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 number of ingredients, you get a full meal for the whole family, and you can endlessly improve the basic recipe with additional components.

Ingredients: 760 g canned tomatoes in their own juice, onion, 3-5 garlic cloves, 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. Vegetables should become transparent.
2. Canned peeled tomatoes are sent to the container. The mass is salted, peppered, broth is poured into it.
3. After boiling, the mixture languishes on fire for 17-20 minutes.

Ready classic tomato puree soup is crushed with a blender and heated again.

Ingredients: a kilo of very ripe fleshy tomatoes, a strong fresh cucumber, half a purple onion, 1 tbsp each. 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. White bread without crusts is shifted to them and left until soaked.
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.

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. 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, Provence herbs.

1. First, the tomatoes are peeled and chopped into small pieces.
2. Together with peeled chopped onion, peeled cucumber and pepper, the tomatoes are transferred to the blender bowl and mashed.
3. The mass is salted and sprinkled with Provence herbs. Crushed garlic is also added to taste.

Before serving, a little olive oil is added to each serving of 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, sweet peppers, onions, celery root and carrots, 3-4 large tomatoes, a pinch of turmeric, salt.

1. Bread is torn into small pieces and poured with milk. It should be well soaked.
2. Next, the bread is squeezed and shifted 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 minced meat.
4. Large meatballs are formed from the mixture, which are placed on a baking sheet covered with foil, and baked until golden brown at high temperature.
5. The base of the dish is boiled 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 preliminary frying on a small amount of any fat.
6. Tomatoes are coarsely chopped 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. Each plate is laid out on several ready-made meat balls from the oven.

Soup with meatballs and hot tomatoes is served.

Simple soup with tomato paste

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

1. Oil is heated in a frying pan and flour is fried until golden brown. As soon as the mass has cooled, 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 boiled for about half an hour.
3. Next, another half a glass of water, tomato paste, salt, vinegar, and finally sugar are added to the pan.
4. After boiling, you can lay out in a container and noodles. As soon as the latter is cooked, the dish is completely ready.

The soup with tomato paste 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 cornmeal, 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 languishes over low heat for 3-4 minutes.
2. Chile gets rid of seeds and finely chopped. Then, together with the beans without liquid, it is transferred to the pan.
3. Cornmeal is stirred in a small amount of broth and sent to the future soup. The mass is salted. The ingredients are poured with the remaining broth.
4. Soup with beans should boil for a couple more minutes and after that, you can serve it to the table.

If the treat is slightly sour, correct the situation by adding a pinch of sugar.

With seafood

Ingredients: 820 g of canned tomatoes with juice, a pound of sea 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. Onions and garlic are chopped, then fried until a pleasant aroma appears in well-heated oil (best of all, in olive oil).
2. Tomatoes are crushed in a blender along with juice, after which they are transferred to a saucepan. The mass is salted and sprinkled with dry herbs.
3. When the tomatoes boil, you can put defrosted sea cocktail in them and add sugar.
4. The mass languishes over low heat for 6-7 minutes.

Seafood tomato soup is served 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 fat sour cream, fresh garlic to taste, a pinch of granulated sugar, salt.

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

Each portion of the treat is generously sprinkled with grated cheese and served at the table.

spicy tomato soup

Ingredients: 4 large tomatoes, sweet peppers and 2 chili, white onion, 3 tbsp. spoons 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 onion is fried on it until golden brown. After 3-4 minutes, miniature cubes of hot pepper and crushed garlic are added to the vegetable.
2. After another couple of minutes, sweet pepper sticks and chopped peeled tomatoes are laid out in the pan, apple cider vinegar is poured.
3. The mass is diluted with water, brought to a boil and boiled for 25 minutes.

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

From canned tomatoes

Ingredients: large onion, 1.5 l 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. In a saucepan in butter, slices of onions are fried until appetizing ruddy. Finely chopped canned tomatoes are laid out to the vegetable.
2. The components are poured immediately with all the tomato juice with sugar. The mass is salted, peppered and the broth is poured to it.
3. The soup is boiled 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: a pound of canned tomatoes, half a liter of chicken broth, 2 onions, a couple of sprigs of rosemary, 1 teaspoon of honey, a bunch of fresh basil, Provence herbs, fresh garlic to taste.

