Step-by-step recipes for making hot and cold classic tomato soup from fresh or canned tomatoes

2018-02-26 Marina Danko

Grade
recipe

8572

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

2 gr.

Carbohydrates

3 gr.

31 kcal.

Option 1: Classic tomato soup recipe

Tomato soups in the classic version have nothing in common with the clear soups many are accustomed to, seasoned with roasted tomatoes. The basic recipe is often considered cold gazpacho soup. It is also present in our selection, but a slightly different recipe is offered as a classic.

Ingredients:

• one and a half kilograms of fresh juicy tomatoes;
• half a liter of chicken broth;
• half a pod of hot pepper;
• three cloves of garlic;
• vegetable oil - 2 tbsp. l.;
• two purple onions;
• black pepper, coarse table salt and bay leaf.

Step-by-step recipe for classic tomato soup

Sort through the tomatoes, removing spoiled fruits, wash with cool water, cut the skin from the tail side with a shallow cut, do not go deep into the pulp. Place in very hot water for a couple of minutes, then remove and use the blade of a knife to help yourself remove the skin from the tomatoes.

Grind the tomatoes into puree through a colander or in any other way, pour into a saucepan, and place on low heat. After boiling, simmer slowly for about ten minutes, making sure that the tomato mass does not burn.

Bring the broth to a boil and pour into the tomato, add salt and season with spices, lower the heat to low, cover with a lid and leave the saucepan on the stove.

Remove the skins from the onions and garlic, finely chop the cloves, and cut the onion heads into quarter rings. Sauté the vegetables over low heat until lightly browned, transfer the roast into a saucepan, stir and add, without cutting, half a hot pepper. Cook for about two minutes and serve with croutons fried in butter.

The best variety of tomatoes for all proposed recipes is “Volgogradsky”. Tomatoes of this variety are quite fleshy and contain the right amount of moisture, which determines their juiciness. In tomato soups, such fruits do not sour and do not require the addition of excess salt, having a perfectly suitable taste.
Cooking any of the soups with greenhouse tomatoes is not the best choice. A recipe that explicitly specifies the use of canned tomatoes will be much tastier. The requirements for them are somewhat simpler, but still, even here, the variety of tomatoes indicated earlier will give a head start to all others.

Option 2: Quick recipe for classic tomato soup

If you like the first recipe or you don’t have fresh tomatoes, prepare tomato soup from their juice. Adding potatoes to the list of products will not take much time either to peel or to prepare, and the dish will come out noticeably thicker and more satisfying.

Ingredients:

• liter of tomato juice;
• three sweet carrots;
• five boiled potatoes;
• small onion;
• two or three small tomatoes;
• several sprigs of parsley;
• spoon of vegetable oil;
• one bay leaf and three cloves of garlic;
• spicy spices and table salt;
• toasted bread or dried out loaf.

How to quickly prepare classic tomato soup

We clean and wash all the vegetables for the soup. Cut the potatoes first into cubes, pour in a little more than half a liter of boiling water, and set to simmer over low heat with a bay leaf.

Quickly grate the carrots and immediately send them to the potatoes, after which we chop and add the onions. When the onion has boiled for ten minutes, drain the vegetable broth and remove the bay leaf.

Pour the boiled vegetables with tomato juice, set on moderate heat, after boiling add salt, add spices, pour in a spoonful of oil. Boil for two minutes and turn off the stove. Add chopped herbs to the soup, cover, but do not wrap...

Scald the tomatoes and carefully remove the skin using a knife. Dry the bread in a frying pan without oil, rub it with garlic, and put the remaining cloves in the soup. Serve with a slice of bread and tomato on each plate.

Option 3: Simple Spanish gazpacho - classic tomato soup

And here, in fact, is gazpacho - a soup of Spanish peasants, which over time became one of the calling cards of the national cuisine. Domestic varieties of tomatoes are perfect for preparing it, and it is better to hold off if fresh ones grown in the open air are not available for sale. The amount of oil indicated is approximate; add according to your own taste. Replacing it with sunflower, even after the most thorough cleaning, is extremely undesirable.

Ingredients:

• medium sized cucumber;
• 650 grams of tomatoes;
• one onion and a small fruit of bell pepper;
• garlic clove;
• olive oil - a third of a glass;
• one and a half tablespoons of wine vinegar.

How to cook

After scalding the tomatoes with boiling water, for the convenience of further actions, cut and remove the skin from them. As a rule, it is recommended to cut crosswise from the stem side. If this method seems too troublesome to you, simply cut the tomatoes into slices and forcefully rub them first through a colander and then through a metal sieve.

Remove the seeds from the pepper by cutting the pod and first scooping it out with a spoon, and rinsing the rest with a stream of running water. Cut into small slices. Remove the peel from the cucumber and cut into smaller pieces. Do the same with the onion.

