Tomato soup made from fresh tomatoes. Tomato soup: a recipe.

What not to take away from a person is appetite. We all love to eat often and tasty. And our insatiable stomach all the time requires something unusual, new. Few people know that the brightest and delicious first courses are cooked with the addition of tomatoes. And their number depends on the specific recipe.

History of cooking tomato soup

Homeland of this first dish was Europe. Such soup appeared about 250 years ago, despite the fact that tomatoes were brought there in the distant sixteenth century. The fact is that for a very long time tomatoes were considered ornamental garden plants, completely unsuitable for food. In Russia, these vegetables were grown not so long ago, not more than 170 years ago. Today it is hard to imagine a dish of Slavic cuisine without tomatoes. And, for example, tomatoes appeared in Asian countries thanks to the Spaniards and the Portuguese, and they were immediately used in many traditional dishes.

Gazpacho

The most famous tomato soup in the world appeared in the kitchens of our country thanks to the Italians. His recipe was invented in Andalusia long ago. Despite the fact that gazpacho is eaten everywhere as a first course, the Italians themselves consider it a drink. Therefore, in its historic homeland, it can often be seen in a glass, and not in a deep plate. For cooking will need:

So, how to cook tomato soup according to an Italian recipe? First you need to scald the tomatoes with hot water and remove them from the skin, then cut into small cubes and remove the large grains. The same fate must comprehend and cucumbers. Peppers, onions and garlic, wash thoroughly and chop finely. White bread crumb pour water and let it stand.

After all these operations, the prepared ingredients are sent to the blender. The pulp must first be squeezed. After chopping the vegetables, the contents of the blender are poured into any suitable container. The main thing is that it is non-metallic. In such a dish quickly lose all their vitamins.

The soup is almost ready, it remains to add to it olive oil   and wine vinegar and send to cool for at least 3 hours in the refrigerator.

Tomato sprat soup

Almost every person on earth has tried these canned goods, but not everyone knows that you can cook a first course of them, for example, for dinner. This soup is very simple to prepare and does not require much time.

Ingredients:

• 2 cans of sprat in tomato dressing;
• 5 large potatoes;
• carrot;
• bulb;
• tablespoon of tomato paste;
• teaspoon dried basil;
• salt, pepper, spices to taste.

Potatoes must be peeled and cut into cubes, then immediately put stew. At the same time, fry the finely chopped onion and grated carrot in a frying pan. Add a spoonful of tomato paste to them. After the tubers are cooked, the contents of the pan and canned will go to her. Season the resulting soup with basil and spices and cook for another couple of minutes until ready.

Classic cream soup

The whole world is subject to fashion. This trend has not passed by and food. Today, cream soup is one of the most popular dishes. It is eaten everywhere: at home for lunch, at restaurants for business lunches, etc. If you want to try a tomato one day, you immediately want to get into your piggy bank. After all, it is not the case if a person does not know how to cook his favorite food at home. For the soup will need:

• 800 grams of tomatoes;
• 1 onion;
• 1 clove garlic;
• 50 milligrams of butter;
• 150 milliliters of cream;
• 2 tablespoons dried basil;
• half a liter of beef broth;
• salt, pepper, spices to taste.

So how do you make tomato soup? First you need to remove the skin from the tomatoes and cut into small slices. Peel and chop the onions and garlic and put them in a pan in which the butter was previously melted, and fry there.

After zazharka will get golden color, add half of beef broth and tomatoes. A pinch of soda must be added to the mixture in order to neutralize the acid secreted by the tomatoes. The resulting soup is brought to a boil and cook for 15 minutes. After a time, it must be sent to a blender to obtain a homogeneous mass. After grinding, pour the soup back into the pan, pour the rest of the broth, add spices to taste and cook for another 5 minutes.

Turkish puree soup

For lovers of tomatoes and Oriental cuisine have their own recipes. They are slightly different from the standard European cuisine. Tomato cream soup, the recipe of which goes to the beautiful Turkey, is made from the following ingredients:

• half a kilo of tomatoes;
• 1 red onion;
• one liter of chicken broth;
• glasses of tomato juice;
• 4 tablespoons of olive oil;
• 100 grams of hard cheese;
• fresh or dry basil;
• salt, pepper and spices to taste.

