The most famous soup using tomatoes is gazpacho. It is considered a cold dish and is served in the summer. Tomato puree soup with a classic recipe can be modernized and made into a hot dish that is pleasant to eat even in winter. It is recommended to use fresh tomatoes for cold soups, tomato paste for hot puree soups, and tomato juice for cocktail options. But all these dishes are considered soups.

Tomato soup with a classic recipe can be varied by using poultry or beef. Vegetarian versions of the preparation are also very popular. Therefore, in order to figure out how to prepare tomato soup at home, you must first identify the goal, namely, determine the type of finished dish.

Classic version

The classic version gives a lot of room for experimentation. You can string additional ingredients onto it like a canvas, completely changing the look of the dish.

It goes well with cheese, cream, vegetables, milk and fruit, while remaining a tomato soup. The recipe is often modernized, especially in European cuisine, by adding avocado.

To prepare you will need:

How to make tomato puree soup:

1. You need to chop the tomatoes. The medium ones are cut in half, the small ones are pierced in several places with a fork. They are then coated with olive oil and sprinkled with basil. After this, put it on a baking sheet and place it in the oven, preheated to 180 degrees. It will take 15-20 minutes to prepare.
2. After the tomatoes are cooked, you need to remove the skin.
3. The remaining olive oil is mixed with butter and placed in a thick-bottomed pan to heat.
4. Vegetables (garlic and onions) must be browned using a mixture of oils. Place everything in a saucepan with a thick bottom for 5-6 minutes and stir constantly. Fried tomatoes are added to the vegetables; they need to be fried for at least 10 minutes.
5. The next step is preparing the broth. The chicken needs to be cooked in advance, and then the broth should be brought to a boil and seasoned with spices: black and red pepper, salt, sugar, basil. After the liquid has cooled slightly, using a blender, all the vegetables are pureed and heated in a saucepan.
6. Delicious tomato soup is ready.

Turkish recipe with meat

To prepare this dish you will need:

Cooking method:

1. Tomatoes need to be cut in half and grated. The skin is thrown away.
2. Diced garlic and onion are fried in a frying pan with olive oil. After 2-3 minutes, grated tomatoes are added to the pan. After another two to three minutes, the mixture is seasoned with dried thyme, pepper and salt. Simmer the dish over low heat for at least 7 minutes with constant stirring.
3. You will need a soup pot. You need to heat the butter in it, add a little flour and fry the liquid for 2-3 minutes with rapid stirring. Then tomato paste is added.
4. You need to carefully add hot meat broth to the resulting mass. It is poured in a thin stream and mixed thoroughly.
5. After the brew has been stewed, it must be blended with a blender until pureed. The mixture is then placed in a saucepan.
6. Pour milk into the soup in a thin stream and cook for at least 3 minutes. At this stage, it is necessary to check the taste of the dish, namely the amount of pepper, salt, milk or broth. If the soup does not seem rich enough, you need to add a suitable component.

Recipe with vermicelli

In this version of the dish, milk is usually not added. But this does not mean that experimentation is prohibited. The recipe using milk has a number of admirers. Therefore, it is worth trying it at least once. Before you start cooking, you need to boil three tablespoons of noodles (for a vegetarian dish it is cooked in water, for a classic dish it is cooked in broth).

The cooking process is simple and similar to the classic recipe. The only difference is that you need to add at least three tablespoons of rice to the dish. It is recommended to pay attention to steamed round rice.

Cooking method:

1. Rice should be washed in “several waters”, drained in a colander and dried thoroughly. After this, depending on the recipe (meat or vegetarian), the cereal is boiled in water or broth.
2. Tomato paste or grated tomatoes must be fried in a frying pan with butter, and then pour in the broth and rice in a thin stream.
3. Further steps are identical to the classic recipe.

Attention, TODAY only!

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, the following is used: 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 first 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.

Tomato soup is a classic. World recipes for making soups with tomatoes: tasty, healthy, unusual

You can diversify your first course menu with simple, interesting recipes for making soup with tomatoes.

It would seem that you add a tomato to the roast for any soup and you’re done. But there are many recipes for making tomato soup using a certain technology. Among them there are also unusual ones that you have most likely never tried.

In each country, tomato soups are prepared according to their own unique recipes. Let's look at the general principles of making tomato soup.

