped.

11. The soup is poured into bowls and decorated with herbs.

Soup with tomatoes “Vitamin”

For this recipe for making light tomato soup, you will need some unripe tomatoes. And walnuts will add sophistication and calorie content to the dish. The soup is served cold, so it is ideal for lunch in hot weather.

Ingredients:

One kilogram of tomatoes.

Three feathers of garlic.

One sweet red pepper.

Half a cup of crushed walnuts.

Salt, fresh herbs.

Cooking method:

1. Pour clean water into a saucepan and leave to boil.

2. Tomatoes are cut into small slices.

3. The nuts are crushed and mixed with garlic, passed through a press.

4. Salt the boiling water, add chopped peppers, tomatoes and garlic-nut mixture.

5. Bring to a boil and cool.

6. When serving, decorate with herbs and chopped sweet peppers.

Soup with fresh tomatoes “Italian”

As soon as different peoples do not use tomatoes in the preparation of first courses. Italians do not pour boiling water over tomatoes for soup and do not fry them. They are added fresh to the finished dish.

Ingredients:

Six potatoes.

¼ medium head of cauliflower.

24 pods of beans and peas (equal weight).

One pod of pepper.

Vegetable oil.

Two or three fresh tomatoes.

One carrot.

One stalk of green onion, herbs, salt, spices.

Cooking method:

1. Peel, wash and cut carrots, onions, and herbs into thin strips.

2. Vegetables are sautéed in oil and water.

3. Bean and pea pods are washed and chopped

4. Peel the potatoes, wash them, cut them into slices and place them in boiling salted water for ten minutes.

5. Add chopped pods, sautéed cabbage and cabbage disassembled into small pieces to the pan.

6. Let it simmer for ten minutes over low heat, covered.

7. At the end of cooking, add tomatoes cut into slices and salt.

8. When serving, sprinkle with fresh herbs and chopped pepper.

Chegemsky tomato soup

One of the most interesting and unusual recipes for tomato soup is with the addition of lentil beans and eggplant. Serve the first course with garlic croutons or fried bread.

Ingredients:

100 grams of dry lentils.

200 grams of eggplants.

60 grams of seed onions.

One red pepper.

Two feathers of garlic.

Two large tomatoes.

Vegetable oil.

Salt - to taste.

White bread.

Cooking method:

1. Sort out the lentils, add two liters of cold water and put on the fire.

2. After an hour, add peeled onions.

3. Peel the eggplants, cut lengthwise into thin slices and add to the soup.

4. Peeled, finely chopped tomatoes are sautéed and dipped into the soup.

5. Cook for fifteen minutes over low heat.

6. Season the finished soup with crushed garlic and peeled finely chopped pepper.

7. Fry the bread in vegetable oil, rub it with garlic if desired and serve with the soup.

Soup with tomatoes “Pyrenean”

Eat the first dish prepared according to this delicious recipe with the Pyrenees landscape before your eyes. Mountain air and a light breeze will help whet your appetite.

Ingredients:

One eggplant.

One pod each of red, green and yellow sweet pepper.

Two pods of red hot pepper.

Three fresh tomatoes.

Two cloves of garlic.

Vegetable oil.

Salt, seasoning.

Dry greens.

Magazine color cutout with the Pyrenees.

Cooking method:

1. Eggplant is cut into slices and salted.

2. Core the sweet pepper and chop it.

3. The hot pepper is cut, freed from seeds and cut into rings.

4. Tomatoes are cut into cubes.

5. Peel the onion and garlic and finely chop it. Fry with hot pepper in oil.

6. Add eggplant, sweet pepper and simmer a little more, stirring.

7. Then the vegetables in the pan are poured with hot water and salted.

9. To “increase” the aroma that tickles the nostrils, seasoning is added to the soup three minutes before it is ready.

Soup with tomatoes “Tomato”

This creamy soup is especially relevant in the summer and autumn, when tomatoes and basil grown in the garden are truly juicy. The highlight of the recipe is that the tomatoes for the soup are baked in the oven.

Ingredients:

One kilogram of ripe tomatoes.

Three tablespoons of vegetable oil.

4 feathers of unpeeled garlic.

Half a liter of chicken broth.

One hundred grams of fresh basil.

Half a tablespoon of balsamic vinegar or tomato paste.

