The tomato soup is very tasty. Tomato puree soup (classic recipe). Italian tomato soup with seafood

Wonderful tomato soup with croutons can diversify your menu at any time of the year. In the summer heat it can be eaten cold, like Spanish Gazpacho; in winter it can be thicker and richer, and should be served hot. Nothing beats a rich soup made from oxheart or raspberry meaty tomatoes. By the way, brightly colored vegetables lift your spirits, give you energy and improve your tone. This has been proven by psychologists and confirmed by nutritionists. The fact is that tomatoes contain a strong antioxidant - lycopene. During minor heat treatment, its concentration increases. This soup is perfect for those who want to lose weight, and the point here is not only the low calorie content, but also the satiating effect. Therefore, do not miss the opportunity to prepare tomato soup with crispy croutons - tasty and healthy!

Tomato soup - food preparation

The basis of the soup is tomatoes. Be sure to be ripe, red, ready to eat straight from the garden. The problem is that in our beds we can only get such tomatoes in season. Greenhouse products are not juicy enough, so it is better to replace them with canned ones. As a last resort - tomato juice or sauce diluted with water. The remaining ingredients are the same as for any soup. Don't forget about greenery - at any time of the year it should be a necessary element. You can refuse bread or meat, but dill, parsley, cilantro or green onions should always be on our table. Moreover, it is so beautiful.

Tomato soup - the best recipes

Recipe 1: Tomato soup with beans

Unrealistically delicious soup! Unusual, easy to prepare. Fresh, juicy tomatoes are good in season. In winter, instead of tomato paste or juice, you can use canned tomatoes put through a blender.

Ingredients: vegetable oil (40 ml), onions (2 pieces, approximately 100 grams), chili pepper, beans in their own juice (1 can, 500 grams), salt, beef broth, parsley, tomato puree or canned tomatoes.

Cooking method

Chop the onion and fry it in a frying pan, add tomato paste. Simmer for a few minutes over low heat and add the beans. Place the mixture in boiling broth and cook over low heat for 20 minutes. Ready! Season with spices and herbs and serve.

Recipe 2: Tomato puree soup with carrots and canned tomatoes

The original carrot taste, spicy seasonings can be softened if desired, the cream can be replaced with sour cream, and the broth with vegetable broth - the soup becomes vegetarian.

Ingredients: onions (2 pcs.), olive oil (2 tbsp. spoons), carrots (0.5 kg), garlic (a couple of cloves), tomatoes in their own juice (1200 grams), herbs (cilantro), balsamic vinegar, sugar (1 tbsp), Worcestershire sauce (1 tbsp), salt, heavy cream (200 ml.), pepper.

Cooking method

Over medium heat, sauté onions, carrots, garlic, and peppers in oil. Add tomatoes, broth and balsamic vinegar, sugar and sauce. Season with salt and pepper. Cook over low heat for 30 minutes. Remove from heat and stir in cream. Grind the soup in a blender until pureed. Before serving, finely chop the greens and add to the soup. You can decorate the soup beautifully with a spoon of cream in the center of the plate and cilantro leaves.

Recipe 3: Thick tomato soup - puree

This soup differs from many others in that it can be served cold or hot.
This is a fairly hearty soup, a little thicker than the famous Gazpacho. Pay attention to it if you want to normalize your own weight. The soup has enough vitamins, but few calories. So, we choose only ripe, delicious tomatoes, garlic, and a sprig of basil.

Ingredients: tomatoes (600 gr.), bell pepper (2 pcs.), cucumber (1 fresh), garlic, olive or other vegetable oil (2 tablespoons), meat broth (300 ml), half a lemon, herbs, croutons, pepper and salt.

Cooking method

Finely chop the tomatoes, peppers and garlic. Bake on a baking sheet, sprinkling with a little vegetable oil. Set aside some roasted vegetables. Peel the remaining vegetables and mash a little with a fork, mix with finely chopped basil, and pass through a blender. Pour into a soup pot and simmer for 5 minutes along with the broth. Place some soup and dressing in a bowl. Sprinkle with parsley and dill.

Recipe 4: Cold tomato soup with fish

For soup we use boneless fish, fried, fresh or smoked. For example, herring, or simple sprat.

Ingredients: tomato juice (1 liter), egg (1), fish (300 grams), sour cream (half a glass), cucumber (1-2 pcs), green onions, salt.

Cooking method

Finely chop the onion and rub with salt. Cut fresh cucumbers into cubes and grind until the juice appears. Cut the egg and fresh cucumber into cubes. Mix fish, tomato juice, onions, cucumbers and sour cream. If you don’t have tomato juice, you can dilute tomato puree or sauce with boiled water. Put a large amount of sour cream and a lot of greens on a plate.

Recipe 5: Italian tomato soup with mushrooms

This soup is served in famous Italian restaurants. Everything here is thorough and at the same time simple - Parmesan cheese, special tomato paste and, of course, spices. Herbs and basil are what make our soup appetizing and delicious.

Ingredients: champignons (200 grams), Pomi tomato paste (Italy, 500 grams), onion (1 medium), Provençal herbs, basil, Parmesan cheese (50 grams), oil for frying (30 grams).

