Tomato soup with seafood is very popular in Italy; any restaurant in the Mediterranean will definitely offer it to you. With the current abundance of products in supermarkets, it will not be difficult to find all the necessary ingredients and prepare a tasty and aromatic soup yourself, especially since it is prepared quickly and easily.

Tomato soup with seafood - the basis for variations

We will need:

• 0.5 kg seafood cocktail
• 0.8 kg fresh tomatoes
• two large onions
• two cloves of garlic
• olive oil
• sugar
• black pepper
• basil

Instead of fresh tomatoes, you can use tomato paste, or even better, canned ones in their own juice. This is especially true in winter, when on store shelves you can only find useless vegetables from distant countries, completely tasteless and, moreover, stuffed with chemicals.

So, let's prepare tomato soup with seafood. Grind the tomatoes in a blender, first removing the skin. Then finely chop the garlic and onion and fry them in heated olive oil (it is better to use thick-walled dishes). Add chopped tomatoes or tomato paste there. In another bowl, boil the seafood cocktail; after boiling, you need to cook the seafood for no more than two minutes, otherwise they will become tough. We drain them in a colander and add them to the bowl with the tomatoes. If the soup turns out too thick, add a little water and bring to a boil. Add salt, sugar, black pepper, finely chopped basil or other herbs and olives to the finished dish to taste.

There are a variety of variations of tomato soup with seafood. The above recipe should be used as a basis, and then no one limits your flight of fancy. You can, for example, use pieces of red fish instead of a sea cocktail. For satiety, you can add boiled rice or pasta to this soup, and for piquancy, bell pepper or even chili pepper.

Mediterranean delight - “zuppa di pesce”

“Zuppa di Pesce” is a traditional Italian soup with aromatic herbs from several varieties of fish and other seafood. This is a more refined recipe, but also not at all labor-intensive.

Ingredients:

• 200 g of any sea fish (several types)
• ½ squid carcass
• 4 large shrimp
• 80 g frozen mussels
• 200 g fresh or canned tomatoes in their own juice
• 100 ml dry white wine
• 2 tbsp. olive oil
• 2 cloves of garlic
• a pinch of dried basil, mint, thyme and oregano
• 1 bay leaf
• sprig of parsley
• freshly ground black pepper
• salt (preferably sea salt)

Pour water (300-400 ml) into the fish fillet, bring to a boil and cook over low heat for 10-15 minutes. Remove the fish and cut into small pieces, strain the broth.

Wash the seafood and cut the squid into rings. Cut the garlic into slices (do not chop!). Heat olive oil in a saucepan or saucepan, fry the garlic and then remove. Place seafood in the resulting garlic oil and fry for 2-3 minutes. Pour in wine, add dry aromatic herbs, simmer for 2 minutes. Puree the peeled tomatoes in a blender and add to the seafood, then simmer for another couple of minutes. Add fish broth, fish, salt, pepper, bay leaf, bring everything to a boil and cook for several minutes over low heat. Remove bay leaf.

Pour the finished tomato soup into bowls and garnish with chopped parsley.

Traditionally, “zuppa di pesce” is served with lemon wedges and wheat garlic croutons.

To prepare the croutons, sprinkle the sliced ​​bread with a mixture of olive oil and chopped garlic. Place on a baking sheet and dry in the oven until golden brown.

“Express soup” tomato with shrimp and cheese

Perhaps this is the fastest tomato recipe, and at the same time very worthy of taste. In addition, this is an excellent recipe for losing weight; there are very few calories.

For 3 servings you will need:

• 0.5 l tomato juice
• 250 g cherry tomatoes
• 300 g peeled boiled-frozen shrimp
• 150 g parmesan
• lemon
• basil
• parsley
• spices

Heat tomato juice in a saucepan. Without bringing it to a boil, add lemon juice, halved cherry tomatoes and shrimp. Simmer the soup over very low heat for 10-12 minutes, without letting it boil. Remove from heat, add grated Parmesan and spices, stir. When serving, decorate with herbs.

