The classic recipe for tomato puree soup is very simple, and the finished dish turns out to be very light and delicate in taste! If during the cooking process the chicken broth is replaced with vegetable or plain water, then this soup is also suitable for a lean or vegetarian menu. By the way, to make the soup taste more satisfying, you can serve it not only with croutons, but, for example, with pieces of fried chicken! Let's cook!

To prepare a classic tomato puree soup you will need:

• tomatoes - 1 kg
• chicken broth - 1-2 cups
• bell pepper - 1-2 pcs.
• onion - 1 pc.
• garlic - 5-6 cloves
• basil - 3-4 sprigs
• oregano - 1 sprig
• olive oil - 2-3 tablespoons
• salt, pepper - to taste
• homemade croutons - for serving (optional)

Tomato puree soup - a classic recipe with a photo step by step:

Let's prepare the vegetables. Cut the washed and dried tomatoes into quarters or more, depending on the size.

Peel 2 medium bell peppers and cut into large pieces.

Peel the onion and cut into 6-8 segments.

Distribute all chopped vegetables evenly on a baking sheet. Lay out the washed, but not peeled garlic cloves on top.

Sprinkle vegetables with olive oil and sprinkle them with salt and ground pepper.

We bake vegetables in a hot oven (180-190 C) for about 30-40 minutes until soft and lightly tanned.

Gently transfer the baked tomatoes, bell peppers and onions with a spoon to the blender bowl. Let the cloves of garlic cool slightly, after which, pressing on the teeth with your fingers, we take out the baked garlic pulp from the husk. We transfer the baked garlic to the blender bowl, then add fresh basil and oregano (instead of fresh, you can use dried).

Grind all components until smooth.

Pour the tomato puree into a saucepan (if desired, to make the soup smoother and more silky, you can first rub it through a sieve, thereby removing the remnants of seeds and skins). Dilute the tomato puree soup with broth (if desired, to make lean / vegetarian soup, the chicken broth can be replaced with vegetable or water) until the soup of the desired thickness is obtained, put it on the stove and bring to a boil. Boil the tomato puree soup for a couple of minutes and season to taste. By the way, if tomatoes are caught with a pronounced sourness, then you can soften the taste of the soup by adding a little sugar to it.

It is best to serve tomato puree soup with homemade croutons. To do this, cut white bread into small cubes (it is best to take bread that is already slightly dried). We spread them on a baking sheet, sprinkle on top with a pinch of salt, dried garlic and smoked paprika (we boldly select the type of additives to taste), sprinkle with oil and, after mixing well, send the croutons to brown in the oven at 180 C for 5-10 minutes. While the croutons are browning in the oven, we don't go anywhere, as they can easily burn!

2016-12-02

Hello my dear readers! For which day I have been trying to systematize the recipes of first courses accumulated over a long life. We have already studied how to cook, studied the cooking options. I really love varied dishes: you take some kind of base and on it, like on a canvas, you "string" various additional ingredients that go well with the "base". Today I give you a classic recipe for mashed tomato soup - you can "compose" it endlessly by adding some spice, cheese, cream, milk, cereals, vegetables and even fruits.

The photo shows an example with an avocado. How do you like it? I really like!

Tomato puree soup: basic classic recipe

Ingredients for 2 servings

• 0.5 kg of ripe meaty tomatoes.
• 1 clove of garlic
• 25-30 ml of olive oil.
• 20 g butter.
• 100 ml chicken stock or water.
• 1 onion.
• Ground black pepper.
• Basil.
• 1 coffee spoon of sugar.
• Salt.

How to cook

Cut large tomatoes in half, small ones - prick with a fork in several places, coat each with olive oil, sprinkle with part of the basil. We bake in the oven at 180 ° C for 15-20 minutes, all the while looking at how our tomatoes are there. Remove the skin from the finished tomatoes.

In the remaining olive oil, heat the butter in a saucepan with a thick bottom. Brown for 2-3 minutes small onion cubes, pieces of garlic. We put the peeled tomato mass, cook over low heat for 10 minutes, stirring occasionally.

Pour the broth or water, bring the soup to a boil over low heat, add dry basil, black pepper, salt, add sugar. Cool slightly, turn into puree using an immersion or stationary blender, warm up. That's all! The classic tomato puree soup according to the simplest recipe is ready!

Recipe for tomato puree soup in a slow cooker

The ingredients are the same as in the recipe for puree tomato soup, cooked the usual way on the stove.

How to cook

Cut the tomatoes on top in a criss-cross pattern, place in boiling water for a few minutes, then in cold water, sand. You can bake in the oven as in the recipe above.