Tomato soup - general cooking principles

Regardless of the preparation recipe, the following products are used:

Meat to taste: pork, lamb, beef, chicken;

Fresh tomatoes;

Bulb onions;

Carrot;

Potato;

Vegetable oil;

Regular salt;

Spices.

How to make tomato soup:

1. The meat is washed, chopped and placed in a pan with cold water to cook the broth.

2. Peel the potatoes and cut them into strips.

3. Finely chop the onion, grate the carrots and fry the vegetables in a frying pan with vegetable oil.

4. Pour boiling water over the tomatoes to remove the skin. Then grind into a homogeneous mass in a blender or mixer. You can cut the peeled tomatoes into cubes and add them to the stir-fry. It all depends on the recipe.

5. When the broth boils, add prepared vegetables, spices, and salt to it. Before finishing cooking, you can season the soup with small vermicelli, noodles or dumplings. It also depends on your taste, desire and recipe used.

Soup with tomatoes and chicken

This is the easiest recipe for making chicken and tomato soup. Due to the tomatoes crushed in a blender, the dish turns out to be quite thick. At the end of cooking, it is recommended to add lemon to get a slightly sour taste. Spices include bay leaf and ground black pepper.

Ingredients:

Two chicken breasts.

Four tomatoes.

Garlic.

Vegetable oil for frying.

One hundred grams of small vermicelli (spider web).

Two onions.

Fresh greens.

Two or three slices of lemon.

Cooking method:

1. Wash the chicken fillet and cook a rich broth. If you don’t like “floating” onions in soup, add a whole onion and salt it.

2. Meanwhile, pour boiling water over the tomatoes, remove the skins and pass them through a blender.

3. Garlic is passed through a press and fried over low heat.

4. Add the resulting tomato mass to the garlic and let it simmer for another six to seven minutes.

5. Cooked chicken meat is divided into pieces.

6. Transfer the tomatoes and garlic into a separate pan, add the cooked broth and bring to a boil.

7. Throw small vermicelli and chicken pieces into the soup.

8. I decorate the finished dish with lemon and freshly chopped herbs.

Tomato soup “Senior Tomato”

This recipe is especially loved by housewives in the summer during the summer season. Because stew is used instead of meat, which reduces cooking time. And any garden is rich in fresh tomatoes.

Ingredients:

6-7 tomatoes.

250 grams of any stew.

One celery or parsley root.

3-4 potatoes.

One onion.

Five tablespoons of grated cheese.

Cumin, pepper, salt - to taste

Cooking method:

1. Boil water in a saucepan. Meanwhile, peel the potatoes and cut into strips.

2. Place the stew and chopped vegetables into boiling water and cook until tender.

3. Chop the onion, cut two or three tomatoes into cubes and fry in oil in a frying pan.

4. The fried vegetable mixture is added to the soup along with cumin and pepper. Bring to a boil.

5. When serving, place several slices of tomatoes on each plate and sprinkle the soup with grated cheese.

Soup with tomatoes and pork

Pork broth will be richer and richer in fat. Fresh tomatoes will add a summer fresh aroma and sourness to the soup.

Ingredients:

400 grams of pork.

Five potatoes.

One carrot.

One onion.

One red bell pepper.

Four fresh tomatoes.

Parsley.

Peppercorns.

Cooking method:

1. We wash the pork meat, separate it from the veins and excess fat, and cut it into medium portions.

2. Pour cold water into the pan, add the meat and let the broth cook, not forgetting to skim off excess foam.

3. After boiling, add finely chopped onion, chopped potatoes, grated carrots. Leave it on slow gas.

4. Remove the core of the pepper and finely chop it.

5. Cut the tomatoes into cubes or circles.

6. Add the remaining vegetables to the soup.

7. Leave to simmer on low gas for ten minutes.

8. At the end of cooking, add fresh chopped herbs.

9. Let it simmer and pour it hot into plates.

Tomato soup “Mr. Tomato”

If there is an excess of tomatoes in the refrigerator, do not rush to use them in tomato paste or juice. Use this recipe for a delicious, unusual soup. For the broth you will need a piece of meat, maybe on the bone, or minced meat.

Ingredients:

500 grams of minced meat or meat.

Four to five cherry tomatoes or two regular tomatoes.

