Tomato puree soup is my husband's favorite soup. He can eat it as often as I cook it. Luckily, supermarkets now sell fresh tomatoes in their own juice in tins, which are perfect for making this soup all year round. But, of course, you will get the most delicious tomato puree soup from fresh ripe tomatoes; these are the tomatoes you should choose for soup.

Today I suggest you prepare tomato puree soup in the classic version. The presence of tomatoes, basil, olive oil and onions is the classic composition of the soup. You can add different spices, cream, cheese, but this is already a bonus to the classic version.

So, let’s prepare all the products according to the list and start preparing the classic tomato puree soup.

Let's start with the fact that in the classic version of preparing this soup, the tomatoes are pre-baked in the oven and only then added to the soup.

Wash the tomatoes and cut them into halves or quarters. Place the chopped tomatoes on a baking sheet. To avoid having to wash the baking sheet later, cover it with foil. Sprinkle the tomato pieces with dried garlic and dried basil. Place the baking sheet in an oven preheated to 190 degrees, you can turn on the grill, for 20 minutes.

While the tomatoes are cooking, prepare the remaining soup ingredients. Finely chop the onion with a knife or chopper.

In a thick-bottomed saucepan, first heat the olive oil, then add the butter and let the oil warm up, then fry the onion in the oil until soft for 10 minutes.

Remove the baking sheet with tomatoes from the oven. You can remove the skin from the tomatoes, or you can leave them. Transfer the tomatoes to the pan with the onions. Add nutmeg, salt and ground black pepper.

Add 200 ml of boiling water to the pan. Cook the soup over medium heat for 15 minutes until the tomatoes are almost completely softened.

Remove the pot of soup from the heat. Puree the soup with a blender until smooth.

IMPORTANT: if your tomatoes are not sweet enough and the soup turns out sour, add a little sugar to taste.

Classic tomato puree soup is ready! Pour the soup into serving bowls. Add pieces of fried bacon, cream, cheese or just croutons as desired.

Bon appetit!

Not so long ago and completely unexpectedly, I discovered first courses with the addition of fresh tomatoes, just before serving. A somewhat unusual approach for us. Tomato soup, unlike regular soup, becomes tastier and pleasing to the eye. It turned out that the addition of fresh tomatoes to ready-made soups is not uncommon in world cuisines.

I always believed that tomato soup should be prepared with the addition of tomato paste or ripe tomato puree, and ideally, tomato is the basis of the soup. In the summer we often prepare cool tomato soup, based on the common Spanish version. And with the addition of tomato paste it is convenient to cook red, since with fresh tomato puree I don’t really like the result, as one friend said - there is no drive.

But even in the hot season, few people will refuse a bowl of hot soup for breakfast. Frankly, I don’t really like soup for breakfast, but I will definitely eat chicken noodle soup. Quite often at home for breakfast we prepare pasta with various simple sauces. Such morning dishes fill you up until lunch and are prepared very quickly. The simplest option is . Tomato sauce made from fresh tomatoes with the addition of tomato pieces without heat treatment.

For breakfast, it is ideal to prepare a thick soup of tomatoes and small soup noodles. A special paste for soup, which is produced by all manufacturers, is small and cooks very quickly. The types of soup paste usually sold are vermicelli, appelli, filini, etc. They differ in shape and size, but the essence remains the same. This is fresh dried dough made from high-quality durum wheat flour.

Tomato soup with the addition of vegetables and small soup noodles can be prepared from any ripe tomatoes. Size doesn't matter. But, if the tomatoes are large, you should peel them and remove the seeds.

When planning to prepare the first dish of tomatoes, you need to prepare ripe, but not overripe and soft tomatoes. If the tomatoes are overripe, they will make a good homemade one, but you shouldn’t add them to the soup. As a base for the soup, you need to cook vegetable broth and season it with fried onions and tomatoes. Boil small vermicelli to make the tomato soup thick. And, at the very end, add fresh tomatoes and a lot of herbs.

Tomato soup. Step by step recipe

Ingredients (2 servings)

• Small soup vermicelli 100 g
• Small red or cherry tomatoes 200 g
• Large ripe tomato 1 PC
• Parsley 5-6 sprigs
• Onion 1 piece
• Garlic 1-2 cloves
• Carrot 1 piece
• Olive oil 1 tbsp. l.
• Salt, black pepper, dry hot pepper, coriander, allspice, dry mixture of Mediterranean herbs spices

1. To boil vermicelli and prepare tomato soup, you need to prepare vegetable broth. It is enough to boil a standard set of soup vegetables and roots for up to half an hour. In a simple version, bring 1 liter of water to a boil in a saucepan, throw in peeled and halved carrots, 1-2 peeled cloves of garlic, and a whole peeled onion. If desired, you can add parsnip, parsley and celery root.

