Wonderful tomato soup with croutons can diversify your menu at any time of the year. In the heat of summer it can be eaten cold, like the Spanish "Gazpacho", in winter it can be thicker and more intense, and it must be served hot. Nothing beats the rich oxheart tomato soup or the fleshy raspberry soup. By the way, brightly colored vegetables cheer you up, energize and tone up. This is proven by psychologists and confirmed by nutritionists. The fact is that tomatoes contain a strong antioxidant - lycopene. During a slight heat treatment, its concentration increases. This soup is perfect for those who want to lose weight, and it's not only about low calorie content, but also about the satiety effect. Therefore, do not miss the opportunity to cook tomato soup with crispy croutons - delicious and healthy!

Tomato soup - food preparation

The basis of the soup is tomatoes. Necessarily ripe, red, ready to eat straight from the garden. The problem is that in our beds we can get such tomatoes only 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 rest of the ingredients are the same as for any soup. Do not forget about greenery - it should be a necessary element at any time of the year. 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 - Best Recipes

Recipe 1: Tomato Bean Soup

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

Ingredients: vegetable oil (40 ml), onions (2 pcs., about 100 gr.), chili peppers, 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 pan, add the tomato paste. Simmer for a few minutes over low heat and add beans. Put the mixture in a boiling broth, cook over low heat for 20 minutes. Done! Season with spices and herbs and serve.

Recipe 2: Tomato puree soup with carrots and canned tomatoes

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

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

Cooking method

Simmer onions, carrots, garlic, peppers over medium heat. 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 mix with cream. Grind the soup in a blender until puree. Finely chop the herbs before serving and add to the soup. You can beautifully decorate the soup with a spoonful 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 deal with the normalization of your own weight. The soup has enough vitamins, but not many calories. So, we choose only ripe delicious tomatoes, garlic, 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, drizzle a little with vegetable oil. Set aside some baked vegetables. Peel the remaining vegetables and mash a little with a fork, stir with finely chopped basil, and pass through a blender. Pour into a saucepan for soup, boil for 5 minutes with broth. Put some soup and dressing in a plate. Sprinkle with parsley and dill.

Recipe 4: Cold Tomato Fish Soup

For the 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 grind it with salt. Cut fresh cucumbers into cubes, grind to make juice. Cut the egg and fresh cucumber into cubes. We 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 herbs in a plate.

Recipe 5: Italian tomato soup with mushrooms

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

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

Cooking method

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

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

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

Tomato soup has gained immense love among the people for its pleasant sour taste and fragrant aroma. This soup is good because it goes well with absolutely everything, be it meat, fish or cereals. 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 both an ordinary dish, like buckwheat, where the ingredients are broth, buckwheat and tomatoes, or a restaurant delicacy. For example, how do you like the idea of \u200b\u200bpreparing a cooling watermelon-tomato cold soup on a hot summer day? Tempting, isn't it?

But what about other recipes, say, with meatballs or spices? It sounds simple, but so delicious. So go to the market, buy the juiciest tomatoes and choose the recipe below that you like best and get down to business. Believe me, those who try such a soup will be impossible to tear off the plate!

How to make tomato soup - 14 varieties

A light and pleasant soup will perfectly saturate and invigorate!

Ingredients:

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

Preparation:

Rinse all vegetables and chop finely. Heat a frying pan, add 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 frying, add the rice. After the soup has boiled, add vinegar, sugar and cook for another 15 minutes.

The peculiarity 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.
• Onions - 1 pc.
• Sweet pepper - 1 pc.
• Garlic - 1 clove
• Sugar to taste
• Salt and pepper

Preparation:

Rinse the chicken and cut, put the broth to boil. Peel and chop all vegetables except onions. Fry onions until golden brown, carrots and peppers, after all - 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 frying, salt and cook until boiling.

Delicious and healthy soup with vegetables and eggs will delight you with a juicy taste and aroma.

Ingredients:

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

Preparation:

Rinse and peel the tomatoes. Peel the pepper, onion and garlic, chop with the tomatoes and cubes. Place vegetables in a blender bowl and beat until puree.

Heat the broth, add mashed potatoes, salt and boil until boiling.

