Tomato soup is the most delicious recipe. Tomato soup. Tomato puree soup: recipe, photo. Tomato soup with pasta

Products for tomato soup
Tomatoes - 6 large tomatoes
Onions - 2 heads
Garlic - 3 large cloves
Potatoes - 5 large
Dill - several sprigs
Meat broth (can be replaced with vegetable broth) - 2 cups
Ground black pepper - 1 teaspoon
Salt - 2 heaped teaspoons
Vegetable oil - 2 tablespoons

Processing products for tomato soup
1. Wash and peel the potatoes, cut into cubes with a side of 3 centimeters.
2. Peel the onions and finely chop them.
3. Place the tomatoes in fresh boiling water for 2 minutes, cut them, peel them, remove the stems.
4. Peel the garlic and finely chop it (or pass it through a press).
5. Wash the dill, dry and finely chop.
6. Heat a frying pan, pour oil, add onion and fry it for 7 minutes over medium heat, stirring.

How to cook tomato soup
1. Pour the meat broth into a saucepan and put on fire.
2. Place potatoes in the broth and cook for 10 minutes after boiling.
3. Add tomatoes and fried onions, cook for another 10 minutes.
4. Add chopped garlic, dill, black pepper and salt to the soup.
5. Stir the soup and cook for another 2 minutes.

How to cook tomato soup in a slow cooker
1. Pour the broth into the multicooker container, set the multicooker to the “Stew” mode.
2. Place potatoes in a slow cooker and cook for 10 minutes after boiling.
3. Add tomatoes, fried onions, cook for another 10 minutes.
4. Add garlic, herbs, spices and salt, stir and keep the multicooker on for another 2 minutes.

Fkusnofacts

- Tomato soup goes well if you serve it with boiled seafood: mussels, shrimp, octopus.

Tomato soup will acquire a special piquancy if you add cream 3 minutes before the end of cooking - you can completely or partially replace the broth with cream.

Tomato soup can be served in an original way by sprinkling it with croutons or grated hard cheese.

Greens for tomato soup - basil and cilantro.

Appetizing tomato soup is a frequent guest on the menu of Turks and Italians, and its classic recipe- 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 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. On a heated butter Onion cubes and crushed garlic are fried 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, 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 stems 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 ready-made 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 homemade tomato puree, the same amount of red canned beans in its 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 full-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. Heats up in a saucepan olive oil and very finely chopped onions are fried on 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. The pieces are fried in butter in a saucepan until appetizingly browned. onions. 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 pan 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.

Use them to diversify your spring menu and turn a simple lunch into a gastronomic journey to new countries!

5 tomato soups from around the world

Making tomato soups is a multicultural phenomenon. Recipes for rich soups with ripe tomatoes can be found in the cuisines of most European, Asian and Latin American countries, each time in a new version and with the addition of original local ingredients and herbs.

Tomato soups can also be prepared using canned tomatoes, but, of course, ripe fresh tomatoes will give a fuller and brighter taste. For almost all recipes you will need garlic, which goes well with the flavor of the tomatoes, and slices of bread for thickening and filling.

In today's review, we share recipes for 5 tomato soups from around the world - from the simplest to the most sophisticated. Use them to diversify your spring menu and turn a simple lunch into a gastronomic journey to new countries!

• Tomatoes 4 pcs.
• Garlic 4 cloves
• Onion 1 pc.
• Bay leaf 1 pc.
• Cornstarch 1 tbsp. l.
• Water 2 tbsp. l. + 1 glass
• Butter 5 tbsp. l.
• Cream or full-fat sour cream 1 tbsp. l.
• Brown sugar 0.5 tbsp. l.
• Slices of bread 1–2 pcs.
• Salt, pepper to taste

Cooking method:

Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skins with a knife. Puree them in a blender.

Finely chop the onion and garlic, cut the bread into cubes. Mix starch with 2 tablespoons of water. Heat a frying pan and fry the bread cubes without oil until golden brown.

