Turkish tomato soup with cheese. Tomato puree soup. Tomato puree soup: recipe, photo. Tomato soup recipe

I love making some of the Turkish soups. They are easy to prepare and easy to eat. I copied it so as not to lose the most popular Turkish soup recipes. Let's cook!!!

Turkish cuisine is the object of endless admiration for true gourmets. It must be said that the history of Turkish cuisine goes back to the era of the Ottoman Empire.

Along with a respectful attitude towards borrowed culinary traditions, Turks are actively developing and improving their own national recipes and gastronomic features.

We decided to provide you with a list of the ten most sought after and popular Turkish soups.

1. Lentil soup (Mercimek Çorbası)

Not a single lunch in Turkey, and in some places even breakfast, is complete without lentil soup (also known as merdzhimek-chorbasy). Its main ingredients are water, red lentils and pepper, usually also red. There are many variations with this accord: the soup is supplemented with tomato paste, onions, carrots, garlic, dried mint, and sometimes potatoes, and the taste is softened with milk or cream. The soup is very popular among Turkish housewives. It is perfect for children, as well as for those who are watching their figure. Plus it cooks incredibly quickly!

2. Soup “Yayla” (Yayla Çorbası)

In the Turkish dish "Yayla Chorbasi", or yogurt soup, the most important ingredient is, as you might guess, natural yogurt. This dish is prepared and eaten in all regions of Turkey. Yayla is one of the most favorite dishes in Turkish cuisine. The ingredients in the dish recipe can be varied in your own way, but the basis is rice, natural yogurt, butter and peppermint.

3. Ishkembe soup (İşkembe Çorbası)

Turkish soup "Ishkembe" is very similar to those prepared in the Balkan countries - Greece, Bulgaria, Romania and Macedonia. It is made from beef tripe, eggs, onions and garlic. Ishkembe is eaten with garlic, adding vinegar or lemon to taste. The advantage and peculiarity of this dish is that it is very well absorbed by the body and has a relaxing effect on the digestive system.

4. “Bride's Soup” (Ezogelin Çorbası)

Bride's soup, or Ezogelin soup, is a traditional Turkish dish. It is made from tomatoes (or tomato paste), rice, bulgur and red lentils. The name comes from the name of the village of Ezo Gelin. There is a story associated with the name of this soup about a Turkish girl, Ezo, who lived more than a century ago in northern Turkey. One day a girl cooked lentil soup, which was later called Ezo gelin çorbası - “Ezo Bride Soup.” Since then, in some regions of Turkey, brides have cooked lentil soup on the eve of their weddings.

5. Tarhana soup

Tarhana is a traditional Turkish dried mixture that is the base for soup. This mixture contains ingredients such as flour, tomatoes, yogurt, red pepper, onion and salt. When making tarkhana, all ingredients are mixed, ground until smooth, filtered and fermented for ten days in a cool, dry place. In Turkish cuisine, it is customary to prepare tarhana in large quantities in advance. Tarhana can be stored for a long time and used to make soup at any time of the year. Tarhana soup came from Central Asia. A similar dish is prepared in Central Asia, Anatolia, and the Balkans. The name of the dish, judging by the root terḥāne, is Persian.

6. Arabashi soup (Arabashi Çorbası)

Turkish Arabashi soup is traditionally prepared in the Yozgat area. The peculiarity of this soup is that it is not served with bread, but with a special dough, which is taken with a spoon along with the broth. This dish used to be called Araaşı ("Between Meals"), but over time the name was transformed into Arabaşı. The dough, which is specially prepared for this soup, and the broth itself are an indivisible dish. Dough ingredients: flour, water and salt. Previously, the broth for this soup was prepared from partridge, but then they began to cook it with chicken meat. At first, both the broth and the dough were placed on one plate; over time, the tradition changed.

7. Corn soup (Mısır Çorbası)

Everyone loves soup made from corn and natural yogurt, which originates from the Black Sea region. This is a light and at the same time very tasty dish. Nettle, natural yoghurt and corn soup can be a great first course for your lunch.