   Make a simple vegetable broth for soup

2. Vegetable broth must be boiled with spices. To prevent spices from floating in the broth, before adding them to the broth, it is better to put them in a sachet bag or in a rare nylon fabric, tying it with a knot. Then the spices will flavor the broth, they can be removed at the right time and thrown away. I advise you to use 1-2 dry hot peppers - they will not greatly increase the spiciness of the tomato soup. Add a quarter teaspoon each of coriander peas and black (multi-colored) pepper. And also a few peas of allspice and 0.5 tsp. dry aromatic herbs characteristic of Mediterranean cuisine - oregano, savory, basil, etc.

   It is better to cook spices for soup in a cloth or sachet bag

3. Cook the vegetables with spices for up to half an hour, then discard the bag of spices and the onion, and leave the boiled carrots and garlic for serving the dish.

   Vegetables and herbs for soup

4. While the broth is cooking, heat the olive oil in a saucepan. Peel a medium-sized onion and finely chop with a knife. Stirring constantly, fry the onion until golden brown. Meanwhile, peel a large ripe tomato from the skin and seeds, and finely chop the pulp with a knife.

   Fry onions in olive oil

5. Add the tomato to the fried onion, add a pinch of salt. If desired, especially if the tomato is not the most ripe, you can add a pinch of sugar. Fry the onion and tomato for 3-4 minutes, then add a quarter cup of broth, which is prepared separately. Simmer the onion and tomato under the lid over low heat for more than 10 minutes. It is necessary that the dressing for the tomato soup is thick enough and the onions are completely soft.

   Add tomato and broth to the onion, simmer covered

6. When the broth is cooked and the tomato dressing is ready, mix them in a saucepan and add the fine paste. You should not use paste of unknown origin. Most likely, cheap noodles from an unknown manufacturer are made from soft flour. This paste will boil and swell very quickly.

   Small soup vermicelli

7. For the first course you need high-quality pasta made from durum wheat flour. Small vermicelli in the form of short strings - filini, small rings anelli, stars stelline and others are well suited.

   Add vermicelli to soup

8. Small pasta in soup cooks very quickly - usually 3-4 minutes. Stirring, cook the vermicelli in the soup until tender. The pasta boiling time is always indicated on the package, and the manufacturer guarantees al dente readiness during this time. There is no need to overcook the vermicelli. In addition, the soup should not be heated, but consumed immediately while it is hot. As it cools, the paste will swell and the soup will remain practically without liquid - just pasta boiled in broth.

   

Appetizing tomato soup is a frequent guest on the menus of Turks and Italians, and its classic recipe is a real find for housewives. A minimum amount of ingredients makes a complete meal for the whole family, and you can endlessly improve the basic recipe with additional ingredients.

Ingredients: 760 g canned tomatoes in their own juice, onion, 3-5 garlic cloves, 1 tbsp. vegetable broth, coarse salt, a mixture of peppers, a piece of butter.

Tomato puree soup - very nutritious and tasty!

1. Onion cubes and crushed garlic are fried in heated butter in a saucepan. The vegetables should become transparent.
2. Canned tomatoes without skin are sent into the container. The mass is salted, peppered, and broth is poured into it.
3. After boiling, the mixture simmers on fire for 17-20 minutes.

The finished classic tomato puree soup is crushed in a blender and reheated.

How to prepare Gazpacho at home?

Ingredients: a kilo of very ripe fleshy tomatoes, a strong fresh cucumber, half a purple onion, 1 tbsp. a spoonful of olive oil, red wine vinegar and lime or lemon juice, a pinch of sugar, salt, 2 sweet bell peppers, a slice of white bread.

1. The tomatoes are washed and removed from the skin. The most convenient way to do this is to pour boiling water over the vegetables. Next, the tomatoes are removed from the stalks and cut into 3 parts.
2. Cucumber, onion and peppers are peeled, washed and cut into cubes.
3. All prepared vegetables are chopped in a blender bowl. White bread without crusts is placed on top of them and left until soggy.
4. Next, all ingredients are processed again in a blender until smooth.
5. The resulting mixture is seasoned with sugar and salt, and the remaining liquid ingredients are poured into it.