Heat the butter in a frying pan and fry the bay leaf in it for 5-6 seconds. Add the garlic and keep it on low heat for another 10-12 seconds. Then stir in the onion and simmer the vegetables until translucent. Pour in tomato paste and a glass of water from a blender, season to taste and bring to a boil.

Gently stir the diluted starch into the soup and continue to cook the mixture for another 3-4 minutes over low heat. Then add sugar and cream and simmer for another minute.

Ladle the soup into bowls, garnish with bread and enjoy!

Essentially, this thick, hearty and fairly easy-to-prepare soup is a cousin of the more famous gazpacho, originally from Southern Spain, but with a slightly different taste and presentation.

Ingredients:

• Salt 3 tbsp. l.
• Plum tomatoes 8 pcs.
• Garlic 1 clove
• Slices of bread 400 g
• Onion 0.5 pcs.
• Olive oil 1 cup
• Wine vinegar 2 tbsp. l.
• Boiled eggs 3 pcs.
• Red pepper flakes to taste

Cooking method:

Place the tomato halves, crushed garlic, finely chopped onion and baguette slices in a large bowl. Pour boiling water over everything and let it brew for an hour.

Then dry the vegetables and squeeze out the bread, reserving 1 cup of the liquid. Place them in a blender, add vinegar and olive oil. Puree until a homogeneous, smooth mixture is obtained, season with spices to taste.Serve garnished with a finely chopped egg and a drizzle of olive oil.

Another tomato soup with a characteristic geographical selection of ingredients. corn tortillas, hot pepper, lime juice and avocado will give this soup an original, bright flavor.

Ingredients:

• Corn tortillas 6 pcs.
• Vegetable oil 2 tbsp. l.
• Tomatoes 2 pcs.
• Garlic 2 cloves
• Vegetable broth 1 liter
• Tomato juice 0.66 cups
• Bay leaf 1 pc.
• Ground cumin 0.25 tsp.
• Ground coriander 0.25 tsp.
• Hot pepper 0.25 tsp.
• White part of green onion feathers 4 stems
• Lime juice 0.5 cups
• Fresh cilantro 0.25 cups
• Grated cheese 0.5 cup
• Avocado 1 pc.

Cooking method:

Preheat the oven to 200 degrees. Brush one side of the corn tortillas with vegetable oil, cut in half, and fold in with the buttery sides facing in. Cut the tortillas into 1-centimeter strips, season with salt and pepper to taste, and place on a baking sheet in a single layer. Bake the strips for 10-15 minutes until golden brown, turning them to the other side occasionally.

Meanwhile, cut the tomatoes in half and fry in a high-heat frying pan without oil for 10 minutes or until all sides of the tomatoes are cooked through. Place in a blender bowl.

Fry finely chopped onion in vegetable oil for 3-5 minutes, then add chopped garlic and fry for another 2 minutes. Transfer the vegetables to the tomatoes and puree using a blender.

Simmer the resulting tomato paste until thickened for 5 minutes in a frying pan with a thick bottom, then pour in the broth and tomato juice. Add bay leaf and spices, bring to a boil and reduce heat. Simmer covered over low heat for about 20 minutes.

Remove the bay leaf, add the finely chopped white parts of the green onions, lime juice and chopped cilantro to the soup, and season with salt and pepper to taste. Serve garnished with shredded cheese, tortilla strips and avocado slices.

The stars of this Provence soup will be ripe tomatoes, garlic, goat cheese and, of course, a mix of aromatic herbs.

Ingredients:

• Dried basil 0.5 tsp.
• Fennel seeds 0.5 tsp.
• Dried oregano 0.5 tsp.
• Dried thyme 0.5 tsp.
• Olive oil to taste
• Onion 3 pcs.
• Salt, pepper to taste
• Garlic 3 cloves
• Tomato paste 0.25 cups
• Dry vermouth 0.33 cups
• Ripe tomatoes1 kg
• vegetable broth 1 liter
• Goat cheese to taste

Cooking method:

Lightly mash and combine the herbs in a small bowl. Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skins with a knife.

Finely chop the onion and garlic. Heat the olive oil in a heavy-bottomed frying pan and fry the onion, seasoned with salt and pepper, until golden brown. Then add the herbs and garlic and sauté for another 30 seconds to release the aroma.

