Tomato soup is one of the types of soup with which our hostesses can delight their loved ones at any time of the year. They are prepared from fresh tomatoes, canned, from tomato juice and pasta, and there are many variety of cooking recipes.
Moreover, each housewife can easily cope with the recipe of tomato soup at her discretion, taking into account the preferences of her family members. It is enough to prepare the basis of a classic tomato soup and then let your imagination run wild. The main thing is that you always present fresh tomato juice with a plate of tomato juice. White bread and even better if you bake it yourself! Well, dear housewives - go for it.
First, I want to introduce you to the recipe for making the classic tomato soup, and then we will analyze recipes that will be a little more difficult to prepare. OK?
1. Classic tomato soup recipe
This soup is best cooked in the summer when there are a lot of tomatoes, and even better if they have grown in your garden.
Ingredients:
Chopped fresh tomatoes - 4 cups
Fresh onion - 1 pc.
Broth - 2 cups
Flour - 2 tbsp
Butter - 2 tbsp.
Sugar - 2 tsp
Salt - 1 tsp
Carnation - 2-3 pcs.
Let's start cooking. Pour into the saucepan chicken bouillon, add chopped tomatoes, onion and cloves (optional). Set the heat to medium and let it cook for 20 minutes. Stir occasionally. Remove from heat and pass the soup through a thick sieve - all the leftover vegetables will remain on it.
In a saucepan with melted butter, add flour and, stirring, fry until brownish. Now take a whisk in your hands, and pour the tomato soup passed through a sieve into the fry in a stream. When you are sure that your flour is no longer lumpy, pour the rest of the tomato soup. Salt to taste, add some sugar, and that's it - classic soup from tomatoes you have already succeeded. It can be served in this form, or you can start expanding your imagination and add your favorite ingredient. But, I would really like you to try this particular version of tomato soup. Thus, it will be better for you to understand its main taste, and after that ... Dare. Good luck to you!
Recipe 2: Turkish Tomato Puree Soup
We are expanding our knowledge and now we will prepare tomato soup according to a Turkish recipe.
Ingredients:
Tomatoes - 8 pcs.
Tomato paste - 1 tbsp.
Flour - 4 tbsp.
Vegetable oil - 4 tbsp.
Salt and pepper to taste.
Cook together. Pour boiling water over our tomatoes and leave them for 10 minutes. We remove the skin and cut it into any shape, not forgetting that you need to remove its “buttocks”.
Heat the pot in which your soup will be cooked, then add 4 tbsp. vegetable oil and add flour. Stirring well, bring the flour to a golden color. As soon as the flour begins to turn golden, immediately add the tomato paste and mix well. Fry a little more and lower our chopped tomatoes without skins to them. Stir and continue to cook for another 5 minutes. Be careful not to burn the tomatoes. Now add about one and a half liters of water to the tomatoes. Mix well and bring the soup to a boil. Salt and pepper the soup to taste. Dip the blender into the saucepan and puree well. Bring the resulting thick mixture to a boil, and leave to boil for another 5 minutes (the fire should be minimal). Everything, our soup is ready. Serve on the table, sprinkle with parsley and basil and grated cheese, and serve delicious homemade croutons to the soup. Bon appetit everyone!!!
Recipe 3: Tomato Soup with Dumplings
The taste of this soup, like all other tomato soups, is simply amazing.
Ingredients:
Tomatoes - 5-6 pcs.
Potato - 3 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Bulgarian pepper (preferably red) - 1 pc.
Water - 2 liters.
parsley
Pepper and salt to taste
Ingredients for dumplings:
Egg - 1 pc.
Flour - 200 gr.
Water - 100 gr.
Cooking tomato soup with dumplings. We put a pot with 2 liters of water on camphor. Finely chop half the onion, peel the potatoes and cut into cubes - add to boiling water. We cut the skin of the tomatoes and lower them into the pan with the onions and potatoes. We continue to cook. After 10 minutes, remove the tomatoes from the pan with a slotted spoon and wipe them through a strainer or colander. We return the mashed tomatoes to the soup again.
In a frying pan with a piece of bacon, fry finely chopped carrots and half an onion.
When our potatoes in the soup will already be cooked, we fill it with cooked frying and add bell pepper, pre-sliced. Salt and pepper to taste. We add a little sugar.
Cooking dumplings. Knead the dough with all the ingredients. Do not forget to salt, otherwise the dumplings will be tasteless. You should have a tough dough. Set it aside for 10 minutes. Now roll out a layer from the dough, cut it into strips, and then into squares. Now we blind the two lower sides of the square into one, and then add another upper corner to them - we get dumplings. However, each housewife has her own version of sculpting dumplings, so there is no point in this. It is here that you can turn on your wide imagination - everything is in your hands!
