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Tomato soup say7. Tomato soup: recipes

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

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

In the classic version, cold tomato soup is a Spanish dish with the unusual name of gazpacho. It was distributed among poor peasants, who quenched their thirst and hunger in the heat. Today, Spanish gazpacho soup has become an alternative to other cold dishes. Its base is pureed tomatoes. Serve the dish cold, sometimes even with ice.

hot

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 for 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. To serve the dish in the classic version, garlic croutons are necessarily used. If you have not yet chosen a recipe for a delicious tomato soup, then be sure to check out the rating of the most popular ones.

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 in a very 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 - 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.

The classic gazpacho soup recipe features a wide variety of ingredients used. It includes not only tomatoes with olive oil, but also bread, cucumbers, sweet peppers and wine 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;
dry red 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 the vegetables in a blender in small portions, puree them, adding the soaked onion, garlic bread and Tabasco sauce.

Fish

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 sprat fish soup in 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 more delicate texture and an unusual combination of 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. Toasted croutons are the perfect accompaniment to a creamy soup. 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 unusual dishes, then learn how to make tomato paste soup. It's more like an improvisation recipe. Light, spicy and extraordinary tasty soup chik can be prepared with the addition of 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.

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 part of 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 onions - 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

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 the classic versions, it is cooked with seafood. You can take one kind or just a sea cocktail with mussels, squids and octopuses. White fish or shrimp are the best. Cream cheese would be a good addition to them. 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

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 is suitable. 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 pepper - 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.

From canned tomatoes

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 delicious and quick dish is tomato soup from canned tomatoes. It is very convenient to cook it in winter. During this period, ripe juicy tomatoes are not always found on store shelves, and you can buy a couple of canned tomatoes. 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 the tomato-chicken soup more carefully.

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 tbsp.;
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.

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. Provencal herbs give the dish an unusual spicy taste, but you can use the spices at your discretion. 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.
Bread cut into cubes, fry in warmed butter with spices.
Add cheese to the broth, simmer for a couple of minutes, then beat with an immersion blender and bring to a boil again.
When serving, add croutons.

Tomato soup necessarily contains olive oil - it makes the dish soft and satisfying. You can not do without vinegar, which keeps the product from fermentation. Even if the recipe does not include parsley, spinach, wild garlic or garlic with onions, you can still safely add them. Cold soups are recommended to be kept in the refrigerator for 2-3 hours. It is believed that ice only violates the consistency of the dish.

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Tomato soup: recipes

Cold tomato soup - very nutritious and delicious! We present you a selection of classic cooking options.

700 g of fleshy and juicy tomatoes;
300 g red bell pepper;
200 g cucumbers;
100 g red onion;
juice of half a lemon;
tabasco sauce;
2 tbsp olive oil;
2 cloves of garlic;
4 slices of yesterday's loaf;
salt, pepper to taste.

Tomatoes for tomato soup are better to take ground. They have a more pronounced taste than greenhouse ones. If there are no ground tomatoes, then you can take cherry tomatoes. I used regular ground cream tomatoes in the recipe. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and prick with a toothpick in several places. This will help to quickly remove the thick and tough skin from the tomatoes.

But in order for the skin to be easily removed, you first need to immerse all the tomatoes in a deep bowl and pour boiling water over them for 5 minutes.

Then rinse the tomatoes again under cold water. Now the skin is removed much easier.

Remove the seeds from the bell pepper and cut out the stem. Rinse under running water. Cut into fairly large pieces. We will immerse them in a blender.

Cucumbers are washed, peeled and also coarsely chopped.

From the red onion, remove the top layer with the husk. Cut one half of the onion into several large pieces for further processing in a blender. And the second half is cut very finely, with this onion we will sprinkle the soup for beauty. Cover the finely chopped onion with cling film and put it in the refrigerator.

Place all chopped vegetables in a blender. Here we squeeze 2 cloves of garlic.

Grind with a blender to the consistency of soup-puree.

To make the tomato soup more tender and avoid tomato seeds and other poorly ground pieces, wipe the soup through a sieve.

Now you need to add dressing to the soup. For her, we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.

Add, mix.

Cover the soup with a lid and send it to infuse in the refrigerator for 2 hours.

And we will serve the soup with croutons or croutons - as you like. To prepare them, cut the loaf slices into small cubes.