Cooking method

Finely chop the onion and fry in oil. Thinly slice the champignons and fry them in a frying pan. Place the fried foods in a saucepan, add a little water and spices, tomato paste. Cook for 15 minutes. Pour into bowls, finely grate Parmesan and sprinkle over soup.

This dish can be prepared according to many other recipes. For example, with meatballs from any meat or fish, with vegetables, various toppings (rice, pearl barley, noodles). And how beautiful the tomato soup looks, decorated with baby cherry tomatoes cut in half and slightly fried.

Remember only one thing: if you suffer from cholelithiasis, kidney disease or cardiovascular disease, the consumption of canned, pickled and salted tomatoes should be limited.

Tomato soup has gained immense popularity thanks to the specific sour-sweet taste of tomatoes, which goes well with many foods, and this significantly expands the scope of culinary imagination.

Variety is given by the ability to combine it with various spices, served with cream, sour cream.

Tomato soups are not only tasty, but also very healthy. Lycopene, which they contain in large quantities, is one of the most powerful natural antioxidants.

Tomato soup in one variation or another is represented in many national cuisines. It is also used as a base for other spicy soups and for the preparation of various sauces.

Unlike other spicy soups, there are recipes for both hot and cold tomato soups. In the USA and England, a canned version of tomato soup is very popular.

We offer several recipes for the most popular tomato soups.

How to cook tomato soup - 15 varieties

Gazpacho is a classic cold tomato soup invented by the Spanish. It cooks very quickly.

Ingredients:

• Fresh tomatoes - 2 kilograms
• Onion - 50 grams
• Cucumbers - 250-350 grams
• Garlic - 50 grams
• Sweet pepper - 250-350 grams
• Dark wine vinegar 20-40 milliliters
• Olive oil 100-150 milliliters
• Bread for croutons
• Pepper, salt - to taste.

Preparation:

Chop vegetables and place in blender bowl.

Add vinegar, olive oil, salt. Grind thoroughly and refrigerate.

This stage is important not so that the soup cools down - it just takes some time for the pungency of the garlic to be evenly distributed throughout the entire volume of the soup.

This soup has a savory flavor and is quick and easy to prepare.

Ingredients:

• Small onion - 1 piece;
• Garlic - 2 cloves;
• Vegetable oil - 4 tablespoons;
• Small zucchini - 1 piece;
• Sweet pepper - 1 piece;
• Medium carrots - 1 piece;
• Green beans - 200 grams;
• Tomatoes - 3 pieces;
• Tomato paste - 1 tablespoon;
• Rosemary - 1 sprig;
• Hot water or broth - 2 liters;
• Pitted olives - 6 pieces;
• Salt, pepper, spices - to taste.

Preparation:

Heat oil in a thick-bottomed saucepan, finely chop the onion and garlic and fry.

Place chopped green beans, carrots, peppers, and zucchini in a saucepan and cook over low heat until soft. Blanch the tomatoes - remove the skin from them.

To make it easier to peel the tomatoes, before blanching, make a cross-shaped cut on the top of the fruit.

Cut the tomatoes into cubes and put them in a saucepan. Put a sprig of rosemary and tomato paste, add hot water or broth.

After boiling, cook for 15 minutes. Add chopped olives, spices, and salt to taste to the finished soup.

An easy to prepare but delicious soup. When serving, garnish with roasted pumpkin seeds.

Ingredients:

• Onion - one and a half heads
• Large tomatoes - 3 pieces
• Garlic - 5 cloves
• Chicken broth - 200 milliliters
• Cream -60% fat - 150 grams
• Vegetable oil for frying
• Tomato paste - 1 ½ tablespoons
• Lemon juice - 1 teaspoon
• Dried basil - 1 teaspoon.

Preparation:

Chop the onion and garlic and sauté. Chop the tomatoes and put them in a blender. Then add sautéed onions, garlic, lemon juice, broth, tomato paste, and all other ingredients.

Blend until pureed. Then pour into a saucepan and cook over medium heat for 7-10 minutes.

This soup is not only very original in presentation, but also tastes great and is quite filling.

Ingredients:

• Olive oil - 1 tablespoon
• Garlic - 5 cloves
• Red onion - 75 grams
• Mashed canned tomatoes - 1 liter jar
• Beef broth - 1 cup
• Bouillon cube - 1
• Sugar - 1 teaspoon
• Finely chopped basil leaves - 2 tablespoons
• Mozzarella - 60 grams
• Gouda cheese - 200 grams
• Grated Parmesan - 1 tablespoon
• Ground black pepper, salt - to taste
• Bread for making bowls - depending on the number of people.

Preparation:

Cut the crust off the tops of the bread loaves and scoop out the flesh with a spoon to make a bowl.

In a medium-sized saucepan with a thick bottom, heat the oil and fry the garlic and onion until golden brown.

Pour in the broth, then add the tomatoes, cubes, pepper, sugar, and bring to a boil. Continue cooking for about 3 minutes. Add salt to taste.

Add basil and mozzarella, cook, stirring constantly for a couple of minutes.

Pour the finished soup into bread bowls, add a piece of cheese, sprinkle with Parmesan cheese and place in a preheated oven.

Let stand until cheese melts. Garnish with basil and serve.