To make the tomato easy to clean, pour boiling water over it, and then put it in cold water. This makes the peel much easier.

A very pleasant and incredibly tender soup with spicy pumpkin and juicy tomatoes with a dense consistency.

Ingredients:

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

Preparation:

Peel the onion and pumpkin and cut into large pieces, pour into a saucepan and cover with 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 puree.

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 there is no “tomato” soup!

Ingredients:

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

Preparation:

Rinse vegetables, peel, chop and put in a blender. Grind in mashed potatoes, add salt, sugar, basil and beat again.

Put the liquid mixture to boil, add to the boil and sprinkle with chopped garlic after serving, sprinkle with oil.

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

This soup is low in calories and therefore ideal for 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 a saucepan, add ginger, fry for 5 minutes. Add tomatoes and broth, cook for 5 minutes, pour in 1 spoonful of soy sauce and boil for another 3 minutes.

A very warming and healthy soup in the cold season that will delight you with its spicy taste.

Ingredients:

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

Preparation:

Finely chop the onion, carrot and celery, put in a saucepan and cook until it "dissolves" in the broth. Peel the potatoes and cut into wedges, add to the vegetables. Rinse the millet until the water is transparent and add to the water, then add the tomatoes. Cook until millet is cooked.

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

For the soup, you can make the usual frying, but in fish soup this can ruin the fishy taste itself, therefore it is better to boil them.

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

Ingredients:

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

Preparation:

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

Peel the carrots and onions, cut into pieces and add to the broth together with the peas until puree. 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 cooked.

Harira soup is a dish of Moroccan cuisine and therefore has an unusual and spicy flavor that will surely please those who love everything new.

Ingredients:

• Boiled chickpeas - 250 g
• Tomatoes - 5 pcs.
• Onions - 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 onion, tomatoes, chickpeas and mint. Fry onions, add vegetables and spices. Pour the frying into a saucepan and add water and cook for about half an hour.

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

A simple and straightforward soup is perfect as a simple option for a family dinner.

Ingredients:

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

Preparation:

Peel and cut vegetables, other than tomatoes. Fry onions with carrots in a pan. Boil the broth, add potatoes there. Rinse buckwheat, add to 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.
• Onions - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Greens
• Salt and pepper

Preparation:

Peel the tomatoes and chop until puree. Chop the onion and fry until golden brown. Add tomato puree to the onion, stew 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 along 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.
• Onions - 1 pc.
• Garlic - 1 head
• Celery - 150 g
• Minced meat - 200 g
• Basil - 1 bunch
• Sugar - 1 pinch
• Salt and pepper

Preparation:

Peel and chop onions, carrots and celery. Fry onions with carrots, add celery with garlic, fry together.

Make meatballs from minced meat and bake on a baking sheet. Add tomatoes to frying and stir, pour in chicken broth and add heat. Add basil and beat with a blender. Add salt and sugar. Add the meatballs last.

A soup that you can cook every day, as it takes very little time and does not require standing behind the stove.

Ingredients:

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

Preparation:

Rinse the meat and cut into cubes, chop the onion and carrots as well, chop the tomatoes. Pour onions with carrots into the multicooker bowl and fry in oil until golden brown. Add pasta, meat and tomatoes to 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 satisfy.

Ingredients:

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

Preparation:

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

Hot peppers can be replaced with Tabasco sauce without affecting the taste.

Soup with tomatoes and lentils

The aromatic and lean soup will impress even the most avid meat-eater thanks to its delicate taste.

Ingredients:

• Lentils - 1 glass
• Tomatoes in juice - 1 can
• Tomato juice - 200 ml
• Carrots - 2 pcs.
• Onions - 1 pc.
• Bulgarian pepper - 1 pc.
• Meat broth - 1 glass
• Olive oil - 2 tablespoons l.
• Garlic - 2 cloves
• Salt and pepper

Preparation:

Boil the lentils and salt to taste. Peel and dice onions, peppers and carrots. Fry onions in oil, then add carrots and peppers. Pour broth into the frying and cover with a lid.