Pour into a hot skillet and drizzle olive oil over the top.

We put the pan on a slow fire and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case, they also need to be mixed a couple of times).

Pour the finished cold tomato puree soup into bowls and sprinkle with finely chopped onion. Serve with croutons. A delicious refreshing summer lunch is ready. Bon Appetit!

Recipe 2, simple: tomato soup at home

Currently, there are a huge number of options for preparing this soup.

In Spain, the dish is prepared from a variety of ingredients.

Cooked in Córdoba with cornmeal and cream, tomato soup has a thick appearance, and during the winter season in Cadiz, gazpacho is served hot.

But bread, olive oil, salt and vinegar remain the same components of the dish, and with all the splendor of existing recipes, the cold version is considered a classic option.

ripe juicy tomatoes - 15 pcs;
cucumbers - 4 pcs;
sweet pepper - 3 pcs;
garlic - 4 large cloves;
white stale bread (preferably bran) - 3-4 pieces;
onion - 1 pc;
olive oil - 125 ml;
wine vinegar - 4 tbsp. l;
salt - 1 tbsp. l;
fresh parsley;
tomato juice, dry red wine or cold water - to taste;
Tabasco sauce.

Grind garlic with salt in a mortar. Bread is added, breaking the slices and, continuing to grind the contents, pour olive oil literally drop by drop. The composition, stirring until smooth, cover and infuse for at least one and a half hours.

Finely chopped onion is placed in a bowl and poured with vinegar.

Having cut the tomatoes into a shallow crosswise shape, each fruit is dipped in boiling water for a minute and, having shifted into ice water, is peeled.

Cut the peeled tomatoes into quarters and remove the seeds.

Cucumbers are also peeled from the skin.

Pepper, smeared with vegetable oil, is placed for 10-15 minutes in an oven preheated to 160 C. Then, having stood for 10 minutes covered in a bowl, the fruits are peeled and peeled.

Cut parsley leaves.

Vegetables are placed in small portions in a blender and, mixing the previous and subsequent portions, turn into a puree. Add onion with vinegar, garlic mass from a mortar, a couple of drops of Tabasco sauce.

Everything is thoroughly mixed and placed in the refrigerator for 8 hours. During this time, the dish acquires a rich taste and density.

If desired, the soup can be slightly diluted with tomato juice or cold water, dry red wine.

On hot days, a few pieces of ice are added to the plate.

Recipe 3: Classic Tomato Cream Soup with Cream

People get acquainted with soups in the form of mashed potatoes or cream in early childhood. And then during the course of life they periodically encounter these dishes. Cream soup is undeservedly forgotten by many people, but in vain. After all, such a first course perfectly diversifies the menu and will become indispensable in families where there are kids and the elderly.

But the most important advantage of cream soup is that by grinding the ingredients, the dish acquires a completely different taste. In regular soup, cabbage, for example, and other vegetables don't look and taste as good. Therefore, this cream soup recipe is dedicated to all gourmets, which is not only tasty, but also dietary. With this dish, you will not gain extra pounds.

So, let's prepare a creamy tomato soup with cream. Tomatoes here are decorating and making the dish rich, and cream and other healthy products are also present in the soup.

1 liter of water
1 bell pepper,
2 tomatoes
2 potatoes
1 onion
50 gr. any cabbage (Brussels, cabbage, broccoli ......),
50 ml cream
yolk - 1 piece.

Put water on fire. Boil. Put potatoes into it, cut into cubes of any size.

Cut the onion into cubes and also lower it into boiling water.

We continue to cook the soup by putting the chopped bell pepper in the vegetable broth.

Now that the potatoes are almost ready and other vegetables, place the shredded cabbage.

While the vegetables continue to cook, make a delicious soup dressing. Grate the tomatoes on a coarse grater without using the skin. Put in a pan and add chopped garlic. Fry this mass a little until a rich red color is formed.

Season the soup with salt to taste.

The final touch in the preparation of the soup will be the addition of an egg yolk, combined with 50 ml of cream.

Beat and add the yolk-cream mass to the soup. We expect it to boil and turn off the fire.

It remains to let the soup cool down a little, so that in the future you can use a blender to grind it.

Soup can be puréed or creamed right in the pot using the attachment of a blender.

