Tomato soup is easy to prepare, has a pleasant, slightly sour taste. When preparing this dish, you can safely experiment and use various vegetables, dairy and seafood.

Tomato soups quickly satisfy hunger, but at the same time are low in calories. Tomatoes are replete with useful substances (vitamins of groups A, C, E, PP, iron, iodine, selenium, potassium) and have a beneficial effect on the human body, contributing to the normal functioning of the body.

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The benefits of tomatoes

People who regularly consume tomatoes improve metabolism, endurance, develop a strong immunity to a number of infectious diseases, and also increase the overall tone of the body.

Reference: The bright red color of tomatoes has a positive effect on human mood. The fact has been proven more than once by specialists in psychology and nutrition.

When preparing tomato soups, great importance is attached to herbs and spices. They give the soup an exquisite taste, increase appetite and promote better absorption of food. How to cook a simple tomato puree soup, we will consider in this article, as well as recipes for cooking it with various products.

Classic recipe with photo

Introducing a classic variation on the Turkish tomato puree soup recipe.

Composition:

• 3 huge tomatoes or 20 cherry pieces;
• 50 g of any vegetable oil intended for frying;
• 10 g fresh butter;
• 30 g of premium wheat flour;
• 15 g adjika;
• 30 g of fat milk;
• 200 liters of warm water or meat (preferably chicken) broth;
• salt to taste;
• sweet or spicy paprika to taste.

For decoration:

• a handful of grated melting cheese for sprinkling;
• greens.

Cooking method:

How to make tomato puree soup, watch the video:

Cooking step by step with different ingredients

You will be pleasantly surprised by the variety of tomato dishes. All of them are available in preparation for everyone, and will also please everyone - according to his preference for one or another product. Puree soups are very useful from almost any product, take note of a few recipes from (,), with or, from,.

Composition:

• 1 pack (or weigh 150 g) mozzarella;
• 1 shallots;
• 5-10 g of garlic;
• 1 chili pepper;
• 20 pieces of cherry or 4 large tomatoes;
• 30 g of vegetable (preferably olive) oil, intended for frying;
• Salt;
• Pepper;
• Granulated sugar;
• 300 ml of meat or vegetable broth;
• 4-6 stalks of dried basil.

Cooking:

Cooking tomato puree soup with mozzarella can be clearly seen in the video:

From pasta

Composition:

• ready-made beans (red or white) - 800 g;
• tomatoes (canned food is allowed) - 450 g;
• sweet pepper - 1 piece;
• red onion - 1 piece;
• carrots - 2 pieces;
• garlic - 4-6 cloves;
• tomato paste or natural ketchup - 30 g;
• warm water or vegetable broth - 1-1.2 liter;
• spice;
• tabasco;
• a bunch of parsley.

Preparation:

Cooking ingredients:

• water - 0.8-1.2 liters, depending on the desired consistency;
• potatoes - 450 g;
• cherry tomatoes - 350 g;
• onions - 100 g;
• carrots - 100 g (1 pc.);
• vegetable oil for frying;
• garlic - 3-5 cloves;
• salt, seasonings - to taste.

Process:

What other soups you can make with mashed potatoes, learn from.

Composition:

Preparation:

1. Leave the tomatoes for 1 minute under boiling water, remove the skin. Cut the pulp into small cubes.
2. Finely chop the garlic and onion and fry in olive oil.
3. Place tomato cubes, fried onions and garlic in a saucepan, add herbs.
4. Cook the mixture for 30 minutes over medium heat.
5. Use a blender attachment to turn cooked vegetables into puree.
6. Season the mixture with salt and spices.
7. Serve with basil and mozzarella balls.

You will need:

• 600 g shrimp;
• 400 liters of water or any broth;
• 60 g fresh butter;
• 70 g leeks;
• 70 g chopped celery;
• 50 g hot pepper;
• 30 g white flour;
• 400 g pre-minced tomatoes;
• 150 g cream;
• 100 g of vegetable (preferably coconut) milk;
• 30 g tomato paste or ketchup;
• curry;
• salt or fish sauce to taste.

Cooking:

How to cook this dish, you will learn from the video:

Composition:

Step by step cooking:

1. Fry the onions in vegetable oil until golden brown.
2. Add finely chopped garlic and carrots and cook for a couple of minutes.
3. Next, add tomatoes in their own juice. Leave the mixture on fire for 5 minutes.
4. Season the vegetable mixture, add the herbs and puree with a blender.
5. If you are not satisfied with the thickness of the mixture, you can dilute it with hot water.
6. Serve with sour cream.

Cooking delicious hot hot soup is available to everyone.
Composition:

Cooking:

1. In the oven at a low temperature, bake the tomatoes with onions, garlic, pepper and salt until the vegetables are soft.
2. Using a blender, turn the baked vegetables into mashed potatoes, after setting aside a few large pieces of tomato.
3. Pour the vegetable puree into bowls.
4. Place coarsely cut tomatoes and basil in the middle of each plate for garnish.

Puree soup can also be prepared in a slow cooker, which will preserve the maximum amount of vitamins and minerals in the dish.

Important! There is a downside: the dish will take longer to cook than usual. It will take more than 50 minutes to cook.

Composition:

Preparation:

• Put the tomatoes in boiling water for a couple of minutes. Peel them off and use a blender to turn the tomatoes into a smooth paste.
• Pour vegetable oil into a multicooker container and place half a head of chopped onions there.
• Fry the onions for 10 minutes using the Baking program.
• When the onions are fried until they are translucent, pour the tomato puree into the container. Salt and season the mixture.
• Also add bay leaves, tomato paste, spices.
• Switch the multicooker to the "Stew" mode and cook the soup for another 15 minutes.

How to cook a delicious tomato puree soup in a slow cooker, you will learn from the video:

Pour tomato soup into beautiful soup bowls. The dish looks great with any herbs and low-fat types of cheese. These products can be placed directly into the dish before serving, or they can be served separately on a small plate.

Fresh bread or croutons are also served with the dish. Soup is especially tasty in combination with garlic bread. To prepare it, take a couple of garlic cloves and fry them in vegetable oil for a few minutes. Then remove the garlic and fry the bread slices on all sides in the same oil.

If you are on a diet, it is better to exclude bread and cheese, or use diet varieties.

For example, pita bread and various low-calorie breads are perfect for tomato soup. And for cheeses, give preference to gouda, mozzarella, feta and vegetable tofu. If you follow the slimness of the figure, then this one is for you.

Conclusion

Tomato puree soup is a delicious and light dish, perfect as a first course for dinner and lunch. To make it more nutritious, try moving away from the classic recipe and supplementing your meal with various foods. Choose the right cooking method and experiment!

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Ecology of consumption. If your home menu still does not have an appetizing puree soup, the situation needs to be urgently corrected. After all, such soups are prepared as easily as traditional liquid ones.

If your home menu still does not have an appetizing puree soup, the situation needs to be urgently corrected. After all, such soups are prepared as easily as traditional liquid ones. Only they differ in a special delicate taste and nutritional value. You can use almost any vegetable: potatoes, pumpkin, carrots, beets, tomatoes, spinach, celery, and even avocados.

This soup is a great option for those on a diet, as well as for those who dislike certain foods, such as onions. Indeed, in the process, all vegetables are carefully chopped and become completely invisible. Cook for health and surprise your household!

You will need:

• 15 g dried porcini mushrooms
• 600 ml broth
• 200 g champignons or frozen porcini mushrooms
• 2 red onions
• 1 clove of garlic
• 2 tbsp. l. vegetable oil
• salt, ground black pepper
• 50 g cream

Preparation:

1. Sort the dried mushrooms, pour 150 ml of hot broth and leave for 60 minutes. Peel the champignons, wipe with a damp cloth and chop finely. Peel and finely chop onions and garlic. Heat vegetable oil in a heavy-walled saucepan and brown the onion and garlic. Add mushrooms and fry for 5 minutes. Season with salt and pepper.
2. Put the soaked mushrooms on a sieve, collect the broth. Put the mushrooms in a saucepan with onions and garlic and fry lightly. Then add all the broth, bring to a boil and cook for 10-15 minutes. Remove from heat and puree from soup. Add cream, season with salt, pepper and pour into bowls. You can sprinkle with ground cayenne pepper and garnish with parsley leaves.

2. Creamy soup with leeks

You will need:

• 300 g green lentils
• 4 onions
• 2 stalks of leeks
• 3 potato tubers
• 1 bay leaf
• 50 g butter
• 20 g mint greens
• salt, ground white pepper to taste

Preparation:

1. Rinse the lentils well, pour 1 liter of hot water, put the bay leaf and cook for 1 tsp.
2. Peel and chop the onions. Cut the leeks into slices and the potatoes into cubes.
3. Melt the butter in a saucepan, add the onion, leek and fry, stirring occasionally, for 5 minutes. Add the potatoes, cover the saucepan and simmer for another 7 minutes. Season with salt and pepper, pour 400 ml of hot water and simmer under a lid over low heat for 15 minutes.
4. Rub the soup through a sieve or grind in a blender. Remove the bay leaf from the lentils and add them to the resulting puree.
5. Wash the mint, dry and chop finely. Pour the finished cream soup into bowls, put chopped mint in each and serve.

You will need:

Serves 4

• 300 g potatoes
• 1 carrot
• 1 stalk of leek (10 cm long)
• 100 g root celery
• 1 onion
• 20 g butter
• 1 liter vegetable broth
• 8 Art. l. sour cream
• grated nutmeg
• 100 g smoked salmon
• 3 sprigs of dill

Preparation:

1. Cut potatoes and carrots into cubes, leeks into rings. Finely chop the celery and onions.
2. Fry all vegetables (except potatoes) in butter. Add potatoes, pour in broth and cook for 15-20 minutes.
3. Purée the soup (add a little water if necessary). Warm up, add 4 tablespoons. spoons of sour cream. Season with salt and pepper and season with nutmeg.
4. Cut the salmon into strips. Pour the soup into bowls, put a "rose" out of salmon and garnish with herbs.

You will need:

• 3 carrots
• 1 onion
• 300 g cauliflower
• 70 g butter
• 1 squash
• 2 potato tubers
• 2 cloves of garlic
• 100 ml cream
• 200 g peeled shrimp
• 1/3 tsp turmeric
• 1/2 bunch of dill

Preparation:

1. Wash carrots, peel and cut into slices. Peel and chop the onion. Disassemble the cauliflower into cocks. Peel the squash and potatoes and cut into slices.
2. In a saucepan, dissolve the butter, put the carrots and fry for 3 minutes. Add onion and zucchini, fry for another 3 minutes. Add cauliflower, potatoes, pour in 1.5 liters of water and cook over low heat for 15 minutes.
3. Peel the garlic and pass through a press. Add to a saucepan with vegetables, pour in cream, bring to a boil and cook for 2 minutes.
4. Boil the shrimp separately in boiling salted water and drain into a colander. Grind hot vegetables together with liquid in a blender. Season with turmeric, salt and ground black pepper.
5. Wash greens, dry and chop finely. Pour the soup into bowls, add shrimps, herbs to each and serve.

You will need:

• 300 g lentils
• 1 onion
• 1 carrot,
• 1/3 celery root
• 3 tomatoes
• 2 tbsp. l. olive oil
• 1/3 tsp nutmeg
• 4 slices of bran bread
• 20 g chopped dill

Preparation:

1. Rinse the lentils, transfer to a saucepan, pour 1.5 liters of cold water, bring to a boil and cook for 30 minutes. Peel the onion and chop finely. Wash carrots and celery, peel and cut into strips. Put the vegetables in the water with the lentils and cook for another 15 minutes.
2. Use a blender to puree. Dip the tomatoes in boiling water for 30 seconds, then peel and chop the pulp in a blender.
3. Combine with mashed vegetables and lentils, add olive oil, nutmeg, whisk lightly and pour into bowls. Add greens to each. Dry the bread in a toaster and serve separately.

You will need:

• 1 onion
• 3 large carrots
• 1 parsley root
• 2 large potato tubers
• 100 g butter
• 300 g milk
• 2 yolks
• 20 g each of parsley and dill
• salt, ground black pepper to taste

Preparation:

1. Chop the onion, coarsely grate the carrots and parsley root. Peel the potatoes and cut into small cubes.
2. Saute vegetables in butter (10 minutes). Pour in 300 ml of hot water, 250 ml of milk, season to taste and cook for 15 minutes.
3. Grind the yolks with the remaining milk, add to the soup, bring to a boil and remove from heat. Purée the soup with a blender.
4. Sort parsley and dill, chop finely. Sprinkle the soup with herbs before serving.

You will need:

For 2 persons

• 2 ripe avocados
• 2 tbsp. l. lemon juice
• 1 red onion
• 1 clove of garlic
• 2 tbsp. l. lime juice
• 700 ml vegetable broth
• 1 tbsp. l. soy sauce
• 50 g chopped cilantro
• zest of 1 lime
• 4-5 cherry tomatoes for garnish
• greens
• salt, ground red pepper

Preparation:

1. Peel the avocado, remove the seeds, chop the pulp and drizzle with lemon juice. Finely chop the onion. Pass the garlic through a press.
2. Put all the ingredients in a blender, pour in hot vegetable broth, lime juice, soy sauce, add cilantro, lime zest, add salt, ground pepper and mash.
3. Garnish the finished soup with cherry tomatoes and mint.

You will need:

• 2 onions
• 3 cloves of garlic
• 1 chili pepper
• 4 tbsp. l. olive oil
• 3 cloves of garlic
• 1/2 tsp. turmeric, cumin and ground paprika
• 800 g ripe tomatoes
• 1/2 table. tablespoons of granulated sugar
• 1/2 table. spoons of 9% vinegar
• 1 liter vegetable broth
• basil leaves for decoration
• salt, ground black pepper

Preparation:

1. Peel the onion and chop finely. Peel and chop the garlic. Wash the chili peppers, dry and chop finely.
2. Heat olive oil in a saucepan, put onion and garlic and fry for 5 minutes. Add chili peppers and fry for another 3 minutes. Pour in 2 table. spoons of water, put spices and simmer under the lid for another 5 minutes.
3. Cut the tomatoes in a crisscross pattern, dip them in boiling water for 30 seconds. Put in a colander, remove the skin, finely chop the pulp. Put in a saucepan with vegetables, add sugar, vinegar and simmer covered for 7 minutes.
4. Pour in vegetable broth, add a little salt and pepper and cook for another 7 minutes. Remove the soup from heat and grind it hot in a blender.
5. Pour the soup into bowls, garnish with herbs and serve.

You will need:

• 300 g zucchini
• 4 shallots
• 2 cloves of garlic
• 150 ml dry white wine
• 2 tbsp. l. cream
• 1 liter low-fat chicken stock
• salt, herbs, ground black pepper
• vegetable oil

Preparation:

1. Wash the courgettes, peel and cut into slices. Peel and chop the shallots, peel and chop the garlic.
2. Heat vegetable oil in a heavy-bottomed saucepan. Add vegetables and fry until the onions are transparent. Pour in broth, wine, salt and pepper. Bring to a boil and cook covered for 20 minutes.
3. Wash and chop the greens. Chill the soup a little and chop with a blender, add cream and heat.
4. Pour the soup into plates, put herbs in each plate and serve.

You will need:

For 4 persons

• 1 stalk leek
• 3 potato tubers
• 2 cloves of garlic
• 2 tbsp. l. olive oil
• 400 ml vegetable broth
• 400 g fresh spinach
• 125 ml natural yoghurt
• leeks for garnish
• salt, ground white pepper

Preparation:

1. Peel, wash and cut the onion into slices. Peel and dice the potatoes. Peel and chop the garlic. In a saucepan, heat the olive oil and lightly brown the leeks and potatoes. Wash and dry the spinach.
2. Pour 400 ml of vegetable broth into a saucepan, bring to a boil, add spinach and cook for 3 minutes. Grind with a blender, salt and pepper. Add yogurt and stir.
3. Pour the soup into bowls, garnish with leeks and serve. Can be served with wheat croutons.

You will need:

• 2 large beets
• 1/3 celery root
• 1 onion
• 1 clove of garlic
• 2 tbsp. l. vegetable oil
• 1 incomplete table. spoonful of sugar
• 2 tbsp. l. lemon juice
• 200 ml cream 10% fat
• 70 g green onions
• 100 g feta cheese
• salt, ground black pepper

Preparation:

1. Wash the beets and celery thoroughly with warm running water using a brush, then peel and cut into small cubes. Peel and finely chop the onion and garlic.
2. Heat vegetable oil in a saucepan, add prepared onion and garlic and brown until light golden brown. Add beets, celery and, stirring occasionally, keep on fire for 3 minutes.
3. Add sugar to fried vegetables, pour in lemon juice and 150 ml of warm water (broth can be used). Then bring to a boil and simmer over low heat, covered with a lid, about 15 minutes.
4. Remove the saucepan from heat, let the vegetables cool slightly and grind with a blender along with the liquid. Then rub through a fine sieve to get a smooth mass of uniform consistency.
5. Pour hot cream into the resulting vegetable puree, salt and pepper to taste. Put the saucepan on the fire again and bring it to a boil with constant stirring.
6. Sort the onions, wash, dry well on a paper towel and chop coarsely. Crumble the cheese. Pour the soup into bowls, sprinkle with feta cheese, garnish with onions and serve.

You will need:

• 2 cloves of garlic
• 1 onion
• 600 g pumpkin pulp
• 2 tbsp. l. vegetable oil
• 400 ml cream 10% fat
• 100 g grated cheese on a coarse grater
• a pinch of nutmeg
• salt, ground red pepper
• 1 sprig of rosemary
• pumpkin seeds

Preparation:

1. Peel the garlic and onion, finely chop. Cut the pumpkin pulp into cubes.
2. Heat the oil in a thick saucepan and brown the onion and garlic. Add pumpkin and stir-fry for 10 minutes. Pour in 2 table. spoons of water and simmer for 5 minutes. Then add the cream and cook over low heat for another 10 minutes.
3. Grind the contents of the pan with a blender, sprinkle with nutmeg, salt and pepper. Pour into bowls, add cheese to each bowl, garnish with a sprig of rosemary and sprinkle with seeds. ...

You will need:

Serves 4

• 50 g butter
• 1/8 tsp cayenne pepper
• 1/2 tsp ground sweet paprika
• 1/8 tsp ground black pepper
• 4-5 slices of bacon
• 200 grams of fresh mushrooms
• 1 onion
• 1 carrot
• 1 large potato
• salt to taste
• greens for decoration

Preparation:

1. Chop the bacon, fry in butter, put on a plate. Peel the onion, chop finely and fry in a pan with vegetable oil until golden brown. Put the onion in a plate with the bacon. Wash the mushrooms, dry, cut into thin neat plates and fry until tender. Put some of the mushrooms in a saucepan, and transfer the other to the bacon and onions.
2. Pour 0.5 liters of water into a saucepan and put on fire. When the water with mushrooms boils, add salt. Peel and dice the potatoes and carrots. When the mushroom broth has boiled for about five minutes, put the vegetables, as well as fried mushrooms, onions and bacon in a saucepan, let it simmer for 2 minutes and pour beer into the pan.
3. After the foam settles, you can add spices. Then we reduce the heat so that the soup boils very quietly, and cover the pan with a lid. Cook the soup for at least half an hour. It is important that the soup continues to cook for a while, even if the potatoes are already completely cooked. The aftertaste of the soup depends on the duration of cooking.
4. Cool the soup a little and grind with a blender, garnish with herbs.

You will need:

• 250 g dried peas
• 2 potatoes
• 1 stalk of leeks
• 1 parsley root
• 2 stalks of celery
• 2 cloves of garlic
• 200 g smoked loin
• 50 g lard or bacon
• 150 g smoked sausage (Krakow or hunting sausages)
• salt, pepper, bay leaf, dill

Preparation:

1. Soak peas in cold water for 4 hours, or better overnight. Drain the water, pour fresh water over the peas and cook, removing the foam, for 30 minutes. Add lard and loin in whole pieces, reduce heat, cook soup for 1 tsp.
2. Peel all vegetables and roots, wash the herbs. Cut off the white part of leeks, cut into rings, parsley and celery root into pieces, potatoes into cubes. Chop the garlic. Put everything in the soup and cook for 25 minutes.
3. Remove bacon and loin, chop finely, return to soup. Cut the sausage into slices, add to the soup. Cook for another 5-10 minutes. Serve garnished with chopped parsley and chili.

You will need:

• 300 g chicken fillet
• 2 onions
• 50 g celery root
• 200 g ice cream spinach
• 300 ml water
• 200 g sour cream
• salt to taste

Preparation:

1. Boil chicken fillet until tender, remove and disassemble into fibers. Add salt, 1 chopped onion and chopped celery root to the broth. Cook until vegetables are tender. Add chicken fillet. Purée the soup.
2. Put chopped spinach in another saucepan, add water, add sour cream, salt and cook for 15 minutes. Purée the soup.
3. Pour soup from the second pot into a plate and pour the soup from the first into it, in a circle. Or pour the soup from both sides at the same time from two pots, you get marble stains.

Bon Appetit!published

Classic pumpkin puree soup is an incredibly tasty, healthy and very beautiful dish. The bright orange color can be brightened with red tomato spots or added greenery.

Absolutely all vegetables are combined with pumpkin. And if you add apples, which by the way are also an excellent addition to this vegetable. That dish can also be served as a dessert. Also, pumpkin itself as a vegetable is worthy of being on the list of dietary products. This means that soup from it can be prepared in case of diets, but then you should not fry the pumpkin and add heavy cream.

Puree soups are usually prepared using blenders. So, in order for your appliance to serve you for a long time, you should not dip it into soup when the vegetables are still hot. This will dull the knives faster than usual.

How to make classic pumpkin puree soup - 15 varieties

Pumpkin soup - traditional

When the whole balcony is littered with pumpkin, and the pies and pancakes made from it are already fed up, make soup. Delicious, simple and very satisfying.

Ingredients:

• Pumpkin - 1 kg
• Onions - 1 pc.
• Butter - 20 g
• Chicken broth - 1 l
• Garlic - 3 tooth
• Cream - 250 ml
• Parsley

Preparation:

Peel the onion and cut into small pieces. We send the onion to the pan, where the vegetable oil has already warmed up. We clean the pumpkin and cut into pieces.

We pour it into a saucepan to the already transparent onion. Sprinkle with cumin, add garlic. Fry for 7 minutes.

Then fill with broth, cook for another 15 minutes, fill with cream and grind the soup with a blender immersed in the soup. . Serve with parsley and croutons.

Autumn is a charm for the eyes, store shelves are filled with fresh fruits and vegetables, trees dress in yellow and orange clothes, the wind enhances its temper and wants to warm up. Pumpkin soup can help you unwind after a long day.

Ingredients:

• Pumpkin - 1 pc.
• Cinnamon to taste
• Butter

Preparation:

Peel the pumpkin and bake in foil for about 2 hours at 180 degrees. Then we cut into pieces and send to a saucepan.

Fill with water and add oil. We beat the pumpkin with a blender, bring to a boil, stirring constantly. Add oil.

Add anise and cinnamon a few minutes before the end of cooking.

This soup can be served as a dessert, due to the spicy taste of cinnamon and the sweet taste of apples, it is perfect.

Ingredients:

• Pumpkin - 700 g
• Apples - 3 pcs.
• Onions - 1 pc.
• Potatoes - 4 pcs.
• Cinnamon - 1 tsp
• Butter - 40 g

Preparation:

Peel the vegetables and cut into arbitrary pieces. We send the onions to the pan to fry, then add the potatoes and pumpkin there.

Simmer for about 15 minutes. Fill with chicken broth or water. Cook for another 5 minutes. Grind the soup with a blender.

Peel and seed apples, cut into cubes, mix with cinnamon and fry in butter.

Serve pumpkin soup with apples in cinnamon.

Bon Appetit.

Pumpkin soups are distinguished by their incredible orange color, delicate taste and pleasant aroma.

Ingredients:

• Cream 21% - 200 ml
• Grated cheese - 40 g
• Garlic - 2 teeth
• Carrots - 1 pc.
• Pumpkin - 300 g
• Onions - 1 pc.
• Garlic croutons.

Preparation:

First of all, you need to wash and clean all the ingredients. Now we cut the onion into half rings. Three carrots on a coarse grater. Finely chop the garlic.

We send all these vegetables to the stew pan. In the meantime, remove the seeds and cut into cubes. Add the pumpkin to the saucepan. Fry the pumpkin for a couple of minutes.

We transfer all the vegetables from the stewpan to the pan, fill it with water so that it is 1.5 cm higher, and turn on the slow fire.

Let's make garlic croutons. Finely chop the bread and fry it in a dry frying pan. As soon as the soup has boiled, immerse the blender in it and grind.

Pour cream into sous, mix well and add cheese. And we cook, without bringing to a boil, stirring constantly.

Serve soup with croutons and herbs.

The pleasant consistency of this soup, its incredible smell and very pleasant taste make you think that perhaps there is nothing tastier than it.

Ingredients:

• Pumpkin - 600 g
• Potatoes - 4 pcs.
• Leeks - 1 pc.
• Carrots - 1 pc.
• Processed cheese - 2 pcs.

Preparation:

We clean vegetables. Finely chop the white part of the leek and carrots. Pour into a saucepan, where we fry in oil until soft.

Then add the potatoes, simmer for a couple of minutes. Cut the pumpkin into large cubes and add to the vegetables.

Simmer for 3 minutes and cover the soup with boiled water. With a submerged blender, grind the soup.

Bring it to a boil and add finely chopped processed cheese. Cook the soup until the cheese dissolves.

Bon Appetit.

Pumpkin is rightfully called the queen of vegetables. Firstly, it is very tasty, secondly, it contains vitamins A and E, which help to preserve the youthfulness of the skin, and finally, thirdly, a very satisfying soup can be prepared from it in just a couple of minutes.

Ingredients:

• Pumpkin - 1 kg
• Carrots - 2 pcs.
• Onions - 1 pc.
• Celery root - 1.5 pcs.
• Cream 20% - 200 ml

Preparation:

We clean all the vegetables and cut the onions and pumpkin pieces into the floor. We cut the celery in half and also send it to the pan.

Pour into a saucepan and cook for 20 minutes. Finely chop the onion and three carrots. Fry them with a little oil.

In the meantime, the pumpkin is ready, salt the soup and remove from heat. Grind the soup with a blender and add warm cream to it.

Then add the fried vegetables and grind again with a blender.

Serve the soup with herbs.

This soup is a real treat. Delicate, tasty and even a little sweet.

Ingredients:

• Pumpkin - 800 g
• Onions - 3 pcs.
• Apples - 3 pcs.

Preparation:

We clean vegetables and apples from seeds and peels. Finely chop the onion and fry in butter. Add pumpkin and apple cubes.

Simmer for a couple of minutes, pour in chicken broth. Cook for 15 minutes and beat the soup with a blender.

Bon Appetit.

This soup will make you a great company if you want to stay on a diet for a couple of days.

Ingredients:

• Carrots - 300 g
• Olive oil - 30 ml
• Onions - 1 pc.
• Pumpkin - 800 g
• Ginger - 30 g

Preparation:

Cut the carrots into slices. Chop the onion coarsely. Fry the carrots and add the onion after 2 minutes. We clean the pumpkin and cut into cubes.

Add to vegetables and fry for a couple of minutes. Chop the garlic into small pieces and add to the vegetables. Simmer for a couple of minutes under the lid.

We transfer vegetables to a saucepan and fill with water. Cut the ginger into rounds and add to the soup. Cook for a couple of minutes, then grind with a blender.

Add cream and mix well.

This tasty and very beautiful bright orange soup will satisfy even the most capacious young tasters.

Ingredients:

• Turkey fillet - 100 g
• Pumpkin - 300 g
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Milk - 450 g

Preparation:

Fill the meat with water and cook until tender. In the meantime, let's prepare the vegetables. Clean and cut into pieces.

As soon as the meat is cooked, we send the onion to the soup after 5 minutes, the carrots, and after another 5 the pumpkin. Cook until tender and pour in milk. Cook for 5 minutes.

Remove the soup from heat and grind the soup with a blender.

The mashed pumpkin soup was invented by a chef in a French restaurant. Who respected the mild pumpkin flavor and loved to experiment.

Ingredients:

• Pumpkin - 800 g
• Carrots - 3 pcs.
• Onions - 1 pc.
• Garlic - 2 teeth

Preparation:

Cut the onion, garlic and carrot into random pieces. Fry vegetables in a little oil. We clean and chop the pumpkin.

We send the pumpkin to the pan with vegetables and cook for 15-20 minutes. Then grind with a blender and return the pan to the fire.

Cook for a couple of minutes, add sour cream. Salt and add nutmeg.

The delicate taste of this soup will be a pleasant addition to your dinner.

Ingredients:

• Pumpkin - 800 g
• Onions - 2 pcs.
• Garlic - 2 teeth
• Carrots - 1 pc.
• Tomato (preferably tomato paste) - 600 ml
• Soy sauce - 50 ml
• Curry
• Broth - 1 l

Preparation:

We clean the vegetables and cut into small pieces. Add to the dish, drizzle with soy sauce and olive oil.

We put the dish in the oven for 15 minutes at a temperature of 180 degrees. If the vegetables do not become soft during this time, increase the time.

Transfer the vegetables to a saucepan, fill them with tomato paste and broth. Cook until boiling. Remove from heat and break the soup with a blender.

Add spices.

This soup is a real find for lovers of fat burning dishes.

Ingredients:

• Pumpkin - 400g
• Pepper - 1 pc.
• Tomato - 1 pc.
• Zucchini - 1 pc.
• Celery stalks - pcs.
• Dill
• Green onions
• Onions - 1 pc.
• Garlic
• Cream - 200 ml
• Spice.

Preparation:

We clean and chop the vegetables. Fry the onions with carrots for a couple of minutes. Mix all ingredients in a saucepan and cover with water. Let's add some spices.

Add the cream in a couple of minutes. Add the garlic after a couple of minutes. Make mashed potatoes from the soup. Serve with herbs

This soup will not only saturate you with vitamins, but also cheer you up with its bright orange color.

Ingredients:

• Pumpkin - 800 g
• Goat cheese - 200 g
• Onions - 1 pc.
• Carrots - 2 pcs.
• Bacon - 300 g

Preparation:

Peel the pumpkin and cut into cubes, fill with broth and cook until tender. Fry the onions with carrots in a separate pan, then send the vegetables to the soup.

After all the vegetables have been cooked, grind the soup in a blender.

Fry the bacon.

Serve soup with bacon and cheese.

This soup will certainly please you and your household.

Ingredients:

• Fennel - 1 pc.
• Onions - 2 pcs.
• Garlic - 3 teeth.
• Thyme
• Pumpkin - 700 g

Preparation:

We clean the pumpkin and cut into cubes. Dice the onion and fry it in a little oil. Cut the fennel into small pieces.

Fry the onion, fennel and garlic in a saucepan, add black pepper and fennel seeds. Add pumpkin. Fry for 10 minutes.

Salt the soup after adding the broth, otherwise the vegetables will lose their juice ahead of time.

