I do not know about you, I personally adore tomatoes in all forms and manifestations! If you are not indifferent to them, let's cook together the most delicious tomato soup. Summer is the most suitable time for this, and you can buy delicious tomatoes, and this soup affects the shape in the most beneficial way.

The ingredients are very simple, but I advise you to approach the selection of tomatoes with special care, for the most delicious soup you need the most ripe and tasty tomatoes! I prefer to buy them on the market, and if they grow in your garden, it’s generally a fairy tale. Use chili pepper at will, and in the amount that is acceptable to you.

The most delicious tomato soup

• Tomatoes - 1 kg

• 3-4 sweet peppers

• Onions, whenever possible red - 1 piece.

• Garlic - 2 cloves

• Chili - half a little pepper

• Broth (or water) - 0.8 -1 l

• Cheese (Parmesan or any hard cheese)

• Fresh basil

• Olive oil

Pepper slightly smeared with vegetable oil, put in a heat-resistant form or on foil and bake in the oven at 180 degrees for about 20-30 minutes. The skin should turn slightly black. Fold the pepper into the bag and tie, when it cools, peel off the seeds and peel. This is the most time-consuming part of the recipe, but this can be done in advance, a day or two “fillets” of pepper can be perfectly waited in the refrigerator.

Tomatoes pour boiling water for 1-2 minutes, then peel and chop randomly.

Finely chop the onion and garlic, chili pepper.

In a saucepan on a small amount of olive oil, fry the onions to transparency, add garlic and chili. Cook for another couple of minutes, stirring. Then add the pepper and after 2-3 minutes the tomatoes. Pour with water or broth and cook under a lid over medium heat for about 10 minutes.

Pureen blender, salt. If the soup is too thick, you can add a little broth. Sprinkle with grated parmesan and basil.

To finally establish itself in the status of a tomato fan, I will show you my balcony plantations. Of course, the size of the balcony does not allow to grow a lot, but in the winter, when my pets moved to the windowsill and the next harvest was ripe for the New Year, it was something! All have a Christmas tree, and I have a tomato in shiny tinsel. 🙂

Appetizing tomato soup is a frequent guest on the menu of Turks and Italians, and its classic recipe is a real find for hostesses. From the minimum number of ingredients you get a full meal for the whole family, and you can also infinitely improve the basic recipe with additional components.

Classic Tomato Cream Soup

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

1. On warmed butter, onion cubes and crushed garlic are fried in a pan. Vegetables should become transparent.
2. In a container sent canned tomatoes without skin. The mass is salted, peppered, broth is poured into it.
3. After boiling the mixture is roasted on the fire for 17-20 minutes.

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

How to cook Gazpacho at home?

Ingredients: a kilo of very ripe fleshy tomatoes, a 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. Tomatoes wash and get rid of the skin.   The most convenient way to do this is to pour boiling water over vegetables.  Next, the tomatoes get rid of the stem and cut into 3 parts.
2. Cucumber, onions and peppers are cleaned, washed, diced.
3. All prepared vegetables are ground in a blender bowl. White bread without crusts is passed over to them and left until soddening.
4. Further, all the ingredients are processed once again with a blender until uniform.
5. The resulting mixture is seasoned with sugar and salt, the remaining liquid components are poured into it.

Before serving, the soup is infused in cool 4-5 hours.

Hot Tomato Soup - Delicious and Easy

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

1. Tomatoes are lowered into boiling water for a couple of minutes, after which the skin is very easily removed. Next, 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. Ready vegetables are mixed with olive oil, chopped thyme, salt and crushed garlic.
3. The mass is transferred to the pan and poured with broth.
4. Future tomato cream soup is cooked until fully cooked for about half an hour. At the final stage, cream pours into it.

Today we will cook tomato soup very tasty, below are 11 cooking options with tomatoes. You can cook each of these soups, try them and decide which one is very tasty for you. The presented recipes for tomato soups are prepared from a minimum of ingredients, with their preparation I hope there will be no problems either.

How to cook gazpacho soup at home

Ingredients:

• 1 kg of the ripest fleshy tomato;
• 1/2 red onion stuff;
• one cucumber fresh;
• one big spoon of olive oil;
• pinch of sugar;
• one big spoonful of red wine vinegar and lemon juice (can be lime);
• a pair of stuffed sweet bell peppers;
• salt to your taste;
• white bread (no peel) slice.