8. “Ayran Aşı”

The city of Ygdir is considered the birthplace of cold soup with yogurt “Ayran Ashi”. On hot summer days, this soup is the healthiest and most nutritious food. Ayran ashi is made from strained yogurt and is a dish mainly found in Eastern, Central and Southeastern Anatolia.

9. Celery soup (Kereviz Çorbası)

One of the most important dishes of Mediterranean cuisine is celery soup. However, not everyone likes celery because of its specific smell. Despite its taste and smell, it is impossible to overestimate the benefits that this product brings to the body.
vegetable.

10. Tomato soup

Tomato soup, as you might guess, is a soup made from tomatoes. It is often used as an ingredient in more complex dishes and, unlike many other spicy soups, can be served hot or cold. This soup is usually made from tomato chunks, or tomato puree, or both. Tomato soup can be flavored with a variety of herbs and is usually served with crackers and cheese.

Turkish soup with tomato and cheese is a very tender and incredibly tasty first course. Winter is finally over, and with the first warm rays appearing, we want something light to give our bodies a rest after rich soups. This recipe will help you not only eat deliciously, but also cheer up yourself and your loved ones. It is prepared from fresh tomatoes, which impart their unique taste and aroma. What can I say - you have to try it!

Ingredients:

• two medium tomatoes;
• three tablespoons of tomato paste;
• two tablespoons of flour;
• 50 grams of cream;
• butter - approximately 50 grams;
• 5 glasses of purified water (about 1.2 liters);
• salt and ground black pepper (to taste);
• hard cheese - 100 grams (for decoration).

Turkish soup with tomatoes and cheese. Step by step recipe

1. Place the saucepan on low heat. When it warms up, put butter in it. Holding it with a spoon, move a piece along the bottom: thus melting the butter.
2. When a piece of butter is completely melted, add flour. Mix well. Fry it until a beautiful golden hue. During the process, we try to break up all the lumps so that the flour undergoes heat treatment evenly.
3. When the flour mixture turns yellowish, add the tomato paste. Mix thoroughly until a homogeneous mass is formed. Reduce the burner heat to low and leave the saucepan for a while.
4. Let's start with tomatoes. We take them, rinse them with water, then grate them using a coarse grater: the skin will remain, we throw it away. Then pour it into a saucepan with the pasta.
5. Add water and mix all ingredients. Now we bring our unusual tomato soup to a boil.
6. As soon as the water boils, pour in the cream and stir. Next, add salt and season with black pepper.
7. Boil the delicious Turkish soup for another 5 minutes. Then remove from the heat. Cover with a lid and leave it to stand for a while: this way it will acquire the necessary thickness.
8. After the soup has steeped, pour it into plates. According to the recipe, tomato soup is served with cheese. Just grate it on a medium grater and sprinkle on top.
9. To make the soup with tomatoes and cheese look more aesthetically pleasing, garnish it with a sprig of fresh mint. The red consistency will look very beautiful with greens, adding a hint of aroma.
10. Turkish soup with cheese can be quickly prepared by mixing all the ingredients and blending them with a blender. It will turn out fresher and retain more vitamins. This option is one of the favorite dishes of raw foodists.
11. You can serve the soup not only with cheese, but also with fried or boiled chicken. The combination of chicken and Turkish soup will delight you with its unsurpassed taste.

Following the recipe, you will cook the same tomato soup as in Turkey. It turns out very tender and retains the freshness of the taste - this is an ideal first dish in the spring. Well, knowing all the secrets, you have no choice but to prepare soup with tomato and cheese. Please your loved ones! And on our website “Very Tasty” you can see other recipes for cold summer soups.

• Tomatoes - 100 gr.
• Sweet pepper - 1 pc.
• Garlic cloves - 1-2 pcs.
• Olive oil - 3 tbsp. l.
• Pepper, salt - to taste
• Basil - a few leaves

Once I saw a recipe for tomato soup in the photo, I really wanted to cook it. It’s hard to imagine tomato puree soup as a masterpiece of culinary art, but this in no way diminishes its merits. With the onset of summer comes the time not only for long-awaited vacations, but also for the heat. Tomato cream soup is simply perfect for a summer menu if eaten cold.