Pour in broth or water. After boiling, cook for 3 minutes. Grind with a blender.

Serve soup with arugula, parmesan and balsamic vinegar.

This soup will perfectly fit into your usual diet. Delicious and simple.

Ingredients:

• Chicken fillet - 400 g
• Pumpkin - 600 g
• Potatoes - 4 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.

Preparation:

Cook the chicken until tender. Then we take out the meat. We clean and wash the vegetables. We cut all the ingredients in the usual shape.

Fry onions in butter. Three carrots on a coarse grater and add to the onion. Add the fried vegetables to the broth.

We send potatoes and pumpkin to soup. Cook until tender. Then we immerse the blender in the soup and grind. Grind the chicken and add to the soup.

Cook for a couple more minutes.

Serve with croutons.

Puree? After all, this dish is not yet too familiar for a Russian person. We are more accustomed to rich borscht or fatty hodgepodge. But with gaining popularity, healthy food has become more and more interested in housewives, who have now begun to delight household members with delicious, but at the same time healthy dishes. Puree soup can be made from any food: vegetables, legumes, cereals, fish, meat, and so on. This dish is great not only for the daily diet, but also for those who have to eat dietary as part of the treatment of any disease.

How to cook Most often, cabbage, turnips, carrots, potatoes are used for this. Moreover, you can create a delicious dish not only from all of the above vegetables, but also from one single one. Pearl barley or rice is usually added to pureed soups from cereals, and as for legumes, beans and peas are mainly used. Many men still cannot do without meat. After all, this product is rich in nutrients. Therefore, their wives have to look for an answer to the question of how to cook puree soup from meat. Most often, game or poultry is taken for these purposes. As for fish, it is better to give preference to cod, pike perch, smelt or carp.

How to make a puree soup? First of all, it should be noted that after cooking, all ingredients are wiped through a sieve. Although the life of housewives has been made much easier by the advent of such a device as a blender. Soup puree from legumes, cereals and vegetables is usually cooked directly on their broths. And for meat and fish dishes, appropriate broths are suitable. In terms of density, such a dish like puree soup resembles cream. Before serving the dish, butter is usually added to it. Unwashed foods are often put on the plate, for example, green peas, a little meat fillet, cut into strips, and so on. Usually croutons in the form of small cubes of dried white bread are served on the table with cream soup. Although those who prefer to eat tightly combine the absorption of this dish with pies.

This is a question that interests many. There is one secret: so that the pureed products do not settle in the broth, it is customary to add flour, a little fried in oil, to it. Then you need to boil the soup for half an hour.

How to make garlic puree soup? This recipe allows you to get the most delicate dish. You will need 24 cloves of garlic, two liters of broth, four eggs, lard and white bread. It is necessary to separate the whites and yolks. Then you should fry the garlic in lard, but so that it does not brown. Once it is soft enough, you can pour the broth (warmed) into the pan. The contents must be brought to a boil and boiled for a quarter of an hour. Then the garlic must be removed, rubbed and put back. Beat the yolks using vegetable oil, and then pour half of the broth into them. The mass must be stirred, otherwise the eggs will curl. Now you need to put everything together. Serve the soup with white bread toasted in a toaster. Moreover, it is better to put them on the bottom of the plates, and pour the garlic first course on top.

Puree soup is often used in dietary meals. There are many diseases that require only such, grated food. And for children, this dish is indispensable at any stage of growing up. Especially often young parents prepare it for babies who are not yet one year old. It is good for digestion and helps in the transition from breastfeeding to eating more solid foods.

If you have not tried this dish yet and do not know how to make a puree soup, then you need to urgently correct this annoying oversight. Your household will certainly appreciate this culinary delight.

A very tasty and light dish is tomato puree soup. The classic recipe for this treat includes lots of fresh ripe tomatoes and a selection of spices. You can cook such a soup both in water and in vegetable or meat broth.

According to the classic recipe, chicken broth will become the basis of the tomato first course. In addition to a glass of the specified ingredient, take: a large spoonful of butter and olive oil, a pound of ripe tomatoes, a small spoonful of dried basil and granulated garlic, a pinch of nutmeg, salt, a white onion.

1. The tomatoes are washed, cut into small wedges, sprinkled with garlic and basil, and then baked in the oven for 25 minutes.
2. Onions are finely chopped and fried in olive oil until soft.
3. The softened tomatoes are transferred to a container with frying. It is not necessary to remove the skin from them.
4. A glass of boiling water, butter, salt, nutmeg are added to the mass. The soup is cooked for another 15-17 minutes, after which it is pureed with a blender.

If the vegetables are sour, you can add a little sugar to the finished dish.

Gazpacho recipe

Ripe tomatoes are a must in the popular gazpacho soup. In addition to tomatoes (650 g), it includes: half a liter of tomato juice, salt, 2 large tablespoons of lemon juice, a couple of cloves of garlic, 2 white onions and the same amount of bell pepper, 3 small fresh cucumbers, a bunch of fresh cilantro, salt, 1 , 5 small. tablespoons of red wine vinegar, a few drops of Tabasco sauce, 5 slices of stale gray bread, 800 ml of quality olive oil.