Collect all the vegetables and tomatoes in a blender bowl, pour oil and vinegar into it, and finely chop the garlic. Add a pinch of pepper and season if desired. Grind first, then lightly beat with a blender.

If, in your opinion, the dish turned out to be watery, add fresh bread crumb directly into the bowl and beat again. Serve chilled.

Option 4: Prepare classic tomato soup in Italian style

The previous recipe is often confused with Italian tomato soups, even distorting the name of the dish. In fact, a similar dish does exist, but you will immediately see the differences just by comparing the list of products.

Ingredients:

• three hundred grams of small dumplings (ravioli);
• a jar of colored beans;
• a quarter glass of olive oil;
• 750 milliliters of chicken trimmings broth;
• spoon of tomato paste;
• half a kilogram of canned tomatoes;
• small onion;
• spoon of 25 percent tomato paste;
• salt, a handful of chopped parsley, ground pepper;
• half a teaspoon of chopped garlic;
• two spoons of grated cheese.

Step by step recipe

Peel and cut the onion into quarters. Heat the oil in a saucepan and brown the onion in it, sprinkle with garlic and heat for a couple more minutes over low heat. Pour in the broth and, adding temperature, let it boil slowly.

Remove the skins from the tomatoes and mash them with a fork, open the cans and drain all the liquid from the beans. Separately, place the ravioli in well-salted boiling water, let it float and immediately drain everything from the pan into a colander. Place the dumplings in a saucepan with the main dish.

After boiling, add tomato paste and canned tomato puree into the soup. Add the beans, season with pepper and add a little salt, increase the heat and wait until it boils. Lower the temperature again and after a couple of minutes sprinkle with herbs. Turn off the stove and pour out the portions immediately.

Serve the soup by sprinkling with grated cheese and placing parsley leaves around the cheese mound. Separately, offer fried bread rubbed with garlic and white parts of young onions.

Option 5: Classic tomato soup with beans and bacon

Almost all of the soups described above are classified as lean. But we will prepare the next tomato soup not just with meat, but with bacon, and even fried.

Ingredients:

• liter jar of canned white beans;
• tomatoes in their own juice - 0.5 liter jar;
• two medium onions;
• four strips of bacon;
• two glasses of vegetable broth;
• freshly ground black pepper.

How to cook

Place the beans in a colander and rinse thoroughly, placing them under running water. Open the canned tomatoes, remove the skin, and mash the pulp into a puree using a fork.

Chop the bacon coarsely, heat it in a preheated pot over low heat, browning the slices well. Drain off excess fat, leaving no more than a spoonful, and place slices of finely chopped onion in it. Fry until golden brown.

Pour tomato puree into the pot, add half the beans, pepper well, pour in vegetable broth. Once boiling, reduce the temperature and simmer slowly for about five minutes. Pour the mixture into another container, cool slightly, and blend with an immersion blender.

Pour the soup back into the pot and heat it up, add the remaining beans and salt to taste. Serve with croutons or a thin omelet, crumble the bacon directly into the plates.

Cold tomato soup is very nutritious and tasty! We present you a selection of classic cooking options.

• 700 g of meaty and juicy tomatoes;
• 300 g red bell pepper;
• 200 g cucumbers;
• 100 g red onion;
• juice of half a lemon;
• Tabasco sauce;
• 2 tbsp. olive oil;
• 2 cloves of garlic;
• 4 slices of yesterday's loaf;
• salt, pepper to taste.

It is better to use ground tomatoes for tomato soup. They have a more pronounced taste than greenhouse varieties. If there are no ground tomatoes, you can use cherry tomatoes. I used regular ground cream tomatoes in the recipe. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and make pricks with a toothpick in several places. This will help you quickly remove the thick, tough skin from the tomatoes.

But in order for the skin to be easily removed, you first need to immerse all the tomatoes in a deep bowl and pour boiling water over them for 5 minutes.

Then rinse the tomatoes again under cold water. Now the skin comes off much easier.

We clean the bell pepper from seeds and cut out the stalk. Rinse under running water. Cut into fairly large pieces. We will put them in a blender.

We wash the cucumbers, peel them and chop them coarsely.

Remove the top layer of skin from the red onion. Cut one half of the onion into several large pieces for further processing in a blender. And we chop the second half very finely; we will sprinkle this onion on the soup for beauty. Cover the finely chopped onion with cling film and put it in the refrigerator.

Place all the chopped vegetables into the blender bowl. Squeeze 2 cloves of garlic here.

Grind in a blender until the consistency of puree soup.

To make the tomato soup more tender and to avoid tomato seeds and other poorly ground pieces, rub the soup through a sieve.

Now you need to add dressing to the soup. For it we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.

Add and mix.