In order to cook the tomato soup, pour olive oil into the pan and fry the chopped onion and garlic in it. Add sliced ​​basil leaves to them. Tomatoes are peeled free, finely chopped and send them to the pan. On a small fire, stir the entire contents for five minutes, then add chicken broth, and spices to taste. Cook soup under a lid on low heat for 20 minutes. After time, beat it with a blender. If the soup turns out to be very thin, you need to add a spoon or two flour to it and boil for about five more minutes. Before serving, sprinkle the soup with grated cheese.

Soup for those who count calories

Many of the fair sex just do what they want to lose weight. One way to lose weight is the soup diet. For many suitable from tomatoes, the recipe is presented below.

For cooking you need:

• 6 tomatoes;
• 2 onions;
• 1 clove garlic;
• liter of vegetable broth;
• 1 tablespoon of olive oil.

Finely chop the onion and garlic and fry. To them add the previously peeled and chopped tomatoes and simmer everything for a few minutes. After that, broth and spices are added to taste, the mixture is brought to a boil and cooked for about 20 minutes. Sometimes grated carrots and beets are added to the soup. In this case, pour a small amount of water so that it covers the sliced ​​vegetables.

Wonderful tomato soup with croutons at any time of the year can diversify your menu. In the summer heat it can be eaten cold, like the Spanish "Gaspacho", in winter it can be thicker and richer, and it should be served hot. Nothing beats rich soup   from tomatoes “cow's heart” or “raspberry meaty”. By the way, brightly colored vegetables raise mood, give energy and increase tone. This is proven by psychologists and confirmed by nutritionists. The fact is that tomatoes contain a strong antioxidant - lycopene. During a small heat treatment, its concentration increases. This soup is perfect for those who want to lose weight, and the point here is not only in low calorie content, but also in the effect of saturation. Therefore, do not miss the chance to cook tomato soup with crunchy croutons - tasty and healthy!

Tomato soup - food preparation

The basis of the soup is tomatoes. Be sure to ripe, red, ready to eat directly from the garden. The problem is that on our beds we can get such tomatoes only in a season. Greenhouse products are not juicy enough, so they should be replaced with canned ones. In extreme cases - tomato juice or sauce diluted with water. The remaining ingredients are as for any soup. Do not forget about greenery - at any time of the year it should be an essential 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

Unreal yummy soup! Unusual, easy to prepare. In season, fresh juicy tomatoes are good. In winter, instead of tomato paste or juice, you can use canned tomatoes passed through a blender.

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

Cooking method

Cut the onion and fry it in the pan, add the tomato paste. Simmer for a few minutes over low heat and add beans. Putting the mixture into boiling broth, cook on low heat for 20 minutes. Done! Season with spices and herbs and serve.

Recipe 2: Mashed Tomato Soup with Carrots and Canned Tomatoes

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

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

Cooking method

Stew onion, carrots, garlic, pepper in butter over medium heat. Add tomatoes, broth and balsamic vinegar, sugar and sauce. Salt and season with pepper. Cook on low heat for 30 minutes. Remove from heat and mix with cream. Grind in a blender soup to a state of mashed potatoes. Before serving, chop the greens and add to the soup. Beautifully decorate the soup can be a spoonful of cream in the center of the plate and cilantro leaves.

Recipe 3: Thick Tomato Puree Soup

This soup is different from many others in that it can be served cold or hot.
This is quite a hearty soup, a bit thicker than the famous "Gaspacho." Pay attention to it, if you want to do the normalization of its own weight. There are enough vitamins in the soup, but a few calories. So, choose only ripe, delicious tomatoes, garlic, a sprig of basil.

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

Cooking method

Finely chop the tomatoes, pepper and garlic. Bake on a baking sheet, slightly sprinkled with vegetable oil. Put aside some baked vegetables. Peel the remaining vegetables and mash with a fork for a while, stir in the finely chopped basil, and pass through a blender. Pour into a saucepan for the soup, boil for 5 minutes with the broth. Put some soup and dressing in the plate. Sprinkle with parsley and dill.

Recipe 4: Cold Tomato Soup with Fish

For soup, 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 cup), cucumber (1-2 pieces), green onions, salt.

Cooking method

Finely chop the onion and rub with salt. Fresh cucumbers diced, grind to make juice. Egg and fresh cucumber cut into cubes. Mix fish, tomato juice, onions, cucumbers and sour cream. If there is no 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 the plate.