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

Served with grated cheese and croutons.

In a slow cooker

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

1. Tomatoes get rid of the skin. To do this, cross-shaped incisions are made on them, after which the vegetables are doused 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, onion cubes, potatoes and carrots are also poured there.
3. Added and washed in several waters of cereals.
4. The mass is salted, poured with the amount of liquid specified in the recipe.
5. In the program designed for stewing, the soup languishes for 45-50 minutes.
6. The finished dish is crushed with a blender, after which it is left for 6-7 minutes in the heating mode.

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

Puree Soup Recipes

20 minutes

35 kcal

5/5 (1)

Tomatoes are distributed throughout our country. They are available fresh in summer, and in winter in the form of juices, tomato pastes, as well as in canned form.

In tomatoes a lot of vitamins A, C, as well as group B. Their presence will provide you with healthy skin, hair, nails, strong immunity and a stable nervous system. They also contain many minerals, such as calcium, potassium, phosphorus, zinc. They have a beneficial effect on the bone and cardiovascular systems.

Tomatoes are powerful antioxidants, they will remove toxins from your body, gently cleanse the intestines.

If you love tomatoes or are a supporter of a healthy lifestyle, then you are probably familiar with more than one tomato soup recipe. They are served both hot and cold. They may be free of animal products or may be prepared with meat or fish. In addition, their taste goes well with different types of cheeses, legumes, pasta and other vegetables.

Tomato puree soup with croutons according to the classic recipe with photo

Kitchen appliances:

Ingredients

For soup:

For croutons:

How to choose the right ingredients

Step by step recipe

First stage. Preparing the Components

Second phase. Making creamy tomato soup

Third stage. Cooking croutons

Soup video recipe

You can add cream to tomato cream soup, and you can serve it with crackers and herbs. Watch the video to see how easy it is to make tomato soup in a slow cooker.

Honey will help neutralize the acid in the tomatoes. On the other hand, if you like their sour taste, you can enhance it by adding a few drops of lemon juice.

If you are a staunch vegetarian, then when cooking, you can use vegetable broth or clean drinking water, or you can cook light. If you want the soup to be rich, add chicken broth to it. Fans of chicken and soups in its broth can familiarize themselves with the recipe.

To bring the thickness of the soup to the ideal, pour in half the broth first. In the process of pureeing, you can dilute the soup to the consistency you need.

Tomato cream soup with beans

Adding beans will give this soup extra calories, but it will still be perfectly absorbed by your body thanks to the right combination of products. If you like beans, check out the recipe.

• Time for preparing: 35 minutes.
• Servings: 8-9.
• Kitchen appliances: pan, knife, cutting board, grater, blender.

Ingredients

Step by step recipe

First stage. Cooking frying

Second phase

Soup video recipe

This soup is very quick and easy to make. See for yourself by watching this short video.

Puree soups are not traditional in our national cuisine. But the simplicity of their preparation, a homogeneous structure and, of course, their taste are finding more and more adherents of this variant of the first course. Separately, it is worth mentioning the versatility of such soups: after all, they are also suitable for small children, since such a soup consistency does not require thorough chewing.

Tomato puree soup will take its rightful place in your baby's diet along with or from broccoli. This is a great first course option for the whole family.

Not only salads can be prepared from tomato, but also other, no less healthy dishes. One of them is tomato puree soup, the classic version of which is relatively easy to prepare - you will need a tomato, garlic and a few other ingredients. This wonderful dish, which has different cooking methods, will diversify your menu at any time of the year. The soup can be served either cold or hot.. The latter option is especially relevant for the winter time, because it will help to warm up after a long working day in the cold season of the year.