The soup is easy and quick to prepare. Thanks to the presence of mozzarella, the taste of which goes well with the taste of tomatoes, it is very nutritious.

Ingredients:

• Tomato paste -= 3 tablespoons
• Mozzarella - 1 small head
• Tomatoes - 6 pieces
• Onion - 1 small onion
• Garlic - 1 small head
• Cream - 100 milliliters
• Toast bread - 2 slices
• Greens - 1 bunch of parsley.

Preparation:

Cut the onion into 4 parts. Peel the garlic. Blanch the tomatoes crosswise at the top of the fruit for 2-3 minutes. Clean the skin.

Pour 2 cups of water into a saucepan and place over medium heat. Add onion and garlic.

Cut the tomatoes into large pieces and place them in a saucepan. Cook for 15 minutes. Then add tomato paste.

Mix well and continue cooking for ten minutes.

Cut the bread into small squares and fry in vegetable oil.

Cut the mozzarella into small cubes.

Grind the cooked soup in a blender adding cream and 2 cloves of garlic. Beat everything well and add mozzarella. To stir thoroughly. The soup is ready.

Garnished with herbs and croutons, you can serve.

This is an original Italian cold tomato soup, served with toasted bread and fried croutons. Cooking does not take much time.

Ingredients:

• Chopped canned tomatoes - 400 milliliters
• Chopped green pepper - 1 piece
• Cucumber - 1 piece
• Red onion - 1 small onion
• Garlic - 1 clove
• Red wine vinegar - 1 tablespoon
• Olive oil - 1 tablespoon
• Tomato juice - 200 milliliters
• Olives - 6 olives
• Salted capers - 1 tablespoon
• Basil leaves - 2 tablespoons
• To serve - toasted croutons.

Preparation:

Place all ingredients in a blender, excluding olives, basil and capers, and blend until creamy. The soup is ready.

If desired, can be diluted with cold water. When serving, garnish with basil, chopped capers and olives, slices of toasted bread or toasted croutons.

The bright taste of the soup is given not only by the classic ingredients of tomato soup, but also by the baked meatballs.

Ingredients:

• Canned tomatoes in their own juice - 1.5 liters
• Chicken or vegetable broth - 1 liter
• Onions - 1 piece
• Medium carrots - 1 piece
• Garlic - 1 head
• Olive oil - 2 tablespoons
• Fresh tomatoes - 4 pieces
• Stem celery - 150 grams
• Fresh basil - 1 bunch
• Minced beef for meatballs
• Cherry tomatoes - 1 sprig
• Pepper, sugar, salt - to taste.

Preparation:

Chop the vegetables. Pour olive oil into a pan and heat it up.

Olive oil should not be allowed to overheat - this will radically change its taste for the worse.

Place chopped carrots and onions in a pan and fry until the onions are translucent.

Chop the garlic and add to the fried vegetables.

Pour the prepared beef meatballs and a sprig of cherry tomatoes with olive oil and place in an oven preheated to 250˚C, bake until the meatballs are browned.

Add canned tomatoes to the pan and stir. Pour in chicken broth and turn up the heat.

Cut peeled fresh tomatoes into pieces and add to the soup. Boil over medium heat for 25 minutes.

Then add basil to the soup and puree it. Add sugar and salt to taste.

Place a couple of meatballs, a sprig of baked cherry tomatoes on a plate and pour over the soup.

Delicious instant soup. It will only take 15 minutes.

Ingredients:

• Ripe tomatoes - 2 pieces
• Small onion
• Vegetable or chicken broth - ½ cup
• Tomato paste - 2 tablespoons
• Adyghe cheese or mild feta cheese - 100 grams
• Vegetable oil - 1 teaspoon
• Canned olives - 6 pieces
• Basil, pepper, salt - to taste.

Preparation:

Fry the chopped onion until translucent in heated oil in a thick-bottomed pan.

Cut the tomatoes into cubes and add to the pan, keep over medium heat until the juice separates (about 2 minutes).

Pour in the broth, bring to a boil, cook until the tomatoes are soft (8-10 minutes).

Heat the other half of the oil in a frying pan and fry the diced cheese until browned. Add salt and mix.

Add pepper, salt, tomato paste to the finished soup, then puree using a blender. Stir into chopped olives.

Place the fried cheese on a plate, pour in the soup and sprinkle with basil.

The soup is both tasty and healthy, it contains a fairly large amount of protein.

Ingredients:

• Tomato juice - 200 milliliters
• Onions - 1 piece
• Lemon - 1 piece
• Bell pepper - 1 piece
• 1 tomato
• Olive oil for frying
• Egg - 1 piece
• Seafood - 200 grams
• Basil - 10 grams
• Spicy herbs, saffron.
• Water - 1 liter
• Pepper, salt - to taste.

Preparation:

Peel tomatoes and seeds, remove seeds from peppers. Cut vegetables into cubes and fry. Add chopped tomatoes, chopped garlic.

Place seafood in boiling water. Once ready, add tomato juice. Add saffron and aromatic herbs.

Add fried vegetables and chopped basil leaves. When the soup boils, add the egg white.

The soup is ready.