Recipe 5: Italian Tomato Soup with Mushrooms

This soup is served in the 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: mushrooms (200 grams), tomato paste Pomi (Italy, 500 grams), onions (1 medium), Provencal herbs, basil, Parmesan cheese (50 grams), butter for frying (30 gr.).

Cooking method

Finely chop the onion fry in butter. Thinly chop the mushrooms and fry them in the pan as well. Transfer the fried foods to the pan, add a little water and spices, tomato paste. Cook for 15 minutes. Pour into plates, finely grate Parmesan and sprinkle with soup.

This dish can be cooked in many more recipes. For example, with meatballs from any meat or fish, with vegetables, various fillings (rice, barley, noodles). And how beautifully the tomato soup, decorated with cherry tomatoes cut in half and slightly roasted, looks beautiful.

Remember only one thing: if you suffer from gallstone disease, kidney disease and the cardiovascular system - the use of canned, pickled and salted tomatoes should be limited.

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You can diversify the first course menu with simple, interesting recipes for making soup with tomatoes.

It would seem that he added a tomato to the roast for any soup and is ready. But there are many recipes for making soup with tomatoes using a certain technology. Among them - there are unusual, which you, most likely, have never tried.

In each country, tomato soups are prepared according to their own unique recipes. Will consider general principles   cooking soup with tomatoes.

Soup with tomatoes - the general principles of cooking

Regardless of the recipe of preparation use such products:

  • meat to taste: pork, lamb, beef, chicken;

  • fresh tomatoes;

  • onion;

  • carrot;

  • potatoes;

  • vegetable oil;

  • regular salt;

  • spices.

The principle of cooking soup with tomatoes:

1. Meat is washed, cut and put in a pan with cold water for boiling broth.

2. Potato peeled, cut into strips.

3. Finely chop the onion, grate the carrot and fry the vegetables in a frying pan with vegetable oil.

4. Tomatoes are doused with boiling water to remove the skin. Then grind into a homogeneous mass on a blender or mixer. You can chop the tomatoes with the skin into cubes and add to roasting. It all depends on the recipe.

5. When the broth begins to boil, to it add the prepared vegetables, spices, salt. Before the end of cooking, you can spice up the soup with small noodles, noodles, or dumplings. It also depends on your taste, desire and recipe used.

Soup with Tomatoes and Chicken

This is the easiest recipe for cooking chicken soup with tomatoes. Due to the chopped tomatoes in a blender, the dish is quite dense. At the end of cooking, it is recommended to add lemon to make a slightly sour taste. Of the spices - be sure to bay leaf and black pepper.

Ingredients:

  • Two chicken breasts.

  • Four tomatoes.

  • Garlic.

  • Vegetable oil for frying.

  • One hundred grams of small vermicelli (gossamer).

  • Two onions.

  • Pepper.

  • Fresh greens.

  • Two or three lemon wedges.

Cooking method:

1. Chicken fillet washed and boiled saturated broth. If you do not like "floating" onions in the soup - add the whole onion, salt.

2. In the meantime, tomatoes are dusted with boiling water, they are freed from the skin and passed through a blender.

3. Garlic is passed through a press and fried on a slow fire.

4. Add the resulting tomato paste to the garlic and allow another six to seven minutes to sweat.

5. Cooked chicken meat is divided into pieces.

6. Tomatoes with garlic shift in a separate pan, add boiled broth and bring to a boil.

7. In soup, throw small vermicelli and chicken pieces.

8. Decorating the finished dish with lemon and freshly cut greens.

Soup with tomatoes "Senor Tomato"

This recipe is especially loved by hostesses in the summer in the summer season. Because meat is used instead of stew, which reduces cooking time. A fresh tomato is rich in any garden.

Ingredients:

  • 6-7 tomatoes.

  • 250 grams of any stew.

  • One celery or parsley root.

  • 3-4 potatoes.

  • One onion.

  • Five tablespoons of grated cheese.