Before serving, the soup is infused in a cool place for 4-5 hours.

Hot tomato soup - delicious and simple

Ingredients: a kilo of tomatoes, 3-5 garlic cloves, red bell pepper, onion, 3 sprigs of fresh thyme, salt, 1 liter of vegetable broth, 2 tbsp. spoons of olive oil, half a glass of heavy cream.

Tomato soup is a delicious, healthy first course that can be prepared from a small set of ingredients.

1. The tomatoes are immersed in boiling water for a couple of minutes, after which the skin can be removed very easily. Next, the prepared tomatoes, peppers and onions are cut into small pieces, placed on a baking sheet and baked in the oven for about half an hour.
2. Prepared vegetables are mixed with olive oil, chopped thyme, salt and crushed garlic.
3. The mass is transferred to a saucepan and filled with broth.
4. The future tomato cream soup is cooked until fully cooked for about half an hour. At the final stage, cream is poured into it.

All that remains is to puree the dish and you can serve it hot to the table.

Cold tomato soup

Ingredients: large fresh cucumber, a kilo of ripe tomatoes, fresh garlic to taste, sweet onion, bell pepper, olive oil, salt, Provençal herbs.

1. First, the tomatoes are peeled and chopped into small pieces.
2. Together with peeled chopped onions, peeled cucumbers and peppers, the tomatoes are transferred to a blender bowl and pureed.
3. The mass is salted and sprinkled with Provençal herbs. Crushed garlic is also added here to taste.

Before serving, add a little olive oil to each serving of cold tomato soup.

With meatballs

Ingredients: 320 g of any minced meat, 4 slices of white bread without crust, half a glass of full-fat milk, large egg, 1 pc. potatoes, sweet peppers, onions, celery root and carrots, 3-4 large tomatoes, a pinch of turmeric, table salt.

This tomato soup is very tasty.

1. The bread is torn into small pieces and poured with milk. It should be well soaked.
2. Next, the bread is squeezed out and transferred to the minced meat. The mixture is salted, kneaded well, and an egg is driven into it.
3. Finely grated potatoes are added to the minced meat.
4. Large meatballs are formed from the mixture, which are placed on a baking sheet lined with foil and baked until golden brown at high temperature.
5. The base of the dish is cooked from water, diced carrots and celery root. When the broth boils, you can salt it and add small pieces of sweet pepper. The onion goes into the future soup after preliminary frying in a small amount of any fat.
6. The tomatoes are coarsely chopped and pureed together with the skin. The resulting mass is flavored with turmeric and added to the rest of the ingredients.
7. The dish will cook for another 5-7 minutes, after which it can be poured into portions. Place several prepared meat balls from the oven on each plate.

The soup with meatballs and tomatoes is served hot.

Simple soup with tomato paste

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

1. Heat the oil in a frying pan and fry the flour in it until golden brown. As soon as the mass has cooled, 700 ml of filtered water is poured into it in a thin stream. In this case, you need to constantly stir the ingredients so that lumps do not form.
2. The mixture is cooked for about half an hour.
3. Next, another half a glass of water, tomato paste, salt, vinegar and finally sugar are added to the pan.
4. After boiling, you can put it in a container and noodles. As soon as the latter is cooked, the dish is completely ready.

Tomato paste soup is garnished with chopped fresh parsley.

With beans

Ingredients: 420 g of homemade tomato puree, the same amount of canned red beans in their own juice, 2 onions, 1 liter of beef broth, 20 g of corn flour, 2 chili peppers, salt.

The soup turns out very filling!

1. The whole onion is finely chopped and fried in a pan in any heated oil until transparent. Next, add tomato puree to it. After boiling, the mixture simmers over low heat for 3-4 minutes.
2. The chili is seeded and finely chopped. Next, it, together with the beans, without liquid, is transferred to the pan.
3. Corn flour is mixed in a small amount of broth and added to the future soup. The mass is salted. The ingredients are poured with the remaining broth.
4. The bean soup should simmer for a couple more minutes and then you can serve it.

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

With seafood

Ingredients: 820 g canned tomatoes with juice, half a kilo of seafood cocktail, 2 onions, fresh garlic to taste, 1 tbsp. a spoonful of granulated sugar, a mixture of dry herbs (basil and oregano are good in this case), salt.