Today we will prepare Turkish tomato puree soup and Italian puree soup. These are very satisfying and low-calorie dishes. They can be easily used if you are trying to diet. Firstly, after such a lunch it is difficult to remain hungry, and secondly, by changing the components of the soup, the diet will not get boring so quickly.

How to cook? Everything is very simple!

Let's start with a basic recipe for pureed tomato soup.

1. We will need ripe, fleshy tomatoes (some use canned ones), which need to be cut into slices, salt and pepper.
2. Before preparing the tomatoes, turn on the oven to preheat to 180°C.
3. Place tomatoes on a baking sheet and pour oil over them. The recipe recommends using olive oil. Of course, sunflower oil will not spoil the dish, but olive oil has its own unique aroma and contains more useful substances. Place the tomatoes in the oven and leave to bake for half an hour.
4. We take out the finished tomatoes and put 1/3 on a separate plate.
5. Grind the remaining tomatoes to a puree and pour into a saucepan in which the soup will be cooked directly.
6. Finely chop the already washed and chopped basil. Remove the skins from the tomatoes that we set aside and mash them with a fork.
7. By mixing tomatoes with basil we got a dressing for the soup.
8. Before placing on the table, add the resulting dressing to the dish.

Bon appetit!

To prepare tomato soup according to the Italian recipe, you must add to the ingredients already suggested above:

• Onion - 1 piece
• Celery root petiole
• Basil - 2-3 sprigs (required in this recipe)
• Broth - 1.5 l.
• Tomato paste - 70 gr.
• 1 ball mozzarella or parmesan
• A little sugar

Cooking steps:

1. Dice all the vegetables and place the pan on the fire, pouring oil into it.
2. Place the vegetables in the pan in this order: first the celery, then the carrots, and finally the onions, peppers and garlic (the garlic should also be chopped). Fry them for 15-20 minutes. There is no need to stir vegetables often.
3. Separate the basil stem from the leaves and tie it with string. When the onion turns golden, place this whisk in the pan.
4. Pour in the broth.
5. Peel the tomatoes and add them to the saucepan along with the tomato paste. Don't forget to add salt.
6. Place the soup on low heat and let it simmer for 20 minutes.
7. The soup is ready. Remove the basil sprigs and replace them with leaves. All that remains is to grind the soup and check for salt. If the tomato paste makes it seem sour, add a little sugar.
8. When serving, add slices of cheese and a few basil leaves.

Cooking according to Turkish recipe

In terms of ingredients, Turkish tomato soup is not much different from its counterparts. We will also need:

• Tomatoes - 200 gr.
• Pasta can be replaced with tomato juice - 250 gr.
• Chicken broth - 500 ml (if you don’t eat meat, you can use vegetable broth)
• Olive oil - 1-2 tbsp.
• Onion - 1 pc.
• Garlic - 1 clove
• Spices and seasonings to taste
• Parsley for garnish

Cooking steps:

1. The recipe for Turkish tomato soup begins with the fact that you first need to fry the garlic in a pan. It is used only for aroma, so after the garlic has been fried, it should be thrown away.
2. Now sauté the onion in garlic-flavored oil and add all the ingredients except cheese. This soup will also take about 20 minutes to prepare.
3. After the soup is cooked, chop it and bring it to a boil again.

If you want to prepare this tomato puree soup in a multicooker, then use the same products, just changing the modes. In order to fry the onions, turn on the “Frying” mode, and after the recipe calls for adding broth, switch to the “Soup” mode.

As you can see, recipes for tomato cream soups are quite easy to prepare and take little time, but they turn out very tasty.

It is not necessary to strictly follow the suggested recipes. Try something of your own, experiment. For example, for a delicate taste you can add cream and you will get your own recipe - cream of tomato soup with cream.

When vacationing in unfamiliar countries, I always try to get to know the local cuisine better and take home a couple of interesting recipes. Gastronomic tours are my weakness, so it is not surprising that in Turkey this point could not be avoided.

Turks love home cooking and do not share the Western obsession with fast food. In this country, they even fight a hangover with regular soup.