Stir in the tomato paste, pour in the vermouth and add the tomato pulp - stir everything well so that there are no lumps. Cook for 2 minutes, then pour in the broth, bring to a boil, cover and simmer over low heat for another 20 minutes, stirring occasionally.

Pour the soup into a blender and process the mixture until smooth. Rub it goat cheese into crumbs and sprinkle over the soup before serving.

• Onion 2 pcs.
• Olive oil 2 tbsp. l. + 2 tbsp. l.
• Garlic 5 cloves
• Ripe tomatoes 1.5 kg
• Bay leaf 3 pcs.
• Vegetable broth 2 cups
• Ciabatta, cut into cubes 1.5 cups
• Oregano 1 tsp.
• Salt 0.5 tsp.
• Basil, grated Parmesan to taste

Cooking method:

Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skins with a knife.

Finely chop the onion and garlic, heat 2 tablespoons of olive oil in a thick-bottomed frying pan. Fry the onion in oil for 10-12 minutes until translucent, then add the garlic and simmer for another minute.

Cut the tomatoes into cubes and place in a frying pan with onions and garlic. Pour in the broth, add bay leaf and dried oregano. Bring to a boil, reduce heat and simmer for about 20 minutes.

In a separate pan, heat 2 tablespoons of olive oil, add the ciabatta cubes and fry until golden brown. Transfer them to the pan with the soup and cook for another 5 minutes. Then remove from heat, cover with a lid and let sit for 10-15 minutes.

Remove the bay leaf from the soup and, using a blender, puree half the soup into a smooth mixture, leaving the other half with the pieces of bread. Then combine both portions, garnish with grated Parmesan and chopped basil and serve! published

1.Thick tomato soup
2.Tomato puree soup
3.Tomato puree soup
4. Spicy tomato soup
5.Tomato juice soup with loin
6.Tomato soup with pike perch
7.Tomato, bean and sage soup with toast
8.Tomato juice soup
9.Tuscan tomato soup
10.Recipe for tomato soup with garlic sauce and cheese
11.Tomato puree soup
12.Cold tomato soup with shrimp and noodles

Thick tomato soup

Ingredients:

Chicken fillet 1 piece
Young zucchini 1-2 pieces
Carrot 1 piece
Onion 1 piece
Ripe tomato 3-4 pcs.
Garlic 1-2 cloves
Olive oil 2 tbsp
Salt, black pepper, sugar, dry aromatic herbs, fresh dill to taste

Preparation:

First, let's prepare tomato puree from ripe and fresh tomatoes. Scald the tomatoes with boiling water and remove the skins from them. Cut the tomatoes crosswise into two halves and remove the seeds with a spoon. Cut out the growth area, the tail. Place the pulp in a blender and grind until pureed. This will be the base of the tomato soup.

Peel the onion and finely chop. Also peel and finely chop the garlic. Peel the carrots and cut into small cubes.

Zucchini, if they are young, do not need to be peeled. Just cut them into cubes. Or cut lengthwise into four pieces and cut crosswise into 1.5 cm wide pieces.

Heat 2 tbsp in a saucepan. olive oil and fry the chopped onion in it for 2-3 minutes.

Add garlic and chopped carrots to the saucepan. Add a little salt and pepper, continue to fry over medium heat for another 5 minutes, stirring.

Slice chicken fillet into pieces. The size of the cut is arbitrary, but I recommend no larger than the zucchini is cut. Add the fillet to the saucepan and fry until the chicken turns white. Usually it's 5-6 minutes. At this stage, you can add aromatic herbs; they won’t hurt. There are good options for Mediterranean or Italian herb blends. Add to taste.

Add chopped zucchini.

Pour a quarter glass of water into the saucepan and simmer everything under the lid over low heat for 20-25 minutes. Keep in mind that chicken and zucchini will provide plenty of liquid, so don't add too much water.
Add prepared tomato puree and 1 tsp. Sahara. If the soup seems too thick, add a little water, or preferably white table wine.

