Tomato puree soup. Step-by-step recipe for making tomato puree soup

Tomato puree soup is my husband's favorite soup. He can eat it as often as I cook it. Luckily, supermarkets now sell fresh tomatoes in their own juice in tins, which are perfect for making this soup all year round. But, of course, you will get the most delicious tomato puree soup from fresh ripe tomatoes; these are the tomatoes you should choose for soup.

Today I suggest you prepare tomato puree soup in the classic version. The presence of tomatoes, basil, olive oil and onions is the classic composition of the soup. You can add different spices, cream, cheese, but this is already a bonus to the classic version.

So, let’s prepare all the products according to the list and start preparing the classic tomato puree soup.

Let's start with the fact that in the classic version of preparing this soup, the tomatoes are pre-baked in the oven and only then added to the soup.

Wash the tomatoes and cut them into halves or quarters. Place the chopped tomatoes on a baking sheet. To avoid having to wash the baking sheet later, cover it with foil. Sprinkle the tomato pieces with dried garlic and dried basil. Place the baking sheet in an oven preheated to 190 degrees, you can turn on the grill, for 20 minutes.

While the tomatoes are cooking, prepare the remaining soup ingredients. Finely chop the onion with a knife or chopper.

In a thick-bottomed saucepan, first heat the olive oil, then add the butter and let the oil warm up, then fry the onion in the oil until soft for 10 minutes.

Remove the baking sheet with tomatoes from the oven. You can remove the skin from the tomatoes, or you can leave them. Transfer the tomatoes to the pan with the onions. Add nutmeg, salt and ground black pepper.

Add 200 ml of boiling water to the pan. Cook the soup over medium heat for 15 minutes until the tomatoes are almost completely softened.

Remove the pot of soup from the heat. Puree the soup with a blender until smooth.

IMPORTANT: if your tomatoes are not sweet enough and the soup turns out sour, add a little sugar to taste.

Classic tomato puree soup is ready! Pour the soup into serving bowls. Add pieces of fried bacon, cream, cheese or just croutons as desired.

Bon appetit!

Spanish gazpacho is not the only tomato soup that many chefs prepare. This version of the dish is more suitable for summer, because it is served cold. In winter, it is better to prepare hot soup with tomatoes - there are also a lot of such options. Below recipes with photos describe step by step how to prepare such an unusual dish.

How to make tomato soup

Tomatoes can be fresh, dried or canned at home. It all 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 turns out to be light, healthy and even suitable for weight loss. Cooking tomato soup differs little from the cooking technology of regular soup, although it has some nuances depending on the recipe.

Cold tomato soup

In its classic version, cold tomato soup is a dish of Spanish cuisine with the unusual name gazpacho. It was common among poor peasants, who quenched their thirst and hunger in the heat. Today, Spanish gazpacho soup has become an alternative to other cold dishes. It is based on pureed tomatoes. The dish is served 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 broth - made from beef, chicken or pork. Many types of canned foods contain tomato, such as beans or sprat. 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 using a blender. This is very easy to do 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’s worth adding fresh herbs for taste, for example, basil or dill. To serve the dish in the classic version, garlic croutons are always used. If you have not yet chosen a recipe for delicious tomato soup, then be sure to study the rating of the most popular ones.

Tomato puree soup - classic recipe

Cooking time: 55 minutes.
Number of 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, garlic and onions included in the recipe are pre-baked in the oven. This makes the dish even lower in calories. You can make the soup completely dietary if you use a non-stick pan when baking. Then you won't have to add oil. After all, it can easily be 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 preheat to 180 degrees.
Peel the onion and garlic, wash the tomatoes and remove their stems. Cut the vegetables into quarters.
Grease a baking dish, place vegetables in it, sprinkle salt on top and drizzle with oil.
Bake for 25 minutes.
Boil water, add vegetables along with the released juice, simmer them under the lid for about 20 minutes.
Next, process the mixture in a blender until pureed, leave for 10 minutes.
Pour into bowls and garnish with basil sprigs.

Gazpacho - step-by-step recipe with photos

Cooking time: 2 hours.
Number of 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 particularly hot days, add a couple of ice cubes to the plate when serving. Although the soup will look beautiful even in simple glasses.

