→ Baked tomato soup. Tomato puree soup with basil. Method for preparing roasted pepper and tomato soup

Baked tomato soup. Tomato puree soup with basil. Method for preparing roasted pepper and tomato soup

You may think that tomato puree soup is a complex, intricate dish, the preparation of which will require not only a lot of time, but also high-level culinary skills.

Thick baked tomato soup

But in fact, almost any cream soup is very easy to prepare! So don't be scared in advance. Everything is so simple that absolutely anyone, even the most careless cook, can handle this recipe!


Tomato puree soup can be the basis for many vegetarian soups, for example, you can prepare a delicious one in this way. You can even cook lean borscht based on tomato cream broth!

Ingredients

So what we need:

  • 500 ml. water or vegetable broth
  • 1.5 kg of ripe tomatoes of different colors (incredibly tasty from cherry tomatoes)
  • 2 medium sized onions
  • 1 head of garlic
  • 3-4 sprigs fresh basil
  • 2 bay leaves
  • vegetable oil
  • salt, ground black pepper

Baked tomato puree soup with basil

Cut the cherry tomatoes into halves. If you have large tomatoes, cut them into quarters or smaller slices. Try to cut the tomatoes so that the seeds remain inside and do not leak onto the baking sheet.


Now you need to peel the onions and garlic. Cut the onion into halves.


Preheat the oven to 220C. Cover a baking sheet with foil or parchment, grease the foil and vegetables with vegetable oil. Don't forget to add salt and pepper. Roast the vegetables until fully cooked. The onions and tomato skins should be covered with a light golden brown crust.


Place the prepared tomatoes, onions, and garlic into a saucepan. Pour in vegetable broth, add 2 bay leaves and cook for 10 minutes.


After 10 minutes, when the broth is saturated with the aroma of baked vegetables, you can beat the soup with a blender until smooth.


Baked tomato puree soup is ready. Can be served.

Bon appetit!

Bright, colorful, slightly spicy soup made from... baked peppers and tomatoes - just a hit this fall! Cream soups, like cream soups, are some of my favorites, they have a nice texture, but also a very interesting taste and color!

Despite the fact that summer is over, it is drizzling outside the window and the wind is tearing the last leaves from the trees - this is not a reason to be sad and mopey. The bright colors of this puree soup lift your spirits just by looking at it. Thanks to baking, peppers and tomatoes retain their maximum taste, aroma and vitamins. It will perfectly warm you up during the cold season and give you real gastronomic pleasure!

Depending on your taste preferences, you can add croutons, a basil leaf or a mixture of flax and sesame seeds to the soup.

Ingredients:

  • Red bell pepper - 4 pcs;
  • Red tomatoes - 3 pcs;
  • Celery - 1-2 cuttings;
  • Onion - 1 piece;
  • Garlic - 1-2 cloves;
  • White wine - 100 ml;
  • Vegetable broth - 500 ml;
  • Bay leaf - 2 pcs;
  • Allspice - 2 pcs;
  • Olive oil - 2 tbsp. l.;
  • Butter - a small piece;
  • Basil - for decoration;
  • Salt/pepper - to taste;
  • A mixture of seeds and crackers - optional.

Cooking time - 60 minutes; Number of servings - 5-6 .

Method for preparing roasted pepper and tomato soup:

  1. Wash the peppers and tomatoes and place on a baking sheet. Coat with a brush with olive oil and place in an oven preheated to 180 ºC for half an hour. When the skin of the peppers begins to turn black, you need to turn them over to the other side.
  2. Finely chop the garlic and onion.

  1. Chop the celery.
  2. IN butter fry onion and garlic. Add celery.
  3. Add white wine and fry for a few more minutes until the liquid has evaporated.

  1. Remove the peppers and tomatoes from the oven and let them cool a little.
  2. Carefully remove the skins from the peppers and tomatoes. We clean the pepper well from the seeds. If you bake the peppers well, the skin will come off easily. Cut them into 4-6 pieces. We also cut the tomatoes into 4 parts.
  3. Add peeled peppers and tomatoes to the pan with onions and celery.
  4. Add broth. If you don't have broth, you can just add water.
  5. Add bay leaf and allspice. Let's salt and pepper our soup well. In general, I advise you to add salt and pepper to your taste. You can also add a little hot pepper if desired. But the soup will still be a little spicy.
  6. Let our soup simmer for another 10 minutes over low heat.
  7. Take out the bay leaf and allspice. We don't need them anymore.
  8. Pour some liquid into a separate saucepan. It is better to add liquid later than to boil down a very liquid puree soup. Using an immersion blender, beat our soup until smooth.
  9. Pour into plates, sprinkle with seeds and crackers, and also decorate with a basil leaf.

Creamy, bright, spicy roasted tomato soup - great option nutritious, low-calorie and very light first course, which will appeal to all connoisseurs of tomato and vegetable soups. Prepared from tomatoes and sweet peppers baked to a caramel crust, based on water or vegetable broth, the soup turns out to be very light, satisfying and aromatic, and its thick, creamy texture and mouth-watering sweet and sour taste with subtle “smoky” notes captivates you from the first spoon. Try it!