Add the finished dumplings to the tomato soup and continue to cook for another 3-5 minutes. Add parsley greens ... and enjoy your pleasure !!!
Recipe 4: Scotch Tomato Soup
This recipe for making tomato soup is somewhat different, while it is he who will perfectly warm in the cold season, and, no less important, dietary soup. So my dears, I advise you not to waste time - prepare yourself a soup according to this recipe and enjoy not only the taste of the soup, but also a pleasant weight loss procedure.
Ingredients:
- Tomatoes - 6-7 pcs.
- Carrot - 1 pc.
- Onion - 1 pc.
- Celery - a little
- Water - 1.5 liters
- Kohlrabi - small
- Sugar, salt, pepper, basil
Cook together.
To begin with, scald our tomatoes with boiling water, after making an incision on each of them with a cross. Let's start chopping the onion, put the carrot through a grater, and pour vegetable oil into the pan. We lower our prepared vegetables and fry them. We also cut the celery into pieces and add to the carrots and onions - we continue to simmer. Pour water into the pan, bring to a boil, lower the kohlrabi cut into small cubes, add your roast. Cook on minimum heat.
Remove the skin from the tomatoes, cut into pieces and send to the soup. Let everything cook there for about 30 minutes. Vegetables should be well cooked. After 10 minutes, salt, add a little sugar and pepper. If you want your soup to be warming, which means spicy, then you can put pepper at your discretion, and most importantly, take white ground pepper. Then you will get a little spicy. If you don't like spicy taste tomato soup, then you can do without pepper. We continue to cook.
About the basil. If it's winter outside or you don't have fresh basil, you can use dried basil. Here I recommend that you add dry basil 1 minute before you turn off the camphor. If you have fresh basil, it is better to add it directly to the tureen. The fact is that basil tends to darken soon, and already darkened does not look aesthetically pleasing on a plate. It doesn't change the taste!
And finally, we take a blender, beat everything well - we got it thick cream tomato soup. Yummy is extraordinary. Try it and enjoy your meal!!!
Recipe 5: Greek Tomato Soup
Marvelous delicious recipe making tomato soup. The soup turns out to be tender, slightly spicy, rich, and the unexpected combination of ingredients in this soup will surely surprise you.
Ingredients:
tomatoes in own juice- 850 gr. jar
canned beans
Small champignons - 200 gr.
Garlic - 1 clove
Meat pulp - 500 gr.
Spices for meat
Olive oil - 4 tbsp
Chili sauce - 4 tablespoons
Brynza or Feta cheese - 100 gr
Canned beans - 100 gr. greenery
Salt and pepper
Let's start making soup. The first thing is taken for meat. We prepare the marinade with 2 tablespoons of oil and spices for meat. We cut the meat into strips and pour the marinade, mix well with our hands and set aside to marinate. My mushrooms, dry them and also cut into strips. Cut the garlic small cubes, and onions - in half rings. Pour 2 tbsp into the pan. oil, we lower our marinated meat there, mix the onion and garlic and lower the prepared small champignons. Simmer for 5 minutes, and add the tomatoes in their own juice. Add another 250-300 ml of water, bring to a boil, season with salt and pepper and boil everything over low heat for about 15-20 minutes.
We wash the beans under running water, and crumble the cheese with a fork. Add to soup and sprinkle with herbs. Aromas are already hovering throughout your kitchen, quickly call your household. Pour into tureens, garnish with olives, and ... bon appetit to everyone !!!
Tomatoes for tomato soup should be taken healthy and firm, and before lowering it into the soup, it is better to blanch and remove the skin from them.
Feel free to experiment - you can add rice, dumplings, any pasta, potatoes, croutons and everything else. The main thing is that the added ingredients are liked by all members of your family!
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Tomato soup is a classic. World recipes for soups with tomatoes: tasty, healthy, unusualYou can diversify the menu of first courses with the help of simple interesting recipes cooking soup with tomatoes.
It would seem that he added a tomato to the roast for any soup and you're done. But there are many recipes for making soup with tomatoes using a certain technology. Among them - there are unusual ones that you most likely have never tried.
In each country, tomato soups are prepared in their own way. unique recipes. Consider general principles cooking soup with tomatoes.
Soup with tomatoes - general principles of cooking
Regardless of the recipe, the following products are used:
• meat to taste: pork, lamb, beef, chicken;
• fresh tomatoes;
• onion;
• carrot;
• potato;
• vegetable oil;
• ordinary salt;
• spices.