• During the season, you can stock up on good, really tasty tomatoes by freezing them. At the same time, the taste and nutritional properties will be preserved, only the form will suffer, which is not at all important.
• If you don't want to bother with making garlic croutons, you can serve tomato soup with freshly baked ciabatta. A glass of Italian grape vodka - grappa - will be a piquant addition.

Prepare tomato soup with seafood according to the recipe shown in the video:

Bon appetit!

1st stage:

- 5 large tomatoes

- 1 medium red bell pepper - half a medium red onion

- 3-4 basil leaves

- 3/4 medium carrot - garlic clove

- olive oil

2nd stage:

- 1 kg of tomato pulp (I take Pomito)

- a pot of basil

- 2 tbsp. balsamic vinegar

- 8-10 drops Tabasco

- salt

- ground nutmeg

- Italian spices

- ground black pepper

- glass of white wine

- half a chili pepper

3rd stage:

- 1 kg king prawns

- 10 large mussels (calculate the amount of seafood according to your taste, these are all conventions)

- salt

- Italian spices

- olive oil

Serving:

- white bread for toast

- grana padano cheese

- balsamic vinegar (thick!)

First stage: Peel the tomatoes. To do this, we make a cross-shaped cut on their “butt”, throw them into boiling water and after 10 seconds put them in cold water. Now you can safely remove the skin. Cut the tomatoes and peppers into large slices and cubes, respectively. Finely chop the carrots, garlic, basil leaves and onions. Fry all the ingredients in olive oil.

Second phase: Place all ingredients in a large saucepan. Using a blender with a puree attachment, we turn it all into a paste. Add all the other ingredients from the second stage and beat again. Add all spices gradually, tasting each time. Do the same with Tabasco, and with chili pepper in particular. The one I came across was not so vigorous, so I added half of it. In general, you need to think about who will eat this soup. In my case, my younger brother ate it, so the soup was not too hot. Put the puree on the fire and cook for 10 minutes.

Third stage: Fry shrimp and mussels in olive oil. It is better to add Italian spices and salt to the first ones.

Well, now, the most pleasant part - serving! Cooking croutons. Cut the bread for toast into small cubes and fry in a frying pan. You can also fry whole pieces. Pour the soup into bowls, add shrimp and mussels, drizzle with balsamic vinegar, add a few croutons and sprinkle with grated cheese. Bon appetit!

Step-by-step recipes for preparing tomato soup with seafood and fish, egg, cheese and wine

2018-03-04 Ekaterina Lyfar

Grade
recipe

1769

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

4 gr.

57 kcal.

Option 1: Classic recipe for tomato soup with seafood

Mediterranean cuisine does not have fish soup in the classical sense. They prepare aromatic soups with seafood; tomatoes are often added to them. It is better to use canned vegetables, although you can also pick up fresh, juicy tomatoes.

Ingredients:

• Sea cocktail - 0.5 kg;
• Canned tomatoes - 800 g;
• 2 cloves of garlic;
• 2 onions;
• Sugar - 10 g;
• Olive oil - 30 ml;
• Basil, oregano, savory.

Step-by-step recipe for tomato soup with seafood

Peel the onions and garlic. Cut the onion into half rings and fry in olive oil in a thick-bottomed pan.

Chop the garlic and add it to the pan. Fry the vegetables until golden brown.

Remove the skin from canned tomatoes and grind the pulp in a blender. Combine it with tomato juice, pour the resulting mixture onion and garlic. Add water so that the soup is not too thick.

Continue heating the contents of the pan. When the soup boils, add the defrosted sea creatures to it. Add salt, add a spoonful of sugar and spices. Simmer the dish over low heat for another 5 minutes, then let it brew.