Cook for 10 minutes from the moment of boiling.

Pour the finished soup into bowls and garnish with fresh dill.

Tomato puree soup

This wonderful tomato puree soup may seem simple and unpretentious. But once you cook it at least once, you will fall in love with the recipe once and for all.

To make tomato puree soup nutritious and tasty, you will need:
(calculation based on a 2-liter pan)

600-700 grams of tomatoes in their own juice, without skin
400-500 grams of broth set (bones, offal, etc.)
150 grams of short durum wheat pasta
2 potatoes
1 onion
half a sweet pepper
6-7 pitted olives
1 clove of garlic
salt, pepper - to taste
some herbs and cream for serving
Also take, if desired, a bay leaf and a mixture of Italian herbs (marjoram, balisic, oregano, thyme).

Preparation:

First, prepare the broth. To do this, fill in the broth set cold water and place on high heat. When the broth boils, skim off the foam, add the bay leaf and simmer for 25-30 minutes.

Peel the vegetables: potatoes, onions, peppers, garlic. Cut the potatoes and bell peppers into cubes, the onion into large segments, and leave the garlic whole.

Add the potatoes to the broth and let them simmer for 10 minutes.

After this, take out the “spent” broth set, add the onions, peppers, garlic and tomatoes along with the juice to the pan. Salt and pepper the soup, add herbs.

Cook the soup until the potatoes are ready - 15-20 minutes.

Meanwhile, in a separate bowl, boil the pasta until half cooked. It is necessary to choose high-quality pasta made from durum wheat, because ordinary pasta in the soup will swell too much and may begin to disintegrate.

After this, remove the bay leaf and puree the soup in a blender until smooth.

Then return the tomato puree soup to low heat. Drain the pasta and add it to the soup.

Let the soup simmer for another 3-4 minutes.

Pour the finished aromatic tomato puree soup into bowls, add olives cut into slices, a tablespoon of cream to each, garnish with chopped herbs and serve quickly.

Tomato puree soup

Ingredients:

6 tablespoons olive oil
15 medium tomatoes (it is advisable to take meaty tomatoes, for example, cream)
1.5 tablespoons balsamic vinegar (can be replaced with wine vinegar)
3 tablespoons brown sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon red hot pepper (more if you like it spicy)
2 teaspoons of your favorite seasoning (I used Italian spices)
3 whole heads of garlic + 2 cloves
1 medium onion
1/2 cup parsley
3 cups vegetable broth
1 cup croutons (you can use regular store-bought croutons)
1/2 cup finely grated hard cheese

Preparation:

1. Preheat the oven to 200 degrees.

2. Cut the tomatoes in half and place them in a large bowl. Add 2 tablespoons of olive oil, sprinkle with brown sugar and stir. Then add balsamic vinegar, salt, black and red pepper and seasoning. Mix well.

3. Place the tomatoes on a sheet of parchment paper and place in the preheated oven for 45 minutes.

4. Now take a head of garlic and cut off the top part with the stem. Then drizzle 2 tablespoons of olive oil over the garlic.

5. Wrap each head in foil and place in the oven next to the tomatoes. The garlic should be baked for 40 minutes.

6. Once the tomatoes and garlic are ready, remove them from the oven and let cool slightly. When the garlic has cooled, remove all the skins from it, leaving only clean cloves.

7. Meanwhile, take a large saucepan and add the remaining 2 tablespoons of olive oil, finely chopped onion and 2 fresh minced garlic cloves.

8. Fry until they become soft and translucent.

9. Then add oven-cooked tomatoes and garlic. Stir.

10. Then add parsley.

11. Pour in the broth.

12. And throw some croutons in there. I know it sounds a little weird, but trust me, that's what this soup is all about!

13. Cook the soup for about 20 minutes over low heat without a lid, stirring occasionally.

14. Then add grated cheese.

15. Take an immersion blender and puree the soup.

Tomato soup is ready. Pour it into plates. Season with salt and pepper to taste. Garnish with a piece of pita bread and serve.

