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.

Classic tomato puree soup

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.





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 has gained great love among the people for its pleasant sour taste and fragrant aroma. This soup is good because it goes with absolutely everything, be it meat, fish or cereal. That is, if you have a couple of tomatoes at home, then this soup will not be difficult to prepare.

Moreover, tomato soup can be either an ordinary dish, like buckwheat, where the ingredients include broth, buckwheat and tomatoes, or a restaurant delicacy. For example, how do you like the idea of ​​preparing a cooling watermelon-tomato cold cream soup on a hot summer day? Tempting, isn't it?

What can we say about other recipes, say, with meatballs or spices? It sounds simple, but it’s so delicious. So go to the market, buy the juiciest tomatoes and choose the recipe below that you like best and get started. Believe me, those who try this soup will be unable to tear themselves away from the plate!

How to cook tomato soup - 14 varieties

This light and pleasant soup will perfectly fill you up and give you strength!

Ingredients:

• Canned tomatoes - 1 can
• Basmati rice - 250 g
• Vegetable broth - 2 l
• Celery - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Butter - 1 tsp.
• Garlic - 1 clove
• Tomato paste - 1 tsp.
• Vegetable oil - 2 tbsp. l.
• Sugar - a pinch
• Pepper

Preparation:

Wash all vegetables and chop finely. Heat a frying pan, pour oil and fry vegetables in it. After frying, add tomatoes, tomato paste, salt and pepper and leave to simmer for 5-7 minutes.

Heat the broth and add the roast, add rice. After the soup boils, add vinegar, sugar and cook for another 15 minutes.

A special feature of the soup is the tomato and pepper dressing, which gives the soup a delicate sweetness and incredible aroma.

Ingredients:

• Water - 2 l
• Tomatoes - 5 pcs.
• Chicken - 300 g
• Potatoes - 3 pcs.
• Pasta - 80 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Sweet pepper - 1 pc.
• Garlic - 1 clove
• Sugar to taste
• Salt and pepper

Preparation:

Wash and cut the chicken and set the broth to simmer. Peel and chop all vegetables except onions. Fry the onion until golden, carrots and peppers, then tomatoes. Sprinkle the tomatoes with sugar, stir and simmer for 5-7 minutes, then remove the lid and fry for another 7-10 minutes.

Add peeled potatoes, after boiling - pasta. Then add the roast, add salt and cook until it boils.

A tasty and healthy soup with vegetables and eggs will delight you with its juicy taste and aroma.

Ingredients:

• Chicken broth - 200 ml
• Tomato - 4 pcs.
• Onion - 1 pc.
• Potatoes - 6 pcs.
• Bell pepper - 1 pc.
• Boiled eggs - 3 pcs.
• Dill - half a bunch
• Salt and pepper

Preparation:

Wash and peel the tomatoes. Peel the peppers, onions and garlic, cut them together with the tomatoes and into cubes. Place the vegetables in a blender bowl and blend until pureed.

Heat the broth, add puree, add salt and boil until boiling.

To easily peel a tomato, pour boiling water over it and then place it in cold water. This way the peel will come off much easier.

A very pleasant and incredibly delicate puree soup made from spicy pumpkin and juicy tomatoes with a dense consistency.

Ingredients:

• Pumpkin - 1 large piece
• Tomatoes - 4 pcs.
• Water - 1 l
• Bouillon cubes - 2 pcs.
• Onion - 4 pcs.
• Cream - 200 ml
• Salt and pepper

Preparation:

Peel the onion and pumpkin and cut into large pieces, add to the pan and add water. Put on fire, add cubes, pepper and boil for 10 minutes.

At this time, cut the tomatoes into pieces, remove the vegetables from the pan and beat with a mixer, pour in the cream and broth, beat until pureed.

Serve with tomato slices and fresh herbs.

A soup that will appeal to a tomato lover, because it contains yellow, red, and cherry tomatoes, so you won’t find a more “tomato” soup!

Ingredients:

• Cherry tomatoes - 8 pcs.
• Yellow tomatoes - 2 pcs.
• Regular tomatoes - 3 pcs.
• Garlic - 2 cloves
• Bell pepper - 1 pc.
• Celery - 2 stalks
• Olive oil - 1 tbsp. l.
• Basil - a few leaves
• Sugar to taste

Preparation:

Wash the vegetables, peel, chop and place in a blender. Grind into puree, add salt, sugar, basil and beat again.