Cover the soup with a lid and send it to steep in the refrigerator for 2 hours.

We will serve the soup with croutons or croutons - whichever you prefer. To prepare them, cut the loaf slices into small cubes.

Place in a heated frying pan and drizzle olive oil on top.

Place the frying pan over low heat and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case they also need to be stirred a couple of times).

Pour the finished cold tomato puree soup into bowls and sprinkle with finely chopped onion. Serve with croutons. A delicious, refreshing summer lunch is ready. Bon appetit!

Recipe 2, simple: tomato soup at home

Currently, there are a huge number of options for preparing this soup.

In Spain, the dish is prepared from a variety of ingredients.

Tomato soup prepared in Cordoba with corn flour and cream has a thick appearance, and in the winter season in Cadiz Gazpacho is served hot.

But bread, olive oil, salt and vinegar remain unchanged components of the dish, and with all the splendor of existing recipes, the cold version is considered a classic option.

• ripe juicy tomatoes - 15 pcs;
• cucumbers - 4 pcs;
• sweet pepper - 3 pcs;
• garlic - 4 large cloves;
• white stale bread (preferably bran) - 3-4 pieces;
• onion - 1 pc;
• olive oil - 125 ml;
• wine vinegar - 4 tbsp. l;
• salt - 1 tbsp. l;
• fresh parsley;
• tomato juice, dry red wine or cold water - to taste;
• Tabasco sauce.

Grind garlic and salt in a mortar. Add the bread, breaking the slices and, continuing to grind the contents, literally pour in the olive oil drop by drop. The mixture is stirred until smooth, covered and left for at least one and a half hours.

Finely chopped onion is placed in a bowl and poured with vinegar.

Having cut the tomatoes shallowly in a cross shape, immerse each fruit in boiling water for a minute and, transferring it to ice water, peel it.

Peeled tomatoes are cut into quarters and the seeds are removed.

Cucumbers are also peeled.

The pepper, greased with vegetable oil, is placed for 10-15 minutes in an oven preheated to 160 C. Then, after keeping them covered in a bowl for 10 minutes, the fruits are peeled and cored.

Chop the parsley leaves.

Vegetables are placed in a blender in small portions and, by mixing the previous and subsequent portions, turned into puree. Add onion with vinegar, garlic mass from a mortar, a couple of drops of Tabasco sauce.

Mix everything thoroughly and place in the refrigerator for 8 hours. During this time, the dish acquires a rich taste and thickness.

If desired, the soup can be diluted a little with tomato juice or cold water or dry red wine.

On hot days, add a few pieces of ice to the plate.

Recipe 3: Classic Tomato Cream Soup

People become familiar with soups in the form of puree or cream in early childhood. And then throughout life they periodically encounter these dishes. Cream soup is undeservedly forgotten by many people, but in vain. After all, such a first course will perfectly diversify the menu and will become indispensable in families with children and elderly people.

But the most important advantage of cream soup is that by grinding the ingredients, the dish acquires a completely different taste. In regular soup, cabbage, for example, and other vegetables do not look or taste as attractive. Therefore, this recipe for cream soup is dedicated to all gourmets, which is not only tasty, but also dietary. With this dish you will not gain extra pounds.

So, let's prepare tomato cream soup with cream. Tomatoes here decorate and add richness to the dish, and the soup also contains cream and other healthy ingredients.

• 1 liter of water,
• 1 bell pepper,
• 2 tomatoes
• 2 potatoes,
• 1 onion,
• 50 gr. any cabbage (Brussels sprouts, cabbage, broccoli......),
• 50 ml cream,
• yolk - 1 piece.

Put water on fire. Boil. Place potatoes into it, cut into cubes of any size.

Dice the onion and also place it in boiling water.

Continue cooking the soup by adding the chopped bell peppers to the vegetable broth.

Now that the potatoes and other vegetables are almost ready, add the shredded cabbage.

While the vegetables continue to cook, let's make a delicious dressing for the soup. Grate the tomatoes on a coarse grater without using the skin. Place in a frying pan and add chopped garlic. Fry this mass a little until a rich red color forms.

Season the soup with salt to taste.

The final touch in preparing the soup is the addition of an egg yolk combined with 50 ml of cream.

Beat and add the yolk-cream mixture to the soup. We wait for it to boil and turn off the fire.

All that remains is to let the soup cool a little so that you can use a blender to grind it later.

The soup can be pureed or creamed directly in the pan using the blender attachment.

Whisk the contents of the pan and our soup is ready.

You and your family will certainly enjoy this dish when paired with homemade bread.

Recipe 4: American tomato soup (step-by-step photos)

This soup is almost a national treasure of the States; it is even sold there in canned form. And it really is worth such attention: it can be served both hot and cold, its consistency resembles cream, and its taste... - you have to try it!