We beat the contents of the pan and our soup is ready.

You and your family will certainly like this dish in combination with homemade bread.

Recipe 4: American Tomato Soup (Step by Step Photos)

This soup is almost a national treasure of the States, where it is sold even in canned form. And indeed it is worth such attention: it can be served both hot and cold, its consistency resembles a cream, and its taste ... - you must try!

Tomatoes - 8 pcs.
Onion - 1 pc.
Garlic - 3 tooth.
Cream 20% - 1.5 tbsp.
Butter 72.8% - 2 tbsp.
Vegetable oil (raf.) - 1 tbsp.
Drinking water - 1 tbsp.
Dry fragrant herbs- 2 tsp
Russian cheese 50% - 200 grams
High quality white loaf - 10 pcs.
Fresh mint - 1 wt.
Ground black pepper - 0.5 tsp
Ground red hot pepper - 0.5 tsp

Cut a loaf or white bread into cubes and dry in a pan or oven.

Dip the tomatoes for a minute in boiling water, then in cold. Make a shallow cross cut across the top of the tomato.

Remove skin.

Finely chop.

Finely chop the onion.

Finely chop the garlic.

Cheese grate on a coarse grater.

In a saucepan where the soup will be cooked in a mixture of butter and vegetable oil, fry the onion and garlic until transparent. Cook over low heat.

Add tomatoes, salt, pepper, add dry herbs and simmer until tender (about 15 minutes).

Then load the mixture into a blender and bring to a homogeneous consistency.

Pour the resulting liquid mass back into the pan. Dilute with cream and water (vegetable broth). Bring to a boil while stirring.

Taste and finally season to your taste with salt, sugar, spices.

Pour in the cheese and stir until it melts.

Pour the finished soup into bowls, sprinkle with croutons and herbs (mint leaves).

Recipe 5: Tomato Puree Basil Soup (Step by Step)

Tomato puree soup is made from tomatoes with the addition of basil and tomato paste.

Tomatoes, canned without skins - 1.75 cups
tomato paste- 1 tbsp. l.
Basil, fresh leaves - ½ cup
Extra virgin olive oil - 2 tbsp. l.
Onion (chopped) - 1 pc.
Vegetable broth - 1.25 cups
Hot chili sauce (hot) - 1 tsp
Salt - to taste
Black ground pepper - to taste
Basil leaves for garnish

Heat the olive oil in a large saucepan over medium heat, add the onion and cook, stirring occasionally, until softened, about 4 to 5 minutes.

Put the tomatoes with juice in a saucepan, pour in the broth, chili sauce, put the tomato paste and basil.

Puree the tomato soup in a blender or food processor. Pour the puree back into the saucepan. Place the saucepan over medium heat, bring to a boil, and season with salt and pepper to taste. Remove saucepan from stove.

Serve the soup in serving bowls, garnished with basil leaves.

Recipe 6: classic tomato puree soup in a slow cooker

Making tomato soup in a slow cooker is like an exciting game. All you have to do is prepare all the ingredients and then watch how the engineering creation turns them into a delicious dish! You will definitely like it!

Soups made from ripe and tasty tomatoes have firmly taken a leading position. They are very easy to prepare, do not require complex ingredients and are very diverse. We highly recommend trying this recipe!

Water - 600 ml
Olive oil - 30 ml
Garlic - 10 g
Onion - 80 g
Bulgarian pepper - 80 g
Tomatoes - 500 g
Spices - to taste
Chili sauce - 5 g
Tomato paste - 70 g
Chili pepper - 10 g
Ginger - 10 g
Salt - to taste

We start by preparing vegetables. Cut the onion into small cubes.

Then cut the tomatoes into medium sized cubes.

After that, grind the bell pepper, after removing the seeds.

The next step is to finely chop the ginger root.

Now cut the chili pepper into small circles.

We put all the vegetables in a multicooker bowl, add tomato paste, hot sauce, olive oil, salt and put spices, pour in water. Set the mode "Soup", cooking time 1 hour.

When all the vegetables are ready, grind the contents of the bowl with an immersion blender, then put it on a plate, you can decorate with herbs on top.