Set the liquid mixture to simmer, add to simmer and sprinkle with chopped garlic after serving, drizzle with oil.

To make the liquid with tomatoes more intense, it is better to leave it in the refrigerator overnight.

This soup is low in calories and therefore ideal for those losing weight; it has a pleasant rich and spicy taste.

Ingredients:

• Tomatoes in their own juice - 1 can
• Chicken broth - 300 ml
• Egg - 2 pcs.
• Ginger - 1 root
• Soy sauce - 2 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Pepper

Preparation:

Grate the ginger on a fine grater. Beat eggs, add salt, pepper, soy sauce. Pour the egg mixture into the pan, add ginger, fry for 5 minutes. Add tomatoes and broth, cook for 5 minutes, add 1 spoon of soy sauce and cook for another 3 minutes.

A very warming and healthy soup in the cold season, which will please you with its spicy taste.

Ingredients:

• Tomatoes - 4 pcs.
• Millet - 3 tbsp. l.
• Chum salmon fillet - 200 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Garlic - 2 cloves
• Bay leaf
• Parsley
• Lemon juice
• Salt and pepper

Preparation:

Finely chop the onion, carrots and celery, add to the pan and cook until “dissolved” in the broth. Peel the potatoes and cut them into slices, add them to the vegetables. Rinse the millet until the water is clear and add to the water, then add the tomatoes. Cook until the millet is ready.

Cut the fish fillet into cubes, then add to the soup, add chopped garlic and add this to the soup, sprinkle with lemon juice before serving.

For soup, you can do regular frying, but in fish soup this can ruin the fishy taste itself, so it’s better to boil them.

The soup, familiar from childhood, combined with tomatoes gives an unusual, pleasant sour taste.

Ingredients:

• Pork - 200 g
• Dried peas - 200 g
• Carrots - 1 pc.
• Onion - 2 pcs.
• Tomato - 3 pcs.
• Pork fat - 1 tbsp. l.
• Bay leaf
• Butter - 1 tbsp. l.
• Dill
• Salt and pepper

Preparation:

Wash the peas and soak in cold water for an hour. Boil the broth on the pork bone, remove it, separate the meat and put it back.

Peel the carrots and onions, cut into pieces and add to the broth along with the peas until pureed. Remove the skin from the tomato and cut into cubes, add to the soup.

Add bay leaf, pepper and salt to the soup and cook until fully cooked.

Harira soup is a dish of Moroccan cuisine and therefore has an unusual and spicy flavor that lovers of everything new will definitely like.

Ingredients:

• Boiled chickpeas - 250 g
• Tomatoes - 5 pcs.
• Onion - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Harissa - 1/2 tsp.
• Water - 1 liter
• Paprika - 1 tsp.
• Mint - a few leaves
• Turmeric - 1 tsp.
• Ground ginger - 1 tsp.
• Saffron - 1 tsp.
• Starch - 1 tsp.
• Flour - 1 tsp.
• Salt and pepper

Preparation:

Chop onions, tomatoes, chickpeas and mint. Fry the onion, add vegetables and spices. Pour the roast into a saucepan and add water and cook for about half an hour.

To cook chickpeas, you need to soak them overnight or for 6-8 hours and boil over low heat until softened.

This simple and uncomplicated soup is perfect for a simple family lunch.

Ingredients:

• Meat broth - 250 ml
• Potatoes - 2 pcs.
• Tomatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Buckwheat - 70 g
• Greenery
• Salt and pepper

Preparation:

Peel and cut vegetables, except tomatoes, into pieces. Fry onions and carrots in a frying pan. Boil the broth, add potatoes. Rinse the buckwheat, add to the broth and salted frying. At the end, add chopped and peeled tomatoes, cook for another 10 minutes and sprinkle with chopped herbs.

This soup will go well when served with sour cream.

Incredibly delicious cheese soup with tomatoes will appeal to both children and adults!