I tried tomato soup at the hotel itself, where they served it with very tasty home-made saltine crackers. The rich taste of tomatoes and the spicy note of seasonings delighted me, so I decided to ask our chef about the secret ingredients. Having received the treasured recipe, I began to implement it immediately upon arriving home.

Ingredients:

• tomatoes – 3 pcs;
• flour - 3 tbsp;
• tomato paste – 1 tbsp;
• vegetable oil – 30ml;
• tomato juice – 1l;
• salt, pepper, basil, oregano - to taste.

Step-by-step preparation

Peel the tomatoes, grate or blend until smooth using a blender.

Mix vegetable oil with flour and fry over low heat for 3 minutes.

I use corn, oat or rye flour. The most delicious option is made using rye flour.

Add tomato paste to flour

and a mixture of tomatoes.

Keep on fire for a couple of minutes, stirring with a whisk.

Start adding tomato juice in small parts, remembering to stir the mixture.

Bring the mixture to a boil, reduce heat and simmer for 5 minutes.

Add salt, pepper and other seasonings.

Pour the soup into bowls and add grated cheese. Serve with your favorite croutons.

For full flavor, use the largest and juiciest tomatoes. If you have a summer cottage, then feel free to plant the “Bull’s Heart” variety. When pureed, these tomatoes have no equal in terms of richness of taste.

Turks eat this soup even cold, which is especially important in their climate.

Bon appetit!

Tomato soup is easy to prepare and has a pleasant, slightly sour taste. When preparing this dish, you can safely experiment and use various vegetables, dairy and seafood.

Tomato soups quickly satisfy hunger, but are low in calories. Tomatoes are rich in beneficial substances (Vitamins A, C, E, PP, iron, iodine, selenium, potassium) and have a beneficial effect on the human body, contributing to the normal functioning of the body.

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The benefits of tomatoes

People who regularly consume tomatoes improve metabolism, endurance, develop lasting immunity to a number of infectious diseases, and also increase the overall tone of the body.

Reference: The bright red color of tomatoes has a positive effect on a person's mood. This fact has been proven more than once by experts in psychology and nutrition.

When preparing tomato soups, great importance is attached to herbs and spices. They give the soup an exquisite taste, increase appetite and promote better absorption of food. In this article we will look at how to prepare simple tomato puree soup, as well as recipes for preparing it with various products.

Classic recipe with photo

We present a classic variation of the Turkish tomato puree soup recipe.

Compound:

• 3 huge tomatoes or 20 cherry tomatoes;
• 50 g of any vegetable oil intended for frying;
• 10 g fresh butter;
• 30 g of premium wheat flour;
• 15 g adjika;
• 30 g fat milk;
• 200 liters of warm water or meat (preferably chicken) broth;
• salt to taste;
• sweet or hot paprika to taste.

For decoration:

• handfuls of grated melting cheese for sprinkling;
• greenery.

Cooking method:

How to make tomato puree soup, watch the video:

Step by step preparation with different ingredients

You will be pleasantly surprised by the variety of tomato dishes. All of them are available for everyone to prepare, and will also appeal to everyone’s taste - according to their preference for one or another product. Puree soups are very useful from almost any product, take note of several recipes from (,), with or, from,.

Compound:

• 1 pack (or take 150 g by weight) mozzarella;
• 1 shallot;
• 5-10 g garlic;
• 1 chili pepper;
• 20 cherry tomatoes or 4 large tomatoes;
• 30 g of vegetable (preferably olive) oil, intended for frying;
• Salt;
• Pepper;
• Granulated sugar;
• 300 ml meat or vegetable broth;
• 4-6 stalks dried basil.

Cooking:

The preparation of tomato puree soup with mozzarella is clearly visible in the video:

From pasta

Compound:

• ready-made beans (red or white) - 800 g;
• tomatoes (canned can be used) - 450 g;
• sweet pepper - 1 piece;
• red onion - 1 piece;
• carrots - 2 pieces;
• garlic - 4-6 cloves;
• tomato paste or natural ketchup - 30 g;
• warm water or vegetable broth - 1-1.2 liters;
• spices;
• Tabasco;
• a bunch of parsley.

