Step-by-step recipe for making tomato puree soup. Tomato puree soup recipes

What could be more flavorful and healthier on cold winter days than a cup of tomato soup? No one will be able to resist this delicious, reddish first course. Tomato soup is the most common dish in Indian restaurants. The tomatoes are first fried, stewed and pureed to create a smooth, creamy mass. Low-calorie soup goes well with crispy croutons. It can be a main course or a delicious lunchtime snack.

Tomato puree soup - properties

Every bowl of tomato soup contains vitamin E, A, C, K, essential minerals and antioxidants that can support your health:

• Lycopene in tomato soup improves bone mass and fights osteoporosis. Its regular consumption reduces the level of TNF in the blood by 34%. Lycopene deficiency can increase oxidative stress in bones and lead to undesirable changes in tissues.
• The high level of vitamin C in the soup strengthens the heart and protects it from clogged arteries and stroke. The dish also prevents platelet cells from clumping in the blood.
• Selenium promotes blood circulation and prevents anemia. One serving of tomato soup provides 7 micrograms of selenium, which is 11% of the recommended daily value.
• The high concentration of copper in the first dish strengthens the nervous system. Potassium helps in the transmission of nerve signals.
• Tomato soup is an excellent source of vitamin A and C. A cup of tomato soup provides 16% of the recommended daily value of vitamin A. Vitamin C is essential for maintaining healthy tendons and ligaments.

The only drawback of the dish is its high sodium content, which negatively affects blood pressure, kidneys and heart.

Tomato puree soup - ingredients

Ingredients needed for 1 cup (250 ml):

• 4 medium tomatoes
• 2-3 medium cloves of garlic (1 tsp minced),
• 1 small onion
• 1 bay leaf,
• 1 tsp. corn starch,
• 2 tbsp. l. water,
• 1.5 tbsp. butter,
• 1 cup of water
• 1 tbsp. l. cream (25-30% fat), you can take another 2 tbsp. for decoration when serving a dish,
• 1 tbsp. regular sugar
• 1 or 2 slices of bread (rye or white),
• ground black pepper to taste,
• salt to taste.

Tomato puree soup - preparation

• First, rinse the tomatoes and set them aside. Bring about 5 cups of water to a boil in a saucepan. Place the tomatoes in boiling water until the liquid completely covers them. Add 1 tsp. salt and bring water to a boil.

• Turn off the heat and cover the pan with a lid. Let the tomatoes soak in hot water for half an hour.

• Drain the water and let the tomatoes cool. Thanks to blanching, the skin of the tomato can be easily removed.

• Heat a frying pan or oven and place the pieces of bread in it. Fry over low heat until crispy on both sides. If using an oven, place the bread in the oven at 200°C.

• Make a smooth paste with 1 tsp. starch and 2 tbsp. l. water.

• On a cutting board, chop the tomatoes or do it over a blender so that the juice goes directly into the blender. Prepare a smooth puree without any chunks.

• Melt the butter in a saucepan. Add bay leaf, chopped garlic and fry for a few seconds on low heat.

• Dip the chopped onion into the oil and brown it.

• Pour tomato puree into the pan.

• Stir and then add a glass of water, salt and black pepper.

• Over medium heat, bring the soup to a boil and add the starch paste you prepared earlier.

• Mix well and simmer for 3-4 minutes until thickened. Then add sugar and 1 tbsp. cream

• Stir the cream soup and simmer for another minute. Turn off the heat.

• Pour hot tomato soup into cups. Add bread crumbs to it. Garnish the dish with parsley or coriander leaves.

The clean tomato flavor, gently seasoned with onion and garlic, is a great way to start your day.

Simple step-by-step recipes for light and satisfying tomato puree soups - hot and cold

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

8 gr.

Carbohydrates

90 kcal.

Classic recipe for tomato puree soup

Classic tomato soup should be prepared from the freshest tomatoes, baked in the oven with basil. To make the dish homogeneous, remove the skin and grind the pulp through a sieve. To prepare this soup you need a blender; it is used to blend the already prepared soup. A thick and aromatic dish will be tasty, satisfying and low in calories. It can be served not only for lunch; soup will also be appropriate for a light dinner.

Ingredients:

• half a kilo of fresh tomatoes;
• garlic;
• 35 ml olive or very pure other vegetable oil;
• half a glass of vegetable broth or drinking water;
• large onion;
• a third of a spoon of sugar;
• dried ground basil;
• butter, 72% oil - 25 gr.

Step-by-step recipe for tomato puree soup:

Dry the washed tomatoes to remove moisture. We cut large fruits, and pierce small ones in several places with any sharp object.

Rub the tomatoes on all sides with olive oil and sprinkle with basil. Place on a baking sheet and place in a hot oven for a quarter of an hour.

Cool the baked tomatoes and remove the skins from them. Grind the pulp through a sieve, alternatively you can beat it until smooth with a blender.

Finely chop the onion and chop a large clove of garlic with a heavy knife.

Set a saucepan with a thick bottom over medium heat. Place butter in it and wait until it melts.

Dip the onion and garlic into the fat. Stirring, fry for two minutes

Add the tomato mass and cook at low temperature for ten minutes. Remember to stir occasionally so that the vegetable mixture heats evenly.

Dilute the contents of the pan with water (broth). Add sugar and add salt to taste. Season with basil and ground pepper, bring to a boil and immediately remove from heat.

Blend the hot soup with a blender, pour into bowls and serve. You can use green basil leaves for decoration.

Fresh tomatoes for tomato soup should be well-ripened and fleshy; the main taste of the soup depends on them.

Quick recipe for tomato puree soup with canned beans

Using canned tomatoes significantly reduces the cooking time of the soup. The addition of canned beans makes it more nutritious. The frying is prepared not in oil, but in fat rendered from bacon, and the cracklings themselves are served with the finished dish.

Ingredients:

• tomatoes canned in tomato juice - 350 gr.;
• three strips of fresh bacon;
• 700 gr. canned white beans;
• one and a half glasses of water or vegetable broth;
• large onion.

How to quickly prepare tomato puree soup:

Cut the bacon strips into medium-sized pieces into a frying pan. Place on low heat and melt the fat from the pieces.

Place the crispy fried bacon on a disposable napkin. After cooling slightly, break into smaller pieces.

Drain off excess fat, leaving no more than a spoonful. Place the frying pan on low heat.

Finely chop the onion and fry until soft, stirring constantly, no need to brown. As soon as the slices lose their dullness, place the onions in a small saucepan.

Remove the skins from the tomatoes and add them to the onions. We also put some of the beans here. Add a little ground pepper in a mortar, pour in vegetable broth or water. Cook over medium heat for five minutes.

Remove the pan from the stove. Using an immersion blender, puree the soup.

Add the remaining beans and bring to a boil.

Serve the soup hot, sprinkled with crumbled fried bacon.

It is better to dilute tomato soup with vegetable broth. It's quite simple to prepare. Boil the onion with a small piece of celery in 500 ml of water for about a quarter of an hour, remove the vegetables.

Tomato puree soup with cheese

Cheese will help smooth out the harsh tomato taste. The first dish, in which cheese shavings are dissolved, turns out more tender. In addition, cheese adds its own subtle taste.

Ingredients:

• kilogram of fleshy tomatoes;
• two small onions;
• garlic;
• 200 grams of “Dutch” cheese;
• two spoons of tomato;
• 20 gr. sweet cream butter;
• a quarter spoon of sugar and table salt;
• 250 ml of clean water (light broth or vegetable broth);
• a spoon of sunflower oil;
• two thin slices of white bread;
• a third of a spoon of a mixture of “Provencal herbs”, or similar.

Preparing the tomatoes. After washing thoroughly with water, we make shallow cross-shaped cuts from the side of the stalk.

Place the fruits in boiling water and let sit for three minutes. Replace hot water with cold water.

Remove the skin from the cooled tomatoes, cut the pulp finely into cubes.

After peeling three small cloves of garlic, finely chop them with a heavy, sharp knife. Finely chop the onion into slices.

In a small saucepan with a multi-layer bottom, heat the onion and garlic in butter. Saute the onion slices until they become transparent, but do not bring them to an amber hue.

Add a glass of liquid to the onion. Bring to a boil, add tomatoes. Boil at a surface boil for a quarter of an hour.

While the tomato base is cooking, prepare the crackers. Cut the bread into cubes or bars and lightly fry them in vegetable oil.

We grate the cheese through a coarse grater, trying to get thin, short shavings.

Add tomato paste, sugar, salt and cheese to the soup. Boil, stirring continuously, until the cheese is evenly dispersed throughout the soup.

Remove the pan from the heat, blend the tomato soup with a blender and return it back. Once it reaches a boil, turn it off.

Croutons are added to the soup when serving.

The most tender is tomato soup with cream. They are added to the already prepared dish, after which they are blended with a blender and brought to a boil. It is not recommended to boil tomato soup with cream; the milk protein may curdle and the soup will be hopelessly spoiled.

Cold tomato puree soup "Gazpacho"

Another option for quick tomato soup that does not require cooking. This dish of Spanish cuisine is served, like traditional Russian okroshka, cold. To prepare it, just puree all the ingredients in a blender, mix and cool well. There is no need to sauté vegetables or bake tomatoes; you only need to slightly dry the bread from which the garlic dressing of the soup is prepared.

Ingredients:

• red bell pepper fruit - 2 pcs.;
• 600 gr. fleshy, well-ripened tomatoes;
• approximately 100 grams of onion;
• 200 gr. fresh juicy cucumbers;
• garlic;
• two small slices of white bread;
• a small piece of chili pepper pulp;
• 50 ml balsamic or light wine vinegar;
• oil, highly purified, vegetable - 50 ml;
• sprigs of fresh dill.

How to cook - step by step recipe:

Turn on the oven to heat up. Bringing the temperature to 180 degrees, dry the bread.

Wash the peppers, dry them, place them on a baking sheet and place in the oven. Bake for fifteen minutes.

Grate three cloves of garlic into a bowl, and use a larger grater to grind the dried bread into the garlic. Add a little salt and mix well, pour in vegetable oil. Stir thoroughly and set aside.

Finely chop the onion into a bowl and add vinegar.

We wash the tomatoes, cut them at the base and put them in a saucepan with boiling water for about three minutes, cool them, fill them with cold water, and then remove the skins. Cut into small pieces, into slices.

Cut the peel off the cucumbers and grind the pulp on a fine grater. Finely chop the dill and chili pepper pulp.

Remove the skin from the baked pepper and remove all the seeds. Cut the pulp into small pieces.

Combine tomatoes with bell pepper pulp and blend with a blender.

Mix cucumbers into the resulting mass, add dill and onions. Blend again with a blender.

Stir the swollen bread mass into the soup.

This tomato soup is never served immediately; it must first be well cooled. Place the bowl of soup in the refrigerator for two hours. Serve with sprigs of fresh herbs. To improve the taste of the soup, you can season it with medium-fat sour cream and yogurt.

Hearty tomato puree soup with minced meat, lentils and sausages

Hearty and nutritious tomato soup with minced meat. In addition to meat, lentils and sausages fried with basil are added. Use only red lentils; they are ready faster than other varieties.

Ingredients:

• mixed or lean minced pork - 450 gr.;
• 230 gr. red lentils;
• sausages “Kupati” - 150 gr.;
• 400 gr. fresh or canned tomatoes;
• two tablespoons of vegetable oil;
• head of red onion;
• liter of drinking water;
• four spoons of pesto sauce;
• fresh basil for serving.

How to cook - step by step recipe:

We cut the tomatoes from the stem side, keep them in boiling water, and then use the back of a knife blade to remove the skin. Cut the fruits into small slices into the pan.

We sort and wash the lentils and add them to the tomatoes. Add a liter of cold water and set to cook. From the moment it boils, cook for 20 minutes over moderately high heat, covered.

While the cereal and tomatoes are boiling, prepare the minced meat. First, fry the chopped onion in vegetable oil until transparent. Then add the minced meat to it and fry for about five minutes until the color changes.

Cut the sausages into half-centimeter rings and brown them in butter. At the very end, add basil leaves and turn on the heat to maximum. After frying for about a minute, place the contents of the pan on a disposable towel.

Transfer the minced meat into the prepared tomato base and puree it with a blender. Place on heat and bring to a boil. Add salt and pepper to the soup to your liking at the end of cooking.

When serving, complement the soup with sausages fried with basil and pesto sauce.

Tomato puree soup with meatballs

An original version of creamy soup with meatballs. Minced meat balls will decorate the dish and make it more nutritious. For minced meat, it is advisable to take pork and beef pulp in equal parts. The meat mass should not be fatty, tomato soup is a light dish. If desired, minced meat can be replaced with chicken or turkey.

Ingredients:

• two kilos of tomatoes;
• small onion;
• 350 gr. low-fat, preferably mixed minced meat;
• a teaspoon of grated garlic;
• one carrot;
• two tablespoons of corn oil;
• 200 grams of Poshekhonsky cheese.

How to cook - step by step recipe:

Peel the onions, carrots and garlic. Grind the carrots with a medium grater, finely chop the garlic, and finely chop the onion.

After adding salt to the minced meat, add pepper and mix thoroughly. Beat the meat mixture several times on the bottom of the bowl. We form small balls, place them on a cutting board and set them aside temporarily.

Remove the peel from the washed tomatoes. To make the skin peel off easily, first scald the fruits with boiling water and cool with cold water.

