Tomato puree soup is a classic recipe. Tomato puree soup. Tomato puree soup: recipe, photo

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

Simple step-by-step recipes for preparing delicious and quick classic tomato soup and pureed tomato soup with onions and cream, as well as photos and videos.

35 min

80 kcal

5/5 (1)

I would like to offer you two classic tomato soup recipes. They are prepared a little differently, but they turn out equally tasty.

These are basic recipes that you can add various ingredients to suit your taste. For example, bell peppers, eggplants and other vegetables are added; it will turn out delicious with the addition of legumes. And sometimes they even put seafood in tomato soup. In general, experiment. And I hope these recipes will help you with that.

Classic tomato puree soup with cheese

Kitchenware: pan, grater.

Before we start preparing the soup, grate the tomatoes on a coarse grater without touching the skin.

You can make small cuts on the tomatoes and dip them in boiling water for two to three minutes. After this, the skin can be quickly and easily removed, and the pulp can be cut into several parts and blended with a blender.
Take a saucepan and melt butter in it and add olive or other vegetable oil to it.
Place tomato paste in a saucepan.
Stir and add flour. Stir everything thoroughly until smooth and fry for two minutes.
Add the grated tomatoes and simmer everything together for about three to five minutes, stirring occasionally.
Now pour four glasses of water and add spices. This could be oregano, mint, thyme or basil. Stir and cook for about 8-10 minutes.

Sometimes I use meat or chicken broth instead of water. You can also make this tomato soup with canned beans, which is also quick and satisfying.
Now pour in the milk and mix again.
Let it simmer for two minutes and turn it off.
Grate the cheese with a coarse grater.
Pour the tomato soup into bowls and sprinkle with cheese. You can add fresh herbs.

Video recipe for classic tomato puree soup

Almost the same recipe for tomato puree soup with cheese is offered in this video. I highly recommend it to anyone who wants to try such an interesting dish.

Tomato cream soup

Cooking time: 45 minutes.
Kitchenware: cutting board, blender, saucepan.
Quantity: 6-8 servings.

List of required ingredients:

onions - 2 pcs.;
tomato paste - 2-3 tbsp;
fresh tomatoes - 5-6 pcs.;
garlic - 3-4 cloves;
olive oil - 80-100 ml;

cream - 150-200 ml;
salt;
green basil;
parsley;
paprika and other spices.

Cooking sequence

Grate the tomatoes with a coarse grater.
You can make shallow cuts in the shape of a cross and lower the tomatoes into boiling water for two to three minutes. Then just cut them into several pieces.
Peel the onion and cut into small pieces.
We also clean the garlic cloves and finely chop them.
Place the pan on medium heat and add oil. Instead of olive oil, you can use any vegetable. And with butter, this soup will turn out even tastier.
When the oil is hot, add the garlic and onion. Stir and fry until soft and slightly golden.
While the onion is frying, chop the greens.
Add the greens to the onion and fry for another two to three minutes.
Sprinkle paprika and add other spices if desired. Mix.
After two or three minutes, add about a teaspoon of salt and add tomato paste.
Mix thoroughly and add tomatoes.
Boil for another five minutes. To smooth out the tomato acidity a little, you can add one or two teaspoons of sugar.
Gently beat the entire contents of the pan with a blender until smooth.
Pour in cream or milk. Mix well and bring to a boil.
All. You can pour the tomato puree soup into bowls, garnish with herbs and serve.

Video recipe for tomato cream soup

A very simple recipe for such a cream soup can be seen in the video. Don’t pass by and take a look - here the process of preparing an original dish is generally simplified as much as possible. Take advantage of this idea!

If for you, tomato puree soup is associated exclusively with the world famous Andalusian “Gazpacho”, then you are mistaken - each nationality has created its own recipe from grated tomatoes. It can be served either cold or hot, with a variety of additives, but what all recipes have in common is that the finished tomato puree soup turns out incredibly tasty and healthy.