Traditional dish of Bulgarian cuisine. Flour products add richness to the soup. At the same time, it has minimal calorie content and is perfect for vegetarian diets.

Ingredients:

• Tomatoes - 350 grams
• Tomato juice - 100 milliliters
• Vegetable oil, preferably olive - 40 grams
• Wheat flour - 20 grams
• Onions - 75 grams
• Vermicelli made from durum flour - 70 grams
• Warm water - 600 milliliters
• Sugar, pepper, salt - to taste.

Preparation:

Blanched tomatoes are peeled and rubbed through a colander. Finely chop the onion and sauté together with flour in vegetable oil until transparent.

Pour warm water over the flour and onions, add tomato juice, mashed tomatoes, and vermicelli. Cook until vermicelli is ready.

A delicious soup that, thanks to the presence of legumes, can serve as an excellent source of protein for those who are vegetarians.

Ingredients:

• Onion - 1 piece
• Tomatoes - 5 pieces
• Carrots - 1 piece
• Canned beans - 1 0.5 liter jar
• Garlic - 3 cloves
• Butter - 1 1/2 tablespoons
• Vegetable oil
• Salt, aromatic herbs - to taste.

Preparation:

Pour vegetable oil into the multicooker bowl, select the “Frying” mode with a temperature of 160˚C and fry the finely chopped onion, coarsely grated carrots, and chopped garlic.

Turn off the “Frying” mode and put prepared tomatoes, butter, canned beans, and spices into the bowl.

If the soup seems thick, add warm water. Close the lid, turn on the “Soup” mode, time - 40 minutes.

The sweet and sour flavor of the soup goes well with the taste of cheese.

Ingredients:

• Tomatoes - 3 pieces
• Flour - 3 level tablespoons
• Tomato paste - 1 tablespoon
• Vegetable oil - 30 milliliters
• Cheese - to taste
• Crackers - to taste

The amount of water or tomato juice is selected depending on the desired thickness of the soup.

Preparation:

Peel the tomatoes, cut them, grind them in a blender.

Over low heat, fry the flour for 3 minutes, add the tomato paste and continue frying for another 1 minute.

Then add blended tomatoes.

Add water or tomato juice and bring to a boil, stirring. After boiling, reduce heat and cook for 5 minutes. Salt and pepper.

The soup is ready. When serving, sprinkle with grated cheese and croutons.

Taco soup is very spicy and very tasty.

Ingredients:

• Ground beef - 0.5 kilograms
• Onion - 1 piece
• Ramirez pepper - 1 piece
• Hot hot pepper - 1 piece
• Green pepper - 1 piece
• Tomato juice with pulp - 1 liter
• Tomato paste - 3 tablespoons
• Water - 125 milliliters
• Tomatoes
• Canned beans - 1 can ½ liter
• Canned corn - half a ½ liter can
• Olive oil
• Aromatic spice mixture - red pepper (½ tsp), cumin (1 tsp), oregano (½ tsp), garlic (½ tsp), salt, black pepper to taste).
• Basil
• Grated cheese of non-hard varieties - to taste

Preparation:

Chop the onion and fry together with the minced meat in a saucepan. Add canned beans and corn, tomato paste and grated tomatoes, and spices to the saucepan.

Mix everything thoroughly and add tomato juice and water. Bring to a boil and turn off.

Serve the finished soup with chips and cheese.

This is a fairly thick and therefore filling soup. It perfectly combines the sweetish taste of tomatoes and the lightness of chicken broth.

Ingredients:

• Large ripe tomatoes - 3-4 pieces
• Chicken fillet - 1 piece
• Young zucchini - 1 piece
• Onion - 1 piece
• Carrots - 1 piece
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Greens - dill 1 bunch
• Ground black pepper, sugar, salt to taste.

Preparation:

Peel the blanched tomatoes, cut in half, and remove the seeds. Blend until pureed.

Finely chop the garlic and onion. Cut carrots and zucchini into small cubes.

Fry the prepared vegetables in a saucepan with olive oil.

Cut the fillet into small pieces. Add to the saucepan and fry until white. You can add aromatic herbs to taste.

Pour ¼ cup of water into the saucepan and simmer over low heat for 25 minutes. Then add blended tomatoes and sugar. Cook until it boils.

Let the finished soup brew for a while.

This dish of Moroccan cuisine does not contain animal components, but nevertheless, thanks to legumes, it can serve as a source of protein for those who prefer a vegetarian diet.

Ingredients:

• Vegetable oil - 2 tablespoons
• Onion - 1 piece
• Tomatoes - 1 kilogram
• Cherry tomatoes - 1 handful
• Boiled chickpeas - 250 grams

The chickpeas are pre-soaked for 6 hours.

• Parsley - 1 bunch
• Flour - 1 tablespoon
• Starch - 1 teaspoon
• Cilantro - 1 bunch
• Mint - 20 leaves
• Paprika - 1 teaspoon
• Cucurma - 1 teaspoon
• Ground ginger - 1 teaspoon
• Harissa - ½ teaspoon

Instead of harissa, you can use tomato paste with ¼ teaspoon of red pepper.

• Saffron - a pinch
• Water - 1 liter
• Black pepper, salt - to taste.