Salt pepper.

Cooking method:

1. Wash the tomatoes and cut them in half.

2. Place on a baking sheet covered with parchment or foil paper. Unpeeled garlic cloves are placed between the tomatoes.

3. Sprinkle with olive oil, salt, pepper and place in the oven until baking (for one hour).

4. Cut off the ends of the baked garlic and squeeze the juice into a bowl. Add baked tomatoes, acetic acid or tomato paste.

5. Pour in the broth and process the entire mixture in a food processor until creamy.

6. During the process, add broth, salt and pepper.

7. Puree soup is served both cold and hot with croutons. Sprinkle with basil.

Tomato soup - tricks and useful tips

1. To make the soup light, it is recommended to drain the primary broth prepared with meat. Pour the meat with cold, clean water and bring to a boil.

2. To prevent the rice grains in the soup from turning into porridge, they are washed at least five times in cold running water.

3. When catching potatoes or carrots, check the soup for readiness. If the vegetables are soft and cooked, you can turn off the heat.

4. It is not necessary to use all the prepared broth. It can be added to the first course being prepared gradually, as part of the broth boils away. Or pour it into the pot after the first two bowls of it. Then the soup must be brought to a boil again.

Use them to diversify your spring menu and turn a simple lunch into a gastronomic journey to new countries!

5 tomato soups from around the world

Making tomato soups is a multicultural phenomenon. Recipes for rich soups with ripe tomatoes can be found in the cuisines of most European, Asian and Latin American countries, each time in a new version and with the addition of original local ingredients and herbs.

Tomato soups can also be prepared using canned tomatoes, but, of course, ripe fresh tomatoes will give a fuller and brighter taste. For almost all recipes you will need garlic, which goes well with the flavor of the tomatoes, and slices of bread for thickening and filling.

In today's review, we share recipes for 5 tomato soups from around the world - from the simplest to the most sophisticated. Use them to diversify your spring menu and turn a simple lunch into a gastronomic journey to new countries!

• Tomatoes 4 pcs.
• Garlic 4 cloves
• Onion 1 pc.
• Bay leaf 1 pc.
• Corn starch 1 tbsp. l.
• Water 2 tbsp. l. + 1 glass
• Butter 5 tbsp. l.
• Cream or full-fat sour cream 1 tbsp. l.
• Brown sugar 0.5 tbsp. l.
• Slices of bread 1–2 pcs.
• Salt, pepper to taste

Cooking method:

Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skins with a knife. Puree them in a blender.

Finely chop the onion and garlic, cut the bread into cubes. Mix starch with 2 tablespoons of water. Heat a frying pan and fry the bread cubes without oil until golden brown.

Heat the butter in a frying pan and fry the bay leaf in it for 5-6 seconds. Add the garlic and keep it on low heat for another 10-12 seconds. Then stir in the onion and simmer the vegetables until translucent. Pour in tomato paste and a glass of water from a blender, season to taste and bring to a boil.

Gently stir the diluted starch into the soup and continue to cook the mixture for another 3-4 minutes over low heat. Then add sugar and cream and simmer for another minute.

Ladle the soup into bowls, garnish with bread and enjoy!

Essentially, this thick, hearty and fairly easy-to-prepare soup is a cousin of the more famous gazpacho, originally from Southern Spain, but with a slightly different taste and presentation.

Ingredients:

• Salt 3 tbsp. l.
• Plum tomatoes 8 pcs.
• Garlic 1 clove
• Slices of bread 400 g
• Onion 0.5 pcs.
• Olive oil 1 cup
• Wine vinegar 2 tbsp. l.
• Boiled eggs 3 pcs.
• Red pepper flakes to taste

Cooking method:

Place the tomato halves, crushed garlic, finely chopped onion and baguette slices in a large bowl. Pour boiling water over everything and let it brew for an hour.

Then dry the vegetables and squeeze out the bread, reserving 1 cup of the liquid. Place them in a blender, add vinegar and olive oil. Puree until a homogeneous, smooth mixture is obtained, season with spices to taste.Serve garnished with a finely chopped egg and a drizzle of olive oil.

Another tomato soup with a characteristic geographical selection of ingredients. Corn tortillas, hot peppers, lime juice and avocado give this soup its original, bright flavor.