Tomato puree soup - preparing food and utensils

Of course, you will need tomatoes for the soup. Choose ripe tomatoes of any size, as you will still be chopping them. In addition, prepare your greens and vegetables.

Grind the tomatoes using a food processor or blender.

Tomato puree soup recipes:

Recipe 1: Tomato puree soup

Prepare a classic Spanish tomato puree soup, also known as Gazpacho.

Required ingredients:

Tomatoes 4 pieces
Bell pepper 1 piece
Leek 150 grams
Garlic 2 cloves
Fresh cucumber 1 piece
Olive oil 1 tablespoon
Parsley, basil
Hot Tabasco sauce 2 teaspoons

Cooking method:

Before chopping tomatoes, they need to be prepared. Boil them with boiling water and remove the skin - it will come off very easily. Wash the bell pepper, cut and remove seeds. Also wash the cucumber and remove the stems. Place vegetables in a blender and puree.
Peel the garlic and onion. Add to vegetables along with oil, salt and Tabasco sauce. Beat everything again with a blender.
Place the tomato puree soup in the refrigerator for 2-3 hours. Cut the greens and decorate the finished soup with it.

Recipe 2: Bulgarian Tomato Puree Soup

This variation of soup is also served cold. The peculiarity of Bulgarian tomato puree soup is that it contains a large amount of pepper and carrots.

Required ingredients:

Ripe tomatoes 4 pieces
Bell pepper 2 pieces (green and yellow)
Carrot 1 piece
1 large onion
Parsley
Salt, ground pepper
White bun 100 grams

Cooking method:

You need to remove the skin from the tomatoes. Boil them with boiling water and put them in a blender. Add peeled onions and washed parsley to the bowl. Chop the vegetables. Add the bun to the bowl with the vegetables and turn on the chopping again.
Wash the pepper, remove the seeds and cut into cubes.
Wash the carrots thoroughly, cut off the tails and grate on a fine grater.
Add the vegetables to the tomato puree, add salt and pepper, then put the soup in the refrigerator for a couple of hours.

Recipe 3: Turkish Tomato Puree Soup

You can taste this dish in any Turkish restaurant, or you can cook it yourself at home.

Required ingredients:

Ripe tomatoes 4 pieces
Tomato paste 1 tablespoon
Flour 3 tablespoons
Sunflower oil 1 tablespoon
Ground pepper
1 liter of purified water
Fresh greens to your taste

Cooking method:

Remove the skin from the tomatoes and grind them into a puree.
Pour flour into an enamel pan and place it on the fire. When the bottom of the pan is hot, stir the flour and do not let it burn. After a minute, add the butter to the flour, continuing to stir. After another minute - tomato paste.
After the tomato paste, quickly add tomato puree into the pan and stir.
Two minutes after adding the tomatoes, gradually pour in water, still stirring, add salt and pepper. Bring the soup to a boil. Three minutes after this, you can turn off the fire under the pan.
Sprinkle the finished tomato puree soup with chopped herbs.

Recipe 4: Serbian-style tomato puree soup with lentils

Anyone will agree that vegetables alone are not enough to get a satisfying dish. Healthy and high in protein, lentils and pork will complement tomato puree soup, giving it a completely unexpected taste.

Required ingredients:

Tomatoes 4 pieces
Red lentils 150 grams
Minced pork 300 grams
1 large onion
Carrot 1 piece
Sunflower oil for frying meat
Salt, ground pepper
Fresh greens to your taste

Cooking method:

Prepare tomato puree. To do this, remove the skins from the tomatoes and grind them in a blender.
Fill a saucepan with water and boil the lentils on the fire.
Heat a frying pan, grease with oil and place chopped onions, grated carrots on it, and after three to four minutes add minced meat. Salt the mixture and fry for about 10 minutes.
Place the fried minced meat into boiling water, bring to a boil, and after a couple of minutes add tomato puree to the pan. Add some salt. After 5 minutes, remove the pan from the heat.
Serve the finished soup with chopped herbs.