Pour oil into the bowl of the machine, fry the chopped onions and garlic for 8-10 minutes, setting the “Baking” program, put the tomatoes, pour the broth, put the spices, salt, sugar, set the “stewing” program. Cook in a multicooker with a power of 900 W for 15 minutes. If the power is 700 W or less, then the cooking time should be added (on average, it will be stewed for 25-30 minutes).

Grind the contents of the thicket, turning into mashed potatoes, serve, sprinkle with basil herbs (thyme, savory, dill).

My remarks

Italian recipe for tomato puree soup

Ingredients for 2 servings

• 0.5 kg of ripe delicious tomatoes with "sugar" pulp.
• 25-30 ml of olive oil.
• 100 ml of good, preferably homemade tomato juice.
• 1 small clove of garlic
• Fresh thyme, oregano, or basil.
• 50 ml classic basil pesto sauce.
• Ground black pepper.

How to cook

Bake the tomatoes, as for the basic classic tomato puree soup, cool.
Together with the garlic and olive oil, turn into a smooth puree. In my experience, the consistency you want works better in a stationary blender, as it does when made.

Pour into a saucepan, add tomato juice, warm up to the first "gurgles". Pour into plates, beautifully outline a spiral of pesto, put green leaves in the middle. Additionally, you can add some cream. We serve and enjoy from the heart!

Cooking tomato puree soup according to Turkish classic recipes

Ingredients for 2 persons

• 3 large tomatoes.
• 500 ml of chicken or meat (lamb, beef) broth.
• 250 ml of milk.
• Large onion.
• 2 tablespoons of tomato paste.
• 25 ml of olive oil.
• 25 g butter.
• 1 tablespoon (no slide) flour.
• 2 cloves of garlic.
• Dried thyme or savory.
• Salt.

How to cook

Cut the tomatoes in half. Now grate them, cut down, discard the skin. Next, fry the chopped onion cubes and a garlic clove in a frying pan in olive oil until light golden brown. Add grated tomatoes, black pepper, dried thyme, salt, simmer for 5-7 minutes, stirring occasionally.

Heat the butter slightly in a saucepan, add flour, stir vigorously for 2 minutes, add tomato paste. Add the broth little by little, in small portions, stirring thoroughly. Beat the stewed tomato "brew" with a blender in mashed potatoes, send to the pan.

Put milk into the soup in a thin stream, cook for 1-2 minutes. Try it - maybe you need more salt, pepper, milk or broth. Strive for a harmonious taste. Gustatory practice gains experience only in practice - forgive the tautology! If you like everything - serve it!

Rice option

The ingredients are the same as in the basic recipe, but you need another 2-3 tablespoons of rice (I like to cook with a round one).

The cooking technology is as follows: boil rice in broth. Fry the tomato paste for 1-2 minutes in butter, pour the broth with rice into a saucepan. Then we cook in the usual way. I've been cooking this kind of Turkish tomato puree soup for about thirty years. I got the recipe from my mother-in-law, whose ancestors (Wallachians and Hungarians) lived in Ottoman Hungary.

Option with noodles

Boil 3 tablespoons of noodles in broth. Next, we cook tomato soup in the same way as with rice. Milk is usually not poured, but I cook with milk - delicious!

I gave the promised into your hands. It became a little easier - I classified and systematized one more dish as best I could. Do not judge strictly. After all, I'm not a pro, but just a keen culinary dilettante! I will humbly accept critical comments from the kitchen meters - I am constantly in the process of learning and gaining practical culinary skills. Everything presented is delicious. I guarantee ironically.

Of the classic cold soups, I strongly advise you to try to cook mine.

Of course, I have covered only a small part of the available "tomato" treasures. If you have interesting recipes on the topic of our meeting - let's go to the studio! I think that many regular readers and visitors of the blog will find them very interesting.

If today you received information that is interesting to you, then do not be greedy, please share it on social networks. Please subscribe to blog updates. I will continue to rake culinary deposits and delight you, my dear readers, regularly, I promise.

Always yours Irina.
For dessert - pure classics.
Elvis Presley & Norah Jones - Love Me Tender

As nutritionists assure, for health it is simply necessary to eat a bowl of soup every day.

Indeed, this dish is distinguished by its simplicity of preparation, exquisite taste and gives room for the cook's imagination, because the ingredients in the recipes can be infinitely varied.

About the benefits of the dish

The basis of tomato soup is tomatoes, and they are certainly very useful for our body.

The presence of such a large amount of nutrients has the most favorable effect on the functioning of all organs and systems of the body.

Vitamins A, E, C, PP, B, potassium, selenium, iron, iodine, phosphorus, nickel - this is not the whole list of vitamins and microelements that the juice of this amazing vegetable contains.