Ingredients:

• Corn tortillas 6 pcs.
• Vegetable oil 2 tbsp. l.
• Tomatoes 2 pcs.
• Garlic 2 cloves
• Vegetable broth 1 liter
• Tomato juice 0.66 cups
• Bay leaf 1 pc.
• Ground cumin 0.25 tsp.
• Ground coriander 0.25 tsp.
• Hot pepper 0.25 tsp.
• White part of green onion feathers 4 stems
• Lime juice 0.5 cups
• Fresh cilantro 0.25 cups
• Grated cheese 0.5 cup
• Avocado 1 pc.

Cooking method:

Preheat the oven to 200 degrees. Brush one side of the corn tortillas with vegetable oil, cut in half, and fold in with the buttery sides facing in. Cut the tortillas into 1-centimeter strips, season with salt and pepper to taste, and place on a baking sheet in a single layer. Bake the strips for 10-15 minutes until golden brown, turning them to the other side occasionally.

Meanwhile, cut the tomatoes in half and fry in a high-heat frying pan without oil for 10 minutes or until all sides of the tomatoes are cooked through. Place in a blender bowl.

Fry finely chopped onion in vegetable oil for 3-5 minutes, then add chopped garlic and fry for another 2 minutes. Transfer the vegetables to the tomatoes and puree using a blender.

Simmer the resulting tomato paste until thickened for 5 minutes in a frying pan with a thick bottom, then pour in the broth and tomato juice. Add bay leaf and spices, bring to a boil and reduce heat. Simmer covered over low heat for about 20 minutes.

Remove the bay leaf, add the finely chopped white parts of the green onions, lime juice and chopped cilantro to the soup, and season with salt and pepper to taste. Serve garnished with shredded cheese, tortilla strips and avocado slices.

The stars of this Provence soup will be ripe tomatoes, garlic, goat cheese and, of course, a mix of aromatic herbs.

Ingredients:

• Dried basil 0.5 tsp.
• Fennel seeds 0.5 tsp.
• Dried oregano 0.5 tsp.
• Dried thyme 0.5 tsp.
• Olive oil to taste
• Onion 3 pcs.
• Salt, pepper to taste
• Garlic 3 cloves
• Tomato paste 0.25 cups
• Dry vermouth 0.33 cups
• Ripe tomatoes1 kg
• vegetable broth 1 liter
• Goat cheese to taste

Cooking method:

Lightly mash and combine the herbs in a small bowl. Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skins with a knife.

Finely chop the onion and garlic. Heat the olive oil in a heavy-bottomed frying pan and fry the onion, seasoned with salt and pepper, until golden brown. Then add the herbs and garlic and sauté for another 30 seconds to release the aroma.

Stir in the tomato paste, pour in the vermouth and add the tomato pulp - stir everything well so that there are no lumps. Cook for 2 minutes, then pour in the broth, bring to a boil, cover and simmer over low heat for another 20 minutes, stirring occasionally.

Pour the soup into a blender and process the mixture until smooth. Grind the goat cheese into crumbs and sprinkle over the soup before serving.

• Onion 2 pcs.
• Olive oil 2 tbsp. l. + 2 tbsp. l.
• Garlic 5 cloves
• Ripe tomatoes 1.5 kg
• Bay leaf 3 pcs.
• Vegetable broth 2 cups
• Ciabatta, cut into cubes 1.5 cups
• Oregano 1 tsp.
• Salt 0.5 tsp.
• Basil, grated Parmesan to taste

Cooking method:

Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skins with a knife.

Finely chop the onion and garlic, heat 2 tablespoons of olive oil in a thick-bottomed frying pan. Fry the onion in oil for 10-12 minutes until translucent, then add the garlic and simmer for another minute.

Cut the tomatoes into cubes and place in a frying pan with onions and garlic. Pour in the broth, add bay leaf and dried oregano. Bring to a boil, reduce heat and simmer for about 20 minutes.

In a separate pan, heat 2 tablespoons of olive oil, add the ciabatta cubes and fry until golden brown. Transfer them to the pan with the soup and cook for another 5 minutes. Then remove from heat, cover with a lid and let sit for 10-15 minutes.

Remove the bay leaf from the soup and, using a blender, puree half of the soup into a smooth mixture, leaving the other half with the pieces of bread. Then combine both portions, garnish with grated Parmesan and chopped basil and serve! published