Three medium sized potatoes.

Two onions.

One carrot.

50 grams of rice.

Sunflower oil for frying.

Salt, pepper - to taste.

Two bay leaves.

Fresh herbs (dill, parsley).

Cooking method:

1. To prepare the broth, use beef, pork or minced meatballs. According to taste and desire, chicken fillet is also suitable.

2. When using meat, it is washed, cut into portions and set to cook the broth. When preparing soup with meatballs, first form balls one or two centimeters in size from the minced meat, then throw them into boiling water.

3. Rice cereals are washed several times with running water and added to the boiling broth.

4. Peel the potatoes, chop them into cubes, and add them to the soup.

5. The carrots are passed through a grater, the onions are peeled and finely chopped.

6. Prepared vegetables are sauteed in a frying pan with oil on medium gas for ten minutes.

7. The tomatoes are washed, cut into cubes and added to the sautéed carrots and onions. Simmer for another five to six minutes.

8. The prepared roast is thrown into the broth and left to cook on low gas for another fifteen minutes.

9. At the end of cooking, add bay leaf, salt and pepper to taste.

10. Fresh greens are washed and finely chopped.

11. The soup is poured into bowls and decorated with herbs.

Soup with tomatoes “Vitamin”

For this recipe for making light tomato soup, you will need some unripe tomatoes. And walnuts will add sophistication and calorie content to the dish. The soup is served cold, so it is ideal for lunch in hot weather.

Ingredients:

One kilogram of tomatoes.

Three feathers of garlic.

One sweet red pepper.

Half a cup of crushed walnuts.

Salt, fresh herbs.

Cooking method:

1. Pour clean water into a saucepan and leave to boil.

2. Tomatoes are cut into small slices.

3. The nuts are crushed and mixed with garlic, passed through a press.

4. Salt the boiling water, add chopped peppers, tomatoes and garlic-nut mixture.

5. Bring to a boil and cool.

6. When serving, decorate with herbs and chopped sweet peppers.

Soup with fresh tomatoes “Italian”

As soon as different peoples do not use tomatoes in the preparation of first courses. Italians do not pour boiling water over tomatoes for soup and do not fry them. They are added fresh to the finished dish.

Ingredients:

Six potatoes.

¼ medium head of cauliflower.

24 pods of beans and peas (equal weight).

One pod of pepper.

Vegetable oil.

Two or three fresh tomatoes.

One carrot.

One stalk of green onion, herbs, salt, spices.

Cooking method:

1. Peel, wash and cut carrots, onions, and herbs into thin strips.

2. Vegetables are sautéed in oil and water.

3. Bean and pea pods are washed and chopped

4. Peel the potatoes, wash them, cut them into slices and place them in boiling salted water for ten minutes.

5. Add chopped pods, sautéed cabbage and cabbage disassembled into small pieces to the pan.

6. Let it simmer for ten minutes over low heat, covered.

7. At the end of cooking, add tomatoes cut into slices and salt.

8. When serving, sprinkle with fresh herbs and chopped pepper.

Chegemsky tomato soup

One of the most interesting and unusual recipes for tomato soup is with the addition of lentil beans and eggplant. Serve the first course with garlic croutons or fried bread.

Ingredients:

100 grams of dry lentils.

200 grams of eggplants.

60 grams of seed onions.

One red pepper.

Two feathers of garlic.

Two large tomatoes.

Vegetable oil.

Salt - to taste.

White bread.

Cooking method:

1. Sort out the lentils, add two liters of cold water and put on fire.

2. After an hour, add peeled onions.

3. Peel the eggplants, cut lengthwise into thin slices and add to the soup.

4. Peeled, finely chopped tomatoes are sautéed and dipped into the soup.

5. Cook for fifteen minutes over low heat.

6. Season the finished soup with crushed garlic and peeled finely chopped pepper.

7. Fry the bread in vegetable oil, rub it with garlic if desired and serve with the soup.

Soup with tomatoes “Pyrenean”

Eat the first dish prepared according to this delicious recipe with the Pyrenees landscape before your eyes. Mountain air and a light breeze will help whet your appetite.

Ingredients:

One eggplant.

One pod each of red, green and yellow sweet pepper.

Two pods of red hot pepper.

Three fresh tomatoes.

Two cloves of garlic.

Vegetable oil.

Salt, seasoning.

Dry greens.

Magazine color clipping with the Pyrenees.

Cooking method:

1. Eggplant is cut into slices and salted.

2. Core the sweet pepper and chop it.

3. The hot pepper is cut, freed from seeds and cut into rings.

4. Tomatoes are cut into cubes.

5. Peel the onion and garlic and finely chop it. Fry with hot pepper in oil.

6. Add eggplant, sweet pepper and simmer a little more, stirring.

7. Then the vegetables in the pan are poured with hot water and salted.

9. To “increase” the aroma that tickles the nostrils, seasoning is added to the soup three minutes before it is ready.

Soup with tomatoes “Tomato”

This creamy soup is especially relevant in the summer and autumn, when tomatoes and basil grown in the garden are truly juicy. The highlight of the recipe is that the tomatoes for the soup are baked in the oven.

Ingredients:

One kilogram of ripe tomatoes.

Three tablespoons of vegetable oil.

4 feathers of unpeeled garlic.

Half a liter of chicken broth.

One hundred grams of fresh basil.

Half a tablespoon of balsamic vinegar or tomato paste.

Salt pepper.

Cooking method:

1. Wash the tomatoes and cut them in half.

2. Place on a baking sheet covered with parchment or foil paper. Unpeeled garlic cloves are placed between the tomatoes.

3. Sprinkle with olive oil, salt, pepper and place in the oven until baking (for one hour).

4. Cut off the ends of the baked garlic and squeeze the juice into a bowl. Add baked tomatoes, acetic acid or tomato paste.

5. Pour in the broth and process the entire mixture in a food processor until creamy.

6. During the process, add broth, salt and pepper.

7. Puree soup is served both cold and hot with croutons. Sprinkle with basil.

Tomato soup - tricks and useful tips

1. To make the soup light, it is recommended to drain the primary broth prepared with meat. Pour the meat with cold, clean water and bring to a boil.

2. To prevent the rice grains in the soup from turning into porridge, they are washed at least five times in cold running water.

3. When catching potatoes or carrots, check the soup for readiness. If the vegetables are soft and cooked, you can turn off the heat.

4. It is not necessary to use all the prepared broth. It can be added to the first course being prepared gradually, as part of the broth boils away. Or pour it into the pot after the first two bowls of it. Then the soup must be brought to a boil again.

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

Italian tomato soup with bread

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

How to cook:

Pour water into the pan and bring to a boil.


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

Peel the onions and chop them into small cubes.


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

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

In a large saucepan, heat the low acid olive oil over medium heat, then add the onion and a little salt. Cook until the onion becomes soft and brown in color. Add the garlic and cook for about 1-2 minutes, stirring constantly. Now you can add the chopped tomatoes. Cook the tomatoes for about 2-3 minutes until they begin to release juice. You can add basil, ½ teaspoon of salt and broth.

If the soup is very sour, add a small amount of sugar.

Bring the soup to a boil over medium heat, then reduce and simmer for 10 minutes.

At the very end of cooking, add pieces of bread to the soup, then turn it off and let it brew for 15 minutes.

Before serving the tomato puree soup, stir it by kneading the bread, add spices to taste, sprinkle with ground black pepper and pour over olive oil. You can also sprinkle the soup with grated Parmesan cheese if desired.

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

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

Andalusian gazpacho soup

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

How to cook:

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


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


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


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

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

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

See the story for another option for preparing gazpacho:

Use them to diversify your spring menu and turn a simple lunch into a gastronomic journey to new countries!

5 tomato soups from around the world

Making tomato soups is a multicultural phenomenon. Recipes for rich soups with ripe tomatoes can be found in the cuisines of most European, Asian and Latin American countries, each time in a new version and with the addition of original local ingredients and herbs.

Tomato soups can also be prepared using canned tomatoes, but, of course, ripe fresh tomatoes will give a fuller and brighter taste. For almost all recipes you will need garlic, which goes well with the flavor of the tomatoes, and slices of bread for thickening and filling.

In today's review, we share recipes for 5 tomato soups from around the world - from the simplest to the most sophisticated. Use them to diversify your spring menu and turn a simple lunch into a gastronomic journey to new countries!

• Tomatoes 4 pcs.
• Garlic 4 cloves
• Onion 1 pc.
• Bay leaf 1 pc.
• Corn starch 1 tbsp. l.
• Water 2 tbsp. l. + 1 glass
• Butter 5 tbsp. l.
• Cream or full-fat sour cream 1 tbsp. l.
• Brown sugar 0.5 tbsp. l.
• Slices of bread 1–2 pcs.
• Salt, pepper to taste

Cooking method:

Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skins with a knife. Puree them in a blender.

Finely chop the onion and garlic, cut the bread into cubes. Mix starch with 2 tablespoons of water. Heat a frying pan and fry the bread cubes without oil until golden brown.

Heat the butter in a frying pan and fry the bay leaf in it for 5-6 seconds. Add the garlic and keep it on low heat for another 10-12 seconds. Then stir in the onion and simmer the vegetables until translucent. Pour in tomato paste and a glass of water from a blender, season to taste and bring to a boil.

Gently stir the diluted starch into the soup and continue to cook the mixture for another 3-4 minutes over low heat. Then add sugar and cream and simmer for another minute.

Ladle the soup into bowls, garnish with bread and enjoy!

Essentially, this thick, hearty and fairly easy-to-prepare soup is a cousin of the more famous gazpacho, originally from Southern Spain, but with a slightly different taste and presentation.

Ingredients:

• Salt 3 tbsp. l.
• Plum tomatoes 8 pcs.
• Garlic 1 clove
• Slices of bread 400 g
• Onion 0.5 pcs.
• Olive oil 1 cup
• Wine vinegar 2 tbsp. l.
• Boiled eggs 3 pcs.
• Red pepper flakes to taste

Cooking method:

Place the tomato halves, crushed garlic, finely chopped onion and baguette slices in a large bowl. Pour boiling water over everything and let it brew for an hour.

Then dry the vegetables and squeeze out the bread, reserving 1 cup of the liquid. Place them in a blender, add vinegar and olive oil. Puree until a homogeneous, smooth mixture is obtained, season with spices to taste.Serve garnished with a finely chopped egg and a drizzle of olive oil.

Another tomato soup with a characteristic geographical selection of ingredients. Corn tortillas, hot peppers, lime juice and avocado give this soup its original, bright flavor.

Ingredients:

• Corn tortillas 6 pcs.
• Vegetable oil 2 tbsp. l.
• Tomatoes 2 pcs.
• Garlic 2 cloves
• Vegetable broth 1 liter
• Tomato juice 0.66 cups
• Bay leaf 1 pc.
• Ground cumin 0.25 tsp.
• Ground coriander 0.25 tsp.
• Hot pepper 0.25 tsp.
• White part of green onion feathers 4 stems
• Lime juice 0.5 cups
• Fresh cilantro 0.25 cups
• Grated cheese 0.5 cup
• Avocado 1 pc.

Cooking method:

Preheat the oven to 200 degrees. Brush one side of the corn tortillas with vegetable oil, cut in half, and fold in with the buttery sides facing in. Cut the tortillas into 1-centimeter strips, season with salt and pepper to taste, and place on a baking sheet in a single layer. Bake the strips for 10-15 minutes until golden brown, turning them to the other side occasionally.

Meanwhile, cut the tomatoes in half and fry in a high-heat frying pan without oil for 10 minutes or until all sides of the tomatoes are cooked through. Place in a blender bowl.

Fry finely chopped onion in vegetable oil for 3-5 minutes, then add chopped garlic and fry for another 2 minutes. Transfer the vegetables to the tomatoes and puree using a blender.

Simmer the resulting tomato paste until thickened for 5 minutes in a frying pan with a thick bottom, then pour in the broth and tomato juice. Add bay leaf and spices, bring to a boil and reduce heat. Simmer covered over low heat for about 20 minutes.

Remove the bay leaf, add the finely chopped white parts of the green onions, lime juice and chopped cilantro to the soup, and season with salt and pepper to taste. Serve garnished with shredded cheese, tortilla strips and avocado slices.

The stars of this Provence soup will be ripe tomatoes, garlic, goat cheese and, of course, a mix of aromatic herbs.

Ingredients:

• Dried basil 0.5 tsp.
• Fennel seeds 0.5 tsp.
• Dried