Cooking:

1. To my tomato, remove the skin (scalded with boiling water), remove the stalk, cut into 3 slices.
2. Then we wash and peppers, onions and cucumbers, then we cut them into cubes.
3. Next, chop the vegetables again with a blender, add the bread to them and leave until it is sodden.
4. Then once again mix everything with a blender until smooth.
5. After that, salt, add sugar and add the remaining liquid ingredients.
6. Before serving, the soup should be brewed in the refrigerator for about four hours.

Classic Tomato Cream Soup

Ingredients:

• 760 grams of tomatoes in their own juice canned;
• 4 cloves of garlic;
• 1 onion turnip;
• a mixture of peppers;
• a glass of vegetable broth;
• salt;
• a little butter.

Cooking:

1. So, pass in a saucepan onion and crushed garlic on butter until transparent.
2. Add to the pan tomatoes without skin, pepper, salt, pour broth.
3. Bring to a boil and cook on low heat under a lid for about 20 minutes.
4. Prepare the ready tomato puree soup with a blender, reheat once more, serve to the table.

Hot Tomato Puree Soup

Ingredients:

• one kg of tomato;
• 4 cloves of garlic;
• one bell pepper (red);
• onion turnip trick;
• thyme fresh three sprigs;
• broth one liter of vegetables;
• olive oil 2 large spoons;
• half a cup of cream (fatty);
• salt.

Cooking:

1. Tomatoes for 2 minutes immersed in boiling water, then remove the skin from them.
2. Then we cut the tomatoes, peeled onions and peppers into small cubes, put them on a baking sheet, put them in a preheated oven and bake for about 30 minutes.
3. Next, add the olive oil, salt, chopped thyme, crushed garlic to the stewed vegetables and mix everything. After that, everything is loaded into the pan, poured vegetable broth and cook for about an hour until cooked.
4. At the end of the cooking, pour the cream, finge and put it on the table hot.

Cold tomato soup

Ingredients:

• fresh cucumber (large);
• fresh garlic to your taste;
• one kg of ripe tomatoes;
• onion turnip one root vegetable;
• olive oil;
• bulgarian sweet pepper;
• provencal herbs;
• salt.

Cooking:

1. Remove the peels from the tomatoes, cut the tomatoes into pieces, clean the cucumbers, peppers and onions and cut them into cubes, grind everything into mashed potatoes with a blender.
2. Then add Provence herbs, crushed garlic, salt and mix.
3. That's all, cold soup is laid out in a la carte plates, add olive oil to each piece and put it on the table.

Tomato Soup Recipe

Ingredients:

• 5 large spoons of tomato paste;
• 40 grams of noodles;
• 2 large spoons of sifted flour;
• one small spoonful of vinegar;
• 1 spoonful of granulated sugar and refined butter;
• fresh parsley

Cooking:

1. Put a griddle with butter on the stove, heat it, add flour and fry until golden. Next, cool.
2. Then pour into the cooled, roasted flour (carefully) 0.7 liters of water from under the filter. In order not to form lumps, pour some water in a thin trickle and stir constantly.
3. After that, boil the mixture for about an hour.
4. Then pour into the saucepan another half cup of water, tomato paste, vinegar, salt and at the end more sugar.
5. Further, as soon as it boils, we put noodles in a saucepan, cook until it is ready, in general, that's all, the soup with tomato paste is ready. Decorate with chopped parsley and serve.

Watch the video below for another recipe for making tomato soup.

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

• 700 g fleshy and juicy tomatoes;
• 300 grams of red bell pepper;
• 200 g cucumbers;
• 100 g red onions;
• 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.

Tomatoes for tomato soup is better to take the ground. They have a more pronounced taste than hothouse. If there are no soil tomatoes, then you can take cherry tomatoes. I used ordinary ground cream tomatoes in the recipe. They are quite tasty, juicy and meaty. First we need to wash all the tomatoes under running water and make chops with a toothpick in several places. This will help to quickly remove the thick and tough skin from the tomatoes.

But in order to peel off easily, you must first immerse all the tomatoes in a deep bowl and pour boiling water on them for 5 minutes.

Then wash the tomatoes again under cold water. Now the skin is removed much easier.

Bulgarian pepper cleaned from seeds and cut the stem. Rinse under running water. Cut into fairly large pieces. We will immerse them in a blender.

Wash cucumbers, peel and also cut into large pieces.