Spicy tomato soup

Product List:

celery (chopped) - 1 bunch
butter - 120 gr.
vermouth - 120 gr.
tomatoes - 16 pcs.
garlic - 2 cloves
mixture of spices (parsley, thyme, 2 bay leaves) - to taste
chicken broth - 10 cups
heavy cream - 2 cups
salt
white pepper - to taste.

How to cook:

Sauté celery in oil in a large saucepan for 10 minutes.
Peel the tomatoes and (if possible) remove the seeds and chop.
Add vermouth, tomatoes, garlic, broth and spices to the pan (it is best to put the spices in the soup, packing them in a small linen bag).
Bring to a boil and cook for half an hour.
Then remove the spices from the soup, grind them (removing them from the bag) to a puree consistency and return them to the pan.
Then add cream, salt, pepper and cook for some more time, without bringing to a boil.

Tomato juice soup with loin

Product List:

loin - 400 gr.
tomato juice - 1 liter
canned corn - 1 can
onions - 2 pcs.
greens (dill or parsley) - according to taste
salt - to taste

How to cook:

Finely chop the loin and fry in a frying pan without oil.
When enough fat has been released, add finely chopped onion in half rings.
Pour tomato juice into a saucepan and put on fire.
Bring to a boil and add fried onions with loin and corn.
Add salt and continue cooking for 10 minutes.
When serving, sprinkle with chopped herbs.

Tomato soup with pike perch

Product List:

onions - 350 gr.
tomatoes - 350 gr.
potatoes - 500 gr.
fish (cod) - 500 gr.
garlic - 2 cloves
parsley - 1 bunch
basil - 1 sprig
bay leaf
salt to taste
ground black pepper to taste
olive oil

How to cook:

Peel the onion and garlic, chop the onion, chop the garlic.
Heat olive oil in a thick-bottomed saucepan, fry the onion and garlic until translucent.
Peel the tomatoes, chop finely, add to the onion and garlic, salt and pepper, add bay leaf and basil, simmer for 5 minutes.
Add peeled and cut into small cubes potatoes, add 1 liter of water and cook for about 20 minutes (until the potatoes are ready).
Coarsely chop the fish fillet and chop the parsley.
Add fish and parsley to the soup (reserve a little chopped parsley for serving), cook for another 10 minutes, remove from heat.
Serve sprinkled with parsley.

Tomato, bean and sage soup with toast

Product List:

tomatoes in their own juice - 800 gr.
cannellini beans - 425 gr.
garlic - 2 cloves
country bread - 4 pieces
olive oil - 4 tbsp.
sage leaves - 6 pieces
black pepper (ground) - 1\4 tsp.
salt - 1\2 tsp.

How to cook:

Drizzle bread with 2 tablespoons olive oil and toast or grill until crisp and brown.
Heat the remaining oil in a frying pan and add the minced garlic and sage.
Sauté until the garlic is golden brown.
Add tomatoes, beans, salt and pepper and mix well.
Cook for a few minutes until the liquid has evaporated slightly and the soup has thickened.
Place a piece of bread in deep plates and pour soup on top.
Serve immediately.

Tomato juice soup

Product List:

tomato juice - 1 l
cheese - 100 gr.
garlic - to taste
sugar, salt - to taste.

How to cook:

Dilute the juice with a small amount of warm water. add sugar and salt to taste.
Bring to a boil at full power for 3 minutes - but do not boil.
Place crushed garlic and grated cheese into hot juice.
Warm up for another 1 minute.
Serve with hot white bread toasted in butter.

Tuscan tomato soup

Product List:

onion - 1 pc.
red peppers - 2 pcs.
celery (stem) - 1 pc.
tomatoes - 750 gr.
olive oil - 2 tbsp.
beef broth - 750 ml
black pepper (freshly ground) - 1 pinch
egg - 4 pcs.
Parmesan cheese - 60 gr.
white bread - 8 slices.