Prepare the ingredients according to the list.

Wash and dry the peppers and tomatoes.

Cut large tomatoes in half and place on a baking sheet in a single layer. Add Bell pepper, after piercing the peel in several places with a fork, some cherry tomatoes and unpeeled garlic cloves.

Brush or spray vegetables with a small amount vegetable oil, sprinkle with 2-3 pinches of ground black pepper, salt and sugar.

Place the vegetables in an oven preheated to 220 degrees and bake for 40-60 minutes until the vegetables are golden brown.

Peel the garlic and baked vegetables from the peel, preserving all the juice that has been released.

To finely chopped onions add 1-2 pinches of sugar and salt and fry for 7-8 minutes until golden brown.

Place the fried onions in a saucepan. Add peeled and cut into small pieces potatoes.

Pour in broth or water. Bring the soup to a boil and simmer for 10-15 minutes until the potatoes are tender.

Add tomato paste, baked vegetables, juice released during baking and about half of finely chopped basil. Use the remaining basil to serve.

Mix everything well, bring the mixture to a boil and cook for 2-3 minutes.

Then turn off the heat and puree the vegetables with an immersion blender.

Taste the soup and add salt, sugar and ground black pepper to taste.

Baked tomato puree soup is ready. Serve the soup at the table, sprinkled with finely chopped basil leaves and complemented with crispy croutons with cheese.

Cooking instructions

1 hour Print

    1. Preheat the oven to 220°C. Pour 4 tablespoons olive oil into a baking dish and heat in the oven until almost smoking. Little ones silicone molds for baking - a terribly convenient thing. You can lay the cheese lace for the parmesan dantel on them and take them out without breaking them. Plus, their flexibility allows you to easily release finished muffins and cupcakes. And silicone makes oiling and other machinations unnecessary so that the dough does not stick to the mold.


  • 2. Thinly slice the onion into rings. Cut the tomatoes in half.
    Crib How to prepare tomatoes


  • 3. Carefully place tomatoes, onion rings, thinly sliced ​​garlic into the oil, stir. Sprinkle with thyme branches, sugar, salt and pepper well. Bake in the oven for 20-25 minutes until nicely crusted, stirring once or twice during cooking and adding basil towards the end.
    Crib How to prepare garlic


  • 4. Place the baked tomatoes with the additives in a saucepan, remove the coarse thyme stems and basil stalks.
    Tool Saucepan A saucepan is both a universal and prosaic thing: you can simmer, fry, simmer, and whisk sauces in it. And you can’t have too many stewpans: size and weight matter in different situations.


  • 5. Boil the broth in another saucepan and pour it over the tomatoes. Bring to a boil, add jerky with barbecue sauce and cook for 5 minutes.


  • 6. Strain the broth, transfer the tomatoes into a blender or food processor and grind, gradually adding broth, until the consistency of a delicate velvety puree. Strain through a sieve into a clean saucepan or bowl. Taste for salt and pepper. 7. To garnish the soup, heat 2 tablespoons of olive oil in a frying pan. Divide the grape tomatoes into 4 small clusters and fry them all whole for about a minute.


  • 8. If necessary, reheat the soup, but it is best to serve it warm, not fiery hot. Pour into warmed bowls. Garnish with the bunches of tomatoes fried in a frying pan, pour the remaining oil in the pan around them and sprinkle with basil leaves.

Baked tomato soup. With pesto! February 28th, 2009

My favorite tomato soup! He's so... elegant!
IN in this case- also wildly dietary.
It’s simple and you can add anyone’s imagination to the basic recipe.

Have:
For the soup: 1 kg of red ripe tomatoes, a glass of good tomato juice, thyme, a couple of sprigs of rosemary, a clove of garlic, salt, freshly ground black pepper, olive oil.

For pesto: Basil, garlic, parmesan, pine nuts, good olive oil.

Place the tomatoes on a baking sheet, carefully rub each one with olive oil, poke it five times with a knife (it’s easier to remove the skin later), put a couple of rosemary sprigs next to it
and place in an oven preheated to 180 degrees. For 15 - 20 minutes. We watch constantly.

It should work out - that's what. Almost with charred skin.
Rosemary, mercilessly, throw it away.

Let it cool. We set aside a couple (the cutest ones) “for beauty’s sake.”
Remove the skin and put it in a blender with a couple of tablespoons of olive oil and a clove of garlic.
To the point of absolute puree!
Pour into a saucepan and add tomato juice, stirring slowly, bring to a boil.
Salt and pepper to taste. Let it bubble for about five minutes.
All! On a plate. To the center baked tomato(from the deferred ones). Gently spread the pesto around. Sprinkle with thyme (leaves only). And that's how wonderful it all looks.

Important! For those who are not losing weight.... (no-see!)

You can pervert (in sprinkling) fried bacon, garlic croutons,
meatballs, cheese croutons, fried pine nuts etc,
in short, all those “beautiful” things that I can’t even “think about”!

IN Lenten version We exclude Parmesan from the pesto.

ps What do you have for dinner? Interesting...

 

 
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