Tomato puree soup (classic recipe). Tomato puree soup

Tomato soup has gained immense popularity due to the specific sour-sweet taste of tomatoes, which goes well with a variety of products, and this greatly expands the scope of culinary fantasy.

Variety makes it possible to combine it with various spices, serving with cream, sour cream.

Tomato soups are not only delicious, but also very healthy. The lycopene contained in them in large quantities is one of the most powerful natural antioxidants.

Tomato soup in one variation or another is presented in many national cuisines. It is also used as a base for other spicy soups, for making various sauces.

Unlike other spicy soups, there are recipes for both hot and cold tomato soups. In the USA, in England, a canned version of tomato soup is very popular.

We offer several recipes for the most popular tomato soups.

How to cook tomato soup - 15 varieties

Gazpacho is a classic cold tomato soup invented by the Spaniards. Prepares very quickly.

Ingredients:

• Fresh tomatoes - 2 kilograms
• Onion - 50 grams
• Cucumbers - 250-350 grams
• Garlic - 50 grams
• Sweet pepper - 250-350 grams
• Wine dark vinegar 20-40 milliliters
• Olive oil 100-150 milliliters
• Bread for croutons
• Pepper, salt - to taste.

Cooking:

Cut vegetables, put in a blender bowl.

Add vinegar, olive oil, salt. Grind thoroughly, put in the refrigerator.

This stage is important not for the soup to cool - just for the sharpness of the garlic to be evenly distributed throughout the volume of the soup, it takes some time.

This soup has a spicy taste and is prepared simply and quickly.

Ingredients:

• Bulb small - 1 piece;
• Garlic - 2 cloves;
• Vegetable oil - 4 tablespoons;
• Small zucchini - 1 piece;
• Sweet pepper - 1 piece;
• Medium carrot - 1 piece;
• Green beans - 200 grams;
• Tomatoes - 3 pieces;
• Tomato paste - 1 tablespoon;
• Rosemary - 1 sprig;
• Hot water or broth - 2 liters;
• Pitted olives - 6 pieces;
• Salt, pepper, spices - to taste.

Cooking:

Heat the oil in a heavy bottomed pan, finely chop the onion, garlic and fry.

Put chopped green beans, carrots, peppers, zucchini in a saucepan, cook over low heat until soft. Blanch the tomatoes - remove the skin from them.

In order to make it easier to remove the skin from tomatoes, a cross-shaped incision is made on the top of the fruit before blanching.

Cut the tomatoes into cubes, put in a saucepan. Put a sprig of rosemary and tomato paste, pour hot water or broth.

After boiling, cook for 15 minutes. In the finished soup add chopped olives, spices, salt to taste.

An easy to make yet delicious soup. When serving, garnish with roasted pumpkin seeds.

Ingredients:

• Onion - one and a half heads
• Large tomatoes - 3 pieces
• Garlic - 5 cloves
• Chicken broth - 200 milliliters
• Cream -60% fat - 150 grams
• Vegetable oil for frying
• Tomato paste - 1 ½ tablespoons
• Lemon juice - 1 teaspoon
• Dried basil - 1 teaspoon.

Cooking:

Chop onion, garlic and save. Chop the tomatoes and put in a blender. Then add the sautéed onions, garlic, lemon juice, broth, tomato paste, and all other ingredients.

Blend to a puree consistency. Then pour into a saucepan - cook over medium heat for 7-10 minutes.

This soup is not only very original in serving, but also tastes great and is quite satisfying.

Ingredients:

• Olive oil - 1 table spoon
• Garlic - 5 cloves
• Red onion - 75 grams
• Pureed canned tomatoes - 1 liter jar
• Beef broth - 1 cup
• Bouillon cube - 1
• Sugar - 1 teaspoon
• Basil leaves, finely chopped - 2 tablespoons
• Mozzarella - 60 grams
• Gouda cheese - 200 grams
• Grated parmesan - 1 tablespoon
• Ground black pepper, salt - to taste
• Bread for making bowls - depending on the number of people.