1. The onion and garlic are chopped and then fried until a pleasant aroma appears in well-heated oil (preferably olive oil).
2. The tomatoes are crushed in a blender along with the juice, and then transferred to a saucepan. The mass is salted and sprinkled with dry herbs.
3. When the tomatoes boil, you can put the defrosted seafood cocktail in them and add sugar.
4. The mass simmers over low heat for 6-7 minutes.

Tomato soup with seafood is served along with garlic bread croutons.

Cooking with added cheese

Ingredients: a kilo of fresh fleshy tomatoes, 2 sweet bell peppers, 2 carrots, a large onion, 220 g of semi-hard cheese, a full glass of fat sour cream, fresh garlic to taste, a pinch of granulated sugar, salt.

Bright and aromatic, richly flavored tomato soup.

1. The tomatoes are washed well, skinned and ground in a blender, where they should turn into a homogeneous thick puree.
2. The remaining vegetables are peeled and finely chopped. After this, they are well fried in hot oil until they become soft and slightly golden.
3. The tomato mass is poured into the pan, the roast is transferred and sugar and salt are added.
4. The mass simmers for 6-7 minutes.
5. Garlic is passed through a press and combined with sour cream.
6. The dressing from step five is mixed with the soup.

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

Spicy tomato soup

Ingredients: 4 large tomatoes, sweet pepper and 2 chili, white onion, 3 tbsp. spoons of olive oil, 20 ml. apple cider vinegar, a glass of purified water, 4-6 garlic cloves, salt.

1. Heat olive oil in a saucepan and fry very finely chopped onion in it until golden. After 3-4 minutes, miniature cubes of hot pepper and crushed garlic are added to the vegetable.
2. After another couple of minutes, add cubes of sweet pepper and chopped tomatoes without skin into the pan, pour in apple cider vinegar.
3. The mixture is diluted with water, brought to a boil and cooked for 25 minutes.

In a saucepan, pieces of onion are fried in butter until appetizingly golden brown. Finely chopped canned tomatoes are added to the vegetable.

The components are poured with all the tomato juice and sugar at once. The mass is salted and peppered and the broth is poured into it.

The soup is cooked for 6-7 minutes and combined with cream.

There is still 5-6 minutes of cooking left until the dish is fully cooked.

The treat should sit for about half an hour before serving. It's delicious to eat it hot.

Traditional Italian tomato soup

Ingredients: half a kilo of canned tomatoes, half a liter of chicken broth, 2 onions, a couple of sprigs of rosemary, 1 teaspoon of honey, a bunch of fresh basil, herbs de Provence, fresh garlic to taste.

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

The treat is served with grated cheese and croutons.

In a slow cooker

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

Wonderful tomato soup can diversify your menu.

1. Tomatoes get rid of their skins. To do this, cross-shaped cuts are made on them, after which the vegetables are doused first with boiling water and then with ice water.
2. They are cut into pieces and sent to the bowl of the “smart pan”. Small pieces of garlic, diced onions, potatoes and carrots are also poured in there.
3. The cereal, washed in several waters, is also added.
4. The mass is salted and filled with the amount of liquid specified in the recipe.
5. In the program intended for stewing, the soup simmers for 45-50 minutes.
6. The finished dish is crushed with a blender and then left for 6-7 minutes in heating mode.

1.Thick tomato soup
2.Tomato puree soup
3.Tomato puree soup
4. Spicy tomato soup
5.Tomato juice soup with loin
6.Tomato soup with pike perch
7.Tomato, bean and sage soup with toast
8.Tomato juice soup
9.Tuscan tomato soup
10.Recipe for tomato soup with garlic sauce and cheese
11.Tomato puree soup
12.Cold tomato soup with shrimp and noodles

Thick tomato soup

Ingredients:

Chicken fillet 1 piece
Young zucchini 1-2 pieces
Carrot 1 piece
Onion 1 piece
Ripe tomato 3-4 pcs.
Garlic 1-2 cloves
Olive oil 2 tbsp
Salt, black pepper, sugar, dry aromatic herbs, fresh dill to taste

Preparation:

First, let's prepare tomato puree from ripe and fresh tomatoes. Scald the tomatoes with boiling water and remove the skins from them. Cut the tomatoes crosswise into two halves and remove the seeds with a spoon. Cut out the growth area, the tail. Place the pulp in a blender and grind until pureed. This will be the base of the tomato soup.

Peel the onion and finely chop. Also peel and finely chop the garlic. Peel the carrots and cut into small cubes.

Zucchini, if they are young, do not need to be peeled. Just cut them into cubes. Or cut lengthwise into four pieces and cut crosswise into 1.5 cm wide pieces.

Heat 2 tbsp in a saucepan. olive oil and fry the chopped onion in it for 2-3 minutes.

Add garlic and chopped carrots to the saucepan. Add a little salt and pepper, continue to fry over medium heat for another 5 minutes, stirring.

Cut the chicken fillet into pieces. The size of the cut is arbitrary, but I recommend no larger than the zucchini is cut. Add the fillet to the saucepan and fry until the chicken turns white. Usually it's 5-6 minutes. At this stage, you can add aromatic herbs; they won’t hurt. There are good options for Mediterranean or Italian herb blends. Add to taste.

Add chopped zucchini.

Pour a quarter glass of water into the saucepan and simmer everything under the lid over low heat for 20-25 minutes. Keep in mind that chicken and zucchini will provide plenty of liquid, so don't add too much water.
Add prepared tomato puree and 1 tsp. Sahara. If you find the soup too thick, add a little water, or preferably white table wine.

Cook for 10 minutes from the moment of boiling.

Pour the finished soup into bowls and garnish with fresh dill.

Tomato puree soup

This wonderful tomato puree soup may seem simple and unpretentious. But once you cook it at least once, you will fall in love with the recipe once and for all.

To make tomato puree soup nutritious and tasty, you will need:
(calculation based on a 2-liter pan)

600-700 grams of tomatoes in their own juice, without skin
400-500 grams of broth set (bones, offal, etc.)
150 grams of short durum wheat pasta
2 potatoes
1 onion
half a sweet pepper
6-7 pitted olives
1 clove of garlic
salt, pepper - to taste
some herbs and cream for serving
Also take, if desired, a bay leaf and a mixture of Italian herbs (marjoram, balisic, oregano, thyme).

Preparation:

First, prepare the broth. To do this, fill the broth set with cold water and place on high heat. When the broth boils, skim off the foam, add the bay leaf and simmer for 25-30 minutes.

Peel the vegetables: potatoes, onions, peppers, garlic. Cut the potatoes and bell peppers into cubes, the onion into large segments, and leave the garlic whole.

Add the potatoes to the broth and let them simmer for 10 minutes.

After this, take out the “spent” broth set, add onions, peppers, garlic and tomatoes along with the juice to the pan. Salt and pepper the soup, add herbs.

Cook the soup until the potatoes are ready - 15-20 minutes.

Meanwhile, in a separate bowl, boil the pasta until half cooked. It is necessary to choose high-quality pasta made from durum wheat, because ordinary pasta in the soup will swell too much and may begin to disintegrate.

After this, remove the bay leaf and puree the soup in a blender until smooth.

Then return the tomato puree soup to low heat. Drain the pasta and add it to the soup.

Let the soup simmer for another 3-4 minutes.

Pour the finished aromatic tomato puree soup into bowls, add olives cut into slices, a tablespoon of cream to each, garnish with chopped herbs and serve quickly.

Tomato puree soup

Ingredients:

6 tablespoons olive oil
15 medium tomatoes (it is advisable to take meaty tomatoes, for example, cream)
1.5 tablespoons balsamic vinegar (can be replaced with wine vinegar)
3 tablespoons brown sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon red hot pepper (more if you like it spicy)
2 teaspoons of your favorite seasoning (I used Italian spices)
3 whole heads of garlic + 2 cloves
1 medium onion
1/2 cup parsley
3 cups vegetable broth
1 cup croutons (you can use regular store-bought croutons)
1/2 cup finely grated hard cheese

Preparation:

1. Preheat the oven to 200 degrees.

2. Cut the tomatoes in half and place them in a large bowl. Add 2 tablespoons of olive oil, sprinkle with brown sugar and stir. Then add balsamic vinegar, salt, black and red pepper and seasoning. Mix well.

3. Place the tomatoes on a sheet of parchment paper and place in the preheated oven for 45 minutes.

4. Now take a head of garlic and cut off the top part with the stem. Then drizzle 2 tablespoons of olive oil over the garlic.

5. Wrap each head in foil and place in the oven next to the tomatoes. The garlic should be baked for 40 minutes.

6. Once the tomatoes and garlic are ready, remove them from the oven and let cool slightly. When the garlic has cooled, remove all the skins from it, leaving only clean cloves.

7. Meanwhile, take a large saucepan and add the remaining 2 tablespoons of olive oil, finely chopped onion and 2 fresh minced garlic cloves.

8. Fry until they become soft and translucent.

9. Then add the oven-cooked tomatoes and garlic. Stir.

10. Then add parsley.

11. Pour in the broth.

12. And throw some croutons in there. I know it sounds a little weird, but trust me, that's what this soup is all about!

13. Cook the soup for about 20 minutes over low heat without a lid, stirring occasionally.

14. Then add grated cheese.

15. Take an immersion blender and puree the soup.

Tomato soup is ready. Pour it into plates. Season with salt and pepper to taste. Garnish with a piece of pita bread and serve.

Spicy tomato soup

Grocery list:

celery (chopped) - 1 bunch
butter - 120 gr.
vermouth - 120 gr.
tomatoes - 16 pcs.
garlic - 2 cloves
mixture of spices (parsley, thyme, 2 bay leaves) - to taste
chicken broth - 10 cups
heavy cream - 2 cups
salt
white pepper - to taste.

How to cook:

Sauté celery in oil in a large saucepan for 10 minutes.
Peel the tomatoes and (if possible) remove the seeds and chop.
Add vermouth, tomatoes, garlic, broth and spices to the pan (it is best to put the spices in the soup, packing them in a small linen bag).
Bring to a boil and cook for half an hour.
Then remove the spices from the soup, grind them (removing them from the bag) to a puree consistency and return them to the pan.
Then add cream, salt, pepper and cook for some more time, without bringing to a boil.

Tomato juice soup with loin

Grocery list:

loin - 400 gr.
tomato juice - 1 liter
canned corn - 1 can
onions - 2 pcs.
greens (dill or parsley) - according to taste
salt - to taste

How to cook:

Finely chop the loin and fry in a frying pan without oil.
When enough fat has been released, add finely chopped onion in half rings.
Pour tomato juice into a saucepan and put on fire.
Bring to a boil and add fried onions with loin and corn.
Add salt and continue cooking for 10 minutes.
When serving, sprinkle with chopped herbs.

Tomato soup with pike perch

Grocery list:

onions - 350 gr.
tomatoes - 350 gr.
potatoes - 500 gr.
fish (cod) - 500 gr.
garlic - 2 cloves
parsley - 1 bunch
basil - 1 sprig
Bay leaf
salt to taste
ground black pepper to taste
olive oil

How to cook:

Peel the onion and garlic, chop the onion, chop the garlic.
Heat olive oil in a thick-bottomed saucepan, fry the onion and garlic until translucent.
Peel the tomatoes, chop finely, add to the onion and garlic, salt and pepper, add bay leaf and basil, simmer for 5 minutes.
Add peeled and cut into small cubes potatoes, add 1 liter of water and cook for about 20 minutes (until the potatoes are ready).
Coarsely chop the fish fillet and chop the parsley.
Add fish and parsley to the soup (reserve a little chopped parsley for serving), cook for another 10 minutes, remove from heat.
Serve sprinkled with parsley.

Tomato, bean and sage soup with toast

Grocery list:

tomatoes in their own juice - 800 gr.
cannellini beans - 425 gr.
garlic - 2 cloves
country bread - 4 pieces
olive oil - 4 tbsp.
sage leaves - 6 pieces
black pepper (ground) - 1\4 tsp.
salt - 1\2 tsp.

How to cook:

Drizzle bread with 2 tablespoons olive oil and toast or grill until crisp and brown.
Heat the remaining oil in a frying pan and add the minced garlic and sage.
Sauté until the garlic is golden brown.
Add tomatoes, beans, salt and pepper and mix well.
Cook for a few minutes until the liquid has evaporated slightly and the soup has thickened.
Place a piece of bread in deep plates and pour soup on top.
Serve immediately.

Tomato juice soup

Grocery list:

tomato juice - 1 l
cheese - 100 gr.
garlic - to taste
sugar, salt - to taste.

How to cook:

Dilute the juice with a small amount of warm water. add sugar and salt to taste.
Bring to a boil at full power for 3 minutes - but do not boil.
Place crushed garlic and grated cheese into hot juice.
Warm up for another 1 minute.
Serve with hot white bread toasted in butter.

Tuscan tomato soup

Grocery list:

onion - 1 pc.
red peppers - 2 pcs.
celery (stem) - 1 pc.
tomatoes - 750 gr.
olive oil - 2 tbsp.
beef broth - 750 ml
black pepper (freshly ground) - 1 pinch
egg - 4 pcs.
Parmesan cheese - 60 gr.
white bread - 8 slices.

How to cook:

Peel and chop the onion.
Wash the pepper, dry it, cut it in half, remove the partitions and seeds and cut into thin strips.
Remove the leaves from the celery, wash and set aside.
Wash, peel and cut the stems.
Pour boiling water over the tomatoes, remove the skin and cut.
Heat vegetable oil in a saucepan, fry the onion in it until transparent.
Add the remaining vegetables and simmer over low heat for 10 minutes.
Heat the broth.
Pour over the vegetables and cook in a covered pan for 15 minutes.
Season with pepper.
Beat the eggs into a bowl.
Grate the cheese and mix with the eggs.
Lightly toast the bread on both sides and distribute among plates.
Remove the soup from the stove and mix with eggs and cheese, pour over the bread, sprinkle with celery and serve.

Recipe for tomato soup with garlic sauce and cheese

For tomato soup you will need:

Ripe tomatoes - 1 kg.

Fresh sweet pepper - 2 pcs. (preferably red, but if you only have yellow or green, no problem)

Fresh carrots - 2 pcs. medium size

Onion - 1 pc. (large)

Fresh herbs (dill, parsley - optional)

Cheese - 200 g.

Loaf or white bread - 1\2 (for crackers)

For the sauce:

sour cream 200-300 g,

garlic - 2-3 cloves

Vegetable oil - 1 tbsp for frying vegetables.

Sugar - 1 dec. spoon

Salt - to taste

Preparation:

1. Wash the tomatoes thoroughly, make a small cross-shaped cut with a knife and pour boiling water over them. At the place of the cut, we grab the skin with a knife and carefully remove it. In principle, aesthetics are of no use here, since we will still send the peeled tomatoes to the blender, so the word “neatness” applies more to your hands and handling of the knife :).

2. Cut the peeled tomatoes into pieces and place them in a blender bowl. Turn on the grinding mode and wait until the tomatoes are converted into puree. This fairly quick process will take 1-2 minutes.

3. Wash the onions and carrots, get rid of the peel and the top layer of husk. We also wash the pepper, cut it into two halves and get rid of the seeds so that the halves are hollow.

4. Cut the vegetables into cubes of the same size (up to 1 cm).

5. Place this mass of chopped vegetables in a heated frying pan, add a little vegetable oil and fry over low heat for about 20 minutes until the vegetables release their juice and become soft.

6. While our vegetables are fried, cut the loaf into cubes (approximately 1 - 1.5 cm), place on a lightly greased baking sheet in a well-heated oven for 5-7 minutes. You will easily understand and will not miss the moment when the pieces of loaf turn into crackers by their ruddy color and pleasant aroma. Place the finished crackers in a container and lightly sprinkle with finely chopped herbs for flavor.

7. Place the tomato puree from the blender into the pan in which we will cook the soup, add a glass of boiled water (but I recommend doing this if the tomatoes were very meaty and the puree turned out to be quite thick - in general, this moment is not for everybody, but in my case, even with water, the soup was quite thick). We also place fried vegetables and a dessert spoon of sugar here. Mix everything and add salt. Cook over medium heat until it boils, then reduce the heat to low and keep on the stove for another 3 minutes.

8. Meanwhile, prepare the dressing for our soup. To do this, mix sour cream and crushed garlic using a press in a small deep bowl, salt and pepper the whole mass. This is our gas station.

10. So, the soup is ready. Pour it hot into plates and add a little chopped cheese and herbs, a handful of crackers and a spoonful of sour cream and garlic dressing to each container of soup. Mix and consume. I recommend not hiding the dish with croutons too far, and adding new ones as the croutons become soggy.

Tomato puree soup

You can customize the soup slightly to suit your preferences by adding other spices and herbs. For example, curry, paprika, and any spicy herbs are perfect.

Ingredients:

Carrots - 1 pc.
Stem celery - 1 pc. (one stem)
Onion - 1 pc.
Garlic - 1 tooth.
Olive oil - 1 tbsp. (for frying)
Broth – 800 ml
Tomatoes in their own juice - 400 g
Tomato - 3 pcs.
Basil - 1 sprig(s)
Salt - to taste
Black pepper - to taste

Preparation:

First, cut the vegetables for the soup: cut the carrots and celery quite coarsely.