Remove the cooked lentils from the heat and drain. Pour vegetables with broth to it, put on fire, add garlic and pepper a little. Pour tomatoes there, mix, pour in juice. Cook until boiling and season with salt as desired.

For sure, every our compatriot has heard about the health benefits of tomatoes. But few people realize that with the help of this delicious vegetable you can perfectly lose weight. All that is required of you is to cook delicious and healthy for weight loss and eat it for a week.

In addition, the duration of the diet can be extended if desired. Just not right away, but take a break for a week or two and with renewed vigor and determination to defeat excess weight with the help of tomato soup. It is not difficult to prepare it, if you only have the desire and the necessary products.

There are several recipes for this soup. Which one you prefer, decide for yourself.

Tomato soup from India

To make this soup you will need:

• 3-4 large tomatoes (total weight about 200-250 g);
• large onion;
• a tablespoon of tomato paste;
• a tablespoon of olive oil;
• half a teaspoon of curry;
• 3 cloves of garlic;
• cilantro and a pod of hot pepper.

Preparation:

1. Chop the onion and fry in olive oil until golden brown. Add chopped peeled tomatoes and crushed garlic there.
2. Add curry, cilantro and finely chopped hot pepper pod. Fry well. Add tomato paste and add 1 liter of boiling water. Cook for 7-8 minutes and turn off. If desired, you can add salt and let it brew for 40 minutes.
3. Cooked tomato soup must be eaten within 24 hours without adding any other foods to the diet.
4. After keeping this soup for a week, you will lose up to 5 kg. But don't forget to drink! You will need to drink 2 liters of purified water daily. Read more:

Tomato soup from Spain

Slimming Tomato Soup from Spain is a low-calorie gazpacho recommended by nutritionists for fast weight loss. The calorie content of the dish is only 47 calories, so you can eat up to 2.5 liters per day. True, not everyone can master such a large amount, because this soup is very nutritious.

To prepare it you will need:

• 4 tomatoes;
• cucumber;
• large onion;
• bell pepper;
• 2 cloves of garlic;
• a bunch of dill;
• a bunch of celery;
• a teaspoon of olive oil;
• half a chilli pod (optional)

Preparation:

1. Peel the tomatoes (the easiest way to do this is to put the vegetables in boiling water for 30-40 seconds) and put them in a blender.
2. Send vegetables and herbs there.
3. After everything turns into a smooth puree, pour into a saucepan and add a teaspoon of olive oil.
4. Mix thoroughly and refrigerate for an hour and a half.
5. To lose weight, you need to eat only this soup and drink plenty of fluids.

Tomato soup with pasta

I suggest you cook a dish of Italian cuisine - tomato soup with pasta. You will like this recipe for its simplicity and minimal amount of ingredients. And you can cook it very quickly. The taste of the dish is amazing and will please all your household members.

For cooking we need:

• 500 g chicken fillet
• 300 g tomatoes in their own juice
• 150 g pasta
• 4 cloves of garlic
• 3 tbsp. l. olive or vegetable oil
• Salt, pepper - peas, ground black pepper, bay leaf - to taste

Cooking pasta and macaroni soup:

1. Wash the chicken fillet well, put it in a saucepan and fill it with water. Cook for 30 minutes.
2. While the broth is cooking, pour the olive oil into a saucepan with a thick bottom and sauté the finely chopped garlic.
3. Chop the tomatoes and add to the pan with the garlic, simmer for 5 minutes. To prevent the tomatoes from burning, we constantly stir them.
4. After the chicken is cooked, take it out of the broth and cut it into small cubes.
5. Add chopped chicken, spices, salt and bay leaf to the tomatoes, fill with chicken broth.
6. Cook the soup for 3 minutes.
7. Add pasta, bring soup to a boil and simmer for another 5 minutes.

Pour the finished soup into plates, add finely chopped herbs. You can decorate the dish with a lemon wedge. It turned out to be a very tasty and satisfying dish. If you don't have chicken, then the soup can be made from lean pork or turkey fillets. Garlic can also be fried in butter. Prepare this recipe, feel like an Italian!