With red onions remove the top layer with the husk. Cut one half of the bulb into several large pieces for further processing in a blender. And we cut the second half very finely, we will sprinkle the soup for beauty with this onion. Finely chopped onions cover with cling film and put in the fridge.

Immerse all sliced ​​vegetables in the bowl of a blender. Squeeze 2 cloves of garlic here.

Grind blender to the consistency of soup-mashed potatoes.

To make the tomato soup more tender and there are no tomato bones and other badly ground pieces in it, we rub the soup through a sieve.

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

Add, mix.

Cover the soup with a lid and send it to infuse in the fridge for 2 hours.

And we will serve soup with croutons or croutons - whatever you like. To make them, we cut slices of loaf in small cubes.

We spread on a preheated pan and sprinkle with olive oil on top.

Put the pan on a slow fire and fry 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 mixed a couple of times).

Pour ready cold tomato cream soup into plates and sprinkle with finely chopped onion. Served with croutons. Delicious refreshing summer lunch is ready. Enjoy your meal!

Recipe 2, simple: tomato soup at home

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

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

Cooked in Cordoba on cornmeal and cream, tomato soup 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 magnificence of the existing recipes, the cold option is considered the classic version.

• ripe juicy tomatoes - 15 pcs;
• cucumbers - 4 pcs;
• sweet pepper - 3 pieces;
• garlic - 4 large cloves;
• white stale bread (preferably bran) - 3-4 pieces;
• onions - 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.

Garlic with salt fray in a mortar. They add bread by breaking the slices and, continuing to grind the contents, literally drip in a drop of olive oil. The composition, stirring until uniform, cover and insist at least one and a half hours.

Finely chopped onion put in a bowl and pour vinegar.

Shallowly cross-cut the tomatoes, immerse each fruit for a minute in boiling water and, after shifting it into ice water, peel it off.

Peeled tomatoes are cut into quarters, remove the seeds.

Peel and peeled cucumbers.

Pepper, smeared with vegetable oil, placed for 10-15 minutes in an oven preheated to 160 ° C. Then, having stood 10 minutes covered in a pot, the fruit is cleaned from the skin and the core.

Cut parsley leaves.

Vegetables in small portions are placed in a blender and, mixing the previous and subsequent portions, turn into mashed potatoes. Add onions with vinegar, garlic mass from a mortar, a couple of drops of Tabasco sauce.

All is thoroughly mixed and placed in the refrigerator for 8 hours. During this time, the dish acquires a rich taste and density.

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

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

Recipe 3: Classic Tomato Cream Soup with Cream

With soups in the form of mashed potatoes or cream, people get acquainted in early childhood. And then during the life of periodically faced with these dishes. Cream soup unfairly forgotten by many people, but in vain. After all, such a first course perfectly diversifies the menu and becomes indispensable in families where there are kids and elderly people.

But the most important advantage of cream soup is that due to the grinding of ingredients, the dish gets a completely different taste. In an ordinary cabbage soup, for example, other vegetables look and taste not so attractive. Therefore, this recipe of cream soup is dedicated to all gourmets, which is not only tasty, but also dietary. With this dish you will not gain extra kilos.

So, make tomato cream soup with cream. Tomatoes here are decorated and rich in a dish, and cream and other healthy products are present in the soup.

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

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

Diced onion bulb and lower it into boiling water.

Continue to cook the soup, putting chopped peppers in vegetable broth.

Now that the potatoes are almost ready and other vegetables, put the chopped cabbage.

While vegetables continue to boil, we will make a delicious soup dressing. Tomatoes on a large grater, without using the peel. Put in a frying pan and add chopped garlic. Fry a little bit of this mass until it forms a rich red color.

Soup seasoned with salt to taste.

The final touch in cooking the soup will be the addition of egg yolk, combined with 50 ml of cream.

Beat and add the yolk-cream mass to the soup. We expect boiling and turn off the fire.

It remains to let the soup cool down a bit, in order to use the blender to grind it further.

Soup can be turned into mashed potatoes or cream right in the pan using a blender nozzle.

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

Such a dish is sure to please both you and your homemade in combination with homemade bread.

Recipe 4: American Tomato Soup (Step by Step Photos)

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

• Tomatoes - 8 pcs.
• Onion - 1 pc.
• Garlic - 3 tooth.
• 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
• White high loaf / s - 10 cuc.
• Fresh mint - 1 slow.
• Ground black pepper - 0.5 tsp.
• Hot red pepper ground - 0.5 tsp.