Preparation:

Fry chopped onion in a saucepan until softened and add chickpeas, chopped tomatoes, cilantro, mint, parsley, kukrma, paprika, ginger, harissa, saffron.

Pour in 1 liter of water and cook over medium heat for thirty minutes.

Then pour ½ cup of broth and stir in flour and starch. Pour into the soup and add cherry tomatoes, cut in half.

Bring to a boil, reduce heat and simmer until thickened for another 10 minutes.

Appetizing tomato soup is a frequent guest on the menus of Turks and Italians, and its classic recipe is a real find for housewives. A minimum amount of ingredients makes a complete meal for the whole family, and you can endlessly improve the basic recipe with additional ingredients.

Ingredients: 760 g canned tomatoes in their own juice, onion, 3-5 garlic cloves, 1 tbsp. vegetable broth, coarse salt, a mixture of peppers, a piece of butter.

Tomato puree soup - very nutritious and tasty!

1. Onion cubes and crushed garlic are fried in heated butter in a saucepan. The vegetables should become transparent.
2. Canned tomatoes without skin are sent into the container. The mass is salted, peppered, and broth is poured into it.
3. After boiling, the mixture simmers on fire for 17-20 minutes.

The finished classic tomato puree soup is crushed in a blender and reheated.

How to prepare Gazpacho at home?

Ingredients: a kilo of very ripe fleshy tomatoes, a strong fresh cucumber, half a purple onion, 1 tbsp. a spoonful of olive oil, red wine vinegar and lime or lemon juice, a pinch of sugar, salt, 2 sweet bell peppers, a slice of white bread.

1. The tomatoes are washed and removed from the skin. The most convenient way to do this is to pour boiling water over the vegetables. Next, the tomatoes are removed from the stalks and cut into 3 parts.
2. Cucumber, onion and peppers are peeled, washed and cut into cubes.
3. All prepared vegetables are chopped in a blender bowl. White bread without crusts is placed on top of them and left until soggy.
4. Next, all ingredients are processed again in a blender until smooth.
5. The resulting mixture is seasoned with sugar and salt, and the remaining liquid ingredients are poured into it.

Before serving, the soup is infused in a cool place for 4-5 hours.

Hot tomato soup - delicious and simple

Ingredients: a kilo of tomatoes, 3-5 garlic cloves, red bell pepper, onion, 3 sprigs of fresh thyme, salt, 1 liter of vegetable broth, 2 tbsp. spoons of olive oil, half a glass of heavy cream.

Tomato soup is a delicious, healthy first course that can be prepared from a small set of ingredients.

1. The tomatoes are immersed in boiling water for a couple of minutes, after which the skin can be removed very easily. Next, the prepared tomatoes, peppers and onions are cut into small pieces, placed on a baking sheet and baked in the oven for about half an hour.
2. Prepared vegetables are mixed with olive oil, chopped thyme, salt and crushed garlic.
3. The mass is transferred to a saucepan and filled with broth.
4. The future tomato cream soup is cooked until fully cooked for about half an hour. At the final stage, cream is poured into it.

All that remains is to puree the dish and you can serve it hot to the table.

Cold tomato soup

Ingredients: large fresh cucumber, a kilo of ripe tomatoes, fresh garlic to taste, sweet onion, bell pepper, olive oil, salt, Provençal herbs.

1. First, the tomatoes are peeled and chopped into small pieces.
2. Together with peeled chopped onions, peeled cucumbers and peppers, the tomatoes are transferred to a blender bowl and pureed.
3. The mass is salted and sprinkled with Provençal herbs. Crushed garlic is also added here to taste.

Before serving, add a little olive oil to each serving of cold tomato soup.

With meatballs

Ingredients: 320 g of any minced meat, 4 slices of white bread without crust, half a glass of full-fat milk, large egg, 1 pc. potatoes, sweet peppers, onions, celery root and carrots, 3-4 large tomatoes, a pinch of turmeric, table salt.

This tomato soup is very tasty.

1. The bread is torn into small pieces and poured with milk. It should be well soaked.
2. Next, the bread is squeezed out and transferred to the minced meat. The mixture is salted, kneaded well, and an egg is driven into it.
3. Finely grated potatoes are added to the minced meat.
4. Large meatballs are formed from the mixture, which are placed on a baking sheet lined with foil and baked until golden brown at high temperature.
5. The base of the dish is cooked from water, diced carrots and celery root. When the broth boils, you can salt it and add small pieces of sweet pepper. The onion goes into the future soup after preliminary frying in a small amount of any fat.
6. The tomatoes are coarsely chopped and pureed together with the skin. The resulting mass is flavored with turmeric and added to the rest of the ingredients.
7. The dish will cook for another 5-7 minutes, after which it can be poured into portions. Place several prepared meat balls from the oven on each plate.

The soup with meatballs and tomatoes is served hot.

Simple soup with tomato paste

Ingredients: 40 g noodles, 5 tbsp. spoons of tomato paste, 2 tbsp. spoons of sifted flour, 1 tbsp. a spoonful of granulated sugar and refined oil, 1 teaspoon of table vinegar, fresh parsley.