• Tomatoes - 8 pcs.
• Onion - 1 pc.
• Garlic - 3 teeth.
• Cream 20% - 1.5 tbsp.
• Butter 72.8% - 2 tbsp.
• Vegetable oil (raf.) - 1 tbsp.
• Drinking water - 1 tbsp.
• Dry aromatic herbs - 2 tsp.
• Russian cheese 50% – 200 grams
• Premium white loaf – 10 pieces.
• Fresh mint - 1 tbsp.
• Ground black pepper - 0.5 tsp.
• Ground red hot pepper - 0.5 tsp.

Cut the loaf or white bread into cubes and dry in a frying pan or oven.

Place the tomatoes in boiling water for a minute, then in cold water. Make a shallow cross-shaped cut on top of the tomato.

Remove the skin.

Finely chop.

Finely chop the onion.

Finely chop the garlic.

Grate the cheese on a coarse grater.

In a saucepan where the soup will be cooked in a mixture of butter and vegetable oil, fry the onion and garlic until transparent. Cook on low heat.

Add tomatoes, salt and pepper, add dry herbs and simmer until tender (about 15 minutes).

Then load the mixture into a blender and bring to a homogeneous consistency.

Pour the resulting liquid mass back into the pan. Dilute with cream and water (vegetable broth). Bring to a boil while stirring.

Taste and finally season to your taste with salt, sugar, spices.

Add the cheese and let it melt while stirring.

Pour the finished soup into bowls, sprinkle with crackers and herbs (mint leaves).

Recipe 5: Tomato puree soup with basil (step by step)

Tomato puree soup is made from tomatoes with the addition of basil and tomato paste.

• Canned tomatoes without skins - 1.75 cups
• Tomato paste - 1 tbsp. l.
• Basil, fresh leaves - ½ cup
• Extra virgin olive oil - 2 tbsp. l.
• Onion (chopped) - 1 pc.
• Vegetable broth - 1.25 cups
• Hot chili sauce - 1 tsp.
• Salt - to taste
• Ground black pepper - to taste
• Basil leaves for decoration

Heat olive oil in a large saucepan over medium heat, add onion and cook, stirring, until soft, about 4-5 minutes.

Place tomatoes with juice in a saucepan, pour in broth, chili sauce, tomato paste and basil.

Puree the tomato soup in a blender or food processor. Pour the pureed soup back into the pan. Place the pan over medium heat, bring to a boil, and add salt and pepper to the soup to taste. Remove the pan from the stove.

Serve the soup in portioned bowls, garnished with basil leaves.

Recipe 6: classic tomato puree soup in a slow cooker

Cooking tomato soup in a slow cooker is like an exciting game. All you have to do is prepare all the ingredients and then watch as a masterpiece of engineering transforms them into a delicious dish! You will definitely like it!

Soups made from ripe and tasty tomatoes have firmly taken a leading position. They are very easy to prepare, do not require complex ingredients and are very diverse. We recommend trying this soup recipe!

• Water - 600 ml
• Olive oil - 30 ml
• Garlic - 10 g
• Onions - 80 g
• Bell pepper - 80 g
• Tomatoes - 500 g
• Spices - to taste
• Chili sauce - 5 g
• Tomato paste - 70 g
• Chili pepper - 10 g
• Ginger - 10 g
• Salt - to taste

We start by preparing the vegetables. Chop the onion into small cubes.

Then cut the tomatoes into medium-sized cubes.

After this, grind the bell pepper, first removing the seeds.

In the next step, finely chop the ginger root.

Now cut the chili pepper into small circles.

Place all the vegetables in the multicooker bowl, add tomato paste, hot sauce, olive oil, salt and spices, add water. Set the “Soup” mode, cooking time 1 hour.

When all the vegetables are ready, grind the contents of the bowl using an immersion blender, then put it on a plate, and you can decorate it with herbs on top.

Recipe 7: how to cook tomato cream soup (with photo)

In the summer, especially in the heat, tomato puree soup will be one of the popular dishes. Step-by-step photos will help you repeat the classic recipe with cream. This recipe can be made vegetarian by using vegetable broth instead of chicken broth and soy cream instead of dairy cream. In winter, fresh tomatoes are replaced with canned ones in order to preserve the rich taste characteristic of vegetables ripened on the ground. It will take 60 minutes to prepare. These ingredients will make 3 servings.

• tomato – 500 g;
• onion – 120 g;
• garlic – 3 teeth;
• carrots – 120 g;
• ground sweet paprika – 10 g;
• cream 10% - 200 ml;
• chicken broth – 250 ml;
• butter – 30 g;
• salt, sugar, olive oil, mint, basil.