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

Tomatoes dip for a minute in boiling water, then in cold. Make a shallow cross-shaped incision on top of the tomato.

Remove the skin.

Finely chop.

Finely chop the onion.

Finely chop the garlic.

Cheese grate on a coarse grater.

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

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

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

Pour the liquid mass back into the pan. Dilute cream and water (vegetable broth). While stirring, bring to a boil.

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

Pour out the cheese and stir it, let it melt.

Pour the finished soup into plates, sprinkle with croutons and herbs (mint leaves).

Recipe 5: Basil Tomato Cream Soup (Step by Step)

Tomato soup is made from tomatoes with basil and tomato paste.

• Tomatoes, canned without pelts - 1.75 cups
• Tomato paste - 1 tbsp. l
• Basil, fresh leaves - ½ cup
• Extra virgin olive oil - 2 tbsp. l
• Onion (cut) - 1 pc.
• Vegetable broth - 1.25 glasses
• Hot chilli sauce - 1 tsp.
• Salt - to taste
• Ground black pepper to taste
• Basil leaves for decoration

In a large saucepan over medium heat, heat the olive oil, pour the onions and fry, stirring, until soft, about 4-5 minutes.

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

Add tomato soup in a blender or in a kitchen processor. Pour the cream soup back into the pan. Put the saucepan on a medium heat, bring to a boil, salt and pepper the soup to taste. Remove the pan from the stove.

Serve the soup in a la carte plates, 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. You just need to prepare all the ingredients, and then watch how the engineering creation turns them into a delicious dish! You will love it!

Soup from ripe and tasty tomatoes firmly occupied a leading position. They are very simple to prepare, do not require complex ingredients and are very diverse. We recommend to try the soup for this recipe!

• Water - 600 ml
• Olive oil - 30 ml
• Garlic - 10 g
• Onion - 80 g
• Bulgarian pepper - 80 g
• Tomatoes - 500 g
• Spices - to taste
• Chili Sauce - 5 g
• Tomato paste - 70 g
• Chilli - 10 g
• Ginger - 10 g
• Salt - to taste

We start with the preparation of vegetables. Onions we cut not large cubes.

Then cut the tomatoes into cubes of medium size.

After that, grind the Bulgarian pepper, after removing the seeds.

In the next step, finely chop the ginger root.

Now cut the chili peppers into small pieces.

Put all the vegetables in the bowl of the slow cooker, add tomato paste, spicy sauce, olive oil, salt and put spices, pour in water. Set the mode "Soup", cooking time 1 hour.

When all the vegetables are ready, chop the contents of the bowl with the help of an immersion blender, then put them in a plate, you can garnish with greens on top.

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

In summer, especially in the heat, one of the most important dishes will be tomato puree soup. Step-by-step photos help you repeat the classic recipe with cream. According to this recipe, you can cook a vegetarian version, using instead of chicken vegetable broth, and instead of dairy cream - soy sour cream. In winter, fresh tomatoes are replaced with canned ones in order to preserve the rich taste typical of vegetables ripened on the ground. It takes 60 minutes to prepare. From these ingredients you get 3 servings.

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

Finely chopped onions. Grind garlic cloves. Heat 2 tablespoons of olive oil in a skillet, add garlic and onion, then pour a little chicken broth. Cook the onions with garlic until the broth is evaporated (about 5-7 minutes).

Cut the tomatoes finely, add to the stew-pan to the rest of the vegetables, close the stew-pan with the lid and simmer for 30 minutes over low heat.

Ready vegetables shift in a blender, grind to obtain a smooth mashed potatoes with several impulses. If you want to cook a bright red soup, then you should not use a blender. Stewed vegetables should be wiped with a tablespoon through a fine sieve, so the puree will retain its red color, besides, tomato seeds and pieces of peel will remain in the strainer.

Vegetable puree again sent to the saucepan, add the ground sweet paprika.