Recipe 7: how to cook tomato cream soup (with photo)

In the summer, especially in the heat, one of the topical dishes will be tomato puree soup. step by step photos will help you repeat the classic recipe with cream. You can make a vegetarian version of this recipe by using vegetable broth instead of chicken broth and soy sour cream instead of milk cream. In winter, fresh tomatoes are replaced with canned ones in order to preserve the rich taste characteristic of vegetables ripened on the ground. It will take 60 minutes to prepare. These ingredients make 3 servings.

tomato - 500 g;
onion - 120 g;
garlic - 3 teeth;
carrots - 120 g;
ground sweet paprika - 10 g;
cream 10% - 200 ml;
chicken broth - 250 ml;
butter - 30 g;
salt, sugar, olive oil, mint, basil.

Finely chop the onion. Chop the garlic cloves. Heat 2 tablespoons of olive oil in a saucepan, add garlic and onion, then pour in some chicken broth. Cook the onion and garlic until the broth has evaporated (about 5-7 minutes).

We cut the tomatoes finely, add them to the saucepan to the rest of the vegetables, close the saucepan with a lid and simmer over low heat for 30 minutes.

We transfer the finished vegetables to a blender, grind until a homogeneous puree is obtained with several impulse inclusions. If you want to make a bright red soup, then you should not use a blender. Vegetable stew you need to rub a tablespoon through a fine sieve, so the puree will retain its red color, besides, tomato seeds and pieces of skin will remain in the strainer.

We again send the vegetable puree to the saucepan, add ground sweet paprika.

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 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.

Pour the prepared beef meatballs and a sprig of cherry tomatoes with olive oil and put 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 multicooker bowl, 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 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), zira (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.

Soup with tomatoes has gained great love among the people for its pleasant sour taste and fragrant aroma. This soup is good because it goes with absolutely everything, be it meat, fish or cereals. That is, if you have a couple of tomatoes at home, then this soup will not be difficult to cook.

Moreover, tomato soup can be either an ordinary dish, like buckwheat, where the components include broth, buckwheat and tomatoes, or a restaurant delight. For example, how do you like the idea of cooking a cooling watermelon-tomato cold soup puree on a hot summer day? Tempting, isn't it?

And what about other recipes, for example, with meatballs or spices? Sounds simple, but so delicious. So go to the market, buy the juiciest tomatoes and choose the recipe below that you like the most and get down to business. Believe me, those who try this soup will be impossible to tear off the plate!

How to cook soup with tomatoes - 14 varieties

Light and pleasant soup will perfectly saturate and give strength!

Ingredients:

Canned tomatoes - 1 can
Basmati rice - 250 g
Vegetable broth - 2 l
Celery - 1 pc.
Carrot - 1 pc.
Onion - 1 pc.
Butter - 1 tsp
Garlic - 1 clove
Tomato paste - 1 tsp
Vegetable oil - 2 tbsp. l.
Sugar - a pinch
Pepper

Cooking:

Wash all vegetables and finely chop. Heat up a frying pan, add oil and fry the vegetables in it. After frying, add tomatoes, tomato paste, salt and pepper and leave to simmer for 5-7 minutes.

Heat the broth and pour in the frying, add the rice. After boiling the soup, add vinegar, sugar and cook for another 15 minutes.

A special feature of the soup is the tomato and pepper dressing, which gives the soup a delicate sweetness and incredible aroma.

Ingredients:

Water - 2 l
Tomatoes - 5 pcs.
Chicken - 300 g
Potatoes - 3 pcs.
Pasta - 80 g
Carrot - 1 pc.
Onion - 1 pc.
Sweet pepper - 1 pc.
Garlic - 1 clove
Sugar to taste
Salt and pepper

Cooking:

Rinse and cut the chicken, put the broth to boil. Peel and chop all vegetables except onions. Fry onions until golden, carrots and peppers, after all - tomatoes. Sprinkle the tomatoes with sugar, mix and simmer for 5-7 minutes, then remove the lid and fry for another 7-10 minutes.

Add peeled potatoes, after boiling - pasta. Then add the frying, salt and cook until boiling.

Delicious and healthy soup with vegetables and eggs will delight you with juicy taste and aroma.