Ingredients:

• Tomatoes - 4 pcs.
• Chicken broth - 300 ml
• Chicken fillet - 1 pc.
• Hard cheese - 100 g
• Tomato paste - 1 tbsp. l.
• Onion - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Greenery
• Salt and pepper

Preparation:

Peel the tomatoes and grind until puree. Chop the onion and fry until golden brown. Add tomato puree to the onion, simmer for another 3 minutes. Boil the chicken, remove and chop, mix with tomatoes and onions. Add the whole mixture to the broth, add salt and pepper. Chop the cheese and add to the soup before serving.

Everyone's favorite soup since childhood with meatballs, coupled with tomatoes, will be a very satisfying and interesting option for lunch.

Ingredients:

• Chicken broth - 1 l
• Tomatoes in their juice - 1.5 l
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 1 head
• Celery - 150 g
• Minced meat - 200 g
• Basil - 1 bunch
• Sugar - 1 pinch
• Salt and pepper

Preparation:

Peel the onion, carrots and celery and chop as desired. Fry the onion and carrots, add celery and garlic, and cook together.

Make meatballs from the minced meat and bake on a baking sheet. Add tomatoes to the roast and stir, pour in chicken broth and turn up the heat. Add basil and start blending. Add salt and sugar. Add the meatballs last.

A soup that can be prepared every day, as it takes very little time and does not require standing at the stove.

Ingredients:

• Chicken fillet - 1 pc.
• Tomatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Eggs - 2 pcs.
• Pasta - 200 g
• Vegetable oil - 1 tbsp. l.
• Dill
• Salt and pepper

Preparation:

Wash the meat and cut into cubes, chop the onions and carrots, chop the tomatoes. Place onions and carrots in a multicooker bowl and fry in oil until golden. Add pasta, meat and tomatoes to the vegetables, cook in the “Soup” mode. Beat the eggs and pour into the soup, add chopped herbs, salt and pepper and cook until tender.

The ideal idea for a hot day would be to make a soup that will perfectly refresh and fill you up.

Ingredients:

• Tomatoes - 3 pcs.
• Watermelon pulp - 400 g
• Cayenne pepper - 1 pc.
• Red pepper - 1 pc.
• Basil leaves
• Olive oil

Preparation:

Peel tomatoes and watermelon and pass through a sieve. Sprinkle the mixture with salt and pepper. For basil oil, mix basil with oil, salt and beat, pass through a sieve. Blanch the tomatoes in boiling water and rinse with cold water. Mix everything and pour into serving bowls.

Hot peppers can be replaced with Tabasco sauce, this will not affect the taste.

Soup with tomatoes and lentils

The aromatic and lean soup will not leave even the most avid meat-eater indifferent thanks to its delicate taste.

Ingredients:

• Lentils - 1 cup
• Tomatoes in juice - 1 can
• Tomato juice - 200 ml
• Carrots - 2 pcs.
• Onion - 1 pc.
• Bell pepper - 1 pc.
• Meat broth - 1 glass
• Olive oil - 2 tbsp. l.
• Garlic - 2 cloves
• Salt and pepper

Preparation:

Boil the lentils and add salt to taste. Peel onions, peppers and carrots and cut into cubes. Fry the onion in oil, then add the carrots and pepper. Pour broth into the roast and cover with a lid.

Remove cooked lentils from heat and drain water. Add vegetables and broth to it, put on fire, add garlic and a little pepper. Add tomatoes, stir, and add juice. Cook until boiling and add salt at the end if desired.

Cold tomato soup is very nutritious and tasty! We present you a selection of classic cooking options.

• 700 g of meaty and juicy tomatoes;
• 300 g red bell pepper;
• 200 g cucumbers;
• 100 g red onion;
• juice of half a lemon;
• Tabasco sauce;
• 2 tbsp. olive oil;
• 2 cloves of garlic;
• 4 slices of yesterday's loaf;
• salt, pepper to taste.

It is better to use ground tomatoes for tomato soup. They have a more pronounced taste than greenhouse varieties. If there are no ground tomatoes, you can use cherry tomatoes. I used regular ground cream tomatoes in the recipe. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and make pricks with a toothpick in several places. This will help you quickly remove the thick, tough skin from the tomatoes.

But in order for the skin to be easily removed, you first need to immerse all the tomatoes in a deep bowl and pour boiling water over them for 5 minutes.