Tomato puree soup. Tomato Soup Recipe

This dish came to us from Italian cuisine. The recipe is not fancy, the basis of the soup is tomatoes, the most important thing when making tomato puree soup is the freshness of the main ingredient. Despite its simplicity, tomato soup is very tasty and many people like it.

Recipe for making tomato puree soup

Composition: for the base of the soup, you need to choose a couple of kilos of fresh tomatoes, boil chicken or vegetable broth in advance, we need only 2 cups, if you are too lazy to boil the broth, water will do. Also, one head of onion will go to the soup, about five medium garlic cloves, half a glass of enough heavy cream, about 3 tablespoons of olive oil, basil (1 tsp) is perfect for seasonings, a couple of small spoons of sugar, add salt and pepper to your taste.

Cooking process:

1. To begin with, let's prepare the main component - tomatoes. They need to be thoroughly washed, cut into slices.
2. We take a baking dish, grease it well with oil, put tomatoes in it and add coarsely chopped garlic to them. Sprinkle the vegetables with olive oil. Sprinkle the tomatoes with pepper and salt, but not too much, when they are caked, it will be easier to determine the taste.
3. Now the tomatoes need to be baked, for this preheat the oven and bake the tomatoes for about 25-30 minutes.
4. We choose a saucepan for the soup, pour the indicated amount of oil into it. Onions need to be peeled, washed and chopped as small as possible. Put the saucepan on the fire, let the oil heat up a little, then pour the onion there, fry it for 2-3 minutes.
5. Add ready-made tomatoes, 2 cups of broth to the saucepan. Mix everything and set to boil. After the liquid boils, make a very small fire and cook it for another 10 minutes.
6. The soup is almost ready. Now add the remaining ingredients - a spoonful of basil, sugar and cream. Turn on the blender and puree the contents. After that, you can darken it a little more over low heat and serve immediately.

Lentil Tomato Soup Recipe

Another option for tomato puree soup. Hearty and nutritious lentil soup. Composition: here we need much less tomatoes - only 5 small pieces, it is advisable to take red lentils, 1 cup will be enough, also the recipe will include 300 grams of minced meat, one piece of onions and carrots, 6 cloves of garlic, but you can taste, as well as spices with salt. The soup will also contain 200 gr. processed cheese, herbs in any quantity and oil for frying.

Preparation:

1. Fill a glass of lentils with water, in a ratio of 1 to 2. When the water boils, make the fire very small and wait for the lentils to be ready, this is about 30 minutes.
2. While we are preparing the frying for the soup. To do this, you need to peel, wash and cut the carrots into cubes, then cut the onion into smaller pieces, chop the herbs, the garlic can be cut not very finely. We heat the pan, pour oil for frying into it, you can pour a little salt directly into the oil so that it does not shoot or splatter. Put the garlic in a skillet, wait 15 seconds for the oil to absorb the smell, and add the rest of the ingredients.
3. Literally in a couple of minutes, after we have laid out the vegetables, add minced meat to them and sprinkle with spices, coriander, basil, cumin are well suited, red pepper can be added for pungency. Mix everything thoroughly, wait until the minced meat is almost ready.
4. Tomatoes must be processed initially. To do this, put them in boiling water for a minute, after which you can remove the skin from them. Cut them into large pieces and add to the pan to the minced meat. Stew tomatoes until soft.
5. Add the contents of the pan to the lentils; if the consistency is too thick, dilute the soup with boiling water or broth. You need to cook for about 10 minutes to make everything soft and boil. Season the soup with salt when done.
6. Processed cheese should be grated or cut into small pieces. Add it to your soup. Turn on the blender and bring the contents to a puree. You can also chop fresh herbs into the soup to your taste. It will be better if the soup stands for half an hour. Then serve it on the table.

Tomato soup "Gazpacho"

Cool, fragrant - tomato soup "Gazpacho" became known in our country relatively recently, but has already managed to fall in love with many. The homeland of this dish Andalusia is the Spanish autonomy on the border with Portugal. This is probably why Gazpacho is considered the national dish of both countries. It was once prepared without tomatoes, using only water, stale bread, and seasoned with olive oil, garlic and vinegar.