Ingredients:

Chicken broth - 200 ml
Tomato - 4 pcs.
Onion - 1 pc.
Potatoes - 6 pcs.
Bulgarian pepper - 1 pc.
Boiled eggs - 3 pcs.
Dill - half a bunch
Salt and pepper

Cooking:

Wash and peel the tomatoes. Pepper, onion and garlic, peel, cut together with tomatoes and cubes. Place vegetables in a blender and puree until smooth.

Heat the broth, add mashed potatoes, salt and boil until boiling.

To make the tomato easy to peel, pour boiling water over it, and then put it in cold water. This will make the skin come off much easier.

Very pleasant and incredibly tender soup-puree of spicy pumpkin and juicy tomatoes with a dense texture.

Ingredients:

Pumpkin - 1 large piece
Tomatoes - 4 pcs.
Water - 1 l
Bouillon cubes - 2 pcs.
Onion - 4 pcs.
Cream - 200 ml
Salt and pepper

Cooking:

Peel the onion and pumpkin and cut into large pieces, pour into a saucepan and pour water. Put on fire, add cubes, pepper and boil for 10 minutes.

At this time, cut the tomatoes into pieces, remove the vegetables from the pan and beat with a mixer, pour in the cream and broth, beat until mashed.

Serve with tomato slices and fresh herbs.

A soup that will appeal to a tomato lover, because it contains yellow, red, and cherry tomatoes, so you won’t find “tomato” soup!

Ingredients:

Cherry tomatoes - 8 pcs.
Yellow tomatoes - 2 pcs.
Ordinary tomatoes - 3 pcs.
Garlic - 2 cloves
Bulgarian pepper - 1 pc.
Celery - 2 stalks
Olive oil - 1 tbsp. l.
Basil - a few leaves
Sugar to taste

Cooking:

Rinse vegetables, peel, chop and put in a blender. Grind in puree, add salt, sugar, basil and beat again.

Put the liquid mixture to boil, add to boil and sprinkle with chopped garlic after serving, drizzle with oil.

To make the liquid with tomatoes more infused, it is better to leave it overnight in the refrigerator.

This soup is low-calorie and therefore ideal for losing weight, it has a pleasant rich and spicy taste.

Ingredients:

Tomatoes in their own juice - 1 can
Chicken broth - 300 ml
Egg - 2 pcs.
Ginger - 1 root
Soy sauce - 2 tbsp. l.
Vegetable oil - 1 tbsp. l.
Pepper

Cooking:

Finely grate the ginger. Beat eggs, add salt, pepper, soy sauce. Pour the egg mixture into the pan, add the ginger, fry for 5 minutes. Add the tomatoes and broth, cook for 5 minutes, pour in 1 tablespoon of soy sauce and boil for another 3 minutes.

A very warming and healthy soup in the cold season, which will appeal to its spicy taste.

Ingredients:

Tomatoes - 4 pcs.
Millet - 3 tbsp. l.
Chum salmon fillet - 200 g
Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 3 pcs.
Garlic - 2 cloves
Bay leaf
Parsley
Lemon juice
Salt and pepper

Cooking:

Finely chop the onion, carrot and celery, throw into the pan and cook until "dissolved" in the broth. Peel potatoes and cut into slices, add to vegetables. Rinse the millet until the water is clear and add to the water, then add the tomatoes. Cook until millet is cooked.

Cut the fish fillet into sticks, then add to the soup, add chopped garlic there and add it to the soup, sprinkle with lemon juice before serving.

For soup, you can make the usual frying, but in fish soup it can ruin the fish flavor itself, so it’s better to boil them.

The soup, familiar from childhood, in combination with tomatoes gives an unusual pleasant sour taste.

Ingredients:

Pork - 200 g
Dried peas - 200 g
Carrot - 1 pc.
Onion - 2 pcs.
Tomato - 3 pcs.
Pork fat - 1 tbsp. l.
Bay leaf
Butter - 1 tbsp. l.
Dill
Salt and pepper

Cooking:

Wash the peas and soak in cold water for an hour. Boil the broth on the pork bone, take it out, separate the meat and put it back.

Peel the carrots and onions, cut into pieces and pour into the broth along with the peas to a puree state. Remove the skin from the tomato and cut into cubes, add to the soup.

Add bay leaf, pepper and salt to the soup and cook until tender.

Soup Harira is a dish of Moroccan cuisine and therefore has an unusual and spicy flavor that lovers of everything new will definitely like.