Then rinse the tomatoes again under cold water. Now the skin comes off much easier.

We clean the bell pepper from seeds and cut out the stalk. Rinse under running water. Cut into fairly large pieces. We will put them in a blender.

We wash the cucumbers, peel them and chop them coarsely.

Remove the top layer of skin from the red onion. Cut one half of the onion into several large pieces for further processing in a blender. And we chop the second half very finely; we will sprinkle this onion on the soup for beauty. Cover the finely chopped onion with cling film and put it in the refrigerator.

Place all the chopped vegetables into the blender bowl. Squeeze 2 cloves of garlic here.

Grind in a blender until the consistency of puree soup.

To make the tomato soup more tender and to avoid tomato seeds and other poorly ground pieces, rub the soup through a sieve.

Now you need to add dressing to the soup. For it we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.

Add and mix.

Cover the soup with a lid and send it to steep in the refrigerator for 2 hours.

We will serve the soup with croutons or croutons - whichever you prefer. To prepare them, cut the loaf slices into small cubes.

Place in a heated frying pan and drizzle olive oil on top.

Place the frying pan over low heat and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case they also need to be stirred a couple of times).

Pour the finished cold tomato puree soup into bowls and sprinkle with finely chopped onion. Serve with croutons. A delicious, refreshing summer lunch is ready. Bon appetit!

Recipe 2, simple: tomato soup at home

Currently, there are a huge number of options for preparing this soup.

In Spain, the dish is prepared from a variety of ingredients.

Tomato soup prepared in Cordoba with corn flour and cream has a thick appearance, and in the winter season in Cadiz Gazpacho is served hot.

But bread, olive oil, salt and vinegar remain unchanged components of the dish, and with all the splendor of existing recipes, the cold version is considered a classic option.

• ripe juicy tomatoes - 15 pcs;
• cucumbers - 4 pcs;
• sweet pepper - 3 pcs;
• garlic - 4 large cloves;
• white stale bread (preferably bran) - 3-4 pieces;
• onion - 1 pc;
• olive oil - 125 ml;
• wine vinegar - 4 tbsp. l;
• salt - 1 tbsp. l;
• fresh parsley;
• tomato juice, dry red wine or cold water - to taste;
• Tabasco sauce.

Grind garlic and salt in a mortar. Add the bread, breaking the slices and, continuing to grind the contents, literally pour in the olive oil drop by drop. The mixture is stirred until smooth, covered and left for at least one and a half hours.

Finely chopped onion is placed in a bowl and poured with vinegar.

Having cut the tomatoes shallowly in a cross shape, immerse each fruit in boiling water for a minute and, transferring it to ice water, peel it.

Peeled tomatoes are cut into quarters and the seeds are removed.

Cucumbers are also peeled.

The pepper, greased with vegetable oil, is placed for 10-15 minutes in an oven preheated to 160 C. Then, after keeping them covered in a bowl for 10 minutes, the fruits are peeled and cored.

Chop the parsley leaves.

Vegetables are placed in a blender in small portions and, by mixing the previous and subsequent portions, turned into puree. Add onion with vinegar, garlic mass from a mortar, a couple of drops of Tabasco sauce.

Mix everything thoroughly and place in the refrigerator for 8 hours. During this time, the dish acquires a rich taste and thickness.

If desired, the soup can be diluted a little with tomato juice or cold water or dry red wine.

On hot days, add a few pieces of ice to the plate.

Recipe 3: Classic Tomato Cream Soup

People become familiar with soups in the form of puree or cream in early childhood. And then throughout life they periodically encounter these dishes. Cream soup is undeservedly forgotten by many people, but in vain. After all, such a first course will perfectly diversify the menu and will become indispensable in families with children and elderly people.

But the most important advantage of cream soup is that by grinding the ingredients, the dish acquires a completely different taste. In regular soup, cabbage, for example, and other vegetables do not look or taste as attractive. Therefore, this recipe for cream soup is dedicated to all gourmets, which is not only tasty, but also dietary. With this dish you will not gain extra pounds.

So, let's prepare tomato cream soup with cream. Tomatoes here decorate and add richness to the dish, and the soup also contains cream and other healthy ingredients.

• 1 liter of water,
• 1 bell pepper,
• 2 tomatoes
• 2 potatoes,
• 1 onion,
• 50 gr. any cabbage (Brussels sprouts, cabbage, broccoli......),
• 50 ml cream,
• yolk - 1 piece.

Put water on fire. Boil. Place potatoes into it, cut into cubes of any size.

Dice the onion and also place it in boiling water.

Continue cooking the soup by adding the chopped bell peppers to the vegetable broth.

Now that the potatoes and other vegetables are almost ready, add the shredded cabbage.

While the vegetables continue to cook, let's make a delicious dressing for the soup. Grate the tomatoes on a coarse grater without using the skin. Place in a frying pan and add chopped garlic. Fry this mass a little until a rich red color forms.

Season the soup with salt to taste.

The final touch in preparing the soup is the addition of an egg yolk combined with 50 ml of cream.

Beat and add the yolk-cream mixture to the soup. We wait for it to boil and turn off the fire.

All that remains is to let the soup cool a little so that you can use a blender to grind it later.

The soup can be pureed or creamed directly in the pan using the blender attachment.

Whisk the contents of the pan and our soup is ready.

You and your family will certainly enjoy this dish when paired with homemade bread.

Recipe 4: American tomato soup (step-by-step photos)

This soup is almost a national treasure of the States; it is even sold there in canned form. And it really is worth such attention: it can be served both hot and cold, its consistency resembles cream, and its taste... - you have to try it!

• Tomatoes - 8 pcs.
• Onion - 1 pc.
• Garlic - 3 teeth.
• Cream 20% - 1.5 tbsp.
• Butter 72.8% - 2 tbsp.
• Vegetable oil (raf.) - 1 tbsp.
• Drinking water - 1 tbsp.
• Dry aromatic herbs - 2 tsp.
• Russian cheese 50% – 200 grams
• Premium white loaf – 10 pieces.
• Fresh mint - 1 tbsp.
• Ground black pepper - 0.5 tsp.
• Ground red hot pepper - 0.5 tsp.

Cut the loaf or white bread into cubes and dry in a frying pan or oven.

Place the tomatoes in boiling water for a minute, then in cold water. Make a shallow cross-shaped cut on top of the tomato.

Remove the skin.

Finely chop.

Finely chop the onion.

Finely chop the garlic.

Grate the cheese on a coarse grater.

In a saucepan where the soup will be cooked in a mixture of butter and vegetable oil, fry the onion and garlic until transparent. Cook on low heat.

Add tomatoes, salt and pepper, add dry herbs and simmer until tender (about 15 minutes).

Then load the mixture into a blender and bring to a homogeneous consistency.

Pour the resulting liquid mass back into the pan. Dilute with cream and water (vegetable broth). Bring to a boil while stirring.

Taste and finally season to your taste with salt, sugar, spices.

Add the cheese and let it melt while stirring.

Pour the finished soup into bowls, sprinkle with crackers and herbs (mint leaves).

Recipe 5: Tomato puree soup with basil (step by step)

Tomato puree soup is made from tomatoes with the addition of basil and tomato paste.

• Canned tomatoes without skins - 1.75 cups
• Tomato paste - 1 tbsp. l.
• Basil, fresh leaves - ½ cup
• Extra virgin olive oil - 2 tbsp. l.
• Onion (chopped) - 1 pc.
• Vegetable broth - 1.25 cups
• Hot chili sauce - 1 tsp.
• Salt - to taste
• Ground black pepper - to taste
• Basil leaves for decoration

Heat olive oil in a large saucepan over medium heat, add onion and cook, stirring, until soft, about 4-5 minutes.

Place tomatoes with juice in a saucepan, pour in broth, chili sauce, tomato paste and basil.

Puree the tomato soup in a blender or food processor. Pour the pureed soup back into the pan. Place the pan over medium heat, bring to a boil, and add salt and pepper to the soup to taste. Remove the pan from the stove.

Serve the soup in portioned bowls, garnished with basil leaves.

Recipe 6: classic tomato puree soup in a slow cooker

Cooking tomato soup in a slow cooker is like an exciting game. All you have to do is prepare all the ingredients and then watch as a masterpiece of engineering transforms them into a delicious dish! You will definitely like it!

Soups made from ripe and tasty tomatoes have firmly taken a leading position. They are very easy to prepare, do not require complex ingredients and are very diverse. We recommend trying this soup recipe!

• Water - 600 ml
• Olive oil - 30 ml
• Garlic - 10 g
• Onions - 80 g
• Bell pepper - 80 g
• Tomatoes - 500 g
• Spices - to taste
• Chili sauce - 5 g
• Tomato paste - 70 g
• Chili pepper - 10 g
• Ginger - 10 g
• Salt - to taste

We start by preparing the vegetables. Chop the onion into small cubes.

Then cut the tomatoes into medium-sized cubes.

After this, grind the bell pepper, first removing the seeds.

In the next step, finely chop the ginger root.

Now cut the chili pepper into small circles.

Place all the vegetables in the multicooker bowl, add tomato paste, hot sauce, olive oil, salt and spices, add water. Set the “Soup” mode, cooking time 1 hour.

When all the vegetables are ready, grind the contents of the bowl using an immersion blender, then put it on a plate, and you can decorate it with herbs on top.

Recipe 7: how to cook tomato cream soup (with photo)

In the summer, especially in the heat, tomato puree soup will be one of the popular dishes. Step-by-step photos will help you repeat the classic recipe with cream. This recipe can be made vegetarian by using vegetable broth instead of chicken broth and soy cream instead of dairy cream. In winter, fresh tomatoes are replaced with canned ones in order to preserve the rich taste characteristic of vegetables ripened on the ground. It will take 60 minutes to prepare. These ingredients will make 3 servings.

• tomato – 500 g;
• onion – 120 g;
• garlic – 3 teeth;
• carrots – 120 g;
• ground sweet paprika – 10 g;
• cream 10% - 200 ml;
• chicken broth – 250 ml;
• butter – 30 g;
• salt, sugar, olive oil, mint, basil.

Finely chop the onion. Chop the garlic cloves. Heat 2 tablespoons of olive oil in a saucepan, add garlic and onion, then pour in a little chicken broth. Cook the onion and garlic until the broth has evaporated (about 5-7 minutes).

Chop the tomatoes finely, add them to the saucepan with the rest of the vegetables, close the saucepan with a lid and simmer over low heat for 30 minutes.

Transfer the prepared vegetables into a blender and grind until a homogeneous puree is obtained using several pulses. If you want to make bright red soup, then you should not use a blender. Stewed vegetables should be rubbed with a tablespoon through a fine sieve, so the puree will retain its red color, and tomato seeds and pieces of skin will remain in the sieve.

Return the vegetable puree to the saucepan and add ground sweet paprika.

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Wonderful tomato soup with croutons can diversify your menu at any time of the year. In the summer heat it can be eaten cold, like Spanish Gazpacho; in winter it can be thicker and richer, and should be served hot. Nothing beats a rich soup made from oxheart or raspberry meaty tomatoes. By the way, brightly colored vegetables lift your spirits, give you energy and improve your tone. This has been proven by psychologists and confirmed by nutritionists. The fact is that tomatoes contain a strong antioxidant - lycopene. During minor heat treatment, its concentration increases. This soup is perfect for those who want to lose weight, and the point here is not only the low calorie content, but also the satiating effect. Therefore, do not miss the opportunity to prepare tomato soup with crispy croutons - tasty and healthy!

Tomato soup - food preparation

The basis of the soup is tomatoes. Be sure to be ripe, red, ready to eat straight from the garden. The problem is that in our beds we can only get such tomatoes in season. Greenhouse products are not juicy enough, so it is better to replace them with canned ones. As a last resort - tomato juice or sauce diluted with water. The remaining ingredients are the same as for any soup. Don't forget about greenery - at any time of the year it should be a necessary element. You can refuse bread or meat, but dill, parsley, cilantro or green onions should always be on our table. Moreover, it is so beautiful.

Tomato soup - the best recipes

Recipe 1: Tomato soup with beans

Unrealistically delicious soup! Unusual, easy to prepare. Fresh, juicy tomatoes are good in season. In winter, instead of tomato paste or juice, you can use canned tomatoes put through a blender.

Ingredients: vegetable oil (40 ml), onions (2 pieces, approximately 100 grams), chili pepper, beans in their own juice (1 can, 500 grams), salt, beef broth, parsley, tomato puree or canned tomatoes.

Cooking method

Chop the onion and fry it in a frying pan, add tomato paste. Simmer for a few minutes over low heat and add the beans. Place the mixture in boiling broth and cook over low heat for 20 minutes. Ready! Season with spices and herbs and serve.

Recipe 2: Tomato puree soup with carrots and canned tomatoes

The original carrot taste, spicy seasonings can be softened if desired, the cream can be replaced with sour cream, and the broth with vegetable broth - the soup becomes vegetarian.

Ingredients: onions (2 pcs.), olive oil (2 tbsp. spoons), carrots (0.5 kg), garlic (a couple of cloves), tomatoes in their own juice (1200 grams), herbs (cilantro), balsamic vinegar, sugar (1 tbsp), Worcestershire sauce (1 tbsp), salt, heavy cream (200 ml.), pepper.

Cooking method

Over medium heat, sauté onions, carrots, garlic, and peppers in oil. Add tomatoes, broth and balsamic vinegar, sugar and sauce. Season with salt and pepper. Cook over low heat for 30 minutes. Remove from heat and stir in cream. Grind the soup in a blender until pureed. Before serving, finely chop the greens and add to the soup. You can decorate the soup beautifully with a spoon of cream in the center of the plate and cilantro leaves.

Recipe 3: Thick tomato soup - puree

This soup differs from many others in that it can be served cold or hot.
This is a fairly hearty soup, a little thicker than the famous Gazpacho. Pay attention to it if you want to normalize your own weight. The soup has enough vitamins, but few calories. So, we choose only ripe, delicious tomatoes, garlic, and a sprig of basil.

Ingredients: tomatoes (600 gr.), bell pepper (2 pcs.), cucumber (1 fresh), garlic, olive or other vegetable oil (2 tablespoons), meat broth (300 ml), half a lemon, herbs, croutons, pepper and salt.

Cooking method

Finely chop the tomatoes, peppers and garlic. Bake on a baking sheet, sprinkling with a little vegetable oil. Set aside some roasted vegetables. Peel the remaining vegetables and mash a little with a fork, mix with finely chopped basil, and pass through a blender. Pour into a soup pot and simmer for 5 minutes along with the broth. Place some soup and dressing in a bowl. Sprinkle with parsley and dill.

Recipe 4: Cold tomato soup with fish

For soup we use boneless fish, fried, fresh or smoked. For example, herring, or simple sprat.

Ingredients: tomato juice (1 liter), egg (1), fish (300 grams), sour cream (half a glass), cucumber (1-2 pcs), green onions, salt.

Cooking method

Finely chop the onion and rub with salt. Cut fresh cucumbers into cubes and grind until the juice appears. Cut the egg and fresh cucumber into cubes. Mix fish, tomato juice, onions, cucumbers and sour cream. If you don’t have tomato juice, you can dilute tomato puree or sauce with boiled water. Put a large amount of sour cream and a lot of greens on a plate.

Recipe 5: Italian tomato soup with mushrooms

This soup is served in famous Italian restaurants. Everything here is thorough and at the same time simple - Parmesan cheese, special tomato paste and, of course, spices. Herbs and basil are what make our soup appetizing and delicious.

Ingredients: champignons (200 grams), Pomi tomato paste (Italy, 500 grams), onion (1 medium), Provençal herbs, basil, Parmesan cheese (50 grams), oil for frying (30 grams).

Cooking method

Finely chop the onion and fry in oil. Thinly slice the champignons and fry them in a frying pan. Transfer the fried foods to a pan, add a little water and spices, tomato paste. Cook for 15 minutes. Pour into bowls, finely grate Parmesan and sprinkle over soup.

This dish can be prepared according to many other recipes. For example, with meatballs from any meat or fish, with vegetables, various toppings (rice, pearl barley, noodles). And how beautiful the tomato soup looks, decorated with baby cherry tomatoes cut in half and slightly fried.

Remember only one thing: if you suffer from cholelithiasis, kidney disease or cardiovascular disease, the consumption of canned, pickled and salted tomatoes should be limited.

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.