Metabolic processes are normalized, vitality, efficiency, and the body's resistance to infectious diseases increase.

Herbs and spices are essential ingredients in tomato soups.

They not only make the dish tastier, but also whet the appetite, prepare the body for the assimilation of food, and are also an excellent preventive measure for many diseases.

And, of course, brightly colored vegetables (and these are tomatoes) help to raise mood, tone and energy.

This has been proven by psychologists and confirmed by nutritionists.

In the spring, people who want to lose weight by summer become more active. An endless search for all kinds of diets begins. And if without them, then what to do? The answer is simple - separate food. The result will not be immediate, but stable.

Do you try to avoid pasta dishes for fear of harm to your figure? Our nutritionists have selected for you exclusive dairy soups with noodles that you will definitely not get better from.

And now information for those who do not like to deny themselves their favorite food: nutritionists advise not to adhere to strict diets, causing stress to the body, it is much better if you eat everything, but in reasonable quantities. The recipe for a delicious stuffed bell pepper can be read

Italian tomato puree soup - summer recipe

Traditionally Italian cuisine is famous for spaghetti and pizza.

However, do not think that Italians know how to skillfully prepare only these two dishes.

The cuisine of Italy is multifaceted, it also has other dishes, including the famous recipe “Tomato puree soup”.

To prepare it, super skills in cooking are not required, the recipe is simple and straightforward, and you will probably be able to cook it yourself without much difficulty.

The cooking steps are as follows:

Italians simply cannot help but bring their favorite foods to this recipe, for example, Mozzarella cheese.

And also add croutons.

Let's see what happens:

Hot baked tomato puree tomato soup

To prepare an Italian recipe, you can use not only fresh vegetables, but also baked ones.

This will in no way affect the taste and benefits of the finished dish; on the contrary, it will give it softness and a unique aroma.

For the dish you will need:

• ripe tomatoes - 400 grams;
• carrots - 1 piece;
• onion - 1 piece;
• tomato paste - 1 tbsp spoon;
• vegetable broth - 0.6 liters;
• garlic - 1 clove;
• herbs (thyme, dried basil);
• celery - 1 stalk;
• balsamic vinegar - 1 tsp;
• olive oil to taste.

Let's start the cooking process:

The puree soup is best served immediately after cooking.

Reheating will lead to the loss of a significant part of the nutrients, and will also make the taste less bright and pronounced.

Tomato soup is usually eaten hot with garlic croutons or wheat tortillas.

You can also offer small pies with vegetable fillings.

Once again, we want to broaden your horizons in the culinary world.

An unusual combination for easy perception by the body.

Let's prepare this recipe with seafood and saffron:

For tomato puree soup, choose ripe and flavorful tomatoes of any size. in the process of cooking, they will still need to be crushed. In spring or winter, you can use canned tomatoes in your own juice, and the taste of the soup will hardly change.

Italian tomato soup with bread

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

How to cook:

Pour water into a saucepan and bring to a boil.


In the meantime, prepare the tomatoes: wash, dry and make a criss-cross cut at the bottom. Dip the tomatoes in boiling water for a few seconds and then remove the skins by pulling on the notched portion. Cut the tomato pulp into large pieces.

Peel and chop the onions into small cubes.


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

Bread is best taken stale and free of salt. You can dry the bread yourself in the oven or in a frying pan. Cut the black into 1cm cubes.

In a large saucepan, heat low-acid olive oil over medium heat, then add the onion and some salt. Cook until the onions are soft and brown. Add the garlic and cook for about 1-2 minutes, stirring constantly. The chopped tomatoes can now be added. Boil the tomatoes for about 2-3 minutes until they start juicing. You can add basil, ½ teaspoon salt and broth.

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

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

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

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

Tuscan tomato puree soup can be served warm or cold. In summer, the soup is great for refreshing.

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

Andalusian gazpacho soup

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

How to cook:

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


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


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


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

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

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

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

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

1. Onion cubes and crushed garlic are fried in hot butter in a saucepan. The vegetables should be transparent.
2. Canned peeled tomatoes are sent to the container. The mass is salted, peppery, broth is poured into it.
3. After boiling, the mixture is simmering on the fire for 17-20 minutes.

The finished classic tomato puree soup is chopped with a blender and reheated.

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

1. The tomatoes are washed and peeled. The most convenient way to do this is by pouring boiling water over the vegetables. Next, the tomatoes get rid of the stalks and cut into 3 parts.
2. Cucumber, onion and peppers are peeled, washed, cut into cubes.
3. All prepared vegetables are chopped in a blender bowl. White bread without crusts is transferred to them and left until soaked.
4. Then all the ingredients are once again processed with a blender until smooth.
5. The resulting mixture is seasoned with sugar and salt, the remaining liquid components are poured into it.