Cooking:

Cut the crust off the tops of the bread loaves and scoop out the flesh with a spoon to form a bowl.

Heat the oil in a medium-sized saucepan with a thick bottom and fry the garlic and onion until golden brown.

Pour in the broth, then add the tomatoes, cube, pepper, sugar, bring to a boil. Continue to cook for about 3 minutes. Salt to taste.

Add basil and mozzarella, cook, stirring constantly for a couple of minutes.

Pour the finished soup into bowls of bread, put a piece of cheese, sprinkle with parmesan and put in a preheated oven.

Hold until the cheese is melted. Garnish with basil and serve.

The soup is easy and quick to prepare. Due to the presence of mozzarella, the taste of which goes well with the taste of tomatoes, it is very nutritious.

Ingredients:

• Tomato paste -= 3 tablespoons
• Mozzarella - 1 small head
• Tomatoes - 6 pieces
• Onion - 1 small onion
• Garlic - 1 small head
• Cream - 100 milliliters
• Bread for toast - 2 slices
• Greens - 1 bunch of parsley.

Cooking:

Cut the onion into 4 pieces. Peel the garlic. Tomatoes, cut crosswise at the top of the fruit, blanch for 2-3 minutes. Cleanse the skin.

Pour 2 cups of water into a saucepan and place over medium heat. Add onion and garlic.

Cut the tomatoes into large pieces and put them in a saucepan. Cook for 15 minutes. Then add tomato paste.

Mix well and continue to cook for ten minutes.

Cut the bread into small squares and fry in vegetable oil.

Cut mozzarella into small cubes.

Grind the cooked soup in a blender by adding cream and 2 cloves of garlic. Mix well and add mozzarella. To stir thoroughly. The soup is ready.

Garnished with herbs and crackers, you can serve.

This is an original Italian cold tomato soup served with toasted bread and fried croutons. Cooking does not take much time.

Ingredients:

• Chopped canned tomatoes - 400 milliliters
• Chopped green pepper - 1 piece
• Cucumber - 1 piece
• Red onion - 1 small onion
• Garlic - 1 clove
• Red wine vinegar - 1 tablespoon
• Olive oil - 1 table spoon
• Tomato juice - 200 milliliters
• Olives - 6 olives
• Salted capers - 1 tablespoon
• Basil leaves - 2 tablespoons
• For serving - toasted croutons.

Cooking:

Place all ingredients except olives, basil and capers in a blender and blend until creamy. The soup is ready.

Can be diluted with cold water if desired. When serving, decorate with basil, chopped capers and olives, slices of dried bread or toasted croutons.

The bright taste of the soup is given not only by the classic ingredients of tomato soup, but also by baked meatballs.

Ingredients:

• Canned tomatoes in their own juice - 1.5 liters
• Chicken or vegetable broth - 1 liter
• Onion - 1 piece
• Medium carrot - 1 piece
• Garlic - 1 head
• Olive oil - 2 tablespoons
• Fresh tomatoes - 4 pieces
• Stem celery - 150 grams
• Fresh basil - 1 bunch
• Minced beef for meatballs
• Cherry tomatoes - 1 sprig
• Pepper, sugar, salt - to taste.

Cooking:

Cut vegetables. Pour olive oil into a saucepan, heat up.

Olive oil must not be allowed to overheat - this drastically changes its taste for the worse.

Put chopped carrots and onions in a saucepan, fry until the onion is transparent.

Chop the garlic and add to the fried vegetables.

Drizzle the prepared beef meatballs and a sprig of cherry tomatoes with olive oil and place in an oven preheated to 250˚C, bake until the meatballs are browned.

Add canned tomatoes to the pot and stir. Pour in the chicken broth and turn up the heat.

Peeled fresh tomatoes cut into pieces and add to the soup. Boil over medium heat for 25 minutes.