Let's take the following ingredients for our soup:

• two small cucumbers
• several medium and two large tomatoes
• bell pepper - 2 pieces
• onion
• garlic (who loves how much)
• olive oil - a few spoons
• greens (basil, parsley)
• salt, pepper, vinegar, or lime

Let's start the cooking process:

1. First, let's deal with tomatoes. Wash and make a crosswise incision on top, as for peeling an orange. Then put it in boiling water for five minutes. After that, the peel will be perfectly removed and we will only have to cut the fruits into small pieces. It is correct to remove the seeds, but you can do without it.
2. Peel and slice the cucumbers.
3. Do the same with pepper, garlic, onion.
4. We send all this vegetable splendor to a blender or mixer and get a thick homogeneous mass.
5. Now you need to add a little chopped onion and garlic, pour in olive oil, vinegar or lime juice, salt and pepper, mix everything thoroughly and garnish with herbs.

Get creative and make a unique recipe from your Gazpacho tomato soup. Add brown bread croutons or soft cheese slices or avocado. Cool down and enjoy in hot weather!

Tomato juice soup

With the onset of warm days, the use of hot first courses is minimized, and preference is given to cold soups. However, cooking all kinds of okroshka and beetroot soup quickly gets boring. This is where such an unusual recipe comes in handy as tomato juice soup, which brings real pleasure in the summer heat. Tomato soup has a variety of cooking methods and different flavors, but we will focus on one of the simplest ones.

To make this wonderful cold soup, we need:

• 3 tomatoes
• 3 cucumbers
• 2 bell pepper
• 1 large onion
• 1 liter tomato juice
• salt to taste

Making soup is simple enough:
1. Peel and chop the onion.
2. At the bell pepper, remove the core and cut it into small wedges.
3. Cut the tomatoes into cubes, while making sure that the pulp does not flow out.
4. Cut the cucumber into small cubes.
5. Put all the ingredients in a bowl and mix gently.
6. Prepare a sauce for soup with tomato juice and salt, and then pour the soup into bowls.

The number of products can be changed in accordance with the preferences of the household: someone will like a thicker soup, and someone thinner. The secret to the success of tomato soups lies in the perfect combination of tomato juice with many ingredients. Soups can be made from fresh tomato juice or canned food.

In many countries, tomato juice soups are a national pride: gazpacho soup, as well as Italian or Turkish tomato soup. This dish is also suitable for body shaping, since it is absolutely not high in calories. In tomato soups, you can add not only vegetables, but also seafood or meatballs boiled separately. The tomato soup recipe is designed for the whole year, as its main ingredient is available in any season.

Mexican tomato soup

Fans of spicy, unusual dishes will appreciate the Mexican tomato soup, which is prepared in the form of puree, and the recipe for which is quite simple. Tomato soup is quite nourishing, has a pleasant vegetable taste, with a slight sourness, but more with pungency, ideal as a first course for a family dinner, when you want to surprise your household with something unusual.

What you need to make tomato soup:

• 1 liter of meat broth
• 500 g tomato
• 1 glass of thick tomato juice
• 1 large bell pepper
• 1 bunch of green onions
• 1 large onion
• 4 cloves of garlic
• 4 tsp ground chili
• 1 glass of lemon juice
• 2 tbsp olive oil
• 100 g sour cream
• salt, pepper, cilantro, bay leaf, cumin to taste

Cooking Tomato Soup:

1. Finely chopped onion, garlic, bell pepper are fried in olive oil.
2. Cut the tomatoes into slices, finely chop the green onions. Add vegetables to onions and peppers. Add chili pepper. We put everything out well.
3. Pour vegetables with meat broth, add lemon juice. Cook the soup over low heat for about half an hour. We add spices and taste.
4. At the end of the preparation of the soup, add the tomato juice and bring the soup to a boil.
5. Beat the slightly cooled soup with a blender and serve with sour cream and herbs.

Mexican tomato soup should be made as spicy as possible, which gives it a unique taste. The recipe can also include beans or peas, pre-boiled until half cooked. Beans are added to the soup with tomatoes. Serve this soup correctly with thin Armenian lavash or flat cakes.