  • Cumin, pepper, salt - to taste

Cooking method:

1. Boil water in a saucepan. Meanwhile, peeled potatoes and cut into strips.

2. Put the stew in boiling water, chopped vegetables and cook until ready.

3. Shred the onion, cut two or three tomatoes into cubes and fry in oil in a frying pan.

4. Stir-fried vegetable mixture is added to the soup along with cumin and pepper. Bring to a boil.

5. When serving, put on each plate several slices of tomatoes and sprinkle the soup with grated cheese.

Tomato and Pork Soup

Broth from pork meat will be more saturated and rich in fats. Fresh tomatoes will give the soup a fresh summer scent and sourness.

Ingredients:

  • 400 grams of pork.

  • Five pieces of potatoes.

  • One carrot.

  • One onion.

  • One red bell pepper.

  • Four fresh tomatoes.

  • Parsley.

  • Pepper Peas.

Cooking method:

1. Pork meat washed, separated from the veins and excess fat, cut into medium portions.

2. Pour cold water into the pan, put the meat in and put the broth to cook, do not forget to remove the excess foam.

3. After boiling, put chopped onion, chopped potatoes, grated carrots. Leave on slow gas.

4. Remove the core from the pepper, finely chop.

5. Cut tomatoes into cubes or circles.

6. Add the remaining vegetables to the soup.

7. Leave languishing on slow gas for ten minutes.

8. At the end of cooking, we throw fresh cut greens.

9. Give boil hot and pour into plates.

Soup with tomatoes "Mr. Tomato"

If there is a surplus of tomatoes in the fridge, do not rush to let them in tomato paste or juice. Use this recipe to make a delicious, unusual soup. For the broth you need a piece of meat, you can bone, or mince.

Ingredients:

  • 500 grams of minced meat or meat.

  • Four to five cherry tomatoes or two ordinary tomatoes.

  • Three medium sized potatoes.

  • Two onions.

  • One carrot.

  • 50 grams of rice.

  • Sunflower oil for roasting.

  • Salt, pepper - to taste.

  • Two bay leaves.

• Fresh herbs (dill, parsley).

Cooking method:

1. For cooking broth use beef, pork or meatballs from minced meat. To taste and desire - chicken fillet will do.

2. When using meat - it is washed, cut into portions and set to cook broth. When cooking soup with meatballs - first, balls of the size of one or two centimeters are formed from minced meat, then they are thrown into boiling water.

3. Rice grits are washed several times with running water and added to boiling broth.

4. Potatoes are peeled, sliced ​​into cubes, added to soup.

5. Carrots are passed through a grater, the onions are peeled and finely chopped.

6. Prepared vegetables are stewed in a pan with oil on medium gas for ten minutes.

7. Tomatoes are washed, cut into cubes and added to roasted carrots and onions. Stew another five to six minutes.

8. Prepared roasting is poured into broth, left to cook on slow gas for another fifteen minutes.

9. At the end of cooking, throw bay leaf, salt and pepper to taste.

10. Fresh greens are washed, finely chopped.

11. Soup is poured into plates and decorated with greens.

Soup with tomatoes "Vitamin"

This recipe for making a light tomato soup will require silent, unripe tomatoes. And walnuts will add a dish of refinement and calorie. The soup is served cold, so it will be perfect for dinner in hot weather.

Ingredients:

  • One kilogram of tomatoes.

  • Three feathers of garlic.

  • One sweet red pepper.

  • Half a glass of crushed walnuts.

  • Salt, fresh greens.

  • Pepper.

Cooking method:

1. Pour pure water into the pan and leave to boil.

2. Tomatoes cut into small slices.

3. Nuts are crushed and mixed with garlic, passed through a press.

4. Salt boiling water, add chopped peppers, tomatoes and garlic-peanut mixture.

5. Bring to a boil and cool.

6. When serving, decorate with greens and chopped sweet pepper.

Fresh Italian Tomato Soup

As soon as different nations do not use tomatoes in the preparation of first courses. Italians do not pour tomatoes for soup with boiling water and do not fry. They are added fresh to the finished dish.

Ingredients:

  • Six potatoes.

  • ¼ medium cauliflower head.

  • 24 pods of beans and peas (in equal weight).

  • One pod of pepper.

  • Vegetable oil.

  • Two or three fresh tomatoes.

  • One carrot.

  • One stem of green onions, herbs, salt, spices.

