I don’t know about you, personally I love tomatoes in all forms and manifestations! If you are also not indifferent to them, let's cook together the most delicious tomato soup. Summer is the best time for this, and you can buy delicious tomatoes, and this soup affects the figure in the most beneficial way.

The ingredients are very simple, but I advise you to approach the choice of tomato with special care, for the most delicious soup need the most ripe and delicious tomatoes! I prefer to buy them on the market, and if they grow in your garden, then this is generally a fairy tale. Use chili peppers as desired, and in the amount that is acceptable to you.

The most delicious tomato soup

• Tomatoes - 1 kg

• Sweet pepper - 3-4 pieces

• Onions, if possible red - 1 pc.

• Garlic - 2 cloves

• Chili pepper - half a small pepper

• Broth (or water) - 0.8 -1 l

• Cheese (Parmesan or any hard cheese)

• fresh basil

• Olive oil

Lightly grease the pepper 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. Put the pepper in a bag and tie it, when it cools down, remove the seeds and skin. This is the most time-consuming part of the recipe, but it can be done in advance, a day or two of "fillet" of peppers will perfectly wait in the refrigerator.

Pour boiling water over the tomatoes for 1-2 minutes, then peel and chop arbitrarily.

Finely chop the onion and garlic, chili pepper.

In a small saucepan olive oil fry the onion until translucent, add garlic and chili. Cook for a couple more minutes, stirring. Then add pepper and after 2-3 minutes tomatoes. Pour in water or broth and cook covered over medium heat for about 10 minutes.

Puree with a blender, salt. If the soup is too thick, you can add some broth. To sprinkle grated parmesan and basil.

To finally establish myself in the status of a tomato fan, I will show you my balcony plantations. Of course, the dimensions of the balcony do not allow growing a lot, but in winter, when my pets moved to the windowsill and under New Year another harvest ripened, it was something! Everyone has 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- a real find for hostesses. From minimum quantity ingredients make a complete meal for the whole family, and you can also endlessly improve basic recipe additional components.

Classic tomato puree soup

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

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

Finished Classic tomato puree soup crushed with a blender and heated again.

How to cook "Gazpacho" at home?

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. Tomatoes are washed and skinned. The easiest 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. Transferred to them White bread without crusts and left to soak.
4. Next, all the ingredients are processed again 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 infused in the cool for 4-5 hours.

Hot tomato soup - exquisite and simple

Ingredients: a kilo of tomatoes, 3-5 garlic cloves, red bell pepper, onion, 3 sprigs of fresh thyme, salt, 1 liter of vegetable broth, 2 tbsp. spoons 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 is 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. Ready 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. Future tomato cream soup boiled until fully prepared about half an hour. At the final stage, cream is poured into it.

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

How to make gazpacho soup at home

Ingredients:

• 1 kg of the most ripe fleshy tomatoes;
• 1/2 red onion;
• one fresh cucumber;
• one large spoonful of olive oil;
• a pinch of sugar;
• one large spoonful of red wine vinegar and lemon juice (you can lime);
• a couple of pieces of sweet bell peppers;
• salt to your taste;
• white bread (no crust) slice.

Cooking:

1. My tomato, remove the skin (previously scalded with boiling water), remove the stalk, cut into 3 slices.
2. Then wash and clean peppers, onions and cucumbers, then cut into cubes.
3. Next, grind the vegetables again with a blender, add bread to them and leave until it gets wet.
4. Then again mix everything with a blender until smooth.
5. After that, salt, add sugar and add the rest of the liquid ingredients.
6. Before serving, the soup should be infused in the refrigerator for four hours.

Classic tomato puree soup

Ingredients:

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

Cooking:

1. So, we pass the onion and crushed garlic in butter in a saucepan until transparent.
2. Add skinless tomatoes to the pan, pepper, salt, pour in the broth.
3. Bring to a boil and cook over low heat covered for 20 minutes.
4. We break the finished tomato puree soup with a blender, heat it up again, serve it to the table.

Hot tomato puree soup

Ingredients:

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

Cooking:

1. Immerse the tomatoes for 2 minutes 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 30 minutes.
3. Next, add olive oil, salt, chopped thyme, crushed garlic to the stewed vegetables and mix everything. After that, we load everything into a saucepan, pour vegetable broth and cook for about an hour until cooked.
4. At the end of cooking, pour the cream, puree 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 crop;
• olive oil;
• sweet Bulgarian pepper;
• Provencal herbs;
• salt.

Cooking:

1. We remove the skin from the tomatoes, cut the tomatoes into slices, peel the cucumbers, peppers and onions and also cut them into cubes, grind everything with a blender into a puree.
2. Then add Provencal herbs, crushed garlic, salt and mix.
3. It's all, cold soup We lay out in portioned plates, add olive oil to each bit and put it on the table.

Recipe for soup with tomato paste

Ingredients:

• 5 large spoons of tomato paste;
• 40 gr noodles;
• 2 large spoons of sifted flour;
• one small spoonful of table vinegar;
• 1 large spoon granulated sugar and refined oil;
• fresh parsley.

Cooking:

1. We put a frying pan with butter on the stove, heat it up, add flour and fry until golden brown. Next we cool down.
2. Then pour (carefully) 0.7 liters of water from under the filter into the cooled fried flour. To prevent lumps from forming, pour water in a thin stream and stir constantly.
3. After that, cook the mixture for about an hour.
4. Then pour another half cup of water into the saucepan, tomato paste, vinegar, salt and finally sugar.
5. Further, as soon as it boils, put the noodles in a saucepan, cook until it is ready, in general, that's all, the soup with tomato paste is ready. Garnish with chopped parsley and serve.

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

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

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

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

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

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

Remove the seeds from the bell pepper and cut out the stem. Rinse under running water. cut into pretty large pieces. We will immerse them in a blender.

Cucumbers are washed, peeled and also coarsely chopped.

Remove from red onion upper layer with husk. Cut one half of the onion into several large parts for further processing in a blender. And the second half is cut very finely, with this onion we will sprinkle the soup for beauty. Cover finely chopped onion cling film and put in the refrigerator.

Place all chopped vegetables in a blender. Here we squeeze 2 cloves of garlic.

Grind with a blender to the consistency of soup-puree.

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

Now you need to add dressing to the soup. For her, we will 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 refrigerator for 2 hours.

And we will serve the soup with croutons or croutons - as you like. To prepare them, cut the loaf slices into small cubes.

Pour into a hot skillet and drizzle olive oil over the top.

Put the pan on slow fire and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case, they also need to be mixed a couple of times).

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

Recipe 2, simple: tomato soup at home

There is currently great amount cooking options for this soup.

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

Cooked in Cordoba cornmeal and cream tomato soup has a thick appearance, and during the winter season in Cadiz, gazpacho is served hot.

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

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

Grind garlic with salt in a mortar. Bread is added, breaking the slices and, continuing to grind the contents, pour olive oil literally drop by drop. The composition, stirring until smooth, cover and infuse for at least one and a half hours.

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

Having cut the tomatoes in a shallow crosswise way, lower each fruit for a minute in boiling water and, shifting to ice water, peeled off.

Cut the peeled tomatoes into quarters and remove the seeds.

Cucumbers are also peeled from the skin.

Pepper, smeared with vegetable oil, is placed for 10-15 minutes in an oven preheated to 160 C. Then, having stood for 10 minutes covered in a bowl, the fruits are peeled and peeled.

Cut parsley leaves.

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

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

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

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

Recipe 3: Classic Tomato Cream Soup with Cream

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

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

So, let's prepare a creamy tomato soup with cream. Tomatoes here are decorating and making the dish rich, and cream and other healthy products are also present in the soup.

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

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

Cut the onion into cubes and also lower it into boiling water.

We continue to cook the soup by putting the chopped bell pepper in the vegetable broth.

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

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

Season the soup with salt to taste.

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

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

It remains to let the soup cool down a little, so that in the future you can use a blender to grind it.

Soup can be puréed or creamed right in the pot using the attachment of a blender.

We beat the contents of the pan and our soup is ready.

You and your family will certainly like this dish in combination with homemade bread.

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

This soup is almost national treasure States, where it is sold even in canned form. And indeed it is worth such attention: it can be served both hot and cold, its consistency resembles a cream, and its taste ... - you must try!

• 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 fragrant herbs- 2 tsp
• Russian cheese 50% - 200 grams
• High quality white loaf - 10 pcs.
• Fresh mint - 1 wt.
• Ground black pepper - 0.5 tsp
• Ground red hot pepper - 0.5 tsp

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

Dip the tomatoes for a minute in boiling water, then in cold. Make a shallow cross cut across the top of the tomato.

Remove 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 the onion and garlic until transparent. Cook over low heat.

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

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

received liquid mass pour back into the saucepan. Dilute with cream and water (vegetable broth). Bring to a boil while stirring.

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

Pour in the cheese and stir until it melts.

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

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

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

• Tomatoes, canned without skins - 1.75 cups
• Tomato paste - 1 tbsp. l.
• Basil, fresh leaves - ½ cup
• Extra virgin olive oil - 2 tbsp. l.
• Onion (chopped) - 1 pc.
• Vegetable broth - 1.25 cups
• Hot chili sauce (hot) - 1 tsp
• Salt - to taste
• Black ground pepper- taste
• Basil leaves for garnish

AT large saucepan Heat olive oil over medium heat, add onion and sauté, stirring occasionally, until softened, about 4-5 minutes.

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

Puree the tomato soup in a blender or food processor. Pour the puree back into the saucepan. Put the pot on medium fire, bring to a boil, salt and pepper the soup to taste. Remove saucepan from stove.

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

Recipe 6: classic tomato puree soup in a slow cooker

Making tomato soup in a slow cooker is like an exciting game. All you need to do is prepare all the ingredients and then watch how the engineering creation turns them into delicious dish! You will definitely like it!

Soups from ripe and delicious tomatoes firmly established themselves in the leading position. They are very easy to prepare, do not require complex ingredients and are very diverse. We highly recommend trying 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
• Chili pepper - 10 g
• Ginger - 10 g
• Salt - to taste

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

Then cut the tomatoes into medium sized cubes.

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

On the next step finely chop the ginger root.

Now cut the chili pepper into small circles.

We put all the vegetables in a multicooker bowl, 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, grind the contents of the bowl with an immersion blender, then put it on a plate, you can decorate with herbs on top.

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

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

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

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

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

We transfer the finished vegetables to a blender, grind until a homogeneous puree is obtained with several impulse inclusions. If you want to make a bright red soup, then you should not use a blender. Vegetable stew you need to rub a tablespoon through a fine sieve, so the puree will retain its red color, besides, tomato seeds and pieces of skin will remain in the strainer.

We again send the vegetable puree to the saucepan, add ground sweet paprika.

1. Thick tomato soup
2.Tomato puree soup
3. Tomato puree soup
4. Spicy tomato soup
5. Soup from tomato juice with loin
6. Tomato soup with zander
7. Soup of tomatoes, beans and sage with toast
8. Tomato juice soup
9. Tuscan tomato soup
10. Recipe for tomato soup with garlic sauce and cheese
11. Tomato puree soup
12.Cold tomato soup with shrimp and noodles

Thick tomato soup

Ingredients:

Chicken fillet 1 pc
Young zucchini 1-2 pieces
Carrot 1 pc
Onion 1 pc
ripe tomato 3-4 pcs
Garlic 1-2 cloves
Olive oil 2 tbsp
Salt, black pepper, sugar, dried aromatic herbs, fresh dill taste

Cooking:

To begin, prepare tomato puree from ripe and fresh tomatoes.Scald the tomatoes with boiling water and remove the skin from them. Cut the tomatoes in half crosswise and remove the seeds with a spoon. Cut out the growth zone, ponytail. Put the pulp in a blender and grind to a puree. This will be the base of the tomato soup.

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

Zucchini, if they are young, do not need to be peeled. Just cut them into cubes. Or cut lengthwise into quarters and cut crosswise into 1.5 cm wide pieces.

In a saucepan, heat 2 tbsp. olive oil and fry the chopped onion in it for 2-3 minutes.

Add garlic and chopped carrots to the saucepan. Lightly salt and pepper, continue to fry over medium heat for another 5 minutes, stirring occasionally.

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

Add chopped zucchini.

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

Cook all 10 minutes from the moment of boiling.

Pour the finished soup into bowls and garnish with fresh dill.

Tomato puree soup

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

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

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

Cooking:

First of all, prepare 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 the potatoes and sweet pepper into cubes, onion into large segments, and leave the garlic whole.

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

After that, take out the “used” broth set, send onion, pepper, garlic and tomatoes to the pan along with the juice. Salt and pepper the soup, add herbs.

Boil the soup until the potatoes are ready - 15-20 minutes.

Meanwhile in separate dishes boil the pasta until half cooked. It is necessary to choose high-quality durum wheat pasta, because ordinary pasta in the soup will swell too much and may begin to fall apart.

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

Then return the tomato puree soup to a low heat. Drain water from pasta and add to soup.

Let the soup simmer for another 3-4 minutes.

Pour the finished fragrant tomato puree soup into bowls, add sliced ​​olives, a tablespoon of cream to each, garnish with chopped herbs and serve quickly.

Tomato puree soup

Ingredients:

6 tablespoons olive oil
15 medium tomatoes (it is advisable to take meaty tomatoes, for example, cream)
1.5 tablespoons balsamic vinegar (can be substituted wine vinegar)
3 tablespoons brown sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon red hot pepper(maybe more if you like spicy)
2 teaspoons of your favorite seasoning (I used Italian spices)
3 whole heads of garlic + 2 cloves
1 medium onion
1/2 cup parsley
3 cups vegetable broth
1 cup croutons (you can use regular store-bought crackers)
1/2 cup grated fine grater hard cheese

Cooking:

1. Preheat the oven to 200 degrees.

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

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

4. Now take the head of garlic and cut off the top part with the stalk. Then drizzle the garlic with 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 let cool slightly. When the garlic has cooled, remove all the husks from it, leaving only clean cloves.

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

8. Fry until they are soft and translucent.

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

10. Then add the parsley.

11. Pour in the broth.

12. And throw some croutons in there. I know it sounds a little weird, but trust me, this is what this soup needs!

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

14. Then add grated cheese.

15. Take an immersion blender and puree the soup.

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

Spicy tomato soup

Grocery list:

celery (chopped) - 1 bunch
butter - 120 gr.
vermouth - 120 gr.
tomatoes - 16 pcs.
garlic - 2 cloves
a mixture of spices (parsley, thyme, 2 bay leaves) - to taste
chicken bouillon- 10 glasses
heavy cream- 2 glasses
salt
white pepper- taste.

How to cook:

Saute celery in oil in a large saucepan for 10 minutes.
Peel the tomatoes and (if possible) from the seeds, chop.
Add vermouth, tomatoes, garlic, broth and spices to the pot (it is best to dip the spices into the soup, packing them 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 them from the bag) to a puree consistency and return to the pan.
Then add cream, salt, pepper and cook for some more time, without bringing to a boil.

Soup from tomato juice with loin

Grocery list:

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

How to cook:

Finely chop the loin and fry in a pan without oil.
When enough fat is released, add finely chopped, half rings, onion.
Tomato juice pour into a saucepan and put on fire.
Bring to a boil and add fried onion with loin, corn.
Salt and continue to cook for 10 minutes.
Sprinkle with chopped herbs when serving.

Tomato soup with zander

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
ground black pepper to taste
olive oil

How to cook:

Peel the onion and garlic, chop the onion, mince the garlic.
Heat olive oil in a heavy bottomed saucepan, sauté onion and garlic until translucent.
Peel the tomatoes, chop finely, add to the onion and garlic, salt, pepper, add bay leaf and basil, simmer for 5 minutes.
Add peeled and cut into small cubes potatoes, add 1 liter of water and cook for about 20 minutes (until the potatoes are ready).
Coarsely chop the fish fillet, chop the parsley.
Add fish and parsley to the soup (leave a little chopped parsley for serving), cook for another 10 minutes, remove from heat.
Serve sprinkled with parsley.

Tomato, bean and sage soup with toast

Grocery list:

tomatoes in their 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:

Drizzle the bread with 2 tablespoons of olive oil and toast or grill until crispy and golden brown.
Heat the remaining oil in a frying pan and add the minced garlic and sage.
Sauté until the garlic is golden brown.
Add tomatoes, beans, salt and pepper and mix well.
Cook for a few minutes until the liquid has evaporated slightly and the soup has thickened.
Put each 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 the juice with a little warm water. add sugar and salt to taste.
Bring to a boil at full power for 3 minutes - but do not boil,
Put crushed garlic and grated cheese into hot juice.
Warm up for 1 more minute.
Serve with hot toasted white bread toasted in butter.

Tuscan tomato soup

Grocery list:

onion - 1 pc.
red peppers - 2 pcs.
celery (stalk) - 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 slices.

How to cook:

Peel and cut the onion.
Wash the pepper, dry it, cut it in half, remove the partitions and grains and cut into thin strips.
Separate the leaves from the celery, wash and set aside.
Wash, peel and cut the stems.
Pour boiling water over the tomatoes, remove the skin and chop.
Heat the vegetable oil in a saucepan, fry the onion in it until transparent.
Add the rest of the vegetables and simmer over low heat for 10 minutes.
Warm up the broth.
Pour vegetables over them, cook in a closed saucepan for 15 minutes.
Season with pepper.
Crack the eggs into a bowl.
Grate cheese and mix with eggs.
Lightly toast the bread on both sides and distribute among plates.
Remove the soup from the stove and mix with eggs and cheese, pour over the bread, sprinkle with celery and serve.