1. Heat the oil in a frying pan and fry the flour in it until golden brown. As soon as the mass has cooled, 700 ml of filtered water is poured into it in a thin stream. In this case, you need to constantly stir the ingredients so that lumps do not form.
2. The mixture is cooked for about half an hour.
3. Next, another half a glass of water, tomato paste, salt, vinegar and finally sugar are added to the pan.
4. After boiling, you can put it in a container and noodles. As soon as the latter is cooked, the dish is completely ready.

Tomato paste soup is garnished with chopped fresh parsley.

With beans

Ingredients: 420 g of homemade tomato puree, the same amount of canned red beans in their own juice, 2 onions, 1 liter of beef broth, 20 g of corn flour, 2 chili peppers, salt.

The soup turns out very filling!

1. The whole onion is finely chopped and fried in a pan in any heated oil until transparent. Next, add tomato puree to it. After boiling, the mixture simmers over low heat for 3-4 minutes.
2. The chili is seeded and finely chopped. Next, it, together with the beans, without liquid, is transferred to the pan.
3. Corn flour is mixed in a small amount of broth and added to the future soup. The mass is salted. The ingredients are poured with the remaining broth.
4. The bean soup should simmer for a couple more minutes and then you can serve it.

If the treat is slightly sour, correct the situation by adding a pinch of sugar.

With seafood

Ingredients: 820 g canned tomatoes with juice, half a kilo of seafood cocktail, 2 onions, fresh garlic to taste, 1 tbsp. a spoonful of granulated sugar, a mixture of dry herbs (basil and oregano are good in this case), salt.

1. The onion and garlic are chopped and then fried until a pleasant aroma appears in well-heated oil (preferably olive oil).
2. The tomatoes are crushed in a blender along with the juice, and then transferred to a saucepan. The mass is salted and sprinkled with dry herbs.
3. When the tomatoes boil, you can put the defrosted seafood cocktail in them and add sugar.
4. The mass simmers over low heat for 6-7 minutes.

Tomato soup with seafood is served along with garlic bread croutons.

Cooking with added cheese

Ingredients: a kilo of fresh fleshy tomatoes, 2 sweet bell peppers, 2 carrots, a large onion, 220 g of semi-hard cheese, a full glass of fat sour cream, fresh garlic to taste, a pinch of granulated sugar, salt.

Bright and aromatic, richly flavored tomato soup.

1. The tomatoes are washed well, skinned and ground in a blender, where they should turn into a homogeneous thick puree.
2. The remaining vegetables are peeled and finely chopped. After this, they are well fried in hot oil until they become soft and slightly golden.
3. The tomato mass is poured into the pan, the roast is transferred and sugar and salt are added.
4. The mass simmers for 6-7 minutes.
5. Garlic is passed through a press and combined with sour cream.
6. The dressing from step five is mixed with the soup.

Each portion of the treat is generously sprinkled with grated cheese and served to the table.

Spicy tomato soup

Ingredients: 4 large tomatoes, sweet pepper and 2 chili, white onion, 3 tbsp. spoons of olive oil, 20 ml. apple cider vinegar, a glass of purified water, 4-6 garlic cloves, salt.

1. Heat olive oil in a saucepan and fry very finely chopped onion in it until golden. After 3-4 minutes, miniature cubes of hot pepper and crushed garlic are added to the vegetable.
2. After another couple of minutes, add cubes of sweet pepper and chopped tomatoes without skin into the pan, pour in apple cider vinegar.
3. The mixture is diluted with water, brought to a boil and cooked for 25 minutes.

The finished dish is whipped with a blender, cooled and served.

From canned tomatoes

Ingredients: large onion, 1.5 liters of thick tomato juice, 420 g of tomatoes in their own juice, 6-7 tbsp. tablespoons butter, half a glass of chicken broth, 5-6 tbsp. spoons of granulated sugar, salt, a mixture of peppers, 1.5 cups of very heavy cream.

Tomato soup lifts your mood and improves your immunity.

1. In a saucepan, pieces of onion are fried in butter until appetizingly golden brown. Finely chopped canned tomatoes are added to the vegetable.
2. The components are poured with all the tomato juice and sugar at once. The mass is salted and peppered and the broth is poured into it.
3. The soup is cooked for 6-7 minutes and combined with cream.
4. There is still 5-6 minutes of cooking left until the dish is fully cooked.

The treat should sit for about half an hour before serving. It's delicious to eat it hot.

Traditional Italian tomato soup

Ingredients: half a kilo of canned tomatoes, half a liter of chicken broth, 2 onions, a couple of sprigs of rosemary, 1 teaspoon of honey, a bunch of fresh basil, herbs de Provence, fresh garlic to taste.

1. Small onion cubes are fried in a saucepan in olive oil. When they turn golden, crushed garlic is sent here.
2. Then the spices are poured in, chopped rosemary and basil are added.
Wonderful tomato soup can diversify your menu.
1. Tomatoes get rid of their skins. To do this, cross-shaped cuts are made on them, after which the vegetables are doused first with boiling water and then with ice water.
2. They are cut into pieces and sent to the bowl of the “smart pan”. Small pieces of garlic, diced onions, potatoes and carrots are also poured in there.
3. The cereal, washed in several waters, is also added.
4. The mass is salted and filled with the amount of liquid specified in the recipe.
5. In the program intended for stewing, the soup simmers for 45-50 minutes.
6. The finished dish is crushed with a blender and then left for 6-7 minutes in heating mode.