How to make tomato soup

Deciding to surprise your loved ones, make tomato puree soup, but first, choose the appropriate step-by-step recipe with a photo. The basis of the dish are tomatoes, which must be ripe, red. True, such tomatoes can be obtained in season. Greenhouse analogues are not juicy enough, so it is best to replace them with canned ones or, in extreme cases, with tomato juice or paste. The rest of the ingredients are like for any soup, they can be varied by adding something new. Don't forget fresh herbs.

tomato soup recipe

Making tomato soup is relatively easy. The choice of recipes is wide, because when preparing this dish, you can add cream, Italian herbs, parsley, cream cheese and other ingredients. If you wish, you can cook both Turkish tomato soup and cold Spanish dishes - Gazpacho and Salmorejo soups. In order for a delicious soup to have a pleasant aroma, choose the right spices according to your preferences.

Classical

• Time: 1 hour.
• Number of servings: 6 persons.
• Destination: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

When planning to cook hot tomato soup according to a classic recipe, pay attention to the Italian version. The finished dish can even be used for weight loss, because. There are relatively few calories per 100 g, unlike other foods. In addition, such a treat will saturate the body with many useful substances. All you need is to buy fresh tomatoes and prepare the rest of the ingredients, which can be purchased at any store.

Ingredients:

• tomatoes - 600 g;
• water - 2 glasses;
• onion - 1 pc.;
• wheat flour - 2 tbsp;
• sugar - 1 tsp;
• butter - 50 g;
• salt, paprika, basil, parsley - to taste.

Cooking method:

1. To remove the skin, pour boiling water over the tomatoes. You can pre-make incisions on the fruit. Cut the prepared tomatoes into cubes.
2. Put herbs, fruits, onions in a saucepan, pour cold water. Turning on the fire, you just have to add sugar and spices.
3. Then beat the resulting mass with a blender, bringing it to a homogeneous puree state. Don't forget to add salt to taste.
4. Make your own tomato sauce. Pour the butter into a separate pan, melt and add the flour and tomato mass into it.
5. Gradually add the mixture to the saucepan. At the same time, be sure to constantly stir the whole mass so that nothing burns.
6. Simmer the puree for another 5 minutes. At the end, you can pour a couple of drops of lemon juice into the finished broth. Serve the finished dish hot.

Turkish

• Time: 30 minutes.
• Servings: 5-6 persons.
• Destination: for lunch.
• Cuisine: Turkish.
• Difficulty: medium.

There are several ways to prepare Turkish soup puree, where the main component is tomato, there are several. You can make such a hearty meal both on water and on meat broth with the addition of milk or cream - it all depends on your desire. You can cook this dish every time in a new way. Below is a relatively easy recipe for a delicious puree soup that has a slight savory note. To begin with, do not forget to carefully prepare the vegetables - remove the skin from each tomato.

Ingredients:

• tomatoes - 7-8 pieces;
• tomato paste - 1 tbsp;
• oil (vegetable) - 2-3 tablespoons;
• flour - 2-3 tablespoons;
• hard cheese - 100-200 g;
• garlic - 1-2 cloves;
• water / tomato juice - 1 l;
• salt, black pepper (ground) - to taste.

Cooking methods:

1. Cut the prepared fruits into small pieces.
2. Heat up the pan, pour in the oil and add the flour. It must be fried until a golden hue appears.
3. Send the pasta to the flour. Mix everything thoroughly and fry for 3-4 minutes.
4. Add tomatoes and garlic, finely chopped or passed through a press, to the resulting mass. Roast for 5 minutes.
5. Transfer all contents to a suitable container. Pour 1 liter of cold water, cook the broth over medium heat.
6. While the soup is boiling, stir occasionally.
7. Add salt and pepper, reduce heat. Grind everything into a puree with a blender. Let the mixture boil for another 5 minutes.
8. Serve tomato soup sprinkled with hard cheese (grated) or with herbs and sour cream.

Italian

• Time: 25 minutes
• Calorie content of the dish: 65 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Italian.
• Difficulty: easy.

Cooking a delicious tomato puree soup with a competent approach will take no more than half an hour. Light and tasty Italian soup is a great find for both summer and winter menus. Some versions of this dish use meat or vegetable broth, but you can do without it. The taste of the finished dish will depend on the quality of the olive oil, so pay special attention to this moment. In addition, do not forget about the selection of suitable spices, on which the aroma of the cooked treat will largely depend.