How to cook:

Peel and chop the onion.
Wash the pepper, dry it, cut it in half, remove the partitions and seeds and cut into thin strips.
Remove the leaves from the celery, wash and set aside.
Wash, peel and cut the stems.
Pour boiling water over the tomatoes, remove the skin and cut.
Warm up vegetable oil In a saucepan, fry the onion until transparent.
Add the remaining vegetables and simmer over low heat for 10 minutes.
Heat the broth.
Pour over the vegetables and cook in a covered pan for 15 minutes.
Season with pepper.
Beat the eggs into a bowl.
Grate the cheese and mix with the eggs.
Lightly toast the bread on both sides and distribute among plates.
Remove the soup from the stove and mix with eggs and cheese, pour over the bread, sprinkle with celery and serve.

Recipe for tomato soup with garlic sauce and cheese

For tomato soup you will need:

Ripe tomatoes - 1 kg.

Fresh sweet pepper - 2 pcs. (preferably red, but if you only have yellow or green, no problem)

Fresh carrots - 2 pcs. medium size

Onion - 1 pc. (large)

Fresh herbs (dill, parsley - optional)

Cheese - 200 g.

Loaf or white bread - 1\2 (for crackers)

For the sauce:

sour cream 200-300 g,

garlic - 2-3 cloves

Vegetable oil - 1 tbsp for frying vegetables.

Sugar - 1 dec. spoon

Salt - to taste

Preparation:

1. Wash the tomatoes thoroughly, make a small cross-shaped cut with a knife and pour boiling water over them. At the place of the cut, we grab the skin with a knife and carefully remove it. In principle, aesthetics are of no use here, since we will still send the peeled tomatoes to the blender, so the word “neatness” applies more to your hands and handling of the knife :).

2. Cut the peeled tomatoes into pieces and place them in a blender bowl. Turn on the grinding mode and wait until the tomatoes are converted into puree. This fairly quick process will take 1-2 minutes.

3. Wash the onions and carrots, get rid of the peel and the top layer of husk. We also wash the pepper, cut it into two halves and get rid of the seeds so that the halves are hollow.

4. Cut the vegetables into cubes of the same size (up to 1 cm).

5. Place this mass of chopped vegetables in a heated frying pan, add a little vegetable oil and fry over low heat for about 20 minutes until the vegetables release their juice and become soft.

6. While our vegetables are fried, cut the loaf into cubes (approximately 1 - 1.5 cm), place on a lightly greased baking sheet in a well-heated oven for 5-7 minutes. You will easily understand and will not miss the moment when the pieces of loaf turn into crackers by their ruddy color and pleasant aroma. Place the finished crackers in a container and lightly sprinkle with finely chopped herbs for flavor.

7. Place the tomato puree from the blender into the pan in which we will cook the soup, add a glass of boiled water (but I recommend doing this if the tomatoes were very meaty and the puree turned out to be quite thick - in general, this moment is not for everybody, but in my case, even with water, the soup was quite thick). We also place fried vegetables and a dessert spoon of sugar here. Mix everything and add salt. Cook over medium heat until it boils, then reduce the heat to low and keep on the stove for another 3 minutes.

8. Meanwhile, prepare the dressing for our soup. To do this, mix sour cream and crushed garlic using a press in a small deep bowl, salt and pepper the whole mass. This is our gas station.

10. So, the soup is ready. Pour it hot into plates and add a little chopped cheese and herbs, a handful of crackers and a spoonful of sour cream and garlic dressing to each container of soup. Mix and consume. I recommend not hiding the dish with croutons too far, and adding new ones as the croutons become soggy.

Tomato puree soup

You can customize the soup slightly to suit your preferences by adding other spices and herbs. For example, curry, paprika, and any spicy herbs are perfect.

Ingredients:

Carrots - 1 pc.
Stem celery - 1 pc. (one stem)
Onion - 1 pc.
Garlic - 1 tooth.
Olive oil - 1 tbsp. (for frying)
Broth – 800 ml
Tomatoes in their own juice - 400 g
Tomato - 3 pcs.
Basil – 1 sprig(s)
Salt - to taste
Black pepper - to taste

Preparation:

First, cut the vegetables for the soup: cut the carrots and celery quite coarsely.

Chop the onion and garlic more finely.