A very tasty and light dish is tomato puree soup. The classic recipe for this treat includes lots of fresh ripe tomatoes and assorted spices. This soup can be prepared using either water or vegetable or meat broth.

According to the classic recipe, the basis of the tomato first course will be chicken broth. In addition to a glass of the indicated ingredient, you take: a large spoonful of butter and olive oil, half a kilo of ripe tomatoes, a small spoonful of dried basil and granulated garlic, a pinch of nutmeg, salt, and a white onion.

1. The tomatoes are washed, cut into small slices, sprinkled with garlic and basil, and then baked in the oven for 25 minutes.
2. The onion is finely chopped and fried in olive oil until soft.
3. The softened tomatoes are transferred to a container with frying. It is not necessary to remove the skin from them.
4. A glass of boiling water, butter, salt, and nutmeg are added to the mixture. The soup is cooked for another 15-17 minutes, after which it is pureed with a blender.

If the vegetables turn out to be sour, you can add a little sugar to the finished dish.

Gazpacho recipe

Ripe tomatoes are an essential component of the popular gazpacho soup. In addition to tomatoes (650 g), it includes: half a liter of tomato juice, salt, 2 large spoons of lemon juice, a couple of cloves of garlic, 2 white onions and the same amount of bell pepper, 3 small fresh cucumbers, a bunch of fresh cilantro, salt, 1 .5 small spoons of red wine vinegar, a few drops of Tabasco sauce, 5 slices of stale gray bread, 800 ml of high-quality olive oil.

1. Bread soaked in water is sent into the pan, as well as garlic passed through a press and all the chopped vegetables. Tomatoes are first removed from the skin and seeds.
2. First, all the ingredients are pureed in a blender and then passed through a sieve.
3. The resulting mass is salted, seasoned with fruit and vegetable juice, oil, vinegar and sauce.
4. All that remains is to sprinkle the dish with finely chopped cilantro and put it in the refrigerator for a couple of hours.

The food is served cold.

Hot tomato puree soup

If gazpacho is most often prepared in the hot summer, then this version of the soup will perfectly warm you up on a chilly winter day. The dish is prepared very quickly from the following products: 850 g of tomatoes, 40 g of wheat flour, salt, a piece of butter, 2 tbsp. any meat broth (preferably chicken), half a glass of low-fat cream, a pinch of ground paprika and a handful of grated hard cheese.

1. Tomatoes are rubbed on a fine grater. In this case, you need to hold the skin with your hand so that it remains intact and does not fall into the soup.
2. The tomato mass is salted and sprinkled with paprika to taste.
3. Butter is melted in saucepans, in which the sifted flour is fried. There should be no lumps in the mixture.
4. The tomato mass is poured into the same bowl. The future soup is cooked for 8-10 minutes over low heat with constant stirring.
5. All that remains is to pour the broth and cream into the saucepan. As soon as it boils, reduce the heat to minimum and cook for another 5-7 minutes.

The dish is served with grated cheese.

From canned tomatoes

If you don’t have fresh tomatoes on hand, you can also use canned vegetables. In addition to tomatoes (800 g), take: 7 tbsp. olive oil, 2 celery stalks, carrots, large sweet bell peppers, 3-4 garlic cloves, 1.5 liters of any broth, 70 g of tomato paste, a bunch of fresh basil, salt.

1. All vegetables are peeled, coarsely chopped and fried in a saucepan.
2. The stems are cut from a bunch of basil, tied tightly with thread and sent to the rest of the components.
3. When the onion turns golden, canned peeled tomatoes, broth, and tomato paste are added to the vegetables. If the garlic has not been previously fried with the other ingredients, then it can be passed through a press and added to the soup at this stage.
4. All that remains is to add salt to the mixture, add seasonings if desired, and cook until the carrots are soft.
5. The stems of greenery are removed from the finished soup, after which the mass is pureed.

If the dish turns out sour, add a little sugar.

Italian tomato puree soup

The taste of such a dish will largely depend on the quality of the olive oil used. You will need to take at least half a glass. In addition, we use: an onion, 5 soft tomatoes, a pair of garlic cloves, 4 sprigs of thyme and oregano, a bunch of fresh basil, small. spoon of balsamic vinegar, salt.

1. The tomatoes are washed, peeled and cut into small cubes.
2. Half the olive oil is heated in a saucepan, chopped garlic and diced onion are fried in it. All herbs are added to the ingredients.
3. After adding tomatoes and salt, the mass is cooked over low heat for 15-17 minutes.
4. Next, remove the herbs, pour in balsamic vinegar, the remaining oil, and grind the ingredients with a special blender attachment.

Italian tomato puree soup is delicious served with hot cream.

With beans

This version of tomato soup tastes like lobio. It turns out very tasty and nutritious. The recipe includes: 450 g of tomato puree (not paste), 420 g of canned red beans, 850 ml of any broth, 2 onions, a chili pepper, a large spoon of corn flour, salt, a pinch of dried parsley. How to prepare tomato soup with beans is described below.

1. Chopped onions are sautéed until transparent.
2. Tomato puree is added to the vegetable, and after boiling, the mass is left on the fire for another 5-6 minutes.
3. The pepper is removed from the seeds and finely chopped.
4. Chili along with beans without liquid are sent into the onion-tomato mass.
5. After 5-7 minutes of cooking, starch mixed in a small amount of broth is poured into the soup. The mass is salted to taste and left on the fire for another couple of minutes.

Before serving, sprinkle dried parsley into portions.

Spicy creamy tomato soup

Potatoes will make the dish more filling, and garlic and chili peppers will make it piquant. The amount of ingredients can be increased or decreased according to your taste. The dish is prepared from: 4 medium potatoes, 6 tomatoes, carrots, salt, onion, yellow bell pepper and chili pod, 4-5 garlic cloves, a pinch of paprika, 2 large spoons of olive oil.

1. All vegetables are washed, peeled and cut into cubes. Tomatoes are pre-peeled. Garlic is passed through a press.
2. The ingredients are poured into 2 tbsp. drinking water, after which they are salted and flavored with paprika.
3. The soup is simmered over medium heat until all the vegetables are soft.
4. All that remains is to turn it into a puree with a blender and add olive oil.

Served with garlic croutons.

With added cheese

Another Italian version of the first course of tomatoes - with the addition of hard cheese. In addition to this product (160 g), it will include: 2 large tablespoons of olive oil, an onion, a pair of garlic cloves, 2 tbsp. vegetable broth, salt, half a glass of milk, 750 g of tomatoes in their own juice, 2 large spoons of flour, 2 sprigs of thyme.

1. Onions and garlic are fried in any fat until golden.
2. Flour is added, and after thorough mixing, tomatoes and liquid are added to the ingredients.
3. The soup is salted, cream is poured into it and sprigs of thyme are poured into it.
4. After about 15-17 minutes of cooking the dish, the thyme is thrown away and the cheese is added to the pan.
5. All that remains is to grind the mass with a blender until smooth.

Tomato soup is served - puree with cheese and hot rye toast.

For tomato puree soup, choose ripe and aromatic tomatoes of any size, because... They will still need to be chopped during the cooking process. In spring or winter, you can use canned tomatoes in their own juice, and the taste of the soup will remain virtually unchanged.

Italian tomato soup with bread

Necessary:
900 grams of tomatoes;
1 piece – onion;
3 cloves – garlic;
250 grams of bread (stale or dried);
2 tbsp. spoons of olive oil;
3 tbsp. spoons of any broth;
1 sprig – basil;
¼ teaspoon sugar;
salt, ground black pepper - to taste.

How to cook:

Pour water into the pan and bring to a boil.


Meanwhile, prepare the tomatoes: wash, dry and cut crosswise at the bottom. Place the tomatoes in boiling water for a few seconds and then remove the skin by pulling the cut part. Cut the tomato pulp into large pieces.

Peel the onions and chop them into small cubes.


Peel the garlic cloves and crush them in a garlic press. Wash the basil, dry and finely chop.

It is best to take bread stale and without salt. You can dry the bread yourself in the oven or in a frying pan. Cut the black into 1 cm cubes.

In a large saucepan, heat the low acid olive oil over medium heat, then add the onion and a little salt. Cook until the onion becomes soft and brown in color. Add the garlic and cook for about 1-2 minutes, stirring constantly. Now you can add the chopped tomatoes. Cook the tomatoes for about 2-3 minutes until they begin to release juice. You can add basil, ½ teaspoon of salt and broth.

If the soup is very sour, add a small amount of sugar.

Bring the soup to a boil over medium heat, then reduce and simmer for 10 minutes.

At the very end of cooking, add pieces of bread to the soup, then turn it off and let it brew for 15 minutes.

Before serving the tomato puree soup, stir it by kneading the bread, add spices to taste, sprinkle with ground black pepper and pour over olive oil. You can also sprinkle the soup with grated Parmesan cheese if desired.

Tuscan Tomato Cream Soup can be served warm or cold. In summer, the soup is wonderfully refreshing.

Tomato puree soups are popular all over the world. Thus, Andalusia (Spain) is considered the birthplace of the famous tomato soup - gazpacho. There are a great many recipes for this soup, but tomatoes are always the basis of gazpacho.

Andalusian gazpacho soup

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Necessary(based on 5 servings):
500 grams of tomatoes;
300 grams of bell pepper;
150 grams of onions;
300 grams of cucumbers;
2 cloves – garlic;
1 PC. – lemon (for juice);
100 ml olive oil;
salt, ground black pepper - to taste;
greens - optional.

How to cook:

Peel the onions and cut into half rings. Peel the garlic cloves and chop finely.


Pour boiling water over the tomatoes, remove the peel and cut into 4 parts.


Peel the cucumbers, cut off the peel and cut into slices.


Wash the bell pepper, remove the seeds and core, and cut.

Place all prepared ingredients in a blender and blend, then add lemon juice. Pour in the olive oil, salt and pepper to taste, then whisk the soup again.

The finished soup must be refrigerated for 3 hours. Sprinkle the gazpacho with chopped herbs and serve cold with croutons.

See the story for another option for preparing gazpacho: