The classic recipe for tomato puree soup is very simple, and the finished dish is very light and delicate in taste! If during the cooking process the chicken broth is replaced with vegetable broth or plain water, then this soup is also suitable for a lenten or vegetarian menu. By the way, to make the taste of the soup more satisfying, you can serve it not only with crackers, but, for example, with pieces of fried chicken! Let's cook!

To prepare classic tomato puree soup you will need:

• tomatoes – 1 kg
• chicken broth – 1-2 cups
• bell pepper – 1-2 pcs.
• onion – 1 pc.
• garlic – 5-6 cloves
• basil – 3-4 sprigs
• oregano – 1 sprig
• olive oil – 2-3 tbsp.
• salt, pepper - to taste
• homemade croutons - for serving (optional)

Tomato puree soup - classic recipe with step-by-step photos:

Let's prepare the vegetables. We cut the washed and dried tomatoes into quarters or more pieces depending on the size.

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

Peel the onion and cut into 6-8 segments.

Distribute all chopped vegetables evenly on a baking sheet. Place washed but not peeled garlic cloves on top.

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

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

Carefully transfer the baked tomatoes, bell peppers and onions into a blender bowl with a spoon. Let the garlic cloves cool slightly, then press the cloves with your fingers to remove the baked garlic pulp from the husk. Transfer the baked garlic to a blender bowl, then add fresh basil and oregano (you can use dried instead of fresh).

Grind all ingredients to a homogeneous puree.

Pour the tomato puree into the pan (if desired, to make the soup smoother and silkier, you can first rub it through a sieve, thereby removing any remaining seeds and skin). Dilute the tomato puree soup with broth (if desired, to make a lean/vegetarian soup, chicken broth can be replaced with vegetable or water) until the soup reaches the desired thickness, put it on the stove and bring to a boil. Boil the tomato puree soup for a couple of minutes and season it to taste. By the way, if you come across tomatoes with pronounced sourness, then you can soften the taste of the soup by adding a little sugar to it.

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

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

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.

See the story for another option for preparing gazpacho:

Tomato soup is a light and tasty dish that includes a large amount of fresh tomatoes and all kinds of spices. Most recipes suggest boiling it in water, but try replacing it with vegetable or meat broth. In this case, the taste will become richer and the dish more aromatic.

Many people associate tomato puree soup with Gazpacho, but in fact, every nation has its own unique version of preparing stew from grated tomatoes. The dish is usually served not only hot, but also cold, which is ideal for the summer.

For cooking, purchase only ripe tomatoes without signs of damage. Sweet varieties are best, making the soup the most delicious. Remember that the final result depends on this vegetable.

. It has minimal calorie content due to the complete absence of cream and fat. The puree soup will delight housewives with its quick preparation and excellent taste.

Required:

• Water – 1 l.
• Carrot – 1 medium.
• Fresh tomatoes – 300 g.
• Salt.
• Zucchini – 1 large.
• Garlic – 1 clove.

Preparation:

1. To make the soup tender and smooth, be sure to remove the skins from the tomatoes. To do this, scald the vegetable with boiling water or place it in a container of hot water for a couple of minutes, then carefully remove it.

2. Cut the tomatoes into arbitrary pieces and place in a saucepan. It is recommended to use medium carrots. If you like the characteristic carrot flavor in your dishes, then you can safely increase its quantity. Cut into rings. Add to tomatoes.

3. Add garlic. Separately, heat the water and pour over the vegetables. Boil it.

4. It is better to use young zucchini. Its flesh is soft, juicy and tender. The main advantage is that there is no need to cut off the peel. If the zucchini is old, be sure to trim the skin and remove the seeds. Cut the vegetable into cubes and place in a saucepan.

5. Boil for 10 minutes and grind the finished soup with a blender.

To improve the taste, add fresh herbs to the mixture and beat them together with all the vegetables. You can also finely chop cilantro, parsley or dill separately and sprinkle on the finished dish.

Thanks to cheese, the usual tomato soup acquires an exquisite taste and aroma. It’s better not to prepare the dish for future use. Repeated heating will deprive it of most of its beneficial qualities.

Required:

• Tomatoes - large.
• Cheese – 100 g hard varieties.
• Butter – 100 g.
• Tomato paste – 2 tbsp. l.
• Water – 5 glasses.
• Mint leaves.
• Pepper.
• Flour – 2 tbsp. l.
• Coarse salt.

Preparation:

1. Heat a frying pan and add a piece of butter. Melt completely. To make the process go faster, constantly move it along the bottom with a silicone spatula. Use the medium burner mode.

2. Add flour and stir vigorously. Fry until beautifully golden brown. Stir constantly during the process, otherwise it will burn.

3. Pour in the tomato paste. Cook for a minute while stirring. The mass will be thick. Reduce heat to avoid burning.

4. Grate the washed tomatoes on a coarse grater. Pour the resulting puree into a saucepan.

5. Fry for a minute, then add water and wait until it boils. Stir with a whisk and pour in cream. Sprinkle with pepper and salt.

6. Cook for a couple of minutes. Close the lid and leave off the heat for a few minutes.

7. Grate the cheese piece on a coarse grater. Pour the soup into bowls and sprinkle with cheese shavings. Garnish with a mint leaf.

Tomatoes are usually salted, pickled, used for making salads, stewed and prepared for a variety of snacks. But few people prepare soup based on them. Try the suggested preparation option and in a particularly fruitful year you will always know how to effectively and profitably use a vitamin vegetable. The soup is aromatic, tasty and suitable for the whole family. In some ways it may resemble pumpkin cream soup.

Required:

• Cream - a glass.
• Garlic – 3 cloves.
• Onion – 2 heads.
• Salt.
• Tomatoes – 6 pcs.
• Sugar – 1 tbsp. l.
• Butter – 140 g.
• Pepper.
• Parsley.

Preparation:

1. Chop the garlic cloves and onions very finely.

2. Cut the tomatoes into small cubes. To make the soup tastier, remove the skin first. For cooking you will need medium-sized fruits. If you have large ones, then reduce the amount, if you have small ones, increase them.

3. Heat a frying pan and melt a piece of butter. Toss in onion cubes. Fry constantly stirring until golden brown.

4. Add the garlic, and after a minute the tomatoes. Stir. After the mixture boils, simmer over medium heat for 10 minutes.

5. Sprinkle with salt and pepper. If desired, you can add your favorite spices.

6. Pour in sugar, then pour in cream. Boil and beat with a blender.

7. Pour into bowls and garnish with parsley leaves.

Required:

• Tomatoes – 2 kg.
• Chees Feta.
• Onion – 1 onion.
• Pepper.
• Garlic – 1 head.
• Salt.
• Dry thyme – 1 tsp.
• Cream – 100 ml.
• Lemon zest - 2 strips.
• Chicken broth – 0.5 l.
• Butter – 1 tbsp. l.

Preparation:

1. Preheat the oven. The mode will need 200°. Cut the tomatoes in half.

2. Place on a baking sheet in an even layer and place in the oven for 25 minutes.

3. Place the unpeeled head of garlic in the center and simmer in the oven for another 20 minutes.

4. Take out the baking sheet. Peel the garlic. When the tomatoes have cooled slightly, remove the skins.

5. Chop the onion. You should get small cubes.

6. Melt the butter in a frying pan and add the onion. Fry for a couple of minutes. Add garlic cloves and toss tomatoes. Stir.

7. Sprinkle with thyme. Remove the zest from the lemon and, without chopping, add it to the pan.

8. Close the lid and cook for 10 minutes. Pour in hot broth and stir. You can use vegetable instead of chicken.

9. Beat the soup with a blender without removing from heat. Sprinkle with salt, then pepper. When it boils, close the lid and cook for 10 minutes.

10. Pour in the cream. Cook for a couple of minutes. Pour into bowls and garnish with cubes of Feta cheese.

The recipe is one of the most popular dishes in Italy. We invite you to try making tomato puree soup according to the classic version. During the cooking process, you can add variety to the dish by adding ground nutmeg, suneli hops, dill or parsley.

Required:

• Tomatoes – 500 g.
• Water – 1 l.
• Onion – 1 head.
• Pepper.
• Garlic – 2 cloves.
• Salt.
• Basil – 10 leaves.
• Olive oil – 30 ml.
• Oregano - a quarter of a small spoon.

Preparation:

1. Chop the garlic, then the onion. The size of the cubes does not matter. Heat oil in a saucepan. Add garlic and onion.

2. When the vegetables are soft and golden brown, add the basil.

3. Remove the skin from the tomatoes and chop the pulp into medium pieces. Place in a saucepan. For cooking, purchase only sweet varieties of tomatoes. Ox's heart is ideal, but you can use any other non-sour tomatoes.

4. Close the lid and simmer for a quarter of an hour over medium heat.

5. Add oregano, salt and pepper. Pour boiling water over it. Remove from heat and puree with a blender.

Try to cook an Italian dish, which is usually served during the hot season. The soup turns out light and is served only cold, sometimes ice is added. Due to the fact that the composition is completely free of animal products, it is ideal for vegetarian nutrition.

Required:

• Sweet pepper – 1 large.
• Baguette – 1 pc.
• Cucumber – 1 medium.
• Red wine vinegar – 1 tsp.
• Black pepper.
• Sugar – 0.5 tbsp. l.
• Garlic – 2 cloves.
• Curd cheese - jar.
• Hot chili sauce – 10 ml.
• Tomatoes – 2 medium.
• Olive oil – 10 ml.
• Green onions – 50 g.
• Salt.
• Tomatoes in their own juice – 600 g.

Preparation:

1. Start cooking by making croutons. Instead of a baguette, you can use garlic buns or any loaf. Cut into medium-sized slices, place in a dry frying pan and dry on each side.

2. Thinly cut the skin from the cucumber. Cut the vegetable in half and remove the seeds with a teaspoon. Cut the cucumber pulp into half rings. Reserve a quarter of the unpeeled cucumber for garnish.

3. You can use any color of pepper. If you choose red, the soup will turn out to be the most saturated in color. Remove seeds and cut into pieces. Reserve a quarter for garnish.

4. Choose tomatoes that are strong and dense. Cut into quarters, then remove the seeds and trim the skin. This preparation will help make the soup more smooth.

5. Chop the green onions, setting aside some for decoration.

6. Drain the tomatoes in their own juice into a blender bowl, then remove the tomatoes from the jar. Add cucumber, tomatoes and pepper. Puree. If the bowl is small, you can grind in several batches.

7. Pour into a deep container. Add salt and sweeten. Sprinkle with pepper. It is better to use freshly ground, it will give the dish a richer taste.

8. Add chili sauce, olive oil and vinegar.

9. Chop the reserved pepper, green onions, garlic and cucumber into small cubes. Connect. Grease croutons with curd cheese.

10. Pour tomato soup puree into bowls. Sprinkle with chopped vegetables, drizzle olive oil on top and serve with croutons.

This tomato puree soup is moderately spicy and rich. If desired, you can use any spices, adding those not listed in the recipe or excluding those recommended. If you don’t like spiciness, then exclude Tabasco and chili pepper.

Required:

• Baguette – 1 pc.
• Parmesan – 100 g.
• Fresh frozen king prawns – 300 g.
• Purple basil – 5 leaves.
• Garlic – 4 cloves.
• Water.
• Thyme
• Olive oil.
• Parmesan – 80 g.
• Italian herbs.
• Tabasco – a couple of drops.
• Hot chili pepper.
• Grated tomatoes – 1 liter pack.

Preparation:

1. Cut the baguette into small pieces and divide into small pieces. You should end up with squares of approximately the same size.

2. Clean the shrimp. Place a wok and a frying pan on two burners - this will help significantly reduce cooking time. When hot, add oil. Wait until it warms up.

3. Place the shrimp in the wok and the croutons in the frying pan. Salt the shrimp and add chopped garlic. Sprinkle with chili pepper and stir. The main thing is not to overcook the products. It is enough to fry for a couple of minutes. Sprinkle with thyme and simmer for a couple more minutes. Transfer to a plate.

4. Place croutons in a frying pan and fry until golden brown. They should turn out crispy. Homemade crackers can be replaced with any store-bought Kirieshki you like.

5. Open the package of tomatoes and pour into the wok. Stir and dilute with boiled water to the desired consistency. Add salt and ground chili. Add thyme and Tabasco.

6. Grate the Parmesan cheese on a fine grater and add a third to the tomatoes. Stir. Boil it.

7. Chop the basil and add to the soup. Cook for a couple of minutes. Add Italian herbs and 30 ml olive oil. Stir.

8. Pour the finished soup into bowls. Sprinkle with breadcrumbs and garnish with shrimp. Sprinkle with grated Parmesan.

According to the classic recipe, tomato puree soup is light and tasty. It contains a lot of ripe tomatoes and a variety of vegetables. The soup is prepared not only with water, but also with meat or vegetable broth.

Tomato soup classic recipe

In the traditional version, the base of the soup is chicken broth. A light, dietary dish will diversify the diet of the whole family and provide the body with the necessary vitamins.

Ingredients:

• chicken broth – 280 ml;
• onion – 120 g;
• butter – 15 g;
• salt;
• dried basil – 5 g;
• nutmeg – 2 g;
• olive oil – 20 ml;
• granulated garlic – 5 g;
• tomatoes – 500 g.

Cooking method:

1. To make the soup tender and smooth, remove the skin from the tomatoes. To do this, pour boiling water over them and remove the skin.
2. Cut the pulp into small slices. Sprinkle with garlic, then basil. Mix and place on a baking sheet. Place in the oven for half an hour. Mode 180°C.
3. Finely chop the onion. Place in a frying pan with olive oil. Fry until soft. Boil the broth.
4. Combine tomatoes with roast. Pour in broth. Add butter. Sprinkle with nutmeg and salt. Cook for a quarter of an hour. Beat with a blender.

If the soup turns out sour due to vegetables, then adding a few tablespoons of sugar will help improve the taste.

With meat broth

A delicate soup cooked in meat broth with the addition of cheese will amaze everyone not only with its exquisite taste, but also with its surprisingly delicate aroma.

Ingredients:

• hard cheese – 160 g;
• thyme – 3 sprigs;
• olive oil – 40 ml;
• flour – 40 g;
• tomatoes in their own juice – 750 g;
• onion – 130 g;
• milk – 120 ml;
• garlic – 2 cloves;
• salt;
• meat broth – 450 ml.

Cooking method:

1. Chop the onion. Finely chop the garlic. Stir and pour into a saucepan with hot oil. Fry until golden brown.
2. Add flour and stir thoroughly for a couple of minutes.
3. Pour the tomatoes along with the juice. Add salt.
4. Pour in milk, which can be replaced with cream if desired. Add thyme. Pour in the broth.
5. Cook for a quarter of an hour. Sprinkle grated cheese. Stir until dissolved.
6. Beat the mass with a blender. Delicious served with slices of cheese and hot rye toast.

Cooking from canned tomatoes

This cooking variation is ideal for the winter season, when fresh tomatoes are expensive. Celery soup is rich and nutritious.

Ingredients:

• salt;
• olive oil – 140 ml;
• basil – 30 g;
• garlic – 3 cloves;
• celery – 2 stalks;
• spices;
• tomato paste – 80 ml;
• carrots – 130 g;
• broth - 1.7 l;
• bell pepper – 260 g.

Cooking method:

1. Peel all vegetables and cut into large pieces.
2. Place in a saucepan. Add oil and simmer until soft.
3. Cut off the basil stems and tie them very tightly with thread. Send to vegetables.
4. Pour over canned tomatoes. They must be without peel. Pour in the broth, then the tomato paste.
5. Sprinkle with spices and salt. Cook for 7 minutes. Remove the stems.
6. Blend the soup with a blender.

Spicy puree soup

Thanks to potatoes, the dish will be satisfying, and garlic in combination with chili will be piquant. The volume of the offered components can be increased according to taste preferences.

Ingredients:

• potatoes – 480 g;
• olive oil – 50 ml;
• tomatoes – 850 g;
• paprika – 5 g;
• bell pepper – 260 g;
• carrots – 130 g;
• water – 750 ml;
• garlic – 5 cloves;
• salt;
• chili – 1 pod;
• onion – 160 g.

Cooking method:

1. Cut vegetables into cubes. It is recommended to remove the skin from tomatoes first. To do this, scald the tomatoes with boiling water and then peel off the skin.
2. Pass the garlic through a garlic press.
3. Pour the prepared ingredients with water. Salt and sprinkle with paprika. Cook until all ingredients are soft. Pour oil. Mix.
4. Beat the finished dish with a blender until smooth. Serve deliciously with sour cream and crackers.

Tomato puree soup with garlic

Garlic makes the dish not only more aromatic and piquant in taste, but also more vitamin-rich. It is useful to consume hot soup during periods of viral diseases, which will strengthen the body's defenses.

Ingredients:

• onion – 130 g;
• chili - pod;
• chicken broth – 2.3 l;
• pepper;
• olive oil – 30 ml;
• tomatoes – 350 g;
• bell pepper – 350 g;
• garlic – 5 cloves;
• salt;
• red paprika – 5 g;
• potatoes – 500 g.

Cooking method:

1. Pour oil into the saucepan. Warm up.
2. Chop onion, bell pepper and chili. Place in a saucepan.
3. Peel fresh tomatoes and cut into pieces. When the onion is browned, mix with the tomatoes. Simmer for a quarter of an hour. The fire should be minimal.
4. Boil the broth. Add diced potatoes. Cook until soft. Pour over tomatoes. Simmer for a quarter of an hour.
5. Sprinkle with paprika. Add salt and pepper. Cook for 7 minutes. Add the garlic cloves and beat with a blender.

With basil

Vitamin soup will please the whole family and will help diversify your diet.

Ingredients:

• canned tomatoes – 800 g;
• fresh tomatoes – 600 g;
• onion – 500 g;
• sea ​​salt – 5 g;
• leeks – 2 pcs.;
• olive oil – 20 ml;
• celery – 3 stalks;
• tomato paste – 30 ml;
• fresh basil – 50 g;
• garlic – 3 cloves;
• thyme – 20 g.

Cooking method:

1. Preheat the oven. The temperature will be 250°C.
2. Chop the garlic. Finely chop the thyme. Finely chop the leek and celery.
3. Turn onion into half rings.
4. Place fresh tomatoes on a baking sheet and drizzle with oil. Sprinkle with garlic mixed with thyme. Place in the oven. Leave for a quarter of an hour.
5. Pour olive oil into a saucepan. Add celery and two types of onions. Simmer until transparent.
6. Throw in the basil stems and pour in the tomato paste. Add canned and stewed tomatoes. To fill with water. Cook for 20 minutes. Do not allow it to boil. The fire should be minimal.
7. Beat with a blender. Add some salt. Sprinkle with basil.

Cream soup with seafood

An ideal option for lovers of seafood. Everyone will get a thick, hearty and nutritious soup the first time.

Ingredients:

• potatoes – 350 g;
• spices;
• tomatoes – 550 g;
• water – 1.5 l;
• salt;
• olive oil – 20 ml;
• seafood mixture (sea cocktail) – 500 g;
• carrots – 230 g;
• onion – 360 g.

Cooking method:

1. Cut the potatoes into cubes and add water. Cook until soft.
2. Add seafood. Cook for a quarter of an hour.
3. Remove the skins from the tomatoes. Cut into small pieces and add to soup.
4. Chop the onions. Grate the carrots. Transfer to a frying pan and fry in oil until golden brown.
5. Add to soup. Cook for 7 minutes. Sprinkle with salt and spices. Beat with a blender. If desired, add your favorite herbs.

With cream

Delicate creamy soup will delight you with taste and aroma.

Ingredients:

• vegetable broth – 550 ml;
• salt;
• rosemary – 5 g;
• onion – 160 g;
• tomatoes – 750 g;
• dill – 30 g;
• cilantro – 15 g;
• garlic – 6 cloves;
• thyme – 5 g;
• carrots – 130 g;
• cream – 120 ml;
• marjoram – 2 g;
• paprika – 5 g.

Cooking method:

1. Pour boiling water over the tomatoes. Remove the peel. Place in a blender bowl and beat.
2. Chop the onion and fry until golden. Add grated carrots. Simmer for 5 minutes.
3. Mix the broth with tomato puree. Sprinkle with salt. Add seasonings, herbs and spices. Cook for 20 minutes.
4. Pour in the cream. Mix. After 10 minutes, add the frying mixture and beat. Sprinkle with chopped dill.

BON APPETIT!

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Almost every national cuisine has its own tomato soup made from fresh tomatoes; the recipes for this dish are quite varied. You can make classic Spanish gazpacho or make a heartier tomato goulash soup with meat and vegetables. Tomato soup can be spicy, cooked with lots of spices, or mild, complemented with cream.

To prepare tomato soup, it is recommended to choose fleshy tomatoes with sugary pulp. Before starting cooking, you need to remove the skin from them. To make this easier, you need to make a shallow cross-shaped cut in the upper part of each fruit, and lower the tomatoes into boiling water for literally minutes. Then you need to take out the tomatoes and put them in cold water. After this treatment, the skin is removed very easily.

In addition, it doesn’t hurt to remove the seeds; this is done during the cutting process of tomatoes. If you plan to prepare a puree soup, then grate the peeled tomatoes or beat them in a blender, and then additionally pass them through a sieve to remove the seeds.

In summer, cold fresh tomato soup is very refreshing. This dish is usually prepared with water. But for a more satisfying soup, which is served hot, you can pre-cook the broth from meat or poultry.

Tomatoes go well with a variety of foods, so you can safely add various vegetables, cereals, and cheese to tomato soup. If desired, you can use meat products, boiled chicken, shrimp or boiled fish.

Interesting facts: the birthplace of tomatoes is South America. The Aztecs began growing this vegetable crop back in the 8th century AD. And the fruits came to Europe only thanks to the expeditions of Columbus. And before that, the famous Spanish gazpacho and other dishes that modern people cannot imagine without tomatoes were prepared without adding tomatoes.

Classic tomato puree soup made from fresh tomatoes

One of the popular options is. Here is a classic recipe for this dish. It can be used as a base, adding other components at your discretion. For example, red bell pepper can enrich the taste of soup. You can also add pumpkin, carrots, zucchini and other vegetables.

• 4 large ripe tomatoes;
• 1 onion;
• 2 cloves of garlic;
• 2 tablespoons olive oil;
• 1 piece of chili pepper;
• greens to taste, the classic recipe uses basil;
• a little salt and pepper.

Cover a baking sheet with foil or baking paper and preheat the oven to 180 degrees. We clean and wash the vegetables. Cut the tomatoes into 4-8 parts depending on size, cut the onion into quarters, leave the garlic cloves whole. Chop the chili pepper finely.

Grease a lined baking sheet with oil, lay out the vegetables, sprinkle lightly with salt. Drizzle with remaining oil and bake in the oven for 25 minutes. Then take out the baking sheet, transfer the vegetables into the pan along with the released juice, add a glass of boiling water and simmer over low heat for another 20 minutes.

Puree the contents of the pan with a blender. Then grind through a sieve until the mass becomes completely homogeneous. Pour into the pan again and heat without letting it boil. Serve garnished with greens.

Tomato soup with meat broth

Hearty thick tomato soup with beef broth and vegetables is an ideal choice for the cold season.

• 500 gr. beef (pulp, boneless);
• 3 potatoes;
• 2 bell peppers;
• 1 onion;
• 2 cloves of garlic;
• 4 tomatoes;
• 1 bay leaf;
• 1 tablespoon sweet paprika;
• 3 tablespoons vegetable oil;
• salt and spices to taste.

• 2 tomatoes;
• 1 carrot;
• 1 red onion;
• 1 stalk of celery;
• 300 gr. shrimp;
• a little dill;
• 1 teaspoon of tomato paste;
• 20 gr. butter;
• salt, soy sauce

Read also: Canned bean soup in tomato sauce – 6 recipes

Remove the skin from the tomatoes and cut into pieces. Cut the red onion, carrot, and stalked celery into fairly large pieces. Place all the vegetables in a saucepan, pour in water so that the vegetables are barely covered with liquid. Bring to a boil, reduce heat and simmer over low until soft. At the end of stewing, add salt, spices, and tomato paste.

Cool the vegetables and grind them into puree. Then grind the mixture through a sieve to make the soup smooth.

Melt butter in a frying pan and add soy sauce. Fry peeled shrimp in oil until golden brown. Pour the finished soup into plates or cups. Place fried shrimp on top and decorate with herbs.

Italian fresh tomato and basil soup

Traditional Italian tomato soup is made with basil and bread. The thickness of the soup can be adjusted to your liking, but usually the soup is made quite thick.

• about 1 kg tomato;
• 1 ciabatta loaf (you can use regular white bread);
• 3 cloves of garlic;
• 1 bunch of basil;
• 30 ml olive oil;
• salt, spices to taste.

Peel ripe tomatoes, grate them or grind them in a blender. Finely chop the basil and cut the garlic into slices.

Place a thick-bottomed pan on the fire and cut the butter into it. Throw chopped garlic into hot oil and fry for 1-2 minutes. Then, using a small slotted spoon, we take out the garlic slices; they have already given up their aroma to the oil and we no longer need them.

Place chopped tomatoes in garlic oil and simmer for about fifteen minutes. Then pour in about half a liter of water and bring to a boil. Cut the ciabatta into medium pieces, put the bread in the soup and cook everything together, adding salt and pepper. You need to cook until the bread is softened and the soup becomes almost homogeneous. Let the soup brew for about a quarter of an hour, pour into plates, garnish with basil and serve.

Spicy tomato soup with potatoes

For those who like spicy foods, we suggest cooking this delicious tomato soup; it is easily digestible and warms up the body. Tomato soup acquires a spicy taste due to adjika and spices. The soup is prepared with potatoes and rice, so it turns out satisfying.

• 1 kg of tomatoes;
• 4 potatoes;
• 2 tablespoons rice;
• 2-3 cloves of garlic;
• 1-2 teaspoons of spicy adjika (without tomatoes);
• 1 onion;
• 1 tablespoon dry paprika;
• salt and hot red pepper;
• 2 tablespoons vegetable oil;
• 1-1.5 liters of water.