Ingredients:

fresh parsley - a couple of sprigs;
garlic – 4 cloves;
juicy ripe tomatoes – 15 pcs.;
wine vinegar – 4 tbsp;
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 it 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 in vinegar.
Make a small cross-shaped cut in each tomato, keep the fruit in boiling water for 1 minute, then peel off the skin.
Cut the tomatoes into four parts.
Peel the cucumbers too.
Grease the peppers with vegetable oil, wrap in foil and bake at 160 degrees for 10-15 minutes.
Then let them stand for the same amount of time under the lid, then remove the skin and core.
Wash and chop the parsley.
Place vegetables in a blender in small portions, puree them, adding soaked onions, 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 prepare fish soup from sprat in tomato sauce. It turns out something between potato and fish soup. The main thing is to choose high-quality sprat. The sauce in it should be very thick. Only then will the soup have an unusual aftertaste. By using canned food, the cooking time for tomato soup is significantly reduced. This is another advantage over meat dishes. Not only potatoes can be an addition to sprat. It will be delicious with noodles, pasta, and 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 and grate the carrots. Sauté vegetables in oil until golden brown, then simmer until soft.
Next, pour tomato juice into the frying pan and let it boil.
Season with spices to taste, add a little salt and sugar.
Simmer for 5-7 minutes.
Add the sprat in tomato along with the sauce to the potatoes, add the frying.
Cook for another 5-7 minutes, then check for spices and salt, adding them if necessary.

Tomato cream soup

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 47 kcal.
Purpose: for lunch / dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Creamy Tomato Soup – from Italian means creamy tomato soup. It has a more delicate consistency and an unusual combination of ingredients, because in addition to tomatoes it contains cream. This dish is especially popular in the summer. It is eaten cold, so in extreme heat this is simply a life-saving recipe. Croutons are an ideal addition to a delicate creamy soup. You can sprinkle them with your favorite spices, giving them a particular 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 - one with boiling water and one with cold water.
Place the tomatoes first in the first and then transfer to the second. Next, peel the vegetables.
Sauté finely chopped onion in oil until golden brown, then add grated carrots and cook until soft.
Cut the bread into small cubes, sprinkle with spices to taste, and place in a preheated oven for 7-10 minutes.
Grind the tomatoes using a blender and place in a saucepan with broth.
Add salt, add spices to taste, boil, then simmer over low heat for a quarter of an hour.
Finally, pour in the cream and cook for another 10 minutes.
When serving, garnish with herbs and croutons.

Soup with tomato paste

Number of 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 improvised recipe. Light, spicy and incredibly tasty soup can be prepared with the addition of almond milk or simple cream. Spices, again, can be added at your discretion, giving the dish one or another flavor. For spiciness, use garlic or capsicum. Tabasco sauce also 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 the water with tomato paste in a saucepan, put on fire and bring to a boil.
Next, add salt and spices to taste.
While stirring, pour in the cream. Heat the soup without bringing it to a boil.
Cut the bread into cubes, sprinkle with spices and place in a preheated oven for about 7 minutes.
Remove the finished soup from the heat, pour into plates, and decorate with croutons.

With beans

Cooking time: 4 hours 20 minutes.
Number of 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 included in canned fish. It is also present in vegetables, for example, beans. It also makes a very tasty and unusual soup. It's called Andalusian gazpacho. This bean soup can easily be an independent dish. The piquant 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. Otherwise the process is very simple. Make sure of this by studying the recipe for bean soup in tomato sauce.

Ingredients:

green pepper – 1 pc.;
garlic – 2 cloves;
tomato – 2 pcs.;
cucumber – 1 pc.;
wine vinegar – 6 tbsp;
cumin – 1 tsp;
spices, oregano, parsley, basil - to taste;
celery stalk – 2 pcs.;
beans in tomato sauce – 650 g;
tomato juice – 1 l;
olive oil – 2 tbsp;
green onions - 5 feathers.

Cooking method:

Wash vegetables and herbs and dry.
Finely chop the cucumbers, peppers and tomatoes. Finely chop the greens.
Mix the chopped ingredients in a saucepan, add beans, oil and vinegar.
Next, season with spices to taste, pour tomato juice over everything.
Place the dish on the refrigerator shelf and 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 variety. In one of the classic versions, it is prepared with seafood. You can take one type or just a seafood cocktail with mussels, squid and octopus. White fish or shrimp work well. Cream cheese would be a good addition to them. This will make the Italian seafood soup even more tender. It is better to use fish broth that has been cooked in advance as a basis.

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:

Thaw the seafood cocktail, rinse and peel.
Finely chop the onion and garlic, fry them in a deep pan in melted butter.
After a couple of minutes, add the mashed tomatoes with a spoon.
Then pour the broth with wine, add spices and bay leaves.
Stir and simmer for half an hour over low heat.
Next add peeled shrimp and sea cocktail.
Rinse the cod. Dry, cut into cubes, and also add to the broth.
Bring the soup to a boil, then lower the heat and cook for another 7 minutes.