Ingredients:

• tomatoes (overripe) - 5 pcs.;
• olive oil - 1/2 tbsp.;
• onion - 1 pc.;
• vinegar (balsamic) - 1 tsp;
• thyme, oregano / marjoram - 4 sprigs;
• fresh basil - 1 bunch;
• salt - to taste.

Cooking method:

1. Cut the washed and peeled tomatoes into pieces.
2. Finely chop the onion, then send it to the pan.
3. Chop the garlic finely. Add it to the pot along with the herbs, tomatoes and salt. Continue to cook for 10-15 minutes.
4. Remove all herbs from the pot, add balsamic vinegar and a few tablespoons of olive oil.
5. Finely chop the finished dish in a blender.

With cheese

• Time: 35 minutes.
• Calorie content of the dish: 70 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

This cooking option will especially appeal to adherents of appetizing and light first courses. Creamy tomato soup with mozzarella cheese can be a godsend for you. Such a rich dish is prepared not only with this cheese, but also with any other - it all depends on your finances and taste. You can add a special piquancy to the dish with the help of spices or Provence herbs.

Ingredients:

• tomatoes - 1 kg;
• garlic - 2-5 cloves;
• onion - 1-2 pcs.;
• cheese - 200 g;
• butter (butter) - 20 g;
• tomato paste - 1-2 tbsp. l.;
• oil (vegetable) - 1 tbsp. l.;
• sugar, spices - 1 pinch each;
• bread - a couple of slices;
• water - 1 tbsp.;
• salt - to taste.

Cooking method:

1. Remove the skin from the tomatoes, then carefully chop.
2. Chopped onion and garlic pre-fry or immediately put in a pan. Pour one glass of water, put on fire.
3. As soon as the water boils, you need to carefully lay out the tomatoes. Boil for 15 minutes over medium heat.
4. Cut the cheese into small cubes or grate. Add a pinch of sugar, salt, tomato paste to the soup.
5. Cut slices of bread into small cubes. Put them in a pan with warmed butter and vegetable oil. Lightly toast the bread slices on each side and add your favorite spices.
6. Put the cheese in the pan and after two minutes remove it from the heat. Take an immersion blender and beat the mass with it, and then bring it to a boil. Before serving, add previously prepared croutons to each plate.

With meatballs

• Time: 1 hour.
• Servings: 8-10 persons.
• Calorie content of the dish: 73 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Thick and slightly sour cream soup with juicy and tasty meatballs is a great option for lunch or dinner. Using a relatively simple recipe, you will expand your home menu. When serving, you can add grated cheese if you wish. Supplement the puree soup with finely chopped fried onions (bulb) - this will make it even more tasty and original.

Ingredients:

• tomatoes - 6-8 pcs.;
• meatballs - 200 g;
• potatoes - 1-2 pcs.;
• vinegar - 0.5-1 tbsp;
• oil (vegetable) - 2 tablespoons;
• flour - 3-4 tablespoons;
• tomato paste - 3 tablespoons;
• mustard - 1 tsp;
• dill, cheese - to taste;
• water - about 3 liters.

Cooking method:

1. Cut the tomatoes, remove the skin from them. Then puree using a blender or food processor.
2. Pour vegetable oil into a saucepan, let it boil over medium heat.
3. Next, gently fold in the flour. Mix well.
4. Add tomato paste, mustard. Stir and fry for 2 minutes.
5. Pour in the tomato puree. Simmer for a couple more minutes, then add about 3 liters of water. Stir constantly. Boil 15 minutes.
6. Fry meatballs (you can buy ready-made or cook yourself) in a preheated skillet with vegetable oil. Drain the minced juice into another container.
7. Send meatballs and finely chopped potatoes to the pan. Add minced broth. Cook over low heat for 10 minutes until done.

With chicken

• Time: 1 hour.
• Servings: 2-3 persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

Fragrant and bright soup is ideal for lovers of tasty, but light food. The recipe for its preparation will be a good addition to your everyday menu. To cook such a treat, buy ripe and juicy tomatoes. You will first need to cook mashed potatoes, which are used as the basis for the future dish. To make the meal thicker and richer, add zucchini.