How to make Tomato Soup:
1. The meat is washed, cut and put in a pan with cold water for cooking broth.
2. Potatoes are peeled, cut into strips.
3. Finely chop the onion, grate the carrots and fry the vegetables in a pan with vegetable oil.
4. Tomatoes are poured over with boiling water to remove the skin. Then crushed into homogeneous mass in a blender or mixer. You can cut the tomatoes with the skin into cubes and add to the roast. It all depends on the recipe.
5. When the broth boils, prepared vegetables, spices, and salt are added to it. Before the end of cooking, you can season the soup with small vermicelli, noodles or dumplings. It also depends on your taste, desire and the recipe used.
Soup with tomatoes and chicken
This is the easiest Chicken Tomato Soup recipe ever. Due to the tomato chopped on 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 are a must Bay leaf and black ground pepper.
Ingredients:
• Two chicken breasts.
• Four tomatoes.
• Garlic.
• Vegetable oil for frying.
• One hundred grams of small vermicelli (cobwebs).
• Two bulbs.
• Pepper.
• Fresh greens.
• Two or three slices of lemon.
Cooking method:
1. Chicken fillet washed and boiled saturated broth. If you do not like "floating" onions in the soup - add a whole onion, salt.
2. In the meantime, tomatoes are poured over with boiling water, they are freed from the skin and passed through a blender.
3. Garlic is passed through a press and fried over low heat.
4. The resulting tomato mass is added to the garlic and allowed to sweat for another six to seven minutes.
5. Cooked chicken meat is divided into pieces.
6. Transfer the tomatoes with garlic to a separate pan, add the cooked broth and bring to a boil.
7. Small vermicelli and chicken pieces are thrown into the soup.
8. Ready meal I decorate with lemon and freshly cut greens.
Soup with tomatoes "Senior Tomato"
This recipe is especially loved by hostesses in the summer during the summer season. Since stew is used instead of meat, which reduces the cooking time. A fresh tomatoes any garden is rich.
Ingredients:
• 6-7 tomatoes.
• 250 grams of any stew.
• One celery or parsley root.
• 3-4 potatoes.
• One bulb.
• 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. Put the stew, chopped vegetables in boiling water and cook until tender.
3. Chop the onion, cut two or three tomatoes into cubes and fry in oil in a pan.
4. Fried vegetable mix add to the soup along with cumin and pepper. Bring to a boil.
5. When serving, put a few circles of tomatoes in each plate and sprinkle the soup with grated cheese.
Soup with tomatoes and pork
Pork meat broth will turn out to be more saturated and rich in fats. Fresh tomatoes will give the soup a summery fresh fragrance and sour.
Ingredients:
• 400 grams of pork.
• Five pieces of potatoes.
• One carrot.
• One bulb.
• One red bell pepper.
• Four fresh tomatoes.
• Parsley greens.
• Peppercorns.
Cooking method:
1. We wash the pork meat, separate it from the veins and excess fat, cut into medium portions.
2. Pour cold water into the pan, put the meat and set the broth to boil, not forgetting to remove the excess foam.
3. After boiling, put finely chopped onions, chopped potatoes, grated carrots. We leave on slow gas.
4. Remove the core from the pepper, finely chop.
5. Cut the tomatoes into cubes or circles.
6. Add the remaining vegetables to the soup.
7. Leave to languish on slow gas for ten minutes.
8. At the end of cooking, we throw fresh chopped greens.
9. Let it boil and pour hot on plates.
Soup with tomatoes "Mr. Tomato"
If there is an overabundance of tomatoes in the refrigerator, do not rush to put them on tomato paste or juice. Check out this delicious soup recipe. For the broth, you will need a piece of meat, it can be on the bone, or minced meat.
Ingredients:
• 500 grams of minced meat or meat.
• Four or five cherry tomatoes or two regular tomatoes.
• Three medium sized potatoes.
• Two bulbs.
• One carrot.
• 50 grams of rice.
• Sunflower oil for roasting.
• 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 boil the broth. When preparing soup with meatballs, first balls of one or two centimeters in size are formed from minced meat, then they are thrown into boiling water.
3. Rice groats are washed several times with running water and added to the boiling broth.
4. Potatoes are peeled, chopped into cubes, added to the soup.
5. Carrots are passed through a grater, the onions are peeled and finely chopped.
6. Prepared vegetables are sautéed in a frying pan with oil on medium gas for ten minutes.
7. Wash the tomatoes, cut into cubes and add to the sautéed carrots and onions. Simmer another five or six minutes.
8. The prepared roast is thrown into the broth, left to cook on slow gas for another fifteen minutes.
9. At the end of cooking, bay leaves, salt and pepper are thrown to taste.
10. Fresh greens are washed, finely chopped.
11. The soup is poured into bowls and garnished with herbs.
Soup with tomatoes "Vitamin"
For this recipe light soup with tomatoes, you will need slightly unripe tomatoes. A walnuts will add sophistication and calorie content to the dish. The soup is served cold, so it will be perfect for dinner in hot weather.
Ingredients:
• One kilogram of tomatoes.
• Three cloves of garlic.
• One sweet red pepper.
• Half a cup of crushed walnuts.
• Salt, fresh herbs.
• Pepper.
Cooking method:
1. Pour clean water into the pan and leave it to boil.
2. Tomatoes are cut into small slices.
3. Nuts are crushed and mixed with garlic, passed through a press.
4. Salt 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 pepper.
Soup with fresh tomatoes "Italian"
As soon as different nations 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 (in equal weight).
• One pod of pepper.
• Vegetable oil.
• Two or three fresh tomatoes.
• One carrot.
• One stalk of green onions, herbs, salt, spices.
Cooking method:
1. Peel, wash and cut carrots, onions, greens into thin strips.
2. Vegetables are sautéed in oil and water.
3. Pods of beans and peas are washed and cut
4. Potatoes are peeled, washed, cut into slices and dipped in boiling salted water for ten minutes.
5. Chopped pods, “passivation” and cabbage sorted into small pieces are added to the pan.
6. Let it boil for ten minutes on low heat under the lid.
7. At the end of cooking, put sliced tomatoes and salt.
8. When serving, sprinkle with fresh herbs and chopped peppers.
Soup with tomatoes "Chegemsky"
One of the most interesting and unusual recipes soup with tomatoes - with the addition of lentil beans and eggplant. Serve with the first course garlic croutons or toasted bread.
Ingredients:
• 100 grams of dry lentils.
• 200 grams of eggplant.
• 60 grams of seed onions.
• One red pepper.
• Two cloves of garlic.
• Two large tomatoes.
• Vegetable oil.
• Salt - to taste.
• White bread.
Cooking method:
1. Lentils are sorted out, poured with two liters of cold water and put on fire.
2. After an hour, add peeled onions.
3. Eggplants are peeled, cut lengthwise into thin slices and added to the soup.
4. Peeled, finely chopped tomatoes are sautéed and dipped into the soup.
5. Cook for fifteen minutes over low heat.
6. Ready soup seasoned with crushed garlic and peeled finely chopped pepper.
7. Bread is fried in vegetable oil, if desired, rubbed with garlic and served with soup.
Soup with tomatoes "Pyrenean"
The first dish prepared according to this gourmet recipe, eat with the Pyrenean landscape in front of your eyes. The mountain air and gentle breeze will whet your appetite.
Ingredients:
• One eggplant.
• One pod of red, green and yellow sweet peppers.
• Two pods of red hot pepper.
• Three fresh tomatoes.
• Two cloves of garlic.
• Vegetable oil.
• Salt, seasoning.
• Dry greens.
• Magazine color clipping with the Pyrenees.
Cooking method:
1. Cut the eggplant into slices and salt.
2. Remove the core from the sweet pepper and cut it.
3. Hot pepper is cut, freed from seeds and cut into rings.
4. Tomatoes are cut into cubes.
5. Onions and garlic are peeled and finely chopped. Fried with hot pepper In oil.
6. Add eggplant, Bell pepper and simmer a little more, stirring.
7. Then the vegetables in the pan are poured hot water and salt.
8. Season with dry herbs and bring to a boil under the lid.
9. For a “brightening” aroma that tickles the nostrils, seasoning is put into the soup three minutes before it is ready.
Soup with tomatoes "Tomato"
This cream soup especially relevant in the summer-autumn period, when tomatoes and basil greens grown in the backyard 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 greens.
• Half a tablespoon balsamic vinegar or tomato paste.
• Salt pepper.
Cooking method:
1. Tomatoes are washed and cut in half.
2. Place on a baking sheet covered with parchment or foil paper. Put unpeeled garlic cloves between the tomatoes.
3. Sprinkle with olive oil, salt, pepper and put in the oven until baked (for one hour).
4. Cut off the ends of the baked garlic and squeeze the juice into the bowl. Add roasted tomatoes acetic acid or tomato paste.
5. Pour in the broth and turn the whole mixture in a food processor until a creamy mass is obtained.
6. In the process, add the broth, salt and pepper.
7. Puree soup is served both cold and hot with crackers. Sprinkle with basil.
Tomato Soup - Tricks and Useful Tips
1. To make the soup light, it is recommended to drain the primary broth cooked on meat. The meat is poured with cold clean water and brought to a boil.