Recipe for tomato soup with garlic sauce and cheese

For tomato soup you will need:

Ripe tomatoes - 1 kg.

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

Fresh carrots - 2 pcs. medium size

Onion - 1 pc. (large)

Fresh herbs (dill, parsley - optional)

Cheese - 200 g.

Long loaf or white bread - 1/2 (for croutons)

For sauce:

sour cream 200-300 g,

garlic - 2-3 cloves

Vegetable oil - 1 tablespoon for frying vegetables.

Sugar - 1 dess. the spoon

Salt - to taste

Cooking:

1. Wash the tomatoes well, make a small cross-shaped incision with a knife and pour boiling water over them. In the place of the incision, we cling to the skin with a knife and carefully remove it. In principle, aesthetics are useless here, since we will send the peeled tomatoes to the blender anyway, so the word “neatness” is more about your hands and handling the knife :).

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

3. We wash onions and carrots, get rid of the peel and the top layer of the husk. We also wash the pepper, cut it into two halves and get rid of the seeds so that the halves are hollow.

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

5. We place this mass of chopped vegetables in a heated frying pan, add a little vegetable oil and fry over low heat for about 20 minutes until the vegetables release juice and become soft.

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

7. Place the tomato puree from the blender in a saucepan in which we will cook the soup, add a glass boiled water(but I advise you to do this if the tomatoes were very meaty and the puree turned out to be thick enough - in general, this moment is not for everyone, but in my case, even with water, the soup was thick enough). We also put the fried vegetables and dessert spoon Sahara. All mix and salt. Cook over medium heat until boiling, then reduce the heat to a minimum and keep on the stove for another 3 minutes.

8. In the meantime, we are preparing the dressing for our soup. To do this, mix sour cream and crushed garlic with a press in a small deep bowl, 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 little chopped cheese and greens, a handful of crackers and a spoonful of sour cream and garlic dressing to each bowl of soup. Mix and use. I recommend not to hide the dish with crackers, and as the crackers soak, add new ones.

Tomato puree soup

You can change the soup slightly to suit your tastes by adding other spices and herbs. Perfect, for example, curry, paprika, any herbs.

Ingredients:

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

Cooking:

First, we cut the vegetables for the soup: we cut the carrots and celery quite large.

Chop the onion and garlic more finely.

if you have thick-walled saucepan then use it right away. We heat a spoonful of olive oil and fry all the vegetables at once for 10-15 minutes until soft.

Cut fresh tomatoes into large pieces.

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

Now the soup can be removed from the heat, salt, pepper, add fresh basil and puree with an immersion blender. You can also use a stationary blender: cool the soup a little and pour into the blender bowl, if necessary in parts. Be sure to close the blender lid tightly while blending.

If soup is cold, reheat slightly before serving and season with salt if needed.

This puree soup tolerates freezing well: after cooking, it must be cooled and poured into containers (remember to leave room under the lid, the soup will increase in size when frozen).

To defrost the soup, put it in the refrigerator for several hours (or overnight), then reheat over low heat or in the microwave.

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

Cold tomato soup with shrimp 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 saute them in butter. Leek should be cut into thin rings and stewed in oil until transparent.

At this point, it's time to add the tomatoes. With fresh tomatoes, you need to remove the skin, after making characteristic cuts and dousing the tomatoes with boiling water. Now chop them finely and add to the pan to the onion. We'll add a little later soup dressing finely chopped garlic, and at the very end of the stew, put the greens.

What kind of greens to take - the choice is yours. For me is classic combination tomatoes and basil. But at the same time, I can’t imagine shrimp (and seafood in general) without dill. Hence the bouquet of greens for my soup. But you can choose herbs to taste.

The soup pot is ready.

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

In the meantime, you need to prepare the shrimp. I confess that I rarely buy raw shrimp, more often I take boiled-frozen. There is absolutely no trouble with them, just warming up is enough. It can be done different ways: dip literally for 1 minute in boiling water, adding a little dill and lemon juice; and you can corny warm up the shrimp in microwave oven. After defrosting, the shrimp must be cleaned of the shell.

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

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