Ingredients:

• tomatoes - 4 pcs.;
• chicken fillet - 1 pc.;
• carrots - 1-2 pcs.;
• onion - 1 pc.;
• zucchini - 2 pcs.;
• olive oil - 2 tbsp. l.;
• garlic - 1-2 teeth;
• water - at your discretion;
• herbs, spices - to taste.

Cooking method:

1. Puree the tomatoes using a blender.
2. Cut the zucchini into medium pieces.
3. Chop the onion and carrot into small cubes, fry them in oil.
4. Add chicken to them, after cutting it into pieces. Fry for about 6 minutes.
5. Send to the total mass of zucchini. After frying a little, fill with water. Simmer for 20 minutes.
6. Add puree. You can sprinkle with a little sugar if you like.
7. Cook for about 10 more minutes. Add greens or croutons to the finished tomato meal.

In a slow cooker

• Time: 75 minutes.
• Servings: 4-6 persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

You can make delicious and fragrant puree soup not only in a saucepan, but also in a slow cooker. This tomato dish is best prepared during tomato harvest season. It is not difficult to weld it, especially if you have such an assistant as a slow cooker at hand. Do not be afraid to add certain spices and vegetables to the finished soup puree, on the contrary, they will make your tomato creation more intense.

Ingredients:

• tomatoes - 600 g;
• potatoes - 4-5 pcs.;
• onion (bulb) - 1 pc.;
• garlic - 4 teeth
• carrots - 2 pcs.;
• rice - 1/4 st.;
• water - about 1 liter;
• fresh herbs - 30 g;
• salt, black pepper (ground) - to taste;
• grated cheese, crackers - optional.

Cooking method:

1. Cut prepared tomatoes into cubes. Peel and finely chop potatoes, carrots, onions.
2. Peel and wash the garlic with herbs. Finely chop both ingredients. Rinse rice.
3. Put all the ingredients in the multicooker bowl. Be sure to add salt and pepper.
4. Pour in enough water to cover the entire mass in the bowl.
5. Close the lid of the device, turn on the "Extinguishing" mode. Set a timer for 45 minutes.
6. Grind the soup puree using a blender.
7. Serve the dish with greens. If desired, add grated cheese, croutons.

With cream

• Time: 1 hour.
• Servings: 3-4 persons.
• Calorie content of the dish: 75 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

When deciding to make tomato puree soup, pay attention to the option with the addition of cream. This excellent vegetarian dish can be prepared in summer or winter, tomatoes are sold in stores all year round. True, their cost varies greatly depending on the season. This puree soup is especially popular in the summer, because. it can be served even cold. An ideal addition to a tomato dish would be croutons, which will make the puree soup more satisfying.

Ingredients:

• tomatoes - 6-7 pcs.;
• onions, carrots - 1 pc.;
• bread for croutons - 4 slices;
• garlic - 3 teeth;
• cream - 100 g;
• salt, spices - to taste;
• vegetable oil, water - at the discretion.

Cooking method:

1. Prepare the tomatoes by first removing the peel from them.
2. Chop the onion and fry over low heat until golden brown. Submit the chopped carrots. Roast until done.
3. Cut the white bread into small pieces and send them to the oven. You can add spices to them first.
4. Grind the tomatoes in a blender, add to the pan. Pour water, put salt and spices. Bring everything to a boil.
5. Cook over low heat for 15 minutes.
6. At the very end, add cream to the tomato mass. Continue cooking for another 10 minutes.
7. Serve the finished dish with croutons and fresh herbs.

With seafood

• Time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 74 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

An excellent option that you can treat both family members and friends is tomato soup with seafood. To prepare it, you should buy half a kilogram of king prawns. It will simply be impossible to break away from the finished meal - the aroma of seafood will spread throughout the kitchen. In addition, fish products are very popular with many people.

Ingredients:

• king prawns - 500 g;
• grated tomatoes - 2 tbsp.;
• butter (butter) - 4 tablespoons;
• green onions - 1 bunch;
• flour - 2 tablespoons;
• celery stalks - 2 pcs.;
• pepper (chili) - 1/2 pc.;
• coconut milk - 1/2 cup;
• cream - 150 ml;
• curry - 1/4 tsp;
• fish sauce, basil - to taste;
• water - at your discretion.

Cooking method:

1. Start preparing the tomato puree soup by cleaning the shrimp, which you need to get rid of the chitinous cover. Be sure to remove all the black veins that are in the tails of the seafood.
2. Fry the shells in a saucepan, adding butter. Pour in one glass of water. Cook for 20 minutes on low heat.
3. Melt some butter in a suitable container. Saute finely chopped onions, celery and peppers.
4. After a few minutes, send the flour to the vegetables. Cook until the mass has a golden hue - 3-4 minutes.
5. Send the pre-mashed tomatoes to the resulting mass. If necessary, you can replace them with tomato paste or juice.
6. Pour in about 150 ml of cream. It is desirable that the percentage of their fat content is high.
7. Pour in a decoction of shrimp shells, milk (coconut). Send curry and fish sauce there.
8. Then send to the total mass of shrimp. Simmer for about 5 more minutes. Use basil as decoration. Pour the treat into bowls and serve.

Video

For tomato puree soup, choose ripe and fragrant tomatoes of any size, because. during the cooking process, they will still need to be crushed. In spring or winter, you can use canned tomatoes in their own juice, while the taste of the soup will not change much.

Italian tomato soup with bread

Necessary:
900 gr tomatoes;
1 pc - onion;
3 cloves - garlic;
250 g of bread (stale or dried);
2 tbsp. tablespoons of olive oil;
3 art. spoons of any broth;
1 sprig - basil;
¼ teaspoon of sugar;
salt, black ground 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 skin by pulling on the notched part. Cut the pulp of tomatoes into large pieces.

Peel the onion and chop into small cubes.


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

Bread is best taken stale and without salt content. You can dry the bread yourself in the oven or in a pan. Cut black into 1 cm cubes.

In a large saucepan, heat the low acid olive oil over medium heat, then add the onion and some salt. Cook until the onion is soft and brown. Add the garlic and cook for about 1-2 minutes, stirring constantly. Now you can add chopped tomatoes. Boil the tomatoes for about 2-3 minutes until they begin to release juice. You can add basil, ½ teaspoon of salt and broth.

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

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

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

Before serving the tomato puree soup to the table, it should be stirred, kneading the bread, add spices to taste, sprinkle with ground black pepper and pour over with 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 wonderfully 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 the basis of gazpacho is always tomatoes.

Andalusian gazpacho soup

Necessary(based on 5 servings):
500 gr tomatoes;
300 gr of bell pepper;
150 gr onions;
300 gr 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 the onion and cut into half rings. Peel the garlic cloves and finely chop.


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


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


Wash bell pepper, remove seeds and core, cut.

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

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

The classic recipe for tomato puree soup is very simple, and the finished dish is 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, in order to make the taste of the soup more satisfying, you can serve it not only with crackers, 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 tbsp.
• salt, pepper - to taste
• homemade crackers - 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 pieces, depending on the size.

2 medium bell peppers, de-seeded and cut into large pieces.

We clean the onion from the husk and cut into 6-8 segments.

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

Drizzle the vegetables with olive oil and sprinkle them with salt and ground pepper.

Bake the vegetables in a hot oven (180-190 C) for about 30-40 minutes until soft and lightly burnt.

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

Grind all the ingredients until a homogeneous puree.

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

Tomato puree soup is best served with homemade croutons. To do this, cut the white bread into small cubes (it is best to take the bread already slightly dried up). Put them on a baking sheet, sprinkle on top with a pinch of salt, dried garlic and smoked paprika (we can safely select the type of additives to taste), sprinkle with oil and, after mixing well, send the croutons to blush in the oven at 180 C for 5-10 minutes. While the crackers are browning in the oven, we don’t leave anywhere, as they can easily burn!