Chop the onion and garlic more finely.

If you have a thick-walled pan, then use it immediately. Heat a spoonful of olive oil and fry all the vegetables at once for 10-15 minutes until soft.

Chop fresh tomatoes quite coarsely.

Heat the broth in a saucepan, add fresh and canned tomatoes and fried vegetables to it, bring to a boil. Then cook for 10 minutes over low heat.

Now the soup can be removed from the heat, salt and pepper, add fresh basil and puree with an immersion blender. You can also use a stationary blender: cool the soup a little and pour into the blender bowl, in parts if necessary. Be sure to close the blender lid tightly while blending.

If the soup has cooled, reheat it briefly before serving and add salt if necessary.

This puree soup tolerates freezing well: after cooking, it must be cooled and poured into containers (do not forget to leave space under the lid, the soup will increase in size when frozen).

To defrost the soup, place it in the refrigerator for several hours (or overnight), then reheat over low heat or in the microwave.

Please note that additives such as croutons, rice, pasta, fresh chopped herbs, and especially cream must be added to the pureed soup after defrosting.

Cold tomato soup with shrimp and noodles

Ingredients:

Tomato – 600 g
Leek - 1 pc.
Shrimp – 200 g
Butter - 1 tbsp.
Noodles – 150 g
Garlic - 2 teeth.
Basil - to taste
Dill - to taste
Salt - to taste
Mixed peppers - to taste
Water - 1 l

Preparation:

First you need to prepare the vegetables. We will sauté them in butter. Leeks need to be cut into thin rings and stewed in oil until transparent.

At this point it's time to add the tomatoes. You need to remove the skin from fresh tomatoes by first making characteristic cuts and pouring boiling water over the tomatoes. Now chop them finely and add them to the pan with the onions. A little later, we’ll add finely chopped garlic to the soup dressing, and at the very end of the stew we’ll add herbs.

What kind of greens to take - the choice is yours. For me, the combination of tomatoes and basil is classic. At the same time, I can’t imagine shrimp (and seafood in general) without dill. This is where the bouquet of greens for my soup came from. But you can choose herbs to taste.

The soup fry is ready.

In parallel with simmering the tomato soup dressing, we will prepare the base for the soup. You need to boil the noodles in the pre-cooked broth. I used store-bought noodles made from durum wheat, which means the cooking time will range from 7 to 10 minutes (the dressing in the pan will arrive in time).

In the meantime, you need to prepare the shrimp. I admit that I rarely buy raw shrimp, more often I buy boiled-frozen ones. There is no hassle at all with them, you just need to warm them up. This can be done in different ways: literally put it in boiling water for 1 minute, adding a little dill and lemon juice; Or you can simply reheat the shrimp in the microwave. After defrosting, the shrimp must be peeled.

So, all the parts of cold tomato soup that were previously prepared separately can be put together. Add tomato soup dressing from the frying pan to the noodles, shrimp cut into arbitrary pieces, some fresh herbs, salt and pepper to taste. Let the soup simmer for literally 1 minute, this short time is enough for all the ingredients to penetrate each other with both taste and aroma.

The soup is ready. Can be eaten hot. Or you can cool it. And then treat your guests to cold tomato soup, which exquisitely absorbs the motifs of Mediterranean, Balkan and Italian cuisine.

A very tasty and light dish is tomato puree soup. The classic recipe for this treat includes lots of fresh ripe tomatoes and assorted spices. This soup can be prepared using either water or vegetable or meat broth.

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

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

If the vegetables turn out to be sour, you can add a little sugar to the finished dish.

Gazpacho recipe

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

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

The food is served cold.

Hot tomato puree soup

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

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

The dish is served with grated cheese.

From canned tomatoes

If you don’t have fresh tomatoes on hand, you can also use canned vegetables. In addition to tomatoes (800 g), take: 7 tbsp. olive oil, 2 celery stalks, carrots, large sweet bell peppers, 3-4 garlic cloves, 1.5 liters of any broth, 70 g of tomato paste, a bunch of fresh basil, salt.

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

If the dish turns out sour, add a little sugar.

Italian tomato puree soup

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

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

Italian tomato puree soup is delicious served with hot cream.

With beans

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

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

Before serving, sprinkle dried parsley into portions.

Spicy creamy tomato soup

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

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

Served with garlic croutons.

With added cheese

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

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

Tomato soup is served - puree with cheese and hot rye toast.