Finely chop the onion. Chop the garlic cloves. Heat 2 tablespoons of olive oil in a saucepan, add garlic and onion, then pour in a little chicken broth. Cook the onion and garlic until the broth has evaporated (about 5-7 minutes).

Chop the tomatoes finely, add them to the saucepan with the rest of the vegetables, close the saucepan with a lid and simmer over low heat for 30 minutes.

Transfer the prepared vegetables into a blender and grind until a homogeneous puree is obtained using several pulses. If you want to make bright red soup, then you should not use a blender. Stewed vegetables should be rubbed with a tablespoon through a fine sieve, so the puree will retain its red color, and tomato seeds and pieces of skin will remain in the sieve.

Return the vegetable puree to the saucepan and add ground sweet paprika.

, https://www.russianfood.com , https://vse-ochen-prosto.ru , https://otomate.ru

All recipes are carefully selected by the culinary club of the website website

Tomato soup has gained great love among the people for its pleasant sour taste and fragrant aroma. This soup is good because it goes with absolutely everything, be it meat, fish or cereal. That is, if you have a couple of tomatoes at home, then this soup will not be difficult to prepare.

Moreover, tomato soup can be either an ordinary dish, like buckwheat, where the ingredients include broth, buckwheat and tomatoes, or a restaurant delicacy. For example, how do you like the idea of ​​preparing a cooling watermelon-tomato cold cream soup on a hot summer day? Tempting, isn't it?

What can we say about other recipes, say, with meatballs or spices? It sounds simple, but it’s so delicious. So go to the market, buy the juiciest tomatoes and choose the recipe below that you like best and get started. Believe me, those who try this soup will be unable to tear themselves away from the plate!

How to cook tomato soup - 14 varieties

This light and pleasant soup will perfectly fill you up and give you strength!

Ingredients:

• Canned tomatoes - 1 can
• Basmati rice - 250 g
• Vegetable broth - 2 l
• Celery - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Butter - 1 tsp.
• Garlic - 1 clove
• Tomato paste - 1 tsp.
• Vegetable oil - 2 tbsp. l.
• Sugar - a pinch
• Pepper

Preparation:

Wash all vegetables and chop finely. Heat a frying pan, pour oil and fry vegetables in it. After frying, add tomatoes, tomato paste, salt and pepper and leave to simmer for 5-7 minutes.

Heat the broth and add the roast, add rice. After the soup boils, add vinegar, sugar and cook for another 15 minutes.

A special feature of the soup is the tomato and pepper dressing, which gives the soup a delicate sweetness and incredible aroma.

Ingredients:

• Water - 2 l
• Tomatoes - 5 pcs.
• Chicken - 300 g
• Potatoes - 3 pcs.
• Pasta - 80 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Sweet pepper - 1 pc.
• Garlic - 1 clove
• Sugar to taste
• Salt and pepper

Preparation:

Wash and cut the chicken and set the broth to simmer. Peel and chop all vegetables except onions. Fry the onion until golden, carrots and peppers, then tomatoes. Sprinkle the tomatoes with sugar, stir and simmer for 5-7 minutes, then remove the lid and fry for another 7-10 minutes.

Add peeled potatoes, after boiling - pasta. Then add the roast, add salt and cook until it boils.

A tasty and healthy soup with vegetables and eggs will delight you with its juicy taste and aroma.

Ingredients:

• Chicken broth - 200 ml
• Tomato - 4 pcs.
• Onion - 1 pc.
• Potatoes - 6 pcs.
• Bell pepper - 1 pc.
• Boiled eggs - 3 pcs.
• Dill - half a bunch
• Salt and pepper

Preparation:

Wash and peel the tomatoes. Peel the peppers, onions and garlic, cut them together with the tomatoes and into cubes. Place the vegetables in a blender bowl and blend until pureed.

Heat the broth, add puree, add salt and boil until boiling.

To easily peel a tomato, pour boiling water over it and then place it in cold water. This way the peel will come off much easier.

A very pleasant and incredibly delicate puree soup made from spicy pumpkin and juicy tomatoes with a dense consistency.

Ingredients:

• Pumpkin - 1 large piece
• Tomatoes - 4 pcs.
• Water - 1 l
• Bouillon cubes - 2 pcs.
• Onion - 4 pcs.
• Cream - 200 ml
• Salt and pepper

Preparation:

Peel the onion and pumpkin and cut into large pieces, add to the pan and add water. Put on fire, add cubes, pepper and boil for 10 minutes.

At this time, cut the tomatoes into pieces, remove the vegetables from the pan and beat with a mixer, pour in the cream and broth, beat until pureed.

Serve with tomato slices and fresh herbs.

A soup that will appeal to a tomato lover, because it contains yellow, red, and cherry tomatoes, so you won’t find a more “tomato” soup!