Then add the basil to the soup and mash it. Add sugar and salt to taste.

Put a couple of meatballs on a plate, a sprig of baked cherry tomatoes and pour over the soup.

Delicious fast food soup. It will only take 15 minutes.

Ingredients:

• Ripe tomatoes - 2 pieces
• small onion
• Vegetable or chicken broth - ½ cup
• Tomato paste - 2 tablespoons
• Adyghe cheese or non-spicy cheese - 100 grams
• Vegetable oil - 1 teaspoon
• Canned olives - 6 pieces
• Basil, pepper, salt - to taste.

Cooking:

Fry chopped onion until translucent in hot oil in a saucepan with a thick bottom.

Cut the tomatoes into cubes and add to the pan, keep over medium heat until the juice separates (about 2 minutes).

Pour in the broth, bring to a boil, cook until the tomatoes are soft (8-10 minutes).

Heat the other half of the butter in a frying pan and fry the diced cheese until browned. Salt and stir.

Add pepper, salt, tomato paste to the finished soup, then puree with a blender. Stir in chopped olives.

Put the fried cheese on a plate, pour over the soup and sprinkle with basil.

The soup is both tasty and healthy, it contains a fairly large amount of protein.

Ingredients:

• Tomato juice - 200 milliliters
• Onion - 1 piece
• Lemon - 1 piece
• Bulgarian pepper - 1 piece
• Tomato 1 piece
• Olive oil for frying
• Egg - 1 piece
• Seafood - 200 grams
• Basil - 10 grams
• Spicy herbs, saffron.
• Water - 1 liter
• Pepper, salt - to taste.

Cooking:

Remove skins and seeds from tomatoes, seeds from peppers. Vegetables cut into cubes, fry. Add chopped tomatoes, chopped garlic.

Put seafood into boiling water. When ready, pour in the tomato juice. Add saffron and aromatic herbs.

Put the fried vegetables, chopped basil leaves. When the soup boils, add the egg white.

The soup is ready.

Traditional Bulgarian dish. Flour products give satiety to the soup. At the same time, it has a minimum calorie content and is perfect for vegetarian diets.

Ingredients:

• Tomatoes - 350 grams
• Tomato juice - 100 milliliters
• Vegetable oil, preferably olive - 40 grams
• Wheat flour - 20 grams
• Onion - 75 grams
• Durum flour vermicelli - 70 grams
• Warm water - 600 milliliters
• Sugar, pepper, salt - to taste.

Cooking:

Blanched tomatoes are peeled and rubbed through a colander. Finely chop the onion and sauté together with flour in vegetable oil until transparent.

Pour flour with onions with warm water, add tomato juice, mashed tomatoes, vermicelli. Cook until the vermicelli is done.

A delicious soup that, thanks to the presence of legumes, can serve as an excellent source of protein for those who adhere to a vegetarian diet.

Ingredients:

• Onion - 1 piece
• Tomatoes - 5 pieces
• Carrot - 1 piece
• Canned beans - 1 0.5 liter jar
• Garlic - 3 cloves
• Butter - 1 1/2 tablespoons
• Vegetable oil
• Salt, aromatic herbs - to taste.

Cooking:

Pour vegetable oil into the bowl of the multicooker, select the “Frying” mode with a temperature of 160˚С and fry the finely chopped onion and grated carrots, chopped garlic.

Turn off the "Frying" mode and put the prepared tomatoes, butter, canned beans, spices into the bowl.

If soup seems thick, add warm water. Close the lid, turn on the "Soup" mode, time - 40 minutes.

The sweet and sour flavor of the soup goes well with the taste of cheese.

Ingredients:

• Tomatoes - 3 pieces
• Flour - 3 tablespoons without a slide
• Tomato paste - 1 table spoon
• Vegetable oil - 30 milliliters
• Cheese - to taste
• Crackers - to taste

The amount of water or tomato juice is selected depending on the desired thickness of the soup.