2. To rice groats in the soup has not turned into porridge, it is washed at least five times in cold running water.
3. Catching potatoes or carrots - the soup is checked for readiness. If the vegetables are soft and cooked, you can turn off the fire.
4. It is not necessary to use all the broth prepared. It can be added to the first course being prepared gradually, in the process of boiling off part of the broth. Or pour into the pot after the first two plates eaten. Then the soup must be brought to a boil again.
Spanish gazpacho is not the only tomato soup that many cooks make. This version of the dish is more related to summer, because it is served cold. In winter it is better to cook hot soup with tomatoes - there are also a lot of such options. Below recipes with photos describe step by step how to cook such an unusual dish.
How to make tomato soup
Tomatoes can be fresh, dried or canned at home. Everything depends on the season. Soup is also often made from tomato juice or paste. In appearance, it can be hot or cold, with minced meat or vegetarian. In any case, the dish is light, healthy and even suitable for weight loss. The preparation of tomato soup differs little from the usual cooking technology, although it has some nuances depending on the recipe.
Cold tomato soup
In the classic version, cold tomato soup is a dish Spanish cuisine With unusual name gazpacho. It was distributed among poor peasants, who quenched their thirst and hunger in the heat. Today spanish soup gazpacho has become an alternative to other cold dishes. Its base is pureed tomatoes. Serve the dish cold, sometimes even with ice.
Hot tomato soup
Hot tomato soup is also easy to prepare. Even gazpacho is prepared in this form, but there are many other options. The basis is often a broth - from beef, chicken or pork. Tomatoes contain many types of canned food, such as beans or sprats. You can also make soup from them. The technology is very simple. All vegetables according to the recipe are sautéed in oil, then boiled in broth and chopped with a blender. It is very easy to do this in a slow cooker.
tomato soup recipe
In addition to the classic, there are exotic recipes tomato soup - with fish, shrimp or mozzarella. In any case, it is worth adding fresh herbs for taste, for example, basil or the same dill. For serving dishes in the classic version, be sure to use garlic croutons. If you haven't chosen a recipe yet delicious soup from tomatoes, then be sure to study the rating of the most popular.
Tomato puree soup - a classic recipe
- Cooking time: 55 minutes.
- Servings: 3 persons.
- Calorie content of the dish: 80 kcal.
- Cuisine: Spanish.
Tomato puree soup in the classic version is prepared very in an unusual way. The tomatoes with garlic and onions included in the composition are pre-baked in the oven. This makes the dish even more low-calorie. You can make the soup completely dietary if you use a form with a non-stick coating when baking. Then you don't have to add oil. After all, it is easily replaced by water.
Ingredients:
- garlic - 3 cloves;
- basil - 1 bunch;
- tomato - 4 pcs.;
- chili pepper - a small piece;
- salt - to taste;
- water - 1 tbsp.;
- onion - 1 pc.;
- olive oil- 2 tbsp.
Cooking method:
- Turn on the oven to warm up to 180 degrees.
- Peel the onion and garlic, wash the tomatoes and remove the stalk. Cut vegetables into quarters.
- Oil the baking dish, put the vegetables in it, sprinkle with salt and sprinkle with oil on top.
- Send to bake for 25 minutes.
- Boil the water, throw the vegetables there along with the juice that has stood out, simmer them under the lid for about 20 minutes.
- Next, process the mass with a blender to a puree state, leave for 10 minutes.
- Pour into bowls and garnish with basil sprigs.
Gazpacho soup - step by step recipe with photo
- Cooking time: 2 hours.
- Servings: 5 persons.
- Calorie content of the dish: 47 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Spanish.
- Difficulty of preparation: medium.
Classic recipe gazpacho soup has a wide variety of ingredients used. It includes not only tomatoes with olive oil, but also bread, cucumbers, sweet pepper and vinegar. At the end of cooking, the soup is diluted with cold water, tomato juice or even red wine. On especially hot days, a couple of ice cubes are tossed into the plate when serving. Although the soup will look beautiful even in simple glasses.
Ingredients:
- fresh parsley - a couple of branches;
- garlic - 4 cloves;
- juicy ripe tomatoes- 15 pcs.;
- wine vinegar - 4 tablespoons;
- red dry wine, tomato juice, cold water- to taste for serving;
- stale white bread - 4 slices;
- cucumbers - 4 pcs.;
- sweet pepper - 3 pcs.;
- salt - 1 tbsp;
- olive oil - 125 ml;
- Tabasco sauce - to taste;
- onion - 1 pc.
Cooking method:
- Finely chop the garlic or pass through a press, mix with pieces of broken bread.
- Gradually grind the contents, adding olive oil.
- Cover the mixture and leave for 1.5 hours.
- Peel the onion, chop finely, then pour over the vinegar.