Spicy

Cooking time: 3 hours 20 minutes.
Number of 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 acidity. If you have an ulcer or gastritis, it is better to refrain from such a dish. Pepper combined with vinegar gives it its spiciness. Fans of even hotter dishes should add Tabasco sauce. For serving, not just plates are used, but glasses, where ice and a little herbs 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 the vegetables, cut into smaller pieces and process in a blender.
Next, rub 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 and throw in 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 tasty and quick dish is tomato soup made from canned tomatoes. It is very convenient to cook it in winter. During this period, you won’t always find ripe, juicy tomatoes on store shelves, but you can buy a couple of jars of canned ones. If you have homemade preparations, that's even better. You don’t need anything from vegetables other than tomatoes and onions. Canned food contains a lot of salt, so salt the tomato-chicken soup more carefully.

Ingredients:

onion – 1 pc.;
salt – 1 pinch;
chicken broth – 3 tbsp;
sugar – 2 tbsp;
fresh parsley and basil - 1 bunch each;
canned tomatoes – 400 g4
tomato juice – 1.5 l;
butter – 6 tbsp;
heavy cream – 1.5 tbsp;
pepper - to taste.

Cooking method:

Take a saucepan and melt butter at the bottom.
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 taste.
Cook for 5 minutes, then add cream and stir.
Simmer for another 5-7 minutes until done.
When finished, add chopped herbs.
After removing from heat, leave the soup covered for another 15 minutes.

With cheese

Cooking time: 35 minutes.
Number of 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 how you get tomato puree soup with cheese. It is better to use mozzarella or parmesan for this dish. Although any other type of cheese is suitable - hard, sour cream, processed or even smoked. Provencal herbs give the dish an unusual piquant taste, but you can use the spices at your discretion. Crautons are a pleasant 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:

Wash the tomatoes, make a small cut at the top of each one, and then pour boiling water over them.
After a couple of minutes, drain the water, then remove the skin from the fruits and chop them finely.
Peel the onion and garlic, fry them, then transfer them to a saucepan and add water. Put on fire.
When the water boils, add the tomatoes and cook the soup over medium heat.
Cut the cheese into small cubes or chop it using a grater.
Season the broth with tomato paste, sugar and salt.
Cut the bread into cubes, fry in heated butter with spices.
Add the 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 always contains olive oil - it makes the dish soft and satisfying. You can’t do without vinegar, which preserves the product from fermentation. Even if the recipe doesn't call for parsley, spinach, wild garlic or garlic and onions, you can still feel free to add them. It is recommended to keep cold soups in the refrigerator for 2-3 hours. It is believed that ice only disrupts the consistency of the dish.

Video

What could be more flavorful and healthier on cold winter days than a cup of tomato soup? No one will be able to resist this delicious, reddish first course. Tomato soup is the most common dish in Indian restaurants. The tomatoes are first fried, stewed and pureed to create a smooth, creamy mass. Low-calorie soup goes well with crispy croutons. It can be a main course or a delicious lunchtime snack.

Tomato puree soup - properties

Every bowl of tomato soup contains vitamin E, A, C, K, essential minerals and antioxidants that can support your health:

Lycopene in tomato soup improves bone mass and fights osteoporosis. Its regular consumption reduces the level of TNF in the blood by 34%. Lycopene deficiency can increase oxidative stress in bones and lead to undesirable changes in tissues.
The high level of vitamin C in the soup strengthens the heart and protects it from clogged arteries and stroke. The dish also prevents platelet cells from clumping in the blood.
Selenium promotes blood circulation and prevents anemia. One serving of tomato soup provides 7 micrograms of selenium, which is 11% of the recommended daily value.
The high concentration of copper in the first dish strengthens the nervous system. Potassium helps in the transmission of nerve signals.
Tomato soup is an excellent source of vitamin A and C. A cup of tomato soup provides 16% of the recommended daily value of vitamin A. Vitamin C is essential for maintaining healthy tendons and ligaments.

The only drawback of the dish is its high sodium content, which negatively affects blood pressure, kidneys and heart.

Tomato puree soup - ingredients

Ingredients needed for 1 cup (250 ml):

4 medium tomatoes
2-3 medium cloves of garlic (1 tsp minced),
1 small onion
1 bay leaf,
1 tsp. corn starch,
2 tbsp. l. water,
1.5 tbsp. butter,
1 cup of water
1 tbsp. l. cream (25-30% fat), you can take another 2 tbsp. for decoration when serving a dish,
1 tbsp. regular sugar
1 or 2 slices of bread (rye or white),
ground black pepper to taste,
salt to taste.