Cooking method:

1. Peel, wash and cut carrot, onion and greens into thin strips.

2. Vegetables are passaged in oil and water.

3. Bean pods and peas washed and cut

4. Potatoes are peeled, washed, cut into slices and dipped in boiling salted water for ten minutes.

5. In the pan add sliced ​​pods, "pass" and disassembled into small cabbage cabbage.

6. Allowed to simmer for ten minutes on low heat under a lid.

7. At the end of cooking put sliced ​​tomatoes and salt.

8. When serving sprinkle with fresh herbs and chopped peppers.

Soup with tomatoes "Chegem"

One of the most interesting and unusual recipes for a soup with tomatoes is with the addition of lentil beans and eggplants. Serve garlic croutons or toasted bread to the first course.

Ingredients:

  • 100 grams of dry lentils.

  • 200 grams of eggplant.

  • 60 grams of seed onions.

  • One red pepper.

  • Two garlic feathers.

  • Two large tomatoes.

  • Vegetable oil.

  • Salt to taste.

  • White bread.

Cooking method:

1. Lentils are sorted, poured with two liters of cold water and set on fire.

2. An hour later add peeled onions.

3. Eggplants are peeled, cut into thin slices and added to the soup.

4. Peeled finely chopped tomatoes are fried and dipped in soup.

5. Cook for fifteen minutes on low heat.

6. Ready soup is filled with pounded garlic and peeled finely chopped pepper.

7. Bread is fried in vegetable oil, if desired, rubbed with garlic and served to the soup.

Soup with tomatoes "Pyrenean"

Eat the first dish, cooked according to this exquisite recipe, having the Pyrenean landscape in front of your eyes. Mountain air and light breeze will help your appetite.

Ingredients:

  • One eggplant.

  • One pod of red, green and yellow sweet pepper.

  • Two pods of red hot pepper.

  • Three fresh tomatoes.

  • Two cloves of garlic.

  • Vegetable oil.

  • Salt, seasoning.

  • Dry greens.

  • Magazine colored clipping with the Pyrenees.

Cooking method:

1. Eggplant cut into circles and salt.

2. From the sweet pepper, remove the core and cut.

3. Hot pepper is cut, freed from the seeds and cut into ringlets.

4. Tomatoes cut into cubes.

5. Onions and garlic peeled and finely chopped. Fry with hot peppers in oil.

6. Add the eggplant, sweet peppers and stew a little more, stirring.

7. Then pour the vegetables in a saucepan with hot water and salt.

8. Fill with dry greens and bring to a boil under the lid.

9. To “heal” the aroma tickling the nostrils, seasoning is put in the soup three minutes before being cooked.

Tomato Soup with Tomatoes

This cream soup is especially relevant in the summer-autumn period, when tomatoes and basil greens grown on the backyard are really juicy. The highlight of the recipe is that the tomatoes for the soup are baked in the oven.

Ingredients:

  • One kilogram of ripe tomatoes.

  • Three tablespoons of vegetable oil.

  • 4 feathers of unpeeled garlic.

  • Half a liter of chicken broth.

  • One hundred grams of fresh green basil.

  • Half a tablespoon of balsamic vinegar or tomato paste.

  • Salt pepper.

Cooking method:

1. Tomatoes are washed and cut in half.

2. Put on a baking sheet, covered with parchment or foil paper. Put garlic cloves between the tomatoes.

3. Sprinkle with olive oil, salt, pepper and put in the oven before baking (for one hour).

4. In baked garlic, cut off the tips and squeeze the juice into the dishes. Add baked tomatoes, acetic acid or tomato paste.

5. Pour in the broth and turn the whole mixture in a food processor until a creamy mass is obtained.

6. In the process, add broth, salt and pepper.

7. Cream soup served both cold and hot with crackers. Sprinkle with basil.

Tomato soup - tips and tricks

1. To make the soup light, the primary broth cooked on meat is recommended to be drained. Meat is poured with cold clear water and brought to a boil.

2. So that the rice groats in the soup do not turn into porridge, it is washed at least five times in cold running water.

3. Catching potatoes or carrots - the soup is checked for readiness. If the vegetables are soft and cooked - you can turn off the fire.

4. It is not necessary to use all cooked broth. It can be added to the prepared first course gradually, in the process of boiling off part of the broth. Or pour into the pan after the first two plates eaten. Then the soup must be boiled again.