- In each tomato, make a small cross-shaped incision, hold the fruits for 1 minute in boiling water, then peel.
- Cut the tomatoes into four pieces.
- Peel off the cucumbers too.
- Grease the pepper with vegetable oil, wrap in foil and bake at 160 degrees for 10-15 minutes.
- Then let them stand under the lid for the same amount of time, then remove the skin and core.
- Wash and chop the parsley.
- Put vegetables in a blender in small portions, puree them, adding soaked onions, garlic bread and Tabasco sauce.
Tomato fish soup
- Cooking time: 40 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 54 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
During fasting, you can cook fish soup from sprat to tomato sauce. It turns out something in between potato and fish soup. The main thing is to choose a quality sprat. The sauce in it should be very thick. Only then will the soup have an unusual aftertaste. Due to the use of canned food, the cooking time of tomato soup is significantly reduced. This is another advantage over meat dishes. Not only potatoes can be an addition to sprats. Delicious with vermicelli, pasta, lentils. Often cooked with rice or just homemade noodles.
Ingredients:
- tomato juice - 2 tbsp.;
- sprat in tomato sauce - 1 can;
- sugar, spices, salt - to taste;
- onions - 2 pcs.;
- potatoes - 4 pcs.;
- vegetable oil - to taste;
- carrots - 1 pc.;
- water - 2 l.
Cooking method:
- Cut the peeled potatoes into small cubes, then place in boiling water.
- Finely chop the onion, process the carrots on a grater. Saute vegetables in oil until golden brown, then simmer until soft.
- Next, pour tomato juice into the pan, let it boil.
- Season with spices to taste, add a little salt and sugar.
- Simmer for 5-7 minutes.
- Add sprats in tomato along with sauce to potatoes, add frying here.
- Cook for another 5-7 minutes, then check for spices and salt, adding more if needed.
Tomato cream soup
- Cooking time: 1 hour.
- Servings: 4 persons.
- Calorie content of the dish: 47 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Creamy Tomato Soup - Italian for creamy tomato soup. It has a softer texture and unusual combination ingredients, because in addition to tomatoes, it contains cream. This dish is especially popular in summer. They eat it cold, so in extreme heat this is just a saving recipe. The perfect complement to a gentle cream soup there will be croutons. They can be sprinkled with your favorite spices, giving this or that taste.
Ingredients:
- vegetable broth- 2 tbsp.;
- tomatoes - 7 pcs.;
- cream - 100 g;
- garlic - 3 cloves;
- carrots - 1 pc.;
- bread - 4 slices;
- garlic - 3 cloves;
- salt - to taste;
- onion - 1 pc.;
- rosemary, thyme, paprika, marjoram, cilantro - to taste.
Cooking method:
- Prepare two containers - with boiling water and cold water.
- Place the tomatoes first in the first, and then transfer to the second. Next, peel the vegetables from the skin.
- Saute finely chopped onions in oil until golden brown, then add grated carrots to it, cook until soft.
- Cut the bread into small cubes, sprinkle with spices to taste, put in a preheated oven for 7-10 minutes.
- Grind the tomatoes with a blender, send to the pan with the broth.
- Salt, add spices to taste, boil, then simmer over low heat for a quarter of an hour.
- At the end, pour in the cream, cook for another 10 minutes.
- When serving, decorate with herbs and croutons.
Soup with tomato paste
- Servings: 4 persons.
- Calorie content of the dish: 70 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Italian.
- Difficulty of preparation: medium.
If you are not afraid to cook and try new things unusual dishes then learn how to make tomato paste soup. It's more like an improvisation recipe. Light, spicy and extraordinary delicious soup can be prepared with the addition almond milk or plain cream. Spices, again, can be added at your discretion, giving the dish one or another flavor shade. For spiciness, garlic or capsicum is suitable. Tabasco sauce goes well with them.
Ingredients:
- cream - 2 tbsp.;
- water - 1 tbsp.;
- salt - to taste;
- black bread - 2 slices;
- dried herbs, pepper, garlic - to taste;
- tomato paste - 4 tbsp.
Cooking method:
- Place water with tomato paste in a saucepan, put on fire and bring to a boil.
- Then salt, add spices to taste.
- While stirring, pour in the cream. Warm up the soup without boiling.
- Cut the bread into cubes, sprinkle with spices and keep in a preheated oven for about 7 minutes.
- Remove the finished soup from the heat, pour into plates, garnish with croutons.
Tomato soup with beans
- Cooking time: 4 hours 20 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 65 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Spanish.
- Difficulty of preparation: medium.