1. Thick Tomato Soup
   2. Tomato cream soup
   3. Tomato cream soup
   4. Spicy Tomato Soup
   5. Soup from tomato juice with loin
   6. Tomato soup with pike-perch
   7. Soup of tomatoes, beans and sage with toast
   8. Soup from tomato juice
   9.Tuscan Tomato Soup
   10. Recipe for Tomato Soup with Garlic Sauce and Cheese
   11. Tomato cream soup
   12.Cold tomato soup with shrimps and noodles

Thick Tomato Soup

Ingredients:

Chicken fillet 1 pc
   1-2 young squash
   Carrot 1 pc
   1 onion
   3-4 ripe tomatoes
   Garlic 1-2 cloves
   Olive oil 2 tbsp
   Salt, black pepper, sugar, dry aromatic herbs, fresh dill to taste

Cooking:

To start, prepare a tomato puree of ripe and fresh tomatoes. Stew tomatoes with boiling water and peel them. Cut the tomatoes across in two halves and remove the seeds with a spoon. Cut the growth zone, tail. Pulp folded in a blender and grind to a state of mashed potatoes. This will be the basis of tomato soup.

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

Squashes, if they are young, do not need to be cleaned. Just cut them into cubes. Or cut lengthwise into four pieces and cut across 1.5 cm wide slices.

In a skillet, heat 2 tbsp. olive oil and fry on it chopped onion for 2-3 minutes.

Add garlic and chopped carrots to the skillet. Salt and pepper slightly, continue to saute over medium heat for another 5 minutes, stirring occasionally.

Cut the chicken fillet into pieces. The size of the cut is arbitrary, but I recommend no larger than sliced ​​zucchini. Add the filet to the skillet, and fry until the chicken turns white. Usually it is 5-6 minutes. At this stage, you can add aromatic herbs, they do not interfere. There are some good options for Mediterranean or Italian blends of herbs. Add to taste.

Add sliced ​​zucchini.

Pour into a saucepan a quarter cup of water and simmer everything under a lid on low heat for 20-25 minutes. Bear in mind that chicken and zucchini will give enough liquid, so do not add too much water.
   Add cooked tomato puree and 1 tsp. Sahara. If the soup seems too thick, add a little water, and better white table wine.

Boil all 10 minutes from the moment of boiling.

Ready soup sprinkle in plates and garnish with fresh dill.

Tomato Cream Soup

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

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

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

Cooking:

First cook the broth. To do this, fill the broth set with cold water and put on high heat. When the broth boils, remove the foam, add the bay leaf and simmer for 25-30 minutes.

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

Send the potatoes to the broth and let it boil for 10 minutes.

After that, remove the "waste" bouillon set, send onions, peppers, garlic and tomatoes to the pan along with the juice. Salt and pepper soup, add herbs.

Boil the soup until cooked potatoes - 15-20 minutes.

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

After that, remove the bay leaf and puree the soup with a blender until smooth.

Then return the tomato soup to a small fire. With pasta drain the water and send them to the soup.

Let the soup boil for another 3-4 minutes.

Pour the fragrant tomato tomato soup into sauce, add the olives cut into slices, a tablespoon of cream into each, decorate with chopped greens and serve quickly to the table.

Tomato Cream Soup

Ingredients:

6 tablespoons of olive oil
   15 medium tomatoes (it is desirable to take tomatoes fleshy, for example, cream)
   1.5 tablespoons balsamic vinegar (can be replaced with vinegar)
   3 tablespoons brown sugar
   1 tablespoon salt
   1 teaspoon ground black pepper
   1 teaspoon red hot pepper (you can more if you like spicy)
   2 teaspoons of your favorite seasoning (I took Italian spices)
   3 whole heads of garlic + 2 cloves
   1 medium onion
   1/2 cups parsley
   3 cups vegetable broth
   1 cup of toast (you can take the usual store breadcrumbs)
   1/2 cup grated hard cheese

Cooking:

1. Preheat oven to 200 degrees.

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

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

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

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

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

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

8. Fry until they are soft and transparent.

9. Then add to them cooked in the oven tomatoes and garlic. Stir.

10. Then add the parsley.

11. Pour in the broth.

12. And throw there croutons. I know it sounds a bit strange, but believe me, this is what you need for this soup!

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

14. Then add grated cheese.

15. Take a dip blender and turn the soup into a puree.

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

Spicy Tomato Soup

Grocery list:

celery (shredded) - 1 bunch
   butter - 120 gr.
   vermouth - 120 gr.
   tomatoes - 16 pcs.
   garlic - 2 cloves
   spice mixture (parsley, thyme, 2 bay leaves) - to taste
   chicken broth - 10 glasses
   thick cream - 2 glasses
   salt
   white pepper - to taste.