Ingredients:

• Cherry tomatoes - 8 pcs.
• Yellow tomatoes - 2 pcs.
• Regular tomatoes - 3 pcs.
• Garlic - 2 cloves
• Bell pepper - 1 pc.
• Celery - 2 stalks
• Olive oil - 1 tbsp. l.
• Basil - a few leaves
• Sugar to taste

Preparation:

Wash the vegetables, peel, chop and place in a blender. Grind into puree, add salt, sugar, basil and beat again.

Set the liquid mixture to simmer, add to simmer and sprinkle with chopped garlic after serving, drizzle with oil.

To make the liquid with tomatoes more intense, it is better to leave it in the refrigerator overnight.

This soup is low in calories and therefore ideal for those losing weight; it has a pleasant rich and spicy taste.

Ingredients:

• Tomatoes in their own juice - 1 can
• Chicken broth - 300 ml
• Egg - 2 pcs.
• Ginger - 1 root
• Soy sauce - 2 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Pepper

Preparation:

Grate the ginger on a fine grater. Beat eggs, add salt, pepper, soy sauce. Pour the egg mixture into the pan, add ginger, fry for 5 minutes. Add tomatoes and broth, cook for 5 minutes, add 1 spoon of soy sauce and cook for another 3 minutes.

A very warming and healthy soup in the cold season, which will please you with its spicy taste.

Ingredients:

• Tomatoes - 4 pcs.
• Millet - 3 tbsp. l.
• Chum salmon fillet - 200 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Garlic - 2 cloves
• Bay leaf
• Parsley
• Lemon juice
• Salt and pepper

Preparation:

Finely chop the onion, carrots and celery, add to the pan and cook until “dissolved” in the broth. Peel the potatoes and cut them into slices, add them to the vegetables. Rinse the millet until the water is clear and add to the water, then add the tomatoes. Cook until the millet is ready.

Cut the fish fillet into cubes, then add to the soup, add chopped garlic and add this to the soup, sprinkle with lemon juice before serving.

For soup, you can do regular frying, but in fish soup this can ruin the fishy taste itself, so it’s better to boil them.

The soup, familiar from childhood, combined with tomatoes gives an unusual, pleasant sour taste.

Ingredients:

• Pork - 200 g
• Dried peas - 200 g
• Carrots - 1 pc.
• Onion - 2 pcs.
• Tomato - 3 pcs.
• Pork fat - 1 tbsp. l.
• Bay leaf
• Butter - 1 tbsp. l.
• Dill
• Salt and pepper

Preparation:

Wash the peas and soak in cold water for an hour. Boil the broth on the pork bone, remove it, separate the meat and put it back.

Peel the carrots and onions, cut into pieces and add to the broth along with the peas until pureed. Remove the skin from the tomato and cut into cubes, add to the soup.

Add bay leaf, pepper and salt to the soup and cook until fully cooked.

Harira soup is a dish of Moroccan cuisine and therefore has an unusual and spicy flavor that lovers of everything new will definitely like.

Ingredients:

• Boiled chickpeas - 250 g
• Tomatoes - 5 pcs.
• Onion - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Harissa - 1/2 tsp.
• Water - 1 liter
• Paprika - 1 tsp.
• Mint - a few leaves
• Turmeric - 1 tsp.
• Ground ginger - 1 tsp.
• Saffron - 1 tsp.
• Starch - 1 tsp.
• Flour - 1 tsp.
• Salt and pepper

Preparation:

Chop onions, tomatoes, chickpeas and mint. Fry the onion, add vegetables and spices. Pour the roast into a saucepan and add water and cook for about half an hour.

To cook chickpeas, you need to soak them overnight or for 6-8 hours and boil over low heat until softened.

This simple and uncomplicated soup is perfect for a simple family lunch.

Ingredients:

• Meat broth - 250 ml
• Potatoes - 2 pcs.
• Tomatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Buckwheat - 70 g
• Greenery
• Salt and pepper

Preparation:

Peel and cut vegetables, except tomatoes, into pieces. Fry onions and carrots in a frying pan. Boil the broth, add potatoes. Rinse the buckwheat, add to the broth and salted frying. At the end, add chopped and peeled tomatoes, cook for another 10 minutes and sprinkle with chopped herbs.

This soup will go well when served with sour cream.

Incredibly delicious cheese soup with tomatoes will appeal to both children and adults!

Ingredients:

• Tomatoes - 4 pcs.
• Chicken broth - 300 ml
• Chicken fillet - 1 pc.
• Hard cheese - 100 g
• Tomato paste - 1 tbsp. l.
• Onion - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Greenery
• Salt and pepper

Preparation:

Peel the tomatoes and grind until puree. Chop the onion and fry until golden brown. Add tomato puree to the onion, simmer for another 3 minutes. Boil the chicken, remove and chop, mix with tomatoes and onions. Add the whole mixture to the broth, add salt and pepper. Chop the cheese and add to the soup before serving.