Tomato puree soup - preparation

First, rinse the tomatoes and set them aside. Bring about 5 cups of water to a boil in a saucepan. Place the tomatoes in boiling water until the liquid completely covers them. Add 1 tsp. salt and bring water to a boil.

Turn off the heat and cover the pan with a lid. Let the tomatoes soak in hot water for half an hour.

Drain the water and let the tomatoes cool. Thanks to blanching, the skin of the tomato can be easily removed.

Heat a frying pan or oven and place the pieces of bread in it. Fry over low heat until crispy on both sides. If using an oven, place the bread in the oven at 200°C.

Make a smooth paste with 1 tsp. starch and 2 tbsp. l. water.

On a cutting board, chop the tomatoes or do it over a blender so that the juice goes directly into the blender. Prepare a smooth puree without any chunks.

Melt the butter in a saucepan. Add bay leaf, chopped garlic and fry for a few seconds on low heat.

Dip the chopped onion into the oil and brown it.

Pour tomato puree into the pan.

Stir and then add a glass of water, salt and black pepper.

Over medium heat, bring the soup to a boil and add the starch paste you prepared earlier.

Mix well and simmer for 3-4 minutes until thickened. Then add sugar and 1 tbsp. cream.

Stir the cream soup and simmer for another minute. Turn off the heat.

Pour hot tomato soup into cups. Add bread crumbs to it. Garnish the dish with parsley or coriander leaves.

The clean tomato flavor, gently seasoned with onion and garlic, is a great way to start your day.

Cream soup recipes

tomato soup

20 minutes

35 kcal

5 /5 (1 )

Tomatoes are distributed throughout our country. They are available fresh in summer, and in winter in the form of juices, tomato pastes, and also canned.

In tomatoes a lot of vitamins A, C, as well as group B. Their presence will provide you with healthy skin, hair, nails, strong immunity and a stable nervous system. They also contain many minerals, such as calcium, potassium, phosphorus, and zinc. They have a beneficial effect on the skeletal and cardiovascular systems.

Tomatoes are powerful antioxidants; they will remove toxins from your body and gently cleanse the intestines.

If you love tomatoes or are a supporter of a healthy lifestyle, then you are probably familiar with more than one tomato soup recipe. They are served both hot and cold. They may not contain animal products, or they may be prepared with the addition of meat or fish. In addition, their taste goes well with different types of cheeses, legumes, pasta and other vegetables.

Tomato puree soup with croutons according to a classic recipe with photos

Kitchen appliances:

Ingredients

For the soup:

tomatoes	400 g
broth (vegetable or chicken)	500 ml
onion	160 g
garlic	2 cloves
olive oil	25 g
salt	10 g
honey	2 g
black pepper	1 pinch
Red pepper	1 pinch
rosemary	1 pinch
basil	1 bunch

For croutons:

How to choose the right ingredients

Step by step recipe

First stage. Preparing the Components

Second phase. Making tomato cream soup

Third stage. Making croutons

Soup video recipe

You can add cream to tomato cream soup, and serve it with croutons and herbs. Watch the video to see how easy it is to make tomato soup in a slow cooker.

Tomato puree soup [Bon Appetit Recipes]

Do you love Italian cuisine? Then our tomato puree soup will suit your taste. A flavorful soup with subtle notes of basil, garlic and parmesan + a generous portion of tortellini.
Very filling and incredibly tasty! Cook with pleasure - cook with Bon Appétit)

Ingredients:
2 medium carrots
1 medium onion
3-4 cloves of garlic
800 g tomatoes in their own juice
1 liter vegetable broth
2 bay leaves
10 g basil leaves
1 tablespoon sugar
salt and ground pepper
450 g tortellini
3/4 cup heavy cream
grated parmesan

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2015-06-26T09:32:09.000Z

Honey will help neutralize the acidity of the tomatoes. On the other hand, if you like their sour taste, you can enhance it by adding a few drops of lemon juice.

If you are a convinced vegetarian, then when cooking you can use vegetable broth or clean drinking water, or you can prepare a light one. If you want the soup to be rich, add chicken broth to it. Fans of chicken and soups made with its broth can familiarize themselves with the recipe.

To bring the soup to the ideal thickness, first add half the broth. The pureeing process will allow you to thin the soup to your desired consistency.

Tomato cream soup with beans

Adding beans will add extra calories to this soup, but it will still be perfectly absorbed by your body thanks to the right combination of foods. If you like legumes, check out this recipe.