In a saucepan with a multi-layer bottom, sauté the onion and garlic in vegetable oil until transparent. Then add the carrots and cook until the vegetables soften, stirring.

Place the tomatoes in the pan with the fried vegetables. Simmer over low heat, covered, for at least half an hour.

After adding some salt, beat the tomato mass with a blender, season with ground pepper and put it back on the fire.

Place the meatballs into the boiling mixture. After waiting for it to boil again, cook at medium temperature for 20 minutes. The foam rising from the meatballs must be removed before boiling so that it does not spoil the appearance of the soup.

It is advisable to serve the soup hot, sprinkled with finely grated cheese.

If you have tomatoes in your refrigerator, it's time to think about what you can cook with them. Let's move aside banal recipes and look into oriental cuisine. They probably know how to quickly prepare a tasty, healthy and original dish from tomatoes. Let's try to make tomato puree soup!

About the benefits of tomato soup

In addition to the fact that this dish is quickly prepared, it turns out to be satisfying and very tasty, it also contains a lot of useful substances and is considered low-calorie. The latter fact will especially appeal to those who carefully monitor the number of calories they eat. Tomato puree soup will not add extra pounds. The main part of the dish is the tomatoes. They contain natural acids and sugars that regulate the acid-base balance, which means they are beneficial for digestion. In addition, the vegetable is rich in vitamins A, E, C, PP, which increase immunity, prevent aging processes in the body and strengthen the walls of blood vessels. Tomato soup is rich in lycopene. The substance is a strong antioxidant and cancer preventative. Tomato is also a natural antidepressant: it helps to cope with bad mood. Considering all the benefits of a juicy vegetable, it’s worth treating yourself to tomato soup.

Turkish style tomato puree soup

Anyone who has been to Turkey has probably tried a delicious first course of tomatoes. Cooks in eastern countries make tomato soup very tasty and piquant, although there is no special technology for preparing it. To make a Turkish dish, you need to prepare tomatoes (8-10 pieces), flour (4 large spoons), tomato paste (1 large spoon), vegetable oil (4 large spoons), 1 clove of garlic, salt, ground pepper. Tomato puree soup (Turkish) is prepared as follows.

• Pour boiling water over the tomatoes to remove the skin and cut them into medium slices.
• Take a saucepan with high sides, add vegetable oil, flour and fry over low heat for 3 minutes (the flour should turn golden).
• Add tomato paste and tomatoes to the flour, fry the resulting mixture for 5 minutes, remembering to stir so that it does not burn.
• Add water (2 liters) to the tomato mixture.
• Mix the soup well and let it boil.
• Salt our dish, add pepper and chopped garlic.
• Using a blender, stir the soup until pureed, then leave it to simmer over low heat for another 5 minutes.
• Turkish tomato puree soup is ready. All that remains is to add a handful of cheese, grated on a coarse grater.

It is better to serve the dish with crackers.

Italian tomato puree soup

Western chefs, especially Italians, also like to cook tomato soup. Their first dish is also very tasty and aromatic thanks to the addition of seasonings and herbs. To prepare Italian tomato puree soup, you need to take:

It is necessary to remove the peel from scalded tomatoes and cut the pulp into cubes. Squeeze the garlic and chop the onion through a press and fry them in olive oil. Add tomatoes and greens tied in one bunch. Cook the soup over medium heat for ½ hour, stirring constantly. Next, the greens are removed, the tomatoes are rubbed through a sieve, and meat or vegetable broth is added. The mixture should boil. The resulting soup must be salted and peppered.

American recipe

It turns out that in America they also really like to cook tomato puree soup. This dish is considered almost a national treasure of the United States.

Ingredients:

• 800 g tomatoes;
• 1 onion;
• 3 garlic cloves;
• 300 g 20% ​​cream;
• vegetable oil (1 large spoon);
• 200 g of drinking water;
• 200 g cheese;
• 2 coffee spoons of aromatic herbs;
• 1 sprig of mint;
• ground pepper (0.5 teaspoons);
• loaf.

White bread should be cut into small slices and dried in a frying pan. Scald the tomatoes, peel them and cut them into cubes. Grate the cheese on a coarse grater, chop the onion and garlic. Pour oil into a deep saucepan and fry the onion and garlic. Add chopped tomatoes, peppers, herbs; simmer the resulting mixture for 15 minutes, stirring constantly. The resulting mass must be crushed with a blender, add water and cream and bring it to a boil, stirring. Salt the finished puree soup, add pepper, grated cheese and mix well. Pour the dish into plates, putting white bread croutons in them and garnishing with mint leaves.

Cooking in a slow cooker

Diet tomato puree soup takes a little longer to cook in a slow cooker than on the stove. To prepare a dish in this way, you need to take onions (2 pcs.), a stalk of celery (2 pcs.), tomatoes (8 pcs.) and hard cheese (200 g). You need to finely chop the onion and celery, fry them in a slow cooker, setting the “Baking” mode for 40 minutes. In the meantime, remove the skin from the tomatoes, after scalding them, and cut into large slices. 10 minutes before the end of the “Baking” mode, add prepared tomatoes and boiling water to the onions and celery. As soon as the mixture boils, turn on the “Stew” mode for 30 minutes. The prepared soup must be poured into a deep container and pureed using a blender. The first dish is ready! It is advisable to serve it with croutons.

What else should I add to the soup?

Tomato puree soup, the recipe for which is presented above, can be varied with chickpeas. To do this, dry chickpeas (approximately 200 g) must first be soaked overnight and then boiled. Fry chopped onions, carrots, peppers in a frying pan, and then add boiled chickpeas. The resulting mixture is added to the tomato soup, stirred and seasoned with salt.

If the dish is prepared in a slow cooker, then the chickpea soup must be kept in the “Baking” mode for another 30 minutes. Cheese is added to the finished dish at the discretion of the hostess, because the soup already turns out to be very satisfying. And unlike the classic version, this puree soup will be quite high in calories. If you don’t have chickpeas, you can add peas, beans or some pasta to the dish instead.

For tomato puree soup, choose ripe and aromatic tomatoes of any size, because... They will still need to be chopped during the cooking process. In spring or winter, you can use canned tomatoes in their own juice, and the taste of the soup will remain virtually unchanged.

Italian tomato soup with bread

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

How to cook:

Pour water into the pan and bring to a boil.


Meanwhile, prepare the tomatoes: wash, dry and cut crosswise at the bottom. Place the tomatoes in boiling water for a few seconds and then remove the skin by pulling the cut part. Cut the tomato pulp into large pieces.

Peel the onions and chop them into small cubes.


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

It is best to take bread stale and without salt. You can dry the bread yourself in the oven or in a frying pan. Cut the black into 1 cm cubes.

In a large saucepan, heat the low acid olive oil over medium heat, then add the onion and a little salt. Cook until the onion becomes soft and brown in color. Add the garlic and cook for about 1-2 minutes, stirring constantly. Now you can add the chopped tomatoes. Cook 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, add a small amount of sugar.

Bring the soup to a boil over medium heat, then reduce 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, stir it by kneading the bread, add spices to taste, sprinkle with ground black pepper and pour over olive oil. You can also sprinkle the soup with grated Parmesan cheese if desired.

Tuscan Tomato Cream Soup can be served warm or cold. In summer, the soup is wonderfully refreshing.

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

Andalusian gazpacho soup

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

How to cook:

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


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


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


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

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

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

Spanish gazpacho is not the only tomato soup that many chefs prepare. This version of the dish is more suitable for summer, because it is served cold. In winter, it is better to prepare hot soup with tomatoes - there are also a lot of such options. Below recipes with photos describe step by step how to prepare such an unusual dish.

How to make tomato soup

Tomatoes can be fresh, dried or canned at home. It all depends on the season. Soup is also often made from tomato juice or paste. In appearance it can be hot or cold, with minced meat or vegetarian. In any case, the dish turns out to be light, healthy and even suitable for weight loss. Cooking tomato soup differs little from the cooking technology of regular soup, although it has some nuances depending on the recipe.

Cold tomato soup

In its classic version, cold tomato soup is a dish of Spanish cuisine with the unusual name gazpacho. It was common among poor peasants, who quenched their thirst and hunger in the heat. Today, Spanish gazpacho soup has become an alternative to other cold dishes. It is based on pureed tomatoes. The dish is served cold, sometimes even with ice.

Hot tomato soup

Hot tomato soup is also easy to prepare. Even gazpacho is prepared in this form, but there are many other options. The basis is often broth - made from beef, chicken or pork. Many types of canned foods contain tomato, such as beans or sprat. You can also make soup from them. The technology is very simple. All vegetables according to the recipe are sautéed in oil, then boiled in broth and chopped using a blender. This is very easy to do in a slow cooker.

Tomato soup recipe

In addition to the classic, there are exotic recipes for tomato soup - with fish, shrimp or mozzarella. In any case, it’s worth adding fresh herbs for taste, for example, basil or dill. To serve the dish in the classic version, garlic croutons are always used. If you have not yet chosen a recipe for delicious tomato soup, then be sure to study the rating of the most popular ones.

Tomato puree soup - classic recipe

• Cooking time: 55 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 80 kcal.
• Cuisine: Spanish.

Tomato puree soup in the classic version is prepared in a very unusual way. The tomatoes, garlic and onions included in the recipe are pre-baked in the oven. This makes the dish even lower in calories. You can make the soup completely dietary if you use a non-stick pan when baking. Then you won't have to add oil. After all, it can easily be replaced by water.

Ingredients:

• garlic – 3 cloves;
• basil – 1 bunch;
• tomato – 4 pcs.;
• chili pepper - a small piece;
• salt - to taste;
• water – 1 tbsp.;
• onion – 1 pc.;
• olive oil – 2 tbsp.

Cooking method:

1. Turn on the oven to preheat to 180 degrees.
2. Peel the onion and garlic, wash the tomatoes and remove their stems. Cut the vegetables into quarters.
3. Grease a baking dish, place vegetables in it, sprinkle salt on top and drizzle with oil.
4. Bake for 25 minutes.
5. Boil water, add vegetables along with the released juice, simmer them under the lid for about 20 minutes.
6. Next, process the mixture in a blender until pureed, leave for 10 minutes.
7. Pour into bowls and garnish with basil sprigs.

Gazpacho - step-by-step recipe with photos

• Cooking time: 2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 47 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Spanish.
• Difficulty of preparation: medium.

The classic gazpacho soup recipe features a wide variety of ingredients used. It includes not only tomatoes with olive oil, but also bread, cucumbers, sweet peppers and wine vinegar. At the end of cooking, the soup is diluted with cold water, tomato juice or even red wine. On particularly hot days, add a couple of ice cubes to the plate when serving. Although the soup will look beautiful even in simple glasses.

Ingredients:

• fresh parsley - a couple of sprigs;
• garlic – 4 cloves;
• juicy ripe tomatoes – 15 pcs.;
• wine vinegar – 4 tbsp;
• dry red wine, tomato juice, cold water - to taste for serving;
• stale white bread - 4 slices;
• cucumbers – 4 pcs.;
• sweet pepper – 3 pcs.;
• salt – 1 tbsp;
• olive oil – 125 ml;
• Tabasco sauce - to taste;
• onion – 1 pc.

Cooking method:

1. Finely chop the garlic or pass it through a press, mix with pieces of broken bread.
2. Gradually grind the contents, adding olive oil.
3. Cover the mixture and leave for 1.5 hours.
4. Peel the onion, chop finely, then pour in vinegar.
5. Make a small cross-shaped cut in each tomato, keep the fruit in boiling water for 1 minute, then peel off the skin.
6. Cut the tomatoes into four parts.
7. Peel the cucumbers too.
8. Grease the peppers with vegetable oil, wrap in foil and bake at 160 degrees for 10-15 minutes.
9. Then let them stand for the same amount of time under the lid, then remove the skin and core.
10. Wash and chop the parsley.
11. Place vegetables in a blender in small portions, puree them, adding soaked onions, garlic bread and Tabasco sauce.

Fish

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 54 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

During fasting, you can prepare fish soup from sprat in tomato sauce. It turns out something between potato and fish soup. The main thing is to choose high-quality sprat. The sauce in it should be very thick. Only then will the soup have an unusual aftertaste. By using canned food, the cooking time for tomato soup is significantly reduced. This is another advantage over meat dishes. Not only potatoes can be an addition to sprat. It will be delicious with noodles, pasta, and lentils. Often cooked with rice or just homemade noodles.

Ingredients:

• tomato juice – 2 tbsp.;
• sprat in tomato sauce – 1 can;
• sugar, spices, salt - to taste;
• onions – 2 pcs.;
• potatoes – 4 pcs.;
• vegetable oil - to taste;
• carrots – 1 pc.;
• water – 2 l.

Cooking method:

1. Cut the peeled potatoes into small cubes, then place in boiling water.
2. Finely chop the onion and grate the carrots. Sauté vegetables in oil until golden brown, then simmer until soft.
3. Next, pour tomato juice into the frying pan and let it boil.
4. Season with spices to taste, add a little salt and sugar.
5. Simmer for 5-7 minutes.
6. Add the sprat in tomato along with the sauce to the potatoes, add the frying.
7. Cook for another 5-7 minutes, then check for spices and salt, adding them if necessary.

Tomato cream soup

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 47 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Creamy Tomato Soup – from Italian means creamy tomato soup. It has a more delicate consistency and an unusual combination of ingredients, because in addition to tomatoes it contains cream. This dish is especially popular in the summer. It is eaten cold, so in extreme heat this is simply a life-saving recipe. Croutons are an ideal addition to a delicate creamy soup. You can sprinkle them with your favorite spices, giving them a particular taste.