Spanish gazpacho is not the only tomato soup cooked by many chefs. This version of the dish is more related to summer, because it is served cold. In winter, it is better to cook a hot soup with tomatoes - there are too many such options. Below are photo recipes that describe step by step how to make such an unusual dish.

How to cook tomato soup

Tomatoes can be fresh, dried or canned at home. It all depends on the season. Also often make soup from tomato juice or pasta. In appearance it can be hot or cold, with meat in the form of minced meat or vegetarian. In any case, the dish is light, healthy and even suitable for losing weight. Cooking tomato soup is a little different from the usual cooking technology, although it has some nuances depending on the recipe.

Cold tomato soup

In the classic version, cold tomato soup is a dish of Spanish cuisine with an unusual name gazpacho. It was spread among the poor peasants who, in the heat, quenched their thirst and hunger. Today, the Spanish gazpacho soup has become an alternative to other cold dishes. The basis of it are pureed tomatoes. It is served cold, sometimes even with ice.

Hot Tomato Soup

The simplicity of cooking is different and hot tomato soup. Even gazpacho is cooked in this form, but there are many other options. The basis often serves as a broth - from beef, chicken or pork. Tomatoes contain many types of canned food, such as beans or sprat. Of these, you can also cook soup. The technology is very simple. All vegetables according to the recipe are passeed on butter, then boiled in broth and crushed using a blender. Very easy to do in a slow cooker.

Tomato Soup Recipe

In addition to the classic, there are exotic tomato soup recipes - with fish, shrimp or mozzarella. In any case, it is worth to add fresh herbs for taste, for example, basil or the same dill. For serving dishes in the classic version, garlic toasts are required. If you have not selected a recipe tasty soup   from tomatoes, then be sure to learn the rating of the most popular.

Tomato cream soup - a classic recipe

• Cooking time: 55 minutes.
• Servings: 3 persons.
• Calorie dishes: 80 kcal.
• Cuisine: Spanish.

Tomato soup in the classic version is prepared in a very unusual way. Tomatoes with garlic and onions are pre-baked in the oven. This makes the dish even more low-calorie. You can make the soup completely dietary if you use a non-stick coating when baking. Then do not have to pour the oil. After all, it is easy to replace water.

Ingredients:

• garlic - 3 slices;
• basil - 1 bunch;
• tomato - 4 pcs .;
• chili pepper - a small piece;
• salt - to taste;
• water - 1 tbsp .;
• onions - 1 pc .;
• olive oil - 2 tbsp.

Cooking method:

1. Oven included to warm up to 180 degrees.
2. Peel the onions and garlic, wash the tomatoes and remove them. Cut vegetables into quarters.
3. Oil the baking dish, put vegetables into it, sprinkle with salt on top and drizzle with oil.
4. Send baking for 25 minutes.
5. Boil the water, throw the vegetables there with the released juice, simmer them under the lid for about 20 minutes.
6. Next, process the mass with a blender to a puree state, leave for 10 minutes.
7. Pour in plates, decorate with basil sprigs.

Gazpacho soup - a step by step recipe with photos

• Cooking time: 2 hours.
• Servings: 5 persons.
• Calorie dishes: 47 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Spanish.
• The difficulty of preparation: medium.

The classic recipe for gazpacho soup has a large variety of ingredients used. It includes not only tomatoes with olive oil, but also bread, cucumbers, sweet pepper 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, a couple of ice cubes are thrown into the plate when served. Although the soup will look beautiful even in simple glasses.

Ingredients:

• fresh parsley - a couple of twigs;
• garlic - 4 cloves;
• juicy ripe tomatoes - 15 pcs .;
• wine vinegar - 4 tbsp. l .;
• 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 skip through a press, mix with slices of broken bread.
2. Gradually rub the contents, adding olive oil.
3. Cover the mixture and leave for 1.5 hours.
4. Peel the onions, finely chop, then pour vinegar.
5. In each tomato, make a small cross-shaped incision, hold the fruit for 1 minute in boiling water, and then peel it.
6. Cut the tomatoes into four parts.
7. With cucumbers, too, remove the peel.
8. Pepper smeared with vegetable oil, wrap with foil and bake at 160 degrees for 10-15 minutes.
9. Next, let them stand under the cover for the same amount of time, then remove the skin and core.
10. Wash and chop the parsley.
11. Put the vegetables in small portions in a blender, fry them, adding soaked onion, garlic bread and Tabasco sauce.