Tomato sauce is not only canned fish. It is also present in vegetables, such as beans. It also makes a very tasty and unusual soup. It is called Andalusian gazpacho. Such bean soup may well be an independent dish. Spicy aroma and fresh taste will not leave anyone indifferent. Plus, it only takes a few minutes to prepare. The longest stage is cooling the dish. The rest of the process is very simple. Make sure of this by studying the recipe for soup with beans in tomato sauce.
Ingredients:
- Green pepper- 1 PC.;
- garlic - 2 cloves;
- tomato - 2 pcs.;
- cucumber - 1 pc.;
- wine vinegar - 6 tablespoons;
- cumin - 1 tsp;
- spices, oregano, parsley, basil - to taste;
- celery stalk - 2 pcs.;
- beans in tomato sauce - 650 g;
- juice from tomatoes - 1 l;
- olive oil - 2 tbsp;
- green onion- 5 feathers.
Cooking method:
- Rinse vegetables and herbs, dry.
- Finely chop cucumbers, peppers and tomatoes. Finely chop the greens.
- Mix chopped foods in a saucepan, add beans, oil and vinegar.
- Then season with spices to taste, pour everything with tomato juice.
- Send the dish to the refrigerator shelf, leave for about 4 hours.
Italian tomato soup
- Cooking time: 6 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 110 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Italian tomato soup surprises with its variability. In one of classic options it is cooked with seafood. You can take one type or all at once Seafood Cocktail with mussels, squids and octopuses. white fish Or shrimp would be perfect. good addition to them will cream cheese. So the Italian soup with seafood will turn out even more tender. As a basis, it is better to take fish broth, which was cooked in advance.
Ingredients:
- sea cocktail - 1 kg;
- garlic - 3 cloves;
- cod fillet - 700 g;
- onions - 2 pcs.;
- bay leaf - 2 pcs.;
- peeled shrimp - 1 kg;
- tomatoes in their own juice - 700 g;
- dried basil - 1 tbsp;
- fish broth - 1 l;
- butter - 150 g;
- salt, pepper - to taste;
- boiled water - 1 l;
- dry white wine - 400 ml;
- oregano, thyme - 0.5 tbsp each
Cooking method:
- Defrost the sea cocktail, rinse and clean.
- Finely chop the onion and garlic, fry them in a deep pan in melted butter.
- After a couple of minutes, throw in the mashed tomatoes with a spoon.
- Then pour the broth with wine, add spices and lavrushka.
- Stir, simmer for half an hour over low heat.
- Next, add peeled shrimp, sea cocktail.
- Rinse the cod. Dry, cut into cubes, also send to the broth.
- Bring the soup to a boil, then turn off the heat and simmer for another 7 minutes.
Spicy Tomato Soup - Recipe
- Cooking time: 3 hours 20 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 50 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
For lovers of more savory dishes spicy tomato soup. It is especially useful for people with low stomach acid. If you have an ulcer or gastritis, it is better to refrain from such a dish. Pepper combined with vinegar gives it a sharpness. Fans of even more burning dishes should add Tabasco sauce. For serving, not just plates are used, but glasses, where ice and a little greenery are added to decorate the soup.
Ingredients:
onions - 2 pcs.;
- salt, spices - to taste;
- Tabasco sauce - to taste;
- hot peppers- 2 pcs.;
- tomato juice - 1 l;
- greens - to taste;
- white vinegar- 50 g;
- cucumber - 2 pcs.
Cooking method:
- Peel vegetables, cut into smaller pieces and process in a blender.
- Then wipe the resulting mass through a sieve and season to taste with spices and salt.
- Add Tabasco sauce and vinegar, send the mixture to cool for 3 hours in the refrigerator.
- When serving, garnish with chopped cucumber and herbs, throw a couple of ice cubes.
Canned Tomato Soup
- Cooking time: 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 90 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Another tasty one fast food is a tomato soup canned tomatoes. It is very convenient to cook it in winter. During this period, there are not always ripe fruits on store shelves. juicy tomatoes, and you can buy a couple of canned jars. If you have homemade preparations, that's even better. From vegetables, except for tomatoes and onions, nothing is required. Preserves give a lot of salt, so salt tomato chicken soup be careful.
Ingredients:
- onion - 1 pc.;
- salt - 1 pinch;
- chicken broth - 3 tablespoons;
- sugar - 2 tablespoons;
- fresh parsley and basil - 1 bunch each;
- canned tomatoes– 400 g4
- tomato juice - 1.5 l;
- butter - 6 tablespoons;
- heavy cream- 1.5 st.;
- pepper - to taste.
Cooking method:
- Take a saucepan, at the bottom of which melt the butter.
- Fry the chopped onion on it, and after a couple of minutes add the grated tomatoes.