Before serving, the soup is kept cool for 4-5 hours.

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

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

It remains to puree the dish and you can serve it hot to the table.

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

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

Before serving, a little olive oil is added to each portion of the cold tomato soup.

With meatballs

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

1. The bread is torn into small pieces and poured over with milk. It should be soaked well.
2. Next, the bread is wrung out and transferred to the minced meat. The mass is salted, kneaded well, an egg is driven into it.
3. Potato grated on a fine grater is also laid out in the minced meat.
4. From the mixture, large meatballs are formed, which are placed on a baking sheet covered with foil and baked until golden brown at a high temperature.
5. The base of the dish is cooked from water, carrot cubes and celery root. When the broth boils, you can salt it and add small pieces of sweet pepper. Onions are sent to the future soup after pre-frying in a small amount of any fat.
6. Tomatoes are cut coarsely and mashed together with the skin. The resulting mass is flavored with turmeric and transferred to the rest of the ingredients.
7. The dish will cook for another 5-7 minutes, after which it can already be poured in portions. A few ready-made meat balls from the oven are laid out on each plate.

Served soup with meatballs and tomatoes hot.

Simple tomato paste soup

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

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

Tomato paste soup is garnished with chopped fresh parsley.

With beans

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

1. The whole onion is finely chopped and fried in a saucepan in any heated oil until transparent. Next, tomato puree is laid out to it. After boiling, the mass is simmered over low heat for 3-4 minutes.
2. The chili is removed from the seeds and chopped into small pieces. Then it, together with the beans without liquid, is transferred into a saucepan.
3. Corn flour is stirred in a small amount of broth and sent to the future soup. The mass is salted. The ingredients are poured over with the remaining broth.
4. Bean soup should boil for a couple of minutes and then you can serve it to the table.

If the treat is slightly acidic, fix it by adding a pinch of sugar.

With seafood

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

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

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

Cooking with cheese

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

1. Tomatoes wash well, get rid of the skin and grind in a blender, where they should turn into a homogeneous thick puree.
2. The rest of the vegetables are peeled and finely chopped. After that, they are well fried in hot oil until they are soft and slightly golden.
3. The tomato mass is poured into the pan, the frying is shifted and sugar and salt are added.
4. The mass languishes for 6-7 minutes.
5. The garlic is passed through a press and combined with sour cream.
6. The dressing from step five is mixed with the soup.

Each serving is generously sprinkled with grated cheese and served.

Spicy tomato soup

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

1. Olive oil is heated in a saucepan and very finely chopped onions are fried in it until golden brown. After 3-4 minutes, miniature hot pepper cubes and crushed garlic are added to the vegetable.
2. After another couple of minutes, slices of sweet pepper and chopped peeled tomatoes are put into the pan, apple cider vinegar is poured.
3. The mass is diluted with water, brought to a boil and cooked for 25 minutes.

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

Canned tomatoes

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

1. Pieces of onion are fried in a saucepan in butter until appetizing golden brown. Finely chopped canned tomatoes are laid out with the vegetable.
2. The components are poured with all the tomato juice with sugar at once. The mass is salted, peppery and broth is poured to it.
3. The soup is cooked for 6-7 minutes and combined with cream.
4. Until the dish is fully cooked, there are still 5-6 minutes of cooking.

The treat should be infused before serving for about half an hour. It is delicious to eat it hot.

Traditional Italian tomato soup

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

1. Small onion cubes are fried in a saucepan in olive oil. When they turn golden, crushed garlic is sent here.
2. Then spices are poured, chopped rosemary and basil are added.
3. After adding canned vegetables and honey, all ingredients are well mixed. Broth is poured.
4. The soup is cooked over low heat for 7-8 minutes.

Served with grated cheese and croutons.

In a multicooker

Ingredients: 630 g fresh tomatoes, 3-4 potatoes, 2 carrots, a large onion, 4-5 cloves of garlic, ¼ a multi-cooker glass of white rice, salt, 1 liter of filtered water.

1. Tomatoes get rid of the skin. To do this, cross-shaped cuts are made on them, after which the vegetables are poured first with boiling water, and then with ice water.
2. They are cut into pieces and sent to the bowl of the smart pan. Small pieces of garlic, cubes of onions, potatoes and carrots are also poured there.
3. Groats washed in several waters are added and washed.
4. The mass is salted, filled with the amount of liquid specified in the recipe.
5. In the stewing program, the soup is stewed for 45-50 minutes.
6. The finished dish is grinded with a blender, and then left for 6-7 minutes in heating mode.

The soup is served hot. It is very tasty to add grated semi-hard cheese and crackers to it.