Tomato Fish Soup

• Cooking time: 40 minutes.
• Servings: 6 persons.
• Calorie dishes: 54 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• The difficulty of preparation: medium.

During the post, you can cook fish soup from sprat in tomato sauce. It turns out something average potato and soup. The main thing is to choose high-quality sprat. The sauce in it must be very thick. Only then the soup will have an unusual aftertaste. Due to the use of canned food, the cooking time of tomato soup is significantly reduced. This is another advantage over meat dishes. Addition to sprat can be not only potatoes. Tasty with pasta, pasta, lentils. Often cooked with rice or just homemade noodles.

Ingredients:

• tomato juice - 2 tbsp .;
• sprat in tomato sauce - 1 jar;
• sugar, spices, salt - to taste;
• onions - 2 pcs .;
• potatoes - 4 pcs .;
• vegetable oil - to taste;
• carrots - 1 pc .;
• water - 2 l.

Cooking method:

1. Peeled potatoes cut into small cubes, then put in boiling water.
2. Finely chop the onion, grate the carrot. Saute the vegetables in oil until rosy color, then simmer until soft.
3. Next, pour tomato juice into the pan, let it boil.
4. Season with spices to taste, add a little salt and sugar.
5. Boil for 5-7 minutes.
6. Add sprat in the tomato to the potato, along with the sauce, add the fry here.
7. Boil for another 5-7 minutes, then check for spices and salt, add them if needed.

Tomato Cream Soup

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie dishes: 47 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• The difficulty of preparation: medium.

Creamy Tomato Soup - from Italian means cream tomato soup. It has a more delicate texture and an unusual combination of ingredients, because in addition to the tomatoes it contains cream. This dish is especially popular in the summer. They eat it cold, so in a strong heat it is just a saving recipe. The perfect addition to the delicate cream soup will be croutons. They can be sprinkled with your favorite spices, giving one or another 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;
• onions - 1 pc .;
• rosemary, thyme, paprika, marjoram, cilantro - to taste.

Cooking method:

1. Prepare two containers - with boiling water and cold water.
2. Put the tomatoes first in the first, and then shift to the second. Next, peel the vegetables.
3. Finely chopped onion, sauté in butter until golden brown, then add grated carrot to it, cook until soft.
4. Bread cut into small cubes, sprinkle with spices to taste, send in a preheated oven for 7-10 minutes.
5. Grind tomatoes with a blender, send in a saucepan with broth.
6. Salt, add spices to taste, boil, then simmer on quiet fire for a quarter of an hour.
7. At the end pour the cream, cook for another 10 minutes.
8. When serving, decorate with greens and croutons.

Tomato Soup

• Servings: 4 persons.
• Calorie dishes: 70 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• The difficulty of preparation: medium.

If you are not afraid to cook and try new unusual dishes, then learn how to cook tomato paste soup. He looks more like a recipe-improvisation. Light, savory and unusually 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 a particular flavor. For the sharpness of garlic or chilli pepper. Tabasco sauce 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. Water with tomato paste placed in a saucepan, put on fire and bring to a boil.
2. Next, add salt, add to taste spices.
3. Stir in cream. Warm up the soup without boiling.
4. Bread cut into cubes, sprinkle with spices and soak in a heated oven for about 7 minutes.
5. Ready soup to remove from heat, pour into plates, decorate with crackers.

Tomato Soup with Beans

• Preparation time: 4 hours and 20 minutes.
• Servings: 5 persons.
• Calorie dishes: 65 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Spanish.
• The difficulty of preparation: medium.

Tomato sauce is not only included in canned fish. It is also present in vegetables, for example, in beans. It also leaves a very tasty and unusual soup. It is called Andalusian gazpacho. This bean soup may well be an independent dish. Spicy aroma and fresh taste will not leave anyone indifferent. In addition, the cooking will take only a few minutes. The longest stage is cooling the dish. The rest of the process is very simple. See for yourself by examining the recipe for a soup with beans in tomato sauce.