How to cook:

For 10 minutes in a large saucepan, put the celery in the oil.
   Peel tomatoes and (if possible) from the kernels, chop.
   Add vermouth, tomatoes, garlic, broth and spices to the pan (it is best to dip the spices in the soup, packed in a small linen bag).
   Bring to a boil and cook for half an hour.
   Then remove the spices from the soup, grind them (removing from the bag) to the consistency of puree and return to the pan.
   Then add cream, salt, pepper and cook for some time, not boiling.

Tomato Juice and Brisket Soup

Grocery list:

brisket - 400 gr.
   tomato juice - 1 liter
   canned corn - 1 can
   onion - 2pcs.
   greens (dill or parsley) - on vksu
   salt to taste

How to cook:

Chop the loin finely and fry in a pan without oil.
   When there is enough fat, add finely chopped, half rings, onions.
   Tomato juice is poured into the pot and set on fire.
   Bring to a boil and add the fried onion with brisket, corn.
   Salt and continue cooking for 10 minutes.
   When serving sprinkle with chopped herbs.

Tomato Soup with Pike Perch

Grocery list:

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

How to cook:

Peel onion and garlic, chop onion, chop garlic.
Heat olive oil in a saucepan with a thick bottom, fry onions and garlic until transparent.
   Peel tomatoes, chop, add to onion and garlic, salt and pepper, add bay leaf and basil, stew for 5 minutes.
   Add peeled and chopped small potatoes, add 1 l of water and cook for about 20 minutes (until potatoes are ready).
   Coarsely chop the fish fillet and chop the parsley.
   Add fish and parsley to the soup (leave a little chopped parsley for serving), cook another 10 minutes, remove from heat.
   Serve sprinkled with parsley.

Soup of tomatoes, beans and sage with toast

Grocery list:

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

How to cook:

Sprinkle bread with 2 tablespoons of olive oil and fry in a toaster or grill to a crisp and ruddy state.
   Heat the remaining butter in a pan and add the chopped garlic and sage.
   Pass to golden color of garlic.
   Add tomatoes, beans, salt and pepper and mix well.
   Cook for a few minutes until the liquid is slightly evaporated and the soup thickens.
   Put a piece of bread in deep plates and pour the soup on top.
   Serve immediately.

Tomato Juice Soup

Grocery list:

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

How to cook:

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

Tuscan Tomato Soup

Grocery list:

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

How to cook:

Onion peel and chop.
   Pepper wash, dry, cut in half, remove partitions and kernels and cut into thin strips.
   Separate leaves from the celery, wash and set aside.
   Wash, peel and peel the stems.
   Rinse the tomatoes with boiling water, peel and cut.
   Heat the vegetable oil in a saucepan, fry the onion on it until transparent.
   Add remaining vegetables and simmer on low heat for 10 minutes.
   Broth warm up.
Pour them vegetables, cook in a closed saucepan for 15 minutes.
   Season with pepper.
   Beat the eggs in a bowl.
   Cheese rub and mix with eggs.
   Fry the bread lightly on both sides and distribute on plates.
   Remove the soup from the stove and mix with eggs and cheese, pour the bread, sprinkle with celery and serve.

Recipe for Tomato Soup with Garlic Sauce and Cheese

Tomato soup will need:

Ripe tomatoes - 1 kg.

Fresh sweet pepper - 2 pcs. (preferably red, but if you only have yellow or green - it does not matter)

Fresh carrot - 2 pcs. medium size

Onion - 1 pc. (large)

Fresh herbs (dill, parsley - optional)

Cheese - 200 g

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

For the sauce:

sour cream 200-300 g,

garlic - 2-3 cloves

Vegetable oil - 1..sti.lozhka for roasting vegetables.

Sugar - 1 dess. spoon

Salt - to taste

Cooking:

1. Thoroughly wash the tomatoes, make a small cross-cut with a knife and pour boiling water over it. In the place of the cut we catch the skin with a knife and carefully remove it. In principle, there is no need for aesthetics, since we still send the peeled tomatoes into a blender, so the word “neatness” is more about your hands and handling the knife :).

2. Cut the peeled tomatoes into pieces and place them in the blender bowl. Turn on the grinding mode and wait until the tomatoes are converted into mashed potatoes. This rather fast process will take 1-2 minutes.

3. My bow and carrot, get rid of the skin and the top layer of the husk. We also wash the pepper, cut it in two halves and dispose of the seeds so that the halves are hollow.