- Next, pour the juice into the pan along with the broth, pepper and salt to your liking.
- Cook for 5 minutes, then add cream, stir.
- Simmer until done for another 5-7 minutes.
- When finished, add chopped herbs.
- After removing from the heat, insist the soup for another 15 minutes under the lid.
Tomato soup with cheese
- Cooking time: 35 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 118 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Light, appetizing, soft and tender - this is the tomato puree soup with cheese. It is better to take mozzarella or parmesan for this dish. Although any other kind of cheese will do - hard, creamy, processed or even smoked. Unusual spicy taste the dish is given Provencal herbs but you can use spices of your choice. Crackers are a nice addition to a bowl of soup.
Ingredients:
- onion - 1 pc.;
- sugar, spices - 1 pinch each;
- tomato paste - 2 tbsp;
- butter - 20 g;
- garlic - 3 cloves;
- vegetable oil - 1 tbsp;
- bread - 2 slices;
- water - 1 tbsp.;
- cheese - 200 g;
- salt - to taste;
- tomatoes - 1 kg.
Cooking method:
- Rinse the tomatoes, make a small incision in each at the top, then pour boiling water over them.
- After a couple of minutes, drain the water, then remove the skin from the fruit and chop them finely.
- Peel the onions and garlic, fry them, then transfer them to a saucepan and pour water over them. Put on fire.
- When the water boils, add the tomatoes, cook the soup already on medium heat.
- Cut the cheese into small cubes or chop with a grater.
- Season the broth with tomato paste, sugar and salt.
- Cut the bread into cubes, fry on a heated butter with spices.
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Tomato soup made from fresh tomatoes is pretty popular dish in our modern world. And today we will tell you about the recipe for making this delicious and original dish!
Ingredients
| INGREDIENTS | WEIGHT | CALORIES (kcal per 100 gr.) |
|---|---|---|
| ripe tomatoes | 1 kg. | 14 |
| Fresh sweet pepper | 2 pcs. | 27 |
| fresh carrots | 2 pcs. | 33 |
| Onion | 1 PC. | 43 |
| fresh greens | ||
| Cheese | 200 | 371 |
| Baton or white bread | 12 (for crackers) | 254 |
| For sauce: | ||
| Sour cream | 200-300 g. | 206 |
| Garlic | 2-3 cloves | 106 |
| Vegetable oil | 1 st. l. | 899 |
| Sugar | 1 dec. l. | 374 |
| Salt | taste |
Step-by-step recipe for cooking Tomato soup from fresh tomatoes with a photo
So let's get down to business:
First, wash the tomatoes thoroughly, scald them with boiling water, remove the skin.
Grind the tomato pulp with a blender.
Peel onions with carrots.
Wash the pepper, remove the seeds.
Cut the prepared vegetables into cubes.
Put the pan on the fire, send the chopped vegetables into it, pour in the vegetable oil and simmer them for 20 minutes.
Take banana slices and cut them into cubes.
Transfer the sliced bread to a baking sheet, which is greased with vegetable oil and sent to the oven for 5 minutes.
Transfer the dried bread slices to a clean container, sprinkle with chopped fresh herbs.
Transfer the tomato puree to a saucepan boiled water, lay out immediately the vegetables that you fried and add sugar. Mix the food, salt and send to the fire. As soon as the contents boil, make a low fire and cook the food for 5 minutes.
Now let's get to the filling. In a deep container, send sour cream, chopped garlic, salt, pepper the ingredients and mix.
So, in order to cook soup according to this recipe, you will need:
Ingredients:
red lentils - 150 grams;
green-brown lentils - 200 grams;
canned tomatoes - 400 grams;
garlic - 6 cloves;
onions - 1 head;
carrots - 1 piece;
olive oil - 20 milliliters;
ground black pepper, sea salt- according to your taste;
saffron - ½ teaspoon;
basil, oregano, dried tarragon - to your liking.
Now let's get down to business:
- Send two types of lentils to the pan, fill the ingredients with water and send to the fire. When the liquid begins to boil, make a low fire, let the lentils cook for half an hour.
- Now you should put the pan on the fire, heat the olive oil and send the whole garlic cloves to fry.
- Peel and dice the onion, which is sent to the garlic, mix and simmer the onion and garlic together.
- Peel and grate the carrots. Transfer the grated carrots to a pan with onions and garlic, salt, pepper, put the tomatoes here, mix and simmer the vegetables together for 5 minutes.
- Next, send the spices described in the ingredients except tarragon to the container with lentils, put the fried vegetables here, mix and cook the food for 7 minutes, before turning off the fire, add tarragon. That's all, pour the soup into bowls, decorate with herbs and invite everyone to the table!