Ingredients:

Boiled chickpeas - 250 g
Tomatoes - 5 pcs.
Onion - 1 pc.
Vegetable oil - 1 tbsp. l.
Harissa - 1/2 tsp
Water - 1 liter
Paprika - 1 tsp
Mint - a few leaves
Turmeric - 1 tsp
Ground ginger - 1 tsp
Saffron - 1 tsp
Starch - 1 tsp
Flour - 1 tsp
Salt and pepper

Cooking:

Chop onions, tomatoes, chickpeas and mint. Fry the onion, add vegetables and spices. Pour the frying into a saucepan and pour in water and cook for about half an hour.

To cook chickpeas, you need to soak them overnight or for 6-8 hours and boil over low heat until softened.

A simple and uncomplicated soup is suitable as an easy option for a family dinner.

Ingredients:

Meat broth - 250 ml
Potatoes - 2 pcs.
Tomatoes - 2 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Buckwheat - 70 g
Greenery
Salt and pepper

Cooking:

Vegetables, except tomatoes, peel and cut into pieces. Fry onions and carrots in a pan. Boil the broth, add the potatoes there. Rinse buckwheat, add to the broth and salted frying. At the end, add chopped and peeled tomatoes, cook for another 10 minutes and sprinkle with chopped herbs.

This soup goes well with sour cream.

Incredibly delicious cheese soup with tomatoes will appeal to both children and adults!

Ingredients:

Tomatoes - 4 pcs.
Chicken broth - 300 ml
Chicken fillet - 1 pc.
Hard cheese - 100 g
Tomato paste - 1 tbsp. l.
Onion - 1 pc.
Vegetable oil - 1 tbsp. l.
Greenery
Salt and pepper

Cooking:

Peel the skin off the tomatoes and grind to a puree. Chop the onion, fry until golden brown. Add tomato puree to the onion, simmer for another 3 minutes. Boil the chicken, pull out and chop, mix with tomatoes and onions. Add the whole mixture to the broth, add salt and pepper. Cut the cheese and add to the soup before serving.

Favorite soup with meatballs from childhood, along with tomatoes, will be a very satisfying and interesting option for lunch.

Ingredients:

Chicken broth - 1 l
Tomatoes in their juice - 1.5 l
Carrot - 1 pc.
Onion - 1 pc.
Garlic - 1 head
Celery - 150 g
Minced meat - 200 g
Basil - 1 bunch
Sugar - 1 pinch
Salt and pepper

Cooking:

Peel and chop the onion, carrot and celery. Fry onions and carrots, add celery and garlic, fry together.

Make meatballs out of minced meat and bake on a baking sheet. Add the tomatoes to the frying pan and mix, pour in the chicken broth and add the fire. Throw in the basil and start whisking with a blender. Add salt and sugar. Add the meatballs last.

A soup that can be prepared at least every day, as it takes very little time and does not require standing at the stove.

Ingredients:

Chicken fillet - 1 pc.
Tomatoes - 4 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Eggs - 2 pcs.
Pasta - 200 g
Vegetable oil - 1 tbsp. l.
Dill
Salt and pepper

Cooking:

Rinse the meat and cut into cubes, chop the onion and carrots as well, chop the tomatoes. Pour the onions and carrots into the multicooker bowl and fry in oil until golden. Pour pasta, meat and tomatoes to the vegetables, cook in the "Soup" mode. Beat the eggs and pour into the soup, add chopped herbs, salt and pepper and cook until tender.

An ideal idea for a hot day would be to make a soup that is perfectly refreshing and satiating.

Ingredients:

Tomatoes - 3 pcs.
Watermelon pulp - 400 g
Cayenne pepper - 1 pc.
Red pepper - 1 pc.
basil leaves
Olive oil

Cooking:

Peel tomatoes and watermelon and pass through a sieve. Sprinkle the mixture with salt and pepper. For basil oil, mix basil with oil, salt and beat, pass through a sieve. Blanch the tomatoes in boiling water and rinse with cold water. Mix everything and pour into serving bowls.

Hot pepper can be replaced with Tabasco sauce, it will not affect the taste.

Soup with tomatoes and lentils

Fragrant and lean soup will not leave indifferent even the most inveterate meat-eater due to its delicate taste.