Italian tomato soup with seafood

Italian cuisine is well-deservedly loved by the culinary experts. Many people are familiar with both mouth-watering pizza and delicious pasta. The Italian tomato soup with seafood - chiopino - is no less interesting.

We will need:

• 200 g butter
• 2 medium onions
• 3 cloves of garlic
• 1 large bunch fresh parsley
• 850 g tomatoes in their own juice
• 1 liter fish broth
• 1.5 tbsp. l. basil (dry)
• ? h. l. thyme (dry)
• ? h. l. oregano (dry)
• 1 glass of water
• 350 ml white wine
• 750 g peeled king prawns
• 750 g scallops
• 18 peeled mussels
• 150 g crab meat
• 750 g cod (fillet)

Step by step recipe, or where to start cooking

1. Finely chop the onion, parsley and garlic. Feel the aromatic smell spreading through the kitchen. All the greens will be stewed in butter.
2. Take a large saucepan, 5 liters, and melt a pack of butter in it. Pour in the cooked herbs and simmer over low heat until the onion stops crunching.
3. We take tomatoes in their own juice, knead them with a spoon and add to our greens. Pour in fish broth, throw in a couple of bay leaves. Add spices: basil, thyme, oregano. We pour water and wine there. Mix everything thoroughly. Now we cover everything with a lid and leave it to simmer over low heat. We are waiting for 30 minutes.
4. Cut the cod fillets into small cubes. Half an hour passed. We add fish cubes, shrimps, crab meat, mussels, scallops to our fragrant mass. We bring all this to a boil, reduce the heat and cook for about 7 more minutes. The shells of the mussels should open, those shells that did not want to open are thrown away.

The fun begins: put the soup with a ladle on the plates. We do not pour, but precisely we impose, since the Italian soup made from tomatoes and seafood turns out to be quite thick. Serve warm crispy bread with the soup. The combination of tomato and seafood is just perfect.

Almost every national cuisine has its own tomato soup made from fresh tomatoes; the recipes for this dish are quite varied. You can make a classic Spanish gazpacho, or make a hearty tomato goulash soup with meat and vegetables. Tomato soup can be spicy, cooked with a lot of spices, or tender, topped with cream.

For the preparation of tomato soup, it is recommended to choose fleshy tomatoes with sugary pulp. Before starting cooking, you must remove the skin from them. To make this easier, you need to make a shallow cruciform incision in the top of each fruit, and dip the tomatoes in boiling water for literally minutes. Then you need to take out the tomatoes and put them in cold water. After this treatment, the skin is removed very easily.

In addition, it does not hurt to remove the seeds, this is done in the process of slicing tomatoes. If you plan to make a puree soup, then grate the peeled tomatoes or beat in a blender, and then additionally pass through a sieve to remove the seeds.

Cold fresh tomato soup is very refreshing in summer. This dish is usually prepared in water. But a more hearty soup, which is served hot, you can pre-cook broth from meat or poultry.

Tomatoes go well with a variety of products, so you can safely add various vegetables, cereals, cheese to tomato soup. If desired, you can use meat products, boiled chicken, shrimp or boiled fish.

Interesting facts: South America is the birthplace of tomatoes. The Aztecs began cultivating this vegetable crop back in the 8th century AD. And the fruits came to Europe only thanks to the expeditions of Columbus. And before that, the famous Spanish gazpacho and other dishes that modern people cannot imagine without tomatoes were prepared without adding tomatoes.

Classic tomato puree soup with fresh tomatoes

One of the popular options is this. Here is a classic recipe for this dish. It can be used as a base by adding other components at your discretion. For example, red bell pepper can enrich the taste of a soup. You can also add pumpkin, carrots, zucchini and other vegetables.

• 4 large ripe tomatoes;
• 1 onion;
• 2 cloves of garlic;
• 2 tablespoons olive oil
• 1 slice of chili;
• greens to taste, basil is used in the classic recipe;
• some salt and pepper.

Cover the baking sheet with foil or baking paper, heat the oven to 180 degrees. We clean and wash the vegetables. Cut the tomatoes into 4-8 pieces, depending on the size, cut the onion into quarters, leave the garlic cloves intact. Chop the chili pepper finely.