1. Bread soaked in water is sent to the pan, as well as garlic and all chopped vegetables passed through a press. Tomatoes are preliminarily removed from the skin and seeds.
2. First, all the ingredient is pureed with a blender, and then passed through a sieve.
3. The resulting mass is salted, seasoned with fruit and vegetable juice, oil, vinegar and sauce.
4. It remains to sprinkle the dish with finely chopped cilantro and put it in the refrigerator for a couple of hours.

The food is served cold.

Hot tomato puree soup

If gazpacho is most often prepared in hot summer, then this version of the soup will perfectly warm you even on a chilly winter day. The dish is prepared very quickly from the following products: 850 g of tomatoes, 40 g of wheat flour, salt, a piece of butter, 2 tbsp. any broth (preferably chicken), half a glass of low-fat cream, a pinch of ground paprika and a handful of grated hard cheese.

1. Tomatoes rub on a fine grater. In this case, the skin must be held with your hand so that it remains intact and does not get into the soup.
2. The tomato mass is salted and sprinkled with paprika to taste.
3. Butter is melted into the saucepan, in which sifted flour is fried. There should be no lumps in the mixture.
4. The tomato mass is poured into the same dish. The future soup is cooked for 8-10 minutes over low heat with constant stirring.
5. It remains to pour broth and cream into the saucepan. As soon as it boils, the heat is reduced to a minimum value, and cooked for another 5-7 minutes.

A dish with grated cheese is served.

From canned tomatoes

If there are no fresh tomatoes at hand, then canned vegetables can be used. In addition to tomatoes (800 g), take: 7 tbsp. olive oil, 2 celery stalks, carrots, large bell peppers, 3-4 garlic cloves, 1.5 liters of any broth, 70 g tomato paste, a bunch of fresh basil, salt.

1. All vegetables are peeled, coarsely chopped and fried in a saucepan.
2. The stems are cut from the bunch of basil, tied tightly with a thread and sent to the rest of the components.
3. When the onion turns golden, canned peeled tomatoes, broth, and tomato paste are added to the vegetables. If the garlic has not been fried before with the rest of the ingredients, then it can be passed through a press and added to the soup at this stage.
4. It remains to salt the mass if desired, add seasonings, and cook until the carrots are soft.
5. Greens are removed from the soup, after which the mass is pureed.

If the dish turns out to be sour, a little sugar is added to it.

Italian tomato puree soup

The taste of such a dish will largely depend on the quality of the olive oil used. You will need to take at least half a glass. In addition, used: onion, 5 soft tomatoes, a couple of garlic cloves, 4 sprigs of thyme and oregano, a bunch of fresh basil, small. a spoonful of balsamic vinegar, salt.

1. The tomatoes are washed, peeled and cut into small cubes.
2. Half the olive oil is heated in a saucepan, and chopped garlic and diced onions are fried in it. All herbs are added to the ingredients.
3. After adding tomatoes and salt, the mass is cooked over low heat for 15-17 minutes.
4. Next, remove the herbs, pour in balsamic vinegar, the remaining oil, grind the ingredients with a special blender attachment.

Serve deliciously Italian mashed tomato soup with hot cream.

With beans

This version of tomato soup tastes like lobio. It turns out to be very tasty and nutritious. The recipe includes: 450 g tomato puree (not paste), 420 g of canned red beans, 850 ml of any broth, 2 onions, a chili pepper pod, a large spoonful of corn flour, salt, a pinch of dried parsley. How to make tomato soup with beans is described below.

1. The chopped onion is sautéed until transparent.
2. Tomato puree is added to the vegetable, and after boiling, the mass is left on the fire for another 5-6 minutes.
3. Pepper gets rid of seeds and chopped finely.
4. Chili along with beans without liquid are sent to the onion-tomato mass.
5. After 5-7 minutes of cooking, starch is poured into the soup, stirred in a small amount of broth. The mass is salted to taste and left on the fire for another couple of minutes.

Dried parsley is sprinkled in portions before serving.

Spicy tomato cream soup

Potatoes will make the dish more satisfying, and the garlic and chili pepper will make the dish more savory. The amount of ingredients can be increased or decreased according to your taste. The dish is prepared from: 4 medium potatoes, 6 tomatoes, carrots, salt, onion, yellow bell pepper and chili pod, 4-5 garlic cloves, a pinch of paprika, 2 large tablespoons of olive oil.

1. All vegetables are washed, peeled and diced. Tomatoes are pre-peeled. The garlic is passed through a press.
2. Ingredients are poured 2 tbsp. drinking water, after which they are salted and flavored with paprika.
3. Boil the soup over medium heat until all vegetables are soft.
4. It remains to turn it into puree with a blender and add olive oil.

Served with garlic croutons.

With added cheese

Another Italian version of the tomato first course is with the addition of hard cheese. In addition to this product (160 g), it will include: 2 large spoons of olive oil, an onion, a couple of garlic cloves, 2 tbsp. vegetable broth, salt, half a glass of milk, 750 g of tomatoes in their own juice, 2 large spoons of flour, 2 sprigs of thyme.

1. Onions with garlic are fried in any fat until golden brown.
2. Flour is added, and after thorough mixing, tomatoes are added to the ingredients along with liquid.
3. The soup is salted, cream is poured into it and sprigs of thyme are poured into it.
4. After about 15-17 minutes of cooking the dish, the thyme is thrown away, and the cheese is sent to the pan.
5. It remains to grind the mass with a blender until smooth.

Served tomato soup - mashed potatoes with cheese and hot rye toasts.