Ingredients:

Lentils - 1 cup
Tomatoes in juice - 1 can
Tomato juice - 200 ml
Carrots - 2 pcs.
Onion - 1 pc.
Bulgarian pepper - 1 pc.
Meat broth - 1 cup
Olive oil - 2 tbsp. l.
Garlic - 2 cloves
Salt and pepper

Cooking:

Boil the lentils and salt to taste. Peel onion, pepper and carrot and cut into cubes. Fry onions in oil, then add carrots and peppers. Pour in the broth and cover with a lid.

Remove the boiled lentils from the heat and drain the water. Pour vegetables with broth to it, put on fire, add garlic and pepper a little. Pour in the tomatoes, mix, pour in the juice. Boil until boiling and at the end add salt if desired.

Almost any national cuisine has its own tomato soup made from fresh tomatoes; the recipes for this dish are quite diverse. You can make a classic Spanish gazpacho or make a more hearty tomato goulash soup with meat and vegetables. Tomato soup can be spicy, cooked with lots of spices, or tender, topped with cream.

To prepare tomato soup, it is recommended to choose fleshy tomatoes with sugary pulp. Before cooking, you need to remove the skin from them. To make it easier to do this, you need to make a shallow cross-shaped incision in the upper part of each fruit, and dip the tomatoes in 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 does not hurt to remove the seeds, this is done in the process of slicing tomatoes. If you plan to cook soup puree, then peeled tomatoes are grated or beaten in a blender, and then additionally passed through a sieve to remove the seeds.

In summer, cold soup made from fresh tomatoes is very refreshing. This dish is usually cooked on the water. But 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 products, so you can safely add various vegetables, cereals, 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 to grow this vegetable crop as early as the 8th century AD. And in Europe, the fruits came 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 fresh tomato puree soup

One of the popular options is this. 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 of olive oil;
1 piece of chili pepper;
greens to taste classic recipe basil is used;
some salt and pepper.

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

Lubricate the lined baking sheet with oil, spread the vegetables, sprinkle lightly with salt. Drizzle with the remaining oil and bake in the oven for 25 minutes. Then we take out the baking sheet, transfer the vegetables to the pan along with the juice that has stood out, add a glass of boiling water and simmer over the lowest heat for another 20 minutes.

Turn the contents of the pan into a puree with a blender. Then grind through a sieve so that the mass becomes completely homogeneous. Pour back into the saucepan and heat without boiling. Serve garnished with greens.

Tomato soup with meat broth

Hearty thick tomato soup in beef broth with vegetables is the perfect 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 of vegetable oil;
salt and spices to taste.

2 tomatoes;
1 carrot;
1 red onion;
1 celery stalk;
300 gr. shrimp;
a little green dill;
1 teaspoon 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. We cut the red onion, carrot, petiole celery into rather large pieces. We put all the vegetables in a saucepan, pour water so that the vegetables are barely covered with liquid. Bring to a boil, reduce heat and simmer at a low boil until soft. At the end of the stew, add salt, spices, tomato paste.

Cool the vegetables and grind them into a puree. Then we grind the mass through a sieve to make the soup homogeneous.

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

Italian fresh tomato soup with basil

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 roll (you can use regular white bread);
3 cloves of garlic;
1 bunch of basil;
30 ml olive oil;
salt, spices to taste.

Ripe tomatoes are peeled, grated or chopped in a blender. Finely chop the basil, cut the garlic into slices.

We put a pan with a thick bottom on the fire, cut the butter into it. Throw chopped garlic into hot oil and fry for 1-2 minutes. Then, with a small slotted spoon, we take out the garlic cloves, they have already given their flavor to the oil and we no longer need them.

Put chopped tomatoes in garlic oil and simmer for fifteen minutes. Then pour in about half a liter of water, 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 soft and the soup becomes almost homogeneous. Let the soup brew for about a quarter of an hour, pour into plates, decorate with basil and serve.

Spicy tomato soup with potatoes

We offer spicy lovers to cook this delicious tomato soup, it is well absorbed and warms up the body. Tomato soup acquires a spicy taste due to adjika and spices. Soup is prepared with potatoes and rice, so it turns out to be hearty.

1 kg of tomatoes;
4 potatoes;
2 tablespoons of 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 of vegetable oil;
1-1.5 liters of water.