Lubricate the covered baking sheet with oil, lay out the vegetables, sprinkle lightly with salt. Pour the remaining oil over and bake in the oven for 25 minutes. Then we take out the baking sheet, transfer the vegetables to the pan along with the juice that has been released, add a glass of boiling water and simmer over the lowest heat for another 20 minutes.

Use a blender to puree the contents of the pan. Then rub through a sieve so that the mass becomes completely homogeneous. Pour into a saucepan again and heat, not allowing it to boil. Serve decorated with herbs.

Tomato soup with meat broth

Hearty thick tomato soup with beef broth and vegetables is an ideal choice for the cold season.

• 500 gr. beef (pulp, boneless);
• 3 potatoes;
• 2 bell peppers;
• 1 onion;
• 2 cloves of garlic;
• 4 tomatoes;
• 1 bay leaf;
• 1 tablespoon of sweet paprika;
• 3 tablespoons of vegetable oil;
• salt and spices to taste.

• 2 tomatoes;
• 1 carrot;
• 1 red onion;
• 1 stalk of celery
• 300 gr. shrimp;
• some dill greens;
• 1 teaspoon tomato paste
• 20 gr. butter;
• salt, soy sauce

Read also: Spinach Soup - 7 Healthy Recipes

Remove the skin from the tomatoes and cut into pieces. Cut the red onion, carrot, petiolate celery into rather large pieces. We put all the vegetables in a saucepan, pour water so that the vegetables are barely covered with liquid. Bring to a boil, reduce heat and simmer at low boil until soft. At the end of stewing, add salt, spices, tomato paste.

Cool the vegetables and grind them in puree. Then we grind the mass through a sieve so that the soup is homogeneous.

Melt butter in a frying pan, add soy sauce. Fry peeled shrimps in oil until golden brown. Pour the ready-made soup into plates or cups. Lay out the fried shrimp on top and decorate with herbs.

Italian fresh tomato soup with basil

Traditional Italian tomato soup is made with basil and bread. The thickness of the soup can be adjusted to your liking, but usually the soup is made quite thick.

• about 1 kg of tomato;
• 1 loaf of ciabatta (regular white bread can be used);
• 3 cloves of garlic;
• 1 bunch of basil
• 30 ml of olive oil;
• salt, spices to taste.

Ripe tomatoes are peeled, grated or chopped in a blender. Finely chop the basil, chop the garlic into slices.

We put a saucepan with a thick bottom on the fire, cut butter into it. Throw chopped garlic into hot oil and fry for 1-2 minutes. Then we take out the plates of garlic with a small slotted spoon, they have already given their aroma to the oil and we no longer need it.

Put chopped tomatoes in garlic oil and simmer for about fifteen minutes. Then pour in about half a liter of water, bring to a boil. Cut the ciabatta into medium pieces, put the bread in the soup and cook everything together, adding salt and pepper. You need to cook until the bread is boiled and the soup is almost uniform. Let the soup steep for about a quarter of an hour, pour into bowls, decorate with basil and serve.

Spicy tomato soup with potatoes

For lovers of spicy food, we offer to cook this delicious tomato soup, it is well absorbed and warms up the body. Tomato soup gets a spicy taste due to adjika and spices. Soup is prepared with potatoes and rice, so it turns out to be hearty.

• 1 kg of tomatoes;
• 4 potatoes;
• 2 tablespoons of rice;
• 2-3 cloves of garlic;
• 1-2 teaspoons of spicy adjika (without tomatoes);
• 1 onion;
• 1 tablespoon dry paprika;
• salt and hot red pepper;
• 2 tablespoons of vegetable oil;
• 1-1.5 liters of water.

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

Evaluation
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

2 gr.

2 gr.

Carbohydrates

31 kcal.

Option 1: Recipe for classic tomato soup

Classic tomato soups have nothing to do with the transparent soups familiar to many, seasoned with roasted tomatoes. Cold gazpacho soup is often considered the basic recipe. It is also present in our selection, but a slightly different recipe is proposed 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 the tomatoes, removing spoiled fruits, wash with cool water, cut the skin with a shallow incision from the side of the tail, do not go deep into the pulp. Dip in very hot water for a couple of minutes, then remove and using a knife blade to remove the peel from the tomatoes.

Grate the tomatoes in mashed potatoes through a colander or in any other way, drain into a saucepan, put on low heat. After boiling, slowly boil for about ten minutes, making sure that the tomato mass does not burn.

Bring the broth to a boil and pour over the tomato, salt and season with spices, reduce the heat to very low, cover and leave the saucepan on the stove.

Free the onions and garlic from the husk, finely chop the cloves, and cut the onion heads into quarters of rings. Saute vegetables over low heat, until light blush, transfer the frying to a saucepan, mix, put, without cutting, half of hot pepper. Cook for about two minutes and serve with croutons fried in butter.

The best variety of tomatoes for all the proposed recipes is "Volgograd". 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 acidify and do not require the addition of excess salt, having an ideal taste.
Cooking any of the greenhouse tomato soups isn't the best choice. A recipe that directly states the use of canned tomatoes will come out much tastier. The requirements for them are somewhat simpler, but still here the tomato variety indicated earlier will give odds to everyone else.

Option 2: A quick recipe for classic tomato soup

If you liked the first recipe or there are no fresh tomatoes available, prepare tomato soup from their juice. Potatoes added to the list of products will not take much time either for peeling or cooking, 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;
• a few sprigs of parsley;
• a spoonful of vegetable oil;
• one bay leaf and three cloves of garlic;
• spices and table salt;
• toaster bread or dried loaf.

How to quickly cook classic tomato soup

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

We quickly rub the carrots and immediately send them to the potatoes, after which we chop and put onions. When the onion is boiled for ten minutes, drain the vegetable broth, remove the lavrushka.

Pour boiled vegetables with tomato juice, put on moderate heat, salt after boiling, add spices, pour in a spoonful of oil. We boil for two minutes and turn off the stove. Put chopped greens in the soup, cover, but don't wrap them up ..

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

Option 3: Simple Spanish gazpacho - classic tomato soup

But, in fact, gazpacho is a soup of Spanish peasants, which over time has become one of the hallmarks of the national cuisine. Domestic varieties of tomatoes are perfect for its preparation, and it is better to wait a little if there are no fresh ones on sale, grown in the open air. The amount of oil is approximate, add based on your own taste. Replacing it with sunflower seeds, even those that have undergone the most thorough cleaning, is highly undesirable.

Ingredients:

• medium-sized cucumber;
• 650 grams of tomatoes;
• one onion and a small bell pepper;
• a clove of garlic;
• 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 make a cross-cut from the side of the stalk. If this method seems unnecessarily troublesome to you, just dissolve the tomatoes into wedges and rub with effort first through a colander and then through a metal sieve.

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

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

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

Option 4: Cooking 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 yourself will immediately see the differences by just 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;
• a spoonful of tomato paste;
• half a kilo of canned tomatoes;
• small onion;
• a spoonful of 25 percent tomato paste;
• salt, a handful of chopped parsley, ground pepper;
• half a teaspoon of minced garlic;
• two tablespoons of grated cheese.

Step by step recipe

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

Peel the tomatoes and mash them with a fork, open the canned food and drain all the liquid from the beans. Separately, dip the ravioli in well-salted boiling water, let it float and immediately drain everything from the pan into a colander. Transfer the dumplings to a saucepan with the main course.

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

Serve the soup, sprinkle with grated cheese and spread the parsley leaves around the cheese slide. Separately, offer fried bread grated with garlic, white parts of young onions.

Option 5: Classic tomato soup with beans and bacon

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

Ingredients:

• a 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

Put the beans in a colander and rinse thoroughly under running water. Open the canned tomatoes, remove the skin from them, and mash the pulp with a fork in mashed potatoes.

Coarsely chop the bacon, melt the slices in a preheated pot on low heat, brown the slices well. Drain the excess fat, leaving no more than a spoonful and put the slices of finely chopped onion into it. Fry until golden brown.

Pour tomato puree into a pot, add half the beans, pepper well, pour in vegetable broth. After boiling, reduce the temperature and slowly boil for about five minutes. Pour the mass into another container and cool slightly, interrupt with an immersion blender.

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