If you have a thick-walled pan, then use it immediately. Heat a spoonful of olive oil and fry all the vegetables at once for 10-15 minutes until soft.

Chop fresh tomatoes quite coarsely.

Heat the broth in a saucepan, add fresh and canned tomatoes and fried vegetables to it, bring to a boil. Then cook for 10 minutes over low heat.

Now the soup can be removed from the heat, salt and pepper, add fresh basil and puree with an immersion blender. You can also use a stationary blender: cool the soup a little and pour into the blender bowl, in parts if necessary. Be sure to close the blender lid tightly while blending.

If the soup has cooled, reheat it briefly before serving and add salt if necessary.

This puree soup tolerates freezing well: after cooking, it must be cooled and poured into containers (do not forget to leave space under the lid, the soup will increase in size when frozen).

To defrost the soup, place it in the refrigerator for several hours (or overnight), then reheat over low heat or in the microwave.

Please note that additives such as croutons, rice, pasta, fresh chopped herbs, and especially cream must be added to the pureed soup after defrosting.

Cold tomato soup with shrimp and noodles

Ingredients:

Tomato – 600 g
Leek - 1 pc.
Shrimp – 200 g
Butter - 1 tbsp.
Noodles – 150 g
Garlic - 2 teeth.
Basil - to taste
Dill - to taste
Salt - to taste
Mixed peppers - to taste
Water - 1 l

Preparation:

First you need to prepare the vegetables. We will sauté them in butter. Leeks need to be cut into thin rings and stewed in oil until transparent.

At this point it's time to add the tomatoes. You need to remove the skin from fresh tomatoes by first making characteristic cuts and pouring boiling water over the tomatoes. Now chop them finely and add them to the pan with the onions. A little later, we’ll add finely chopped garlic to the soup dressing, and at the very end of the stew we’ll add herbs.

What kind of greens to take - the choice is yours. For me, the combination of tomatoes and basil is classic. At the same time, I can’t imagine shrimp (and seafood in general) without dill. This is where the bouquet of greens for my soup came from. But you can choose herbs to taste.

The soup fry is ready.

In parallel with simmering the tomato soup dressing, we will prepare the base for the soup. You need to boil the noodles in the pre-cooked broth. I used store-bought noodles made from durum wheat, which means the cooking time will range from 7 to 10 minutes (the dressing in the pan will arrive in time).

In the meantime, you need to prepare the shrimp. I confess that I rarely buy raw shrimp, more often I take boiled-frozen ones. There is no hassle at all with them, you just need to warm them up. This can be done in different ways: literally put it in boiling water for 1 minute, adding a little dill and lemon juice; Or you can simply reheat the shrimp in microwave oven. After defrosting, the shrimp must be peeled.

So, all the parts of cold tomato soup that were previously prepared separately can be put together. Add tomato soup dressing from the frying pan to the noodles, shrimp cut into arbitrary pieces, some fresh herbs, salt and pepper to taste. Let the soup simmer for literally 1 minute, this short time is enough for all the ingredients to penetrate each other with both taste and aroma.

The soup is ready. Can be eaten hot. Or you can cool it. And then treat your guests to cold tomato soup, which exquisitely absorbs the motifs of Mediterranean, Balkan and Italian cuisine.

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 regular cooking technology, although it has some nuances depending on the recipe.

Cold

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

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:

1. Turn on the oven to preheat to 180 degrees.
2. Peel the onion and garlic, wash the tomatoes and remove their stems. Cut the vegetables into quarters.
3. Grease a baking dish, place vegetables in it, sprinkle salt on top and drizzle with oil.
4. Bake for 25 minutes.
5. Boil water, add vegetables along with the released juice, simmer them under the lid for about 20 minutes.
6. Next, process the mixture in a blender until pureed, leave for 10 minutes.
7. 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:

1. Finely chop the garlic or pass it through a press, mix with pieces of broken bread.
2. Gradually grind the contents, adding olive oil.
3. Cover the mixture and leave for 1.5 hours.
4. Peel the onion, chop finely, then pour in vinegar.
5. Make a small cross-shaped cut in each tomato, keep the fruit in boiling water for 1 minute, then peel off the skin.
6. Cut the tomatoes into four parts.
7. Peel the cucumbers too.
8. Grease the peppers with vegetable oil, wrap in foil and bake at 160 degrees for 10-15 minutes.
9. Then let them stand for the same amount of time under the lid, then remove the skin and core.
10. Wash and chop the parsley.
11. 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 cook 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:

1. Cut the peeled potatoes into small cubes, then place in boiling water.
2. Finely chop the onion and grate the carrots. Sauté vegetables in oil until golden brown, then simmer until soft.
3. Next, pour tomato juice into the frying pan and let it boil.
4. Season with spices to taste, add a little salt and sugar.
5. Simmer for 5-7 minutes.
6. Add the sprat in tomato along with the sauce to the potatoes, add the frying.
7. 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:

1. Prepare two containers - one with boiling water and one with cold water.
2. Place the tomatoes first in the first and then transfer to the second. Next, peel the vegetables.
3. Sauté finely chopped onion in oil until golden brown, then add grated carrots and cook until soft.
4. Cut the bread into small cubes, sprinkle with spices to taste, and place in a preheated oven for 7-10 minutes.
5. Grind the tomatoes using a blender and place in a saucepan with broth.
6. Add salt, add spices to taste, boil, then simmer over low heat for a quarter of an hour.
7. Finally, pour in the cream and cook for another 10 minutes.
8. 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 things unusual dishes, then learn how to make soup from tomato paste. 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:

1. Place the water with tomato paste in a saucepan, put on fire and bring to a boil.
2. Next, add salt and spices to taste.
3. While stirring, pour in the cream. Heat the soup without bringing it to a boil.
4. Cut the bread into cubes, sprinkle with spices and place in a preheated oven for about 7 minutes.
5. 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 included not only 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:

1. Wash vegetables and herbs and dry.
2. Finely chop the cucumbers, peppers and tomatoes. Finely chop the greens.
3. Mix the chopped ingredients in a saucepan, add beans, oil and vinegar.
4. Next, season with spices to taste, pour tomato juice over everything.
5. 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. A good addition to them would be cream cheese. 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:

1. Thaw the seafood cocktail, rinse and peel.
2. Finely chop the onion and garlic, fry them in a deep pan in melted butter.
3. After a couple of minutes, add the mashed tomatoes with a spoon.
4. Then pour the broth with wine, add spices and bay leaves.
5. Stir and simmer for half an hour over low heat.
6. Next add peeled shrimp and sea cocktail.
7. Rinse the cod. Dry, cut into cubes, and also add to the broth.
8. 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 avoid such a dish. Pepper in combination 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:

1. Peel the vegetables, cut into smaller pieces and process in a blender.
2. Next, rub the resulting mass through a sieve and season to taste with spices and salt.
3. Add Tabasco sauce and vinegar, send the mixture to cool for 3 hours in the refrigerator.
4. 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 one quick dish- This is a 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:

1. Take a saucepan and melt butter at the bottom.
2. Fry the chopped onion on it, and after a couple of minutes add the grated tomatoes.
3. Next, pour the juice into the pan along with the broth, pepper and salt to your taste.
4. Cook for 5 minutes, then add cream and stir.
5. Simmer for another 5-7 minutes until done.
6. When finished, add chopped herbs.
7. 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:

1. Wash the tomatoes, make a small cut at the top of each one, and then pour boiling water over them.
2. After a couple of minutes, drain the water, then remove the skin from the fruits and chop them finely.
3. Peel the onion and garlic, fry them, then transfer them to a saucepan and add water. Put on fire.
4. When the water boils, add the tomatoes and cook the soup over medium heat.
5. Cut the cheese into small cubes or chop it using a grater.
6. Season the broth with tomato paste, sugar and salt.
7. Cut the bread into cubes, fry in heated butter with spices.
8. Add the cheese to the broth, simmer for a couple of minutes, then beat with an immersion blender and bring to a boil again.
9. 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 safely 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.

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