Ingredients:

• green pepper - 1 pc .;
• garlic - 2 cloves;
• tomato - 2 pcs .;
• cucumber - 1 pc .;
• wine vinegar - 6 tbsp. l .;
• 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 and dry vegetables and greens.
2. Cucumbers, peppers and tomatoes finely chop. Finely chop greens.
3. Mix the chopped products in a saucepan, add the beans, oil and vinegar.
4. Next, season with spices to taste, pour all the juice of tomatoes.
5. Send the dish to the shelf of the refrigerator, insist about 4 hours.

Italian Tomato Soup

• Cooking time: 6 minutes.
• Servings: 6 persons.
• Calorie dishes: 110 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• The difficulty of preparation: medium.

Italian tomato soup surprises with its variability. In one of the classic options, it is prepared with seafood. You can take one type or immediately seafood cocktail with mussels, squids and octopuses. White fish or shrimp will fit perfectly. A good addition to them is cream cheese. So Italian soup with seafood will be even more tender. The basis is better to take fish broth, which was cooked in advance.

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 st.l.

Cooking method:

1. Defrost sea cocktail, rinse and clean.
2. Finely chop the onion and garlic, fry them in a deep pan in melted butter.
3. After a couple of minutes, toss mashed tomatoes with a spoon.
4. Then pour the broth with wine, add spices and Lavrushka.
5. Stir, simmer for half an hour on a quiet fire.
6. Next, add the peeled shrimp, sea cocktail.
7. Cod wash. Drain, cut into cubes, also send to the broth.
8. Bring the soup to a boil, then drop the heat and cook for another 7 minutes.

Spicy Tomato Soup - Recipe

• Preparation time: 3 hours and 20 minutes.
• Servings: 4 persons.
• Calorie dishes: 50 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• The difficulty of preparation: medium.

For lovers of more savory dishes fit spicy tomato soup. It is especially useful to people who have low acidity of the stomach. If you have an ulcer or gastritis, it is better to refrain from such a dish. Hot pepper in combination with vinegar gives it sharpness. Fans of even more burning dishes should add Tabasco sauce. For serving not just plates are used, but glasses, to which ice and a little green 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 vegetables, cut into smaller pieces and recycle in a blender.
2. Next, wipe 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, decorate with shredded cucumber and greens, throw a couple of ice cubes.

Canned Tomato Soup

• Cooking time: 30 minutes.
• Servings: 6 persons.
• Calorie dishes: 90 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• The difficulty of preparation: medium.

Another tasty and quick dish is tomato canned tomato soup. It is very convenient to cook it in the winter. During this period, ripe juicy tomatoes are not always on the shelves of the stores, and you can buy a couple of canned jars. If you have homework it is even better. From vegetables except tomatoes and onions do not need anything. Preservation gives a lot of salt, so salt the tomato-chicken soup more carefully.

Ingredients:

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

Cooking method:

1. Take the pan, at the bottom of which melt the butter.
2. Fry the shredded onion on it, and in a couple of minutes, add the ground tomatoes.
3. Next, pour the juice into the pan along with the broth, pepper and salt to your liking.
4. Cook for 5 minutes, then add the cream, mix.
5. To cook until ready for another 5-7 minutes.
6. At the end add chopped greens.
7. After removing from heat, stir the soup for another 15 minutes under the lid.

Cheese Tomato Soup

• Cooking time: 35 minutes.
• Servings: 5 persons.
• Calorie dishes: 118 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• The difficulty of preparation: medium.

Easy, appetizing, soft and gentle - this is a tomato-cheese soup with mashed potatoes. Better for this dish to take mozzarella or parmesan. Although any other kind of cheese is suitable - solid, sour cream, melted or even smoked. Provence herbs give an unusual savory flavor to the dish, but you can take spices at your discretion. A nice addition to the plate of soup are crackers.

Ingredients:

• onions - 1 pc .;
• sugar, spices - 1 pinch;
• tomato paste - 2 tablespoons l .;
• 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. Rinse the tomatoes, make a small cut in each one at the top, then pour boiling water over them.
2. After a couple of minutes, drain the water, then peel off the fruit and chop them finely.
3. Peel the onions and garlic, fry them, then put them in a saucepan and add water. Put on the fire.
4. When water boils, add tomatoes, cook soup already on medium heat.
5. Cut the cheese into small cubes or grind with a grater.
6. Season the broth with tomato paste, sugar and salt.
7. Bread cut into cubes, fry in warmed butter with spices.

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