Ingredients:

• vegetable broth – 2 tbsp;
• tomatoes – 7 pcs.;
• cream – 100 g;
• garlic – 3 cloves;
• carrots – 1 pc.;
• bread - 4 slices;
• garlic – 3 cloves;
• salt - to taste;
• onion – 1 pc.;
• rosemary, thyme, paprika, marjoram, cilantro - to taste.

Cooking method:

1. Prepare two containers - one with boiling water and one with cold water.
2. Place the tomatoes first in the first and then transfer to the second. Next, peel the vegetables.
3. Sauté finely chopped onion in oil until golden brown, then add grated carrots and cook until soft.
4. Cut the bread into small cubes, sprinkle with spices to taste, and place in a preheated oven for 7-10 minutes.
5. Grind the tomatoes using a blender and place in a saucepan with broth.
6. Add salt, add spices to taste, boil, then simmer over low heat for a quarter of an hour.
7. Finally, pour in the cream and cook for another 10 minutes.
8. When serving, garnish with herbs and croutons.

Soup with tomato paste

• Number of servings: 4 persons.
• Calorie content of the dish: 70 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

If you are not afraid to cook and try new unusual dishes, then learn how to make tomato paste soup. It's more like an improvised recipe. Light, spicy and incredibly tasty, the soup can be prepared with the addition of almond milk or simple cream. Spices, again, can be added at your discretion, giving the dish one or another flavor. For spiciness, use garlic or capsicum. Tabasco sauce also goes well with them.

Ingredients:

• cream – 2 tbsp;
• water – 1 tbsp.;
• salt - to taste;
• black bread - 2 slices;
• dried herbs, pepper, garlic - to taste;
• tomato paste – 4 tbsp.

Cooking method:

1. Place the water with tomato paste in a saucepan, put on fire and bring to a boil.
2. Next, add salt and spices to taste.
3. While stirring, pour in the cream. Heat the soup without bringing it to a boil.
4. Cut the bread into cubes, sprinkle with spices and place in a preheated oven for about 7 minutes.
5. Remove the finished soup from the heat, pour into plates, and decorate with croutons.

With beans

• Cooking time: 4 hours 20 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 65 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Spanish.
• Difficulty of preparation: medium.

Tomato sauce is not only included in canned fish. It is also present in vegetables, for example, beans. It also makes a very tasty and unusual soup. It's called Andalusian gazpacho. This bean soup can easily be an independent dish. The piquant aroma and fresh taste will not leave anyone indifferent. Plus, it only takes a few minutes to prepare. The longest stage is cooling the dish. Otherwise the process is very simple. Make sure of this by studying the recipe for bean soup in tomato sauce.

Ingredients:

• green pepper – 1 pc.;
• garlic – 2 cloves;
• tomato – 2 pcs.;
• cucumber – 1 pc.;
• wine vinegar – 6 tbsp;
• cumin – 1 tsp;
• spices, oregano, parsley, basil - to taste;
• celery stalk – 2 pcs.;
• beans in tomato sauce – 650 g;
• tomato juice – 1 l;
• olive oil – 2 tbsp;
• green onions - 5 feathers.

Cooking method:

1. Wash vegetables and herbs and dry.
2. Finely chop the cucumbers, peppers and tomatoes. Finely chop the greens.
3. Mix the chopped ingredients in a saucepan, add beans, oil and vinegar.
4. Next, season with spices to taste, pour tomato juice over everything.
5. Place the dish on the refrigerator shelf and leave for about 4 hours.

Italian

• Cooking time: 6 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 110 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Italian tomato soup surprises with its variety. In one of the classic versions, it is prepared with seafood. You can take one type or just a seafood cocktail with mussels, squid and octopus. White fish or shrimp work well. Cream cheese would be a good addition to them. This will make the Italian seafood soup even more tender. It is better to use fish broth that has been cooked in advance as a basis.

Ingredients:

• sea ​​cocktail – 1 kg;
• garlic – 3 cloves;
• cod fillet – 700 g;
• onions – 2 pcs.;
• bay leaf – 2 pcs.;
• peeled shrimp – 1 kg;
• tomatoes in their own juice – 700 g;
• dried basil – 1 tbsp;
• fish broth – 1 l;
• butter – 150 g;
• salt, pepper - to taste;
• boiled water – 1 l;
• dry white wine – 400 ml;
• oregano, thyme - 0.5 tbsp each.