Recipe 5: Hungarian-style tomato puree soup

A hearty first course that both children and adults will enjoy. Hungarian tomato puree soup is prepared with cream cheese and can be served sprinkled with croutons.

Required ingredients:

Clean water for soup 1 liter
Ripe tomatoes 4 pieces
Chicken cube 1 piece
1 large onion
Butter 100 grams
Cream cheese 2 pieces (200 grams)
Salt, ground pepper
Fresh greens to your taste

Cooking method:

Make tomato puree: peel them and grind them in a food processor or blender.
Chop the onion as finely as possible.
Place the pan on the fire and put a piece of butter in it. When the butter is melted, place the chopped onion in the pan. Fry it for 3-4 minutes, then add tomato puree to the pan. Mix well and gradually add water. When the liquid boils, add the chicken cube to the soup.
Cut the cream cheese into small cubes or grate it. Add to the pan, salt and pepper.
Reduce the heat under the pan and let the soup simmer for 10 minutes, then remove the pan from the stove. Serve the finished tomato puree soup with finely chopped herbs.

For tomato soups, use exclusively ripe tomatoes, since the taste of the finished dish depends on this ingredient.

There is perhaps no combination more exciting than fresh tomato and basil. If you do not heat-process the tomato puree, then feel free to add basil to the tomato soup.

Before serving, keep the tomato puree soup in the refrigerator for at least two hours (if it is recommended to be served cold).

Feel free to add parsley, wild garlic, spinach, garlic and onion to the soup, even if these ingredients are not listed in the recipe.

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 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

Sizzling hot spicy tomato soup with soft notes of roasted sweet peppers and a slight heat of chili.

Soups are the same type of dish that warms the body and soul, nourishes and saturates. You may have noticed that I am a passionate fan of soups. Vegetable, mushroom, with cereals, meat or fish. Stews, broths, regular, Asian, cream soups - I love them all. Today I offer you a classic recipe for tomato puree soup with baked bell peppers, crispy garlic croutons and hot notes of chili. Just what you need in the off-season.

Tomato soup

I can eat tomatoes in any form every day. I consider these fruits (yes, tomatoes are fruits, but you shouldn’t put them in a fruit salad) the height of perfection. Being a natural flavor enhancer, they only make dishes better. The sour-spicy taste of tomatoes goes well with vegetables, meat, fish and seafood. It goes without saying that someone had to make soup out of the tomatoes.

The first mention of tomato soup appeared in America in a cookbook by writer Maria Parloa in 1872. Then in 1897, Joseph Campbell revealed his recipe for canned tomato soup to the world. Since then, the popularity of this dish has only grown. There are many variations: cold (such as gazpacho), hot, and even from fresh, unheated tomatoes. Americans still prefer Campbell Soup for 120 years. And the British are loyal to Heinz. But you and I will be preparing real fresh classic tomato puree soup, and not reheating the finished one.

Recipe for classic tomato puree soup

The very first simple recipe for tomato soup includes canned or fresh tomatoes, pureed through a sieve to remove skins and seeds, salt, pepper and (optional) chicken broth. It is always served with croutons and cream or sour cream. I suggest slightly improving and diversifying the recipe.

In addition to tomatoes, let's take sweet bell peppers. It is pre-baked with herbs, olive oil and garlic. The pulp of spicy sweet peppers will be an excellent companion for our tomatoes. It will bring a little tenderness and sweetness. To further soften the acidity of the tomatoes, you can use cream. Vegans can use coconut ones instead of regular ones.

Let's not change traditions. To serve, prepare garlic croutons for our tomato soup. They will perfectly complement the picture. I usually use American sandwich bread made from whole wheat or rye flour. You can take plain white or Borodino bread.

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