Cooking:

Peel tomatoes, chop, chop in a blender.

Over low heat, overcook the flour for 3 minutes, add the tomato paste and continue frying for another 1 minute.

Then add blended tomatoes.

Add water or tomato juice and bring to a boil while stirring. After boiling, reduce heat, cook for 5 minutes. Salt, pepper.

The soup is ready. When serving, sprinkle with grated cheese and crackers.

Taco soup is very spicy and very tasty.

Ingredients:

• Ground beef - 0.5 kilograms
• Onion - 1 piece
• Ramirez pepper - 1 piece
• Hot hot pepper - 1 piece
• Green pepper - 1 piece
• Tomato juice with pulp - 1 liter
• Tomato paste - 3 tablespoons
• Water - 125 milliliters
• Tomatoes
• Canned beans - 1 can ½ liter
• Canned corn - half a can of ½ liter
• Olive oil
• Aromatic spice mix - red pepper (½ tsp), cumin (1 tsp), oregano (½ tsp), garlic (½ tsp), salt, black pepper to taste).
• Basil
• Grated non-hard cheese - to taste

Cooking:

Chop the onion and fry together with minced meat in a saucepan. Add canned beans and corn, tomato paste and grated tomatoes, spices to the saucepan.

Mix everything thoroughly and pour tomato juice and water. Bring to a boil and turn off.

Serve soup with chips and cheese.

It is quite thick and therefore hearty soup. It perfectly combines the sweet taste of tomatoes and the lightness of chicken broth.

Ingredients:

• Ripe large tomatoes - 3-4 pieces
• Chicken fillet - 1 piece
• Young zucchini - 1 piece
• Bulb - 1 piece
• Carrot - 1 piece
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Greens - dill 1 bunch
• Ground black pepper, sugar, salt to taste.

Cooking:

Remove the skin from the blanched tomatoes, cut in half, remove the seeds. Blend until puree.

Finely chop the garlic and onion. Cut carrots and zucchini into small cubes.

Fry the prepared vegetables in a saucepan with olive oil.

Cut the fillet into small pieces. Add to saucepan and fry until whitened. You can add aromatic herbs to taste.

Pour ¼ cup of water into a saucepan and simmer over low heat for 25 minutes. Then add blended tomatoes and sugar. Cook until it boils.

Let the soup cool down a bit.

This Moroccan dish contains no animal ingredients, but thanks to legumes, it can serve as a source of protein for those who prefer a vegetarian diet.

Ingredients:

• Vegetable oil - 2 tablespoons
• Onion - 1 piece
• Tomatoes - 1 kilogram
• Cherry tomatoes - 1 handful
• Boiled chickpeas - 250 grams

Chickpeas are pre-soaked for 6 hours

• Parsley - 1 bunch
• Flour - 1 table spoon
• Starch - 1 teaspoon
• Cilantro - 1 bunch
• Mint - 20 leaves
• Paprika - 1 teaspoon
• Cucurma - 1 teaspoon
• Ground ginger - 1 teaspoon
• Harissa - ½ teaspoon

Instead of harissa, you can use tomato paste with the addition of ¼ teaspoon of red pepper.

• Saffron - a pinch
• Water - 1 liter
• Black pepper, salt - to taste.

Cooking:

Fry chopped onion in a saucepan until softened and add chickpeas, chopped tomatoes, cilantro, mint, parsley, kukrma, paprika, ginger, harissa, saffron.

Pour 1 liter of water and cook over medium heat for thirty minutes.

Then pour ½ cup of broth and stir in flour, as well as starch. Pour into soup and add cherry tomatoes cut in half.

Bring to a boil, reduce heat and simmer until thickened for another 10 minutes.

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

Shutterstock

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:

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

2018-02-26 Marina Danko

Grade
prescription

6998

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-sized 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 into 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 spread 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.

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 cans 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.