Everyone's favorite soup since childhood with meatballs, coupled with tomatoes, will be a very satisfying and interesting option for lunch.

Ingredients:

• Chicken broth - 1 l
• Tomatoes in their juice - 1.5 l
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 1 head
• Celery - 150 g
• Minced meat - 200 g
• Basil - 1 bunch
• Sugar - 1 pinch
• Salt and pepper

Preparation:

Peel the onion, carrots and celery and chop as desired. Fry the onion and carrots, add celery and garlic, and cook together.

Make meatballs from the minced meat and bake on a baking sheet. Add tomatoes to the roast and stir, pour in chicken broth and turn up the heat. Add basil and start blending. Add salt and sugar. Add the meatballs last.

A soup that can be prepared every day, as it takes very little time and does not require standing at the stove.

Ingredients:

• Chicken fillet - 1 pc.
• Tomatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Eggs - 2 pcs.
• Pasta - 200 g
• Vegetable oil - 1 tbsp. l.
• Dill
• Salt and pepper

Preparation:

Wash the meat and cut into cubes, chop the onions and carrots, chop the tomatoes. Place onions and carrots in a multicooker bowl and fry in oil until golden. Add pasta, meat and tomatoes to the vegetables, cook in the “Soup” mode. Beat the eggs and pour into the soup, add chopped herbs, salt and pepper and cook until tender.

The ideal idea for a hot day would be to make a soup that will perfectly refresh and fill you up.

Ingredients:

• Tomatoes - 3 pcs.
• Watermelon pulp - 400 g
• Cayenne pepper - 1 pc.
• Red pepper - 1 pc.
• Basil leaves
• Olive oil

Preparation:

Peel tomatoes and watermelon and pass through a sieve. Sprinkle the mixture with salt and pepper. For basil oil, mix basil with oil, salt and beat, pass through a sieve. Blanch the tomatoes in boiling water and rinse with cold water. Mix everything and pour into serving bowls.

Hot peppers can be replaced with Tabasco sauce, this will not affect the taste.

Soup with tomatoes and lentils

The aromatic and lean soup will not leave even the most avid meat-eater indifferent thanks to its delicate taste.

Ingredients:

• Lentils - 1 cup
• Tomatoes in juice - 1 can
• Tomato juice - 200 ml
• Carrots - 2 pcs.
• Onion - 1 pc.
• Bell pepper - 1 pc.
• Meat broth - 1 cup
• Olive oil - 2 tbsp. l.
• Garlic - 2 cloves
• Salt and pepper

Preparation:

Boil the lentils and add salt to taste. Peel onions, peppers and carrots and cut into cubes. Fry the onion in oil, then add the carrots and pepper. Pour broth into the roast and cover with a lid.

Remove cooked lentils from heat and drain water. Add vegetables and broth to it, put on fire, add garlic and a little pepper. Add tomatoes, stir, and add juice. Cook until boiling and add salt at the end if desired.

Tomato soup is a tasty and fairly simple dish that anyone can prepare. And if you take into account the variety of recipes, which in some cases involve the addition of beans, options for soups with meatballs, seafood, sprat, then you can choose options for every day. In addition, remember that tomato soup, no matter what recipe you choose, is a healthy dish.

The basis of tomato soup is tomatoes. This berry, although we are accustomed to considering the tomato a vegetable, is one of the most valuable sources of lycopene. Lycopene protects the body from mutations and cancer. Regular consumption of tomatoes reduces the risk of cancer. Another antioxidant found in tomatoes is tocopherone. It is considered especially useful for women, slowing down the aging process and improving the functioning of the reproductive system. In addition, tomatoes contain B vitamins, vitamin A, C, as well as potassium and iron.

Regular consumption of tomatoes regulates protein, carbohydrate and fat metabolism, guarantees visual acuity, excellent skin and hair condition, strengthens the walls of blood vessels, improves heart function, stabilizes hemoglobin and prevents the formation of blood clots.

As for contraindications and harm from eating tomatoes, they should be excluded by people who have allergic reactions to them.

Tomato soups

We talked about the benefits of tomatoes above, assuring that preparing such a dish is always healthy. Now let's take a closer look at the various cooking options.

Classic Turkish recipe

The classic recipe involves preparing tomato soup in the form of cream puree. The recipe involves the use of the following ingredients:

• 250 grams of tomatoes;
• 250 milliliters of tomato juice;
• half a liter of meat broth;
• one onion;
• two tablespoons of olive oil;
• two cloves of garlic;
• pepper, salt, spices, hard cheese.

Now let's start cooking. First you need to fry the garlic in olive oil, and when it browns, remove it. Add chopped onion to this oil and fry until golden brown.