Cooking time: 35 minutes.
Number of servings: 8-9.
Kitchen appliances: pan, knife, cutting board, grater, blender.

Ingredients

Step by step recipe

First stage: Preparation of frying https://www.youtube.com/watch?v=djKQBgi66_k
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2017-08-16T05:00:00.000Z

Puree soups are not traditional in our national cuisine. But the ease of their preparation, uniform structure and, of course, their taste are finding more and more adherents of this version of the first course. Separately, it is worth mentioning the versatility of such soups: after all, they are also suitable for small children, since this consistency of the soup does not require thorough chewing.

Tomato puree soup will take its rightful place in your baby’s diet along with or from broccoli. This is a great first course option for the whole family.

Juicy, tasty and healthy tomato is a native of Central America, which has taken root in Europe and Asia so much that now almost every country has a signature national dish of ripe scarlet vegetables. Even tomato puree soup is prepared in at least four ways - English, Italian, Chinese, Turkish. There is, however, a universal international option that is of interest to healthy eating supporters all over the world - dietary low-calorie tomato puree soup.

Let's look at the recipe and preparation of this first slimming dish, its dietary effects and various composition options.

Tomato puree soup - classic recipe with photo

To ensure that tomato puree combines a minimum of calories with a maximum of its inherent nutrients, you need to pay special attention to the selection of the basis for this dish - high-quality tomatoes or natural preparations from them.

When choosing ripe tomatoes in the store, you should give preference to fruits with an even color and not too thick skin. The core should also be as red as possible - a large whitish zone in the center of the cut indicates that the vegetables were harvested unripe.

In late autumn, cold winter and early spring, tomatoes in the retail chain, as a rule, are not of full quality. At this time, you can also use tomato paste, tomato juice and tomatoes preserved in their own juice to prepare puree soup. It is better to choose those preparations that contain natural raw materials without dyes, flavor enhancers and preservatives. And of course, the best guarantee of quality is hand-canning a self-grown tomato crop.

In addition to tomatoes, the base of the scarlet puree soup may include other vegetables, spices and spicy herbs, fresh and dried. Let's look at a simple recipe for this dish:

4 large ripe ones;
medium size;
3 slices;
2 tablespoons;
a piece of spicy;
fresh herbs;
a little salt.

Preparation:

Preheat the oven to 180ºC.
Peel the onions and garlic, wash the tomatoes and remove their stems. Cut the tomatoes and onion into quarters.
Place the chopped tomatoes and onions, cloves of garlic, and a piece of chili in a greased baking dish. Sprinkle everything with salt, drizzle with olive oil and place in a preheated oven for 25 minutes.
Place the baked vegetables and their juices in a saucepan, add a glass of water and simmer, covered, for 20 minutes over low heat.
Puree the finished soup, let it brew for 10 minutes and pour into bowls. Garnish with washed and dried basil sprigs - the duo of dark purple and light green leaves looks especially impressive.

Calorie content such a puree soup does not exceed 80 units in 100 grams. You can further reduce it if you use a non-stick pan when baking - then replace the olive oil with a small amount of water.

Dietary use

In addition to the fact that tomatoes are low-calorie vegetables (25 units per 100 grams), they contain natural complexes of substances that:

significantly speed up general metabolism;
effectively remove excess fluid;
cleanse the intestines from waste and toxins;
contribute fast saturation;
strengthen the body's defenses.

Thus, tomato puree soup, prepared without high-calorie ingredients, is a real godsend for everyone who is determined to say goodbye to excess weight. This dish is included in the menu of many effective diets, including such strict ones as.

Recipe Variations

Tomatoes make a good company for many other ingredients, so tomato-based puree soup is added in different ratios and proportions:

Vegetables. In addition to the onions, carrots and garlic listed in the simplest example recipe, these are, stem and leaf, sweet,. Not only the vegetables themselves are used, but also broths based on them.
Meat products. There are options for pureed tomato soup cooked in beef, bone or chicken broth, seasoned with meatballs, sliced meats and smoked meats. In a diet with an enhanced protein component, only white skinless chicken and lean beef are appropriate.
Flour and flour products - pasta, dumplings, croutons. The Turkish version of pureed tomato soup is thickened with flour, but this high-calorie, starchy ingredient, neither by itself nor as part of products, is suitable for a dietary table.
. They appear, for example, in the Chinese version of scarlet cream soup.
Fruits. Exotic compositions include, along with tomatoes,.
Dairy products – milk itself, cream,

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