Cooking method:

1. Thaw the seafood cocktail, rinse and peel.
2. Finely chop the onion and garlic, fry them in a deep pan in melted butter.
3. After a couple of minutes, add the mashed tomatoes with a spoon.
4. Then pour the broth with wine, add spices and bay leaves.
5. Stir and simmer for half an hour over low heat.
6. Next add peeled shrimp and sea cocktail.
7. Rinse the cod. Dry, cut into cubes, and also add to the broth.
8. Bring the soup to a boil, then lower the heat and cook for another 7 minutes.

Spicy

• Cooking time: 3 hours 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 50 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

For lovers of more savory dishes, spicy tomato soup is suitable. It is especially useful for people with low stomach acidity. If you have an ulcer or gastritis, it is better to avoid such a dish. Pepper in combination with vinegar gives it its spiciness. Fans of even hotter dishes should add Tabasco sauce. For serving, not just plates are used, but glasses, where ice and a little herbs are added to decorate the soup.

Ingredients:

onions – 2 pcs.;

• salt, spices - to taste;
• Tabasco sauce - to taste;
• hot pepper – 2 pcs.;
• tomato juice – 1 l;
• greens - to taste;
• white vinegar – 50 g;
• cucumber – 2 pcs.

Cooking method:

1. Peel the vegetables, cut into smaller pieces and process in a blender.
2. Next, rub the resulting mass through a sieve and season to taste with spices and salt.
3. Add Tabasco sauce and vinegar, send the mixture to cool for 3 hours in the refrigerator.
4. When serving, garnish with chopped cucumber and herbs and throw in a couple of ice cubes.

From canned tomatoes

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Another tasty and quick dish is tomato soup made from canned tomatoes. It is very convenient to cook it in winter. During this period, you won’t always find ripe, juicy tomatoes on store shelves, but you can buy a couple of jars of canned ones. If you have homemade preparations, that's even better. You don’t need anything from vegetables other than tomatoes and onions. Canned food contains a lot of salt, so salt the tomato-chicken soup more carefully.

Ingredients:

• onion – 1 pc.;
• salt – 1 pinch;
• chicken broth – 3 tbsp;
• sugar – 2 tbsp;
• fresh parsley and basil - 1 bunch each;
• canned tomatoes – 400 g4
• tomato juice – 1.5 l;
• butter – 6 tbsp;
• heavy cream – 1.5 tbsp;
• pepper - to taste.

Cooking method:

1. Take a saucepan and melt butter at the bottom.
2. Fry the chopped onion on it, and after a couple of minutes add the grated tomatoes.
3. Next, pour the juice into the pan along with the broth, pepper and salt to your taste.
4. Cook for 5 minutes, then add cream and stir.
5. Simmer for another 5-7 minutes until done.
6. When finished, add chopped herbs.
7. After removing from heat, leave the soup covered for another 15 minutes.

With cheese

• Cooking time: 35 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 118 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Light, appetizing, soft and tender - this is how you get tomato puree soup with cheese. It is better to use mozzarella or parmesan for this dish. Although any other type of cheese is suitable - hard, sour cream, processed or even smoked. Provencal herbs give the dish an unusual piquant taste, but you can use the spices at your discretion. Crautons are a pleasant addition to a bowl of soup.

Ingredients:

• onion – 1 pc.;
• sugar, spices - 1 pinch each;
• tomato paste – 2 tbsp;
• butter – 20 g;
• garlic – 3 cloves;
• vegetable oil – 1 tbsp;
• bread - 2 slices;
• water – 1 tbsp.;
• cheese – 200 g;
• salt - to taste;
• tomatoes – 1 kg.

Cooking method:

1. Wash the tomatoes, make a small cut at the top of each one, and then pour boiling water over them.
2. After a couple of minutes, drain the water, then remove the skin from the fruits and chop them finely.
3. Peel the onion and garlic, fry them, then transfer them to a saucepan and add water. Put on fire.
4. When the water boils, add the tomatoes and cook the soup over medium heat.
5. Cut the cheese into small cubes or chop it using a grater.
6. Season the broth with tomato paste, sugar and salt.
7. Cut the bread into cubes, fry in heated butter with spices.
8. Add the cheese to the broth, simmer for a couple of minutes, then beat with an immersion blender and bring to a boil again.
9. When serving, add croutons.

Tomato soup always contains olive oil - it makes the dish soft and satisfying. You can’t do without vinegar, which preserves the product from fermentation. Even if the recipe doesn't call for parsley, spinach, wild garlic or garlic and onions, you can still safely add them. It is recommended to keep cold soups in the refrigerator for 2-3 hours. It is believed that ice only disrupts the consistency of the dish.

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