Now we prepare the tomatoes. To do this, you need to wash them, make cross-shaped cuts and scald with boiling water to remove the skins. After that, chop the tomatoes finely and add them to the onion. After five minutes of frying, add tomato juice and meat broth. You can add finely chopped parsley. Cook this mass for about half an hour over moderate heat. When 30 minutes have passed, beat the mass with a blender into puree. After this, let the mixture boil again and remove from the stove.

Serve the tomato cream soup in portioned plates, sprinkle with hard cheese and parsley on top. An excellent addition to tomato cream puree would be crackers. This recipe will help you prepare a simple but very tasty dish! Eat with gusto!

Classic cream puree recipe

If you want to make a classic tomato cream puree, then this recipe will help you. It will require the following components:

• peeled tomatoes in their own juice – kilogram;
• one onion;
• chicken broth - half a liter;
• butter – 4 tablespoons;
• olive oil – 2 tablespoons;
• a quarter cup of flour;
• fresh thyme.

To prepare a classic cream puree, you first need to melt the butter. Olive oil is added to the melted butter, and then the onion. Fry the onion for about five minutes, after which you can add tomato paste and sifted flour. This mixture is prepared for about two minutes. After this, add chopped tomatoes, broth and thyme. Cook the dish over medium heat for about half an hour. When the time is up, you need to beat the soup into a cream puree using a blender, and then bring it to a boil again. Serve the cream puree seasoned with pepper.

Based on this recipe, you can prepare soup with meatballs. To do this, you need to make the meatballs in advance so that you can add them later. In addition, for soup with meatballs, you don’t have to beat the mixture with a mixer, but leave it in a little chunks. This will make the meatball dish tastier.

With beans

For those who love legumes, a recipe for tomato soup with the addition of beans is suitable. Ingredients:

• three tablespoons of tomato paste;
• one glass of beans;
• three potatoes;
• one piece each of carrot and leek;
• 50 grams of celery;
• a tablespoon of butter;
• chopped parsley;
• salt, pepper, nutmeg.

First you need to prepare the beans. Ideally, it is soaked in cold water overnight. After this, the water is drained from the beans, and then they are transferred. Now you can start preparing tomato soup. To do this, put a liter of water on the fire, add beans, cook over medium heat for about 15 minutes under a closed lid, until the beans are ready.

Now the potatoes are prepared. After cleaning it, cut it into cubes and place it in boiling water with beans for another 15 minutes. Then the leeks are prepared. It is fried well in butter. When the onion is ready, add finely chopped carrots and celery. Simmer this mixture until the beans are ready.

After the beans are ready, add the vegetable mixture and tomato paste to them. Now all that’s left is to let the soup simmer for a few more minutes. When the soup is almost ready, add parsley.

Based on this recipe, you can prepare soup with meatballs by preparing them in advance. The meatball dish takes the same amount of time to prepare as this soup.

Sprat soup in tomato sauce

A very simple recipe - sprat soup in tomato sauce. For this soup you will need:

• a jar of sprat in tomato sauce;
• one carrot;
• three potatoes;
• one onion;
• a glass of rice;
• salt, pepper, herbs.

This dish with sprat in sauce is easy to prepare. To do this, put all the vegetables and washed rice into the pan. One liter of water will be enough. Vegetables take about half an hour to cook. After this, the sprat is added along with the sauce. After this, the dish is brought to a boil again and left to steep for about 15 minutes along with the herbs. At this point, the sprat soup in sauce is ready. Bon appetit!

With seafood

To prepare a seafood dish you will need:

• five tomatoes in their own juice;
• water – 500 milliliters;
• 300 grams of shrimp;
• 300 grams of any fish fillet;
• several cloves of garlic;
• salt, pepper, olive oil, herbs.

In this recipe, by seafood we mean fish fillets and shrimp. The shrimp should be peeled and the fillet finely chopped. This will make the seafood soup delicious.

First you need to fry the garlic in olive oil and then get rid of it. Tomatoes are added to this oil along with their juice, after removing their peel. Now add water and bring the mixture to a boil. After this, you can add peeled shrimp and chopped fish fillets. The seafood soup is brought to a boil and cooked for about twenty minutes until done. Seafood soup is served hot.

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

Tomato soup - food preparation

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

Tomato soup - the best recipes

Recipe 1: Tomato soup with beans

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

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

Cooking method

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

Recipe 2: Tomato puree soup with carrots and canned tomatoes

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

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

Cooking method

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

Recipe 3: Thick tomato soup - puree

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

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

Cooking method

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

Recipe 4: Cold tomato soup with fish

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

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

Cooking method

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

Recipe 5: Italian tomato soup with mushrooms

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

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

Cooking method

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

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

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