If possible, it is better to buy seafood separately and assemble your own cocktail. The most delicious soup is made from shrimp with mussels, scallops and squid. Serve it with garlic croutons or ciabatta.

Option 2: Quick recipe for tomato soup with seafood

This tomato soup is prepared very quickly. For an original taste, olives and tarragon are added to it. It is better to chop the tomatoes in advance in a blender so that you can immediately add them to the pan.

Ingredients:

• Shrimp - 200 g;
• Olives - 100 g;
• Bulb;
• Grated tomatoes in their own juice - 600 ml;
• Garlic clove;
• Chili pepper, tarragon, parsley.

How to quickly prepare tomato soup with seafood

Prepare a thick-bottomed saucepan or saucepan. Pour some oil into it and put it on fire.

While the oil is heating, peel and chop the onion and garlic. Fry them over medium heat, add chili and tarragon.

If the olives are large, cut them into rings. Pour into a saucepan, add a little liquid from the jar.

Pour the tomatoes into the pan. Season with salt and pepper and wait for the soup to boil. Dilute it with hot water to taste.

Place thawed shrimp in the soup and add finely chopped parsley. Bring to a boil, remove from heat and cover the pan with a lid.

Don't forget about the spices - sea reptiles go well with basil, thyme, oregano and mint. To save time, you can purchase a ready-made mixture of Italian or Mediterranean herbs.

Option 3: Tomato soup with seafood, wine and cheese

This delicious recipe requires some culinary skills. You will have to spend time finding the right ingredients and preparing the soup correctly, but the result is worth it.

Ingredients:

• Fresh tomatoes - 400 g;
• Red onion;
• Balsamic vinegar - 20 ml;
• Carrot;
• Basil (leaves);
• Tomatoes canned in their own juice - 1 kg;
• Sweet pepper - 70 g;
• Olive oil - 20 ml;
• Garlic clove;
• Grana padano cheese - 100 g;
• Dry white wine - 200 ml;
• King prawns - 1 kg;
• Nutmeg, Italian herbs, pepper mixture.

Step by step recipe

Scald the tomatoes with boiling water, then carefully remove the skins. Cut the pulp into cubes.

Peel the carrots, onions and garlic. Remove the seeds from the bell pepper. Chop all the vegetables and fry them in olive oil.

Place tomatoes in a blender bowl, add vinegar and spices. Tear the basil leaves and add them to the rest of the ingredients. Grind them with a blender.

Add fried vegetables to the bowl, pour in the wine and add salt. Whisk until the mixture is smooth. If you like your soups spicy, add some Tabasco sauce and chili pepper.

Pour the tomato puree into a saucepan or saucepan. If necessary, add a little water to get a thinner consistency. Boil the soup and let it simmer for another ten minutes over low heat.

Add a little more olive oil to the hot pan. Fry mussels and shrimp on it. Salt them and sprinkle with Italian herbs. After a couple of minutes, you can remove the seafood from the heat and pour it into the pan with the soup.

After adding the shrimp and mussels, you need to simmer the soup for no more than two minutes. Turn off the heat, cover the pan with a lid.

This soup must be steeped, this will make it much tastier. The dish can be scattered onto plates within 10-15 minutes after cooking. Sprinkle each serving generously with grated cheese.

Option 4: Tomato soup with seafood and egg

This dish is incredibly tender thanks to the combination of seafood, lemon and spices. At the very end of cooking you need to add a beaten egg, you can also add a little cream.

Ingredients:

• Sea cocktail - 250 g;
• Tomato juice - 350 ml;
• Bulb;
• Garlic - 4 cloves;
• Fresh tomato;
• Bulgarian pepper - 100 g;
• Half a lemon;
• Two eggs;
• Provençal herbs, saffron, coriander.

How to cook

Pour boiling water over seafood. Let them defrost for 7 minutes, after which you need to drain the water. You can drain the sea creatures in a colander to get rid of excess liquid.

Place the seafood cocktail in a saucepan and add 0.5 liters of boiled water. Heat the soup stock over medium heat.

Pour some vegetable oil into the frying pan. Peel and finely chop the garlic and onion, fry them until soft. Pour the resulting frying into the pan with seafood.

Cut out the core with seeds from the pepper, peel the tomatoes if necessary. Cut the vegetables into cubes, fry in the oil remaining after the onion and garlic. After a couple of minutes, you can remove them from the heat.

Pour the roasted tomatoes and peppers into the saucepan and stir. Add salt and spices. If you wish, you can throw a couple of allspice peas and a bay leaf into the soup.

Pour tomato juice into the pan. Add water if the consistency of the dish is too thick.

When the soup boils, squeeze the juice from half a lemon into it. Let the contents of the pan simmer for another 5-7 minutes.

Wash the eggs, break them into a bowl, and add salt. Beat thoroughly with a fork or whisk. Pour the resulting mixture into the soup in a thin stream, stirring constantly. Turn off the burner and cover the pan with a lid.

To make the soup even more tasty and rich, cook it in shrimp broth. It is not necessary to prepare it from sea reptiles; you can make do with their shells. Boil these inedible parts for 15-20 minutes, then strain the broth.

Option 5: Tomato soup with fish and seafood

This soup turns out very satisfying and healthy thanks to the addition of white fish. Cognac can be excluded from the recipe if you do not drink alcohol or are cooking for children.

Ingredients:

• Tomatoes - 500 g;
• Vegetable or fish broth - 650 ml;
• 2 cloves of garlic;
• Heavy cream - 200 ml;
• Shrimp without shells - 400 g;
• Olive oil and butter - 20 g each;
• Fish fillet - 300 g;
• Cognac - 30 ml;
• Oregano, pepper mixture.

Step by step recipe

Boil white fish fillets in water with a little salt. When the liquid boils, reduce the heat. The fish will be ready in approximately 15 minutes. Strain the broth, place the fillet on a plate and cool.

Blanch the tomatoes and cut them into cubes.

Pour oil into a saucepan and simmer the tomatoes in it for a few minutes. Add oregano, squeeze garlic through a press.

Add vegetable or fish broth to the tomatoes. You can also pour the liquid remaining after cooking the fish there. Stir the contents of the saucepan and simmer for another quarter of an hour over low heat.

Using a blender, puree the tomato soup base. Cut the fish into large pieces.

Fry the shrimp in a saucepan with butter. After a couple of minutes, pour cognac over them, evaporate it for another minute.

Add tomato puree to the shrimp and wait until it boils. Pour the cream into the saucepan in a thin stream and mix all the soup ingredients. Season with salt and pepper.

Turn off the heat and let the soup brew. Just before serving, place a few pieces of fish fillet on each plate.

You can add any white sea fish to this dish. Before cooking, rinse it thoroughly, clean it and remove the bones.

Today, a variety of seafood products and dishes made from them are not considered exotic. You can buy a frozen sea cocktail in both summer and winter. Dishes in which it can be used are easy to prepare and low in calories. Therefore, more and more housewives are using it to diversify the family diet.

Sea cocktail - what to look for when choosing?

Typically, assorted seafood includes:

• Squid;
• Shrimps;
• Rapana;
• Mussels;
• Octopuses.

Sometimes it contains lobsters, scallops and cuttlefish.

Seafood producers and sellers do not always comply with the conditions for freezing and storing products. Therefore, when purchasing, carefully consider the contents of the package. A large amount of ice is a consequence of the fact that the product has been thawed and re-frozen. It is impossible to be sure of the quality of such assorted seafood.

When opening the package at home, pay attention to the smell and color of the seafood. If it raises any doubts, refrain from using such a cocktail for food. Food poisoning is an unpleasant thing, it is not worth the risk, especially if the finished dish will be eaten not only by adults, but also by children.

Once you are convinced of the quality of the cocktail, there is only one thing left to do - prepare a tasty and nutritious dish. Salads and main courses are prepared from assorted seafood, but soups deserve special attention.

Sea cocktail soups: popular recipes

Hot and sour soup (variation of Tom Yum soup)

Ingredients	Quantity
Long grain rice -	100 g
Tomato -	1 PC.
Chili pepper -	1 PC.
Seafood Cocktail -	300-350 g
Lemon or lime -	1 PC.
Allspice -	2 g
Garlic -	4 cloves
Parsley -	1 PC.
Soy sauce -	50 ml
Water -	1 l
Salt -	4 g
Cooking time: 40 minutes	Calorie content per 100 grams: 126 Kcal

This soup will appeal to those who like it spicy. The highlight of the dish is that the spiciness of the chili pepper is complemented by the acidity of the lemon. The result is an unusual and interesting taste.

Cooking method:

Pour 1 liter of water into a saucepan. Put on fire;

Pour boiling water over the seafood platter, drain after 5 minutes;

Finely chop the garlic, throw it into water, add salt;

Rinse the rice. When the water boils, place the rice in the pan. Cook rice for 5-6 minutes;

Place the cocktail in the pan. Cook it for 2-3 minutes;

Squeeze juice from lemon (lime). Cut the chili pepper into strips. Add lemon juice and chili pepper to rice and seafood;

Pour soy sauce into pan and add sweet peas;

Cut the tomato into small cubes. Place it in a saucepan and stir. Cook for 3-5 minutes;

The slightly cooled soup is placed in deep bowls and decorated with parsley.

Sea cocktail tomato soup

This tomato soup is quick and easy to prepare. It is distinguished not only by its bright taste, but also by its benefits and nutritional value. This soup is perfect for all seafood lovers.

Ingredients:

• Tomato juice – 350 ml;
• Sea cocktail – 300 gr.;
• Tomato – 1 pc.;
• Eggs – 2 pcs. chicken or 4 quail;
• Small onion – 1 pc.;
• Sweet pepper – 1 pc.;
• Lemon juice – 1 tbsp;
• Vegetable oil (for frying);
• Garlic cloves – 3 pcs.;
• Turmeric;
• Basil;
• Provencal spices – 1 tsp;
• Water – 500 ml.

Calorie content: 200 kcal.

Cooking method:

1. 1. Pour boiling water over the seafood platter;

1. After 5 minutes, drain the cocktail through a colander and throw it into the pan. Pour water over the seafood and place the pan on the stove;
2. Chop the garlic, finely chop the onion. Fry them in a frying pan;
3. Cut bell pepper and tomato into cubes. Add them to the garlic and onions. Fry for 2-3 minutes;
4. Place the resulting frying into a saucepan with a cocktail. Wait until it boils;
5. Pour tomato juice into the pan, add spices (herbs de Provence, turmeric and basil), bring to a boil;
6. Squeeze the juice of one lemon and place half in a saucepan. Boil over low heat for 5-7 minutes;
7. Lightly beat the eggs in a bowl. It is enough for the white and yolk to simply mix;
8. Pour the eggs into the soup in a thin stream, making sure to stir while doing so. Cook for 1 minute;
9. Remove the resulting soup from the heat. Let it brew for 5 minutes;
10. Pour into plates, sprinkle with lemon juice, sprinkle with pepper.

Creamy seafood cocktail soup with mushrooms

Creamy soups are famous for their delicate texture and mild taste. Seafood soup is no exception. Assorted seafood, mushrooms and cream create a refined and pleasant taste; moreover, this light and satisfying dish is quite quick and easy to prepare.

Ingredients:

• Champignons - 300 gr.;
• Broth (chicken, fish, vegetable) - 2 l.;
• Sea cocktail – 500 gr.;
• Cream (10-35%) – 200-250 ml;
• Onion – 2 pcs.;
• White wine – 150 ml (optional);
• Garlic – 1 clove;
• Green dill - several sprigs;
• Salt;
• Butter - 1 tbsp;
• Vegetable oil.

Cooking time: 30 minutes.

Calorie content: 140 kcal.

Cooking method:

1. Finely chop the onion, chop the garlic;
2. Cut the mushrooms into slices;
3. Pour boiling water over the assorted seafood, drain through a colander after 5 minutes;
4. Heat oil (vegetable and butter) in a saucepan. Add onion, pepper, and a little salt. Fry it until soft;
5. Add garlic. Fry it for 1 minute;
6. Place the champignons in the pan. Simmer for 5 minutes, stirring occasionally;
7. Pour in the wine. Simmer the mushrooms with wine without a lid for 5 minutes so that the alcohol evaporates (if the soup is intended for children, this step can be omitted);
8. Add broth to the pan, salt it. Boil for 5 minutes;
9. Place the assorted seafood in a saucepan, cook the soup for 5 minutes after boiling;
10. Pour in the cream. Bring creamy soup to a boil. You cannot boil; you must immediately turn off the fire;
11. Let the creamy soup sit for 15 minutes;
12. Serve sprinkled with dill.

Seafood soup “Sea Cocktail”

Seafood has long been the basis of the Mediterranean diet. Seafood soups are the most popular dish because they are easy to prepare, filling and tasty.

One of these interesting soups is Sea Cocktail soup.

Ingredients:

Cooking time: 45 minutes.

Calorie content: 180 kcal.

Cooking method:

1. The celery root should be peeled and chopped;
2. Grind the onion and pepper;
3. Pour boiling water over seafood, drain through a colander after 5 minutes;
4. Pour a little vegetable oil into a saucepan set on fire. Chopped onions should be fried until soft;
5. Add celery and pepper. Fry for 5 minutes;
6. Chop the tomatoes and add them to the pan. Fry for 2 minutes;
7. Pour the mixture with water. Wait until it boils;
8. Cut the potatoes into cubes. Place it in the pan. Cook for 15 minutes;
9. Add assorted seafood and spices to the vegetable mixture. Add salt. Cook for 5 minutes;
10. Remove the soup from the heat. Let it sit for 10-15 minutes;
11. Serve the dish garnished with herbs and a slice of lemon.

You can use a varied set of vegetables for assorted seafood soups. It all depends on the preferences and tastes of those who will eat the soup. You can experiment with the cocktail, add new ingredients, replace or exclude old ones, and even come up with your own recipes.

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Seafood is rich in microelements, essential amino acids and vitamins. Their nutritional value is comparable to meat, but they are digested much faster and easier. Therefore, it is important to use seafood in your diet, making your meals varied and healthy.

Sea cocktail is one of the easiest seafood to use. However, when using it in cooking, it is important to know some subtleties and nuances.

• There is no need to defrost the seafood cocktail. You just need to pour boiling water over it for 5 minutes, and then drain through a colander. If the frozen seafood platter will not be used in preparing the soup, it can be immediately thrown into boiling water;
• If the cocktail is still defrosted, you should not store it outside the refrigerator. Seafood spoils quickly;
• Boil the seafood cocktail for 5-7 minutes. Therefore, when preparing soups, it should be added when the remaining ingredients are almost ready;
• If you don’t even have time to bother with soups, just boil the seafood, add salt, add the available spices, sprinkle with lemon juice and start eating.

Dishes in which you can use a seafood cocktail are very diverse. You can experiment with it, add it to salads, first courses, and complement side dishes. It is enough to have a couple of packages of frozen assorted meats in the freezer so that, if necessary, you can quickly cook yourself a tasty and nutritious soup.

Bon appetit!

Italians living near the sea know nothing about such a soup as ukha. However, their traditional tomato puree soup with seafood is a true masterpiece of culinary art.

Italian tomato soup with seafood

Ingredients	Quantity
fresh or defrosted seafood -	1 kg
peeled shrimp -	1 kg
dry white wine -	400-500 ml
cod fillet or any other sea fish -	700 g
fish broth -	1 l
boiled water -	0.5-1 l
peeled tomatoes in their own juice -	700 g
onion -	2-3 pcs
garlic -	2-3 cloves
butter -	150 g
Bay leaf -	2 pcs
dried basil -	1 tbsp
thyme and oregano (dried) -	0.5 tbsp each
salt and ground black pepper -	taste
Cooking time: 60 minutes	Calorie content per 100 grams: 130 Kcal

Traditional tomato soup is very easy to prepare. Its main feature is variability. After all, you can always take a seafood cocktail instead of one main seafood product. At the same time, you can choose any fish or shrimp as a basis.

Steps for preparing classic tomato soup with seafood:

1. First, the prepared seafood cocktail needs to be thawed, rinsed under running water and cleaned;
2. Vegetables also need to be washed, peeled and peeled. Cut in small pieces;
3. Place a deep soup pan over low heat, heat the butter in it, add chopped onion and garlic, fry until the onion is transparent and soft;
4. Add the tomatoes to the frying, after lightly mashing them with a spoon;
5. Pour in fish stock, wine and water. Then add dried spices and bay leaf. Stir all this and cover with a lid. Cook over low heat for half an hour;
6. Then add shrimp, diced cod and sea cocktail to the broth. Bring everything to a boil, reduce heat and cook for another 7 minutes.

Serve the dish hot, pour into deep plates. Warm, crispy white bread goes perfectly with Ciopino tomato soup.

Tomato soup with seafood and cheese

To please your family and guests with a hearty, delicious dish, you just need to prepare Ciopino with cheese for them.

For this tomato soup you will need:

• water (boiling water) - 1 l;
• dry white wine - 100 ml;
• cold-pressed olive oil - 30 ml;
• hard cream cheese, for example Gouda - 50-100 g;
• pureed tomatoes in their own juice - 1 kg;
• onions - 170-200 g;
• carrots - 80 g;
• garlic - 10 g;
• peeled shrimp - 400 g;
• lemon - 100 g;
• brown sugar - 10 g;
• oregano - 10-15 g;
• basil (fresh) - 10-15 g;
• salt and ground black pepper - to taste.

Cooking time is 45-60 minutes.

Calorie content 100 g - 160-180 kcal.

Method for preparing soup:

1. First, you need to wash and peel all the vegetables, and defrost the seafood and also peel it;
2. After which all vegetables are cut and chopped. The carrots are grated on a fine grater, the onions are cut into thin half rings, the garlic into slices;
3. Place a deep, thick-walled cast-iron pan on the fire and heat the olive oil in it. When it is hot, add onion. And when it becomes transparent - carrots and garlic. Cover the fry with a lid and simmer for 5-10 minutes over low heat until the carrots are soft, stirring occasionally;
4. Then wine, freshly squeezed lemon juice (half the volume) and oregano are added to the vegetable base. Simmer over low heat for another 7 minutes;
5. Next, tomatoes are added to this pan. They are heated, and then this whole mass is crushed into puree using a blender;
6. Boiling water and spices are added to the prepared vegetable puree. Then cover with a lid and simmer for up to 20 minutes over low heat;
7. At this time, the peeled shrimp are sprinkled with the remaining half of freshly squeezed lemon juice and olive oil, salted, peppered and baked in the oven on the grill mode or simply grilled for 3-5 minutes on each side;
8. The cheese is grated on a coarse grater. The finished tomato puree soup is poured into plates, shrimp are laid out on top and sprinkled with grated cheese.

The dish is decorated with basil sprigs and served hot.

Tomato soup with seafood cocktail in a slow cooker

When preparing tomato soup in a slow cooker, you can use both fresh and defrosted seafood. It is best if a seafood cocktail is used for this national Italian dish: scallops, mussels, octopus and shrimp. But instead of cocktail, you can only use shrimp in Ciopino.

Ingredients:

• fish broth or boiled water - 500-700 ml;
• seafood cocktail - 500-600 g;
• fresh scallops - 300-500 g;
• mussels in oil - 2 tbsp. l;
• pickled tomatoes in their own juice - 500-700 ml;
• tomato juice (or diluted tomato paste) - 400-600 ml;
• canned capers - 1 tbsp. l;
• medium-sized onion - 2 pcs;
• peeled garlic - 2-3 cloves;
• red bell pepper - 1 piece;
• olive oil - 20-30 ml;
• spices and dry Italian herbs - 1 tbsp. l;
• salt - to taste.

Calorie content 100 g - 140-150 kcal.

In the recipe, the calculation of ingredients is given for a large bowl, so when preparing tomato soup in a small slow cooker, you need to recalculate by volume. To do this, it is best to focus on the thickness of the dish.

How to cook Italian seafood soup in a slow cooker:

1. To begin with, all ingredients must be washed and peeled. Seafood is defrosted in advance - then it will retain its freshness and taste;
2. The garlic is cut into small pieces, the onion into thin half rings. Then they are fried in heated olive oil using the “Frying” or “Baking” mode;
3. As soon as the onions and garlic become transparent, finely chopped sweet pepper is added to them. The vegetables are lightly fried for a couple of minutes, and then the multicooker is switched to a more gentle mode, for example, “Cooking” or “Stewing” and the vegetable base is stewed on it for another 1-2 minutes;
4. Then pickled tomatoes and fish broth or water, as well as tomato juice are added to the vegetables. The volume of the resulting mass should be such that the multicooker pan is filled, but there is still room for seafood. The soup must be mixed with a wooden or silicone spatula;
5. After the broth boils, you need to add a cleaned and chopped (if necessary) seafood cocktail into it. If it contains squid, it is best to cut them into rings. Mussels, capers and a dry mixture of herbs should also be sent there;
6. Then all this is stirred and cooked for another 5-7 minutes.

This Italian tomato soup should be served hot with heavy cream, croutons and fresh herbs. If desired, the dish can be decorated with cheese.

Recipe for tomato soup with white fish and shrimp

Ingredients:

• large ripe tomatoes - 6-7 pcs;
• peeled shrimp - 400 g;
• fillet of any white fish - 300 g;
• vegetable broth - 3 cups;
• butter - 2 tbsp. l;
• olive oil - 2 tbsp. l;
• garlic - 2 cloves;
• heavy cream 30% - 1 cup;
• cognac - 2 tbsp. l;
• dried oregano - 1 tsp;
• salt and pepper mixture - to taste.

Cooking time is 50-60 minutes.

Calorie content 100 g - 110-120 kcal.

Cooking process:

The finished dish should be poured into deep plates, add pieces of white fish fillet, and garnish everything with fresh herbs.

Italians have been preparing tomato soups with seafood for many centuries. They have a wide selection of not only recipes for such hot dishes, but also various secrets. Here are some of them:

1. It is best to use fresh tomatoes as a tomato base rather than pickled ones. It's not difficult to prepare them. To do this, you need to wash the tomatoes and pour over them with boiling water, and then remove the skin. After that, you need to either grind the vegetables through a sieve or put them through a blender. Before using in soup, prepared tomatoes can be salted;
2. It is always better to cook fish broth in advance. But at the same time, it is not at all necessary to use a separate good fish. This broth can be boiled on the heads, tails and shells of those seafood that will be further used in the soup itself;
3. The speed of preparation of tomato soups with sea cocktail is influenced by the presence of ready-made tomatoes and broth. Therefore, it is better to make this base while the seafood is defrosting, and cook the soup itself later.

And the most important secret is that if you experiment with the ratio of ingredients in a seafood cocktail, you can prepare a new delicious tomato soup every time.