Preparation:

Ingredients for cooking:

• water – 0.8-1.2 l, depending on the desired consistency;
• potatoes – 450 g;
• cherry tomatoes – 350 g;
• onion – 100 g;
• carrots – 100 g (1 pc.);
• vegetable oil for frying;
• garlic – 3-5 cloves;
• salt, seasonings - to taste.

Process:

Find out what other creamy soups with potatoes you can make from.

Compound:

Preparation:

1. Leave the tomatoes under boiling water for 1 minute, remove the skins. Cut the pulp into small cubes.
2. Finely chop the garlic and onion and fry in olive oil.
3. Place tomato cubes, fried onions and garlic in a pan, add herbs.
4. Cook the mixture for 30 minutes over medium heat.
5. Use the blender attachment to puree the cooked vegetables.
6. Season the mixture with salt and spices.
7. Serve with basil and mozzarella balls.

You will need:

• 600 g shrimp;
• 400 liters of water or any broth;
• 60 g fresh butter;
• 70 g leeks;
• 70 g chopped celery;
• 50 g hot pepper;
• 30 g white flour;
• 400 g of pre-chopped tomatoes;
• 150 g cream;
• 100 g plant-based (preferably coconut) milk;
• 30 g tomato paste or ketchup;
• curry;
• salt or fish sauce to taste.

Cooking:

Learn how to prepare this dish from the video:

Compound:

Step-by-step preparation:

1. Fry the onion in vegetable oil until golden brown.
2. Add finely chopped garlic and carrots and cook for another couple of minutes.
3. Next, tomatoes in their own juice are added. Leave the mixture on the fire for 5 minutes.
4. Season the vegetable mixture, add herbs and puree using a blender.
5. If you are not satisfied with the thickness of the mixture, you can dilute it with hot water.
6. Serve with sour cream.

Cooking delicious spicy hot soup is accessible to everyone.
Compound:

Cooking:

1. In the oven at low temperature, bake the tomatoes with onions, garlic, pepper and salt until the vegetables soften.
2. Using a blender, puree the baked vegetables, first setting aside a few large pieces of tomato.
3. Pour vegetable puree into bowls.
4. Place coarsely chopped tomatoes and basil in the middle of each plate for garnish.

Puree soup can also be prepared in a slow cooker, which will preserve the maximum amount of vitamins and minerals in the dish.

Important! There is a downside: the dish will take longer to prepare than usual. It will take more than 50 minutes to prepare.

Compound:

Preparation:

• Place the tomatoes in boiling water for a couple of minutes. Remove the peels and use a blender to turn the tomatoes into a homogeneous mass.
• Pour vegetable oil into the multicooker container and place half a head of chopped onion there.
• Fry the onion for 10 minutes using the “Baking” program.
• When the onion is fried until transparent, pour the tomato puree into the container. Salt and season the mixture.
• Add also bay leaf, tomato paste, spices.
• Switch the multicooker to the “Stew” mode and cook the soup for another 15 minutes.

How to prepare delicious tomato puree soup in a slow cooker, watch the video:

Pour the tomato soup into beautiful soup bowls. The dish looks great with any greens and low-fat cheeses. These foods can be placed directly into the dish before serving, or served separately on a small plate.

The dish must also be served with fresh bread or croutons. The soup is especially tasty when combined with garlic bread. To prepare it, take a couple of cloves of garlic and fry them in vegetable oil for a few minutes. Then remove the garlic and fry the bread slices on all sides in the same oil.

If you are on a diet, it is better to exclude bread and cheese, or use dietary varieties.

For example, pita bread and various low-calorie breads are perfect for tomato soup. As for cheeses, give preference to gouda, mozzarella, feta and vegetable tofu. If you are looking for a slim figure, then this one is for you.

Conclusion

Tomato puree soup is a tasty and light dish, perfect as a first course for dinner and lunch. To make it more nutritious, try moving away from the classic recipe and supplementing the dish with various products. Choose the appropriate cooking method and experiment!

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