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

5. Place this mass of chopped vegetables in a heated pan, add a little vegetable oil and fry on low heat for about 20 minutes until the vegetables do not let the juice and become soft.

6. While roasting our vegetables, cut the loaf into cubes (approximately 1 - 1.5 cm), send to a lightly greased baking sheet pan in a well-heated oven for 5-7 minutes. You will easily understand and do not miss the moment when the pieces of loaf will turn into crackers for ruddy color and pleasant aroma. Ready crackers are placed in a container and for the aroma sprinkle with finely chopped greens.

7. Put the tomato puree from the blender into the pot in which we cook the soup, add a glass of boiled water (but I advise you to do this if the tomatoes were very meaty and the mashed potatoes turned out quite thick - in general, this is an amateur time, but in my case, even with water, the soup was quite thick). Here we also place fried vegetables and a dessertspoonful of sugar. All mix and salt. Cook on medium heat until boiling, then reduce the heat to low and keep on the stove for another 3 minutes.

8. In the meantime, we are preparing a dressing for our soup. To do this, mix in a small deep bowl sour cream and chopped garlic using a press, salt and pepper all this mass. This is our gas station.

10. So, the soup is ready. Pour it hot on plates and add a bit of crushed cheese and greens, a handful of croutons and a spoonful of sour cream garlic to each container of soup. Mix and eat. I recommend far from hiding a dish with crackers, and as the crackers crackers add new ones

Tomato Cream Soup

You can slightly change the soup to suit your preferences by adding other spices and herbs to it. Perfectly suitable, for example, curry, paprika, any spicy herbs.

Ingredients:

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

Cooking:

At first we will cut vegetables for soup: we cut carrots and a celery quite large.

Onions and garlic cut more finely.

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

Fresh tomatoes are cut quite large.

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

Now the soup can be removed from the heat, salt and pepper, add fresh basil and pureed with a dipping blender. You can also use a stationary blender: cool the soup a little and pour it into the blender bowl, if necessary, in parts. Do not forget to tightly close the lid of the blender during the grinding process.

If the soup has cooled, warm it slightly before serving and salt it if necessary.

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

To defrost the soup, rearrange it for several hours (or overnight) in the fridge, then heat it over low heat or in a microwave.

Please note that additives, such as crackers, rice, pasta, fresh chopped greens, and especially cream, should be added to the cream soup after defrosting.

Cold Tomato Soup with Shrimps and Noodles

Ingredients:

Tomato - 600 g
   Leek - 1 pc.
   Shrimp - 200 g
   Butter - 1 tbsp.
   Noodles - 150 g
   Garlic - 2 tooth.
   Basil - to taste
   Dill - to taste
   Salt - to taste
   Pepper Mix - to taste
   Water - 1 l

Cooking:

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

At this stage, it's time to add tomatoes. With fresh tomatoes you need to remove the skin, after making the characteristic cuts and pouring boiling water over the tomatoes. Now cut them finely and add to the pan to the onions. A little later, we supplement the soup dressing with finely chopped garlic, and at the very end of the stewing, we put greens.

What kind of greens to take - the choice is yours. For me is a classic combination of tomatoes and basil. But at the same time I can’t imagine shrimps (and generally seafood) without dill. From here came the bouquet of greens for my soup. But you can choose herbs to taste.

Roasting soup is ready.

In parallel with the stewing of soup tomato dressing, we will prepare the basis for the soup. In the pre-cooked broth you need to put the boiled noodles. I used the store noodles of durum wheat, which means that the cooking time will vary from 7 to 10 minutes (just the filling in the pan will arrive).

Meanwhile, you need to prepare and shrimp. I confess that I rarely buy raw shrimp, I take boiled-frozen food more often. With them absolutely no hassle, just warm up. This can be done in various ways: literally, for 1 minute, put it in boiling water, adding a little dill and lemon juice; or you can warm the prawns in the microwave. After defrosting shrimp must be cleaned from the shell.

So, all the parts of the cold tomato soup, which were previously prepared separately, can be put together. In the noodles add soup tomato dressing from the pan, cut into arbitrary pieces of shrimp, a little fresh greens, salt and pepper to taste. We give the soup to boil literally 1 minute, this small time is enough for all the ingredients to penetrate each other with both taste and aroma.

The soup is ready. You can eat hot. And you can cool. And then treat your guests with cold tomato soup, which exquisitely absorbed the motives of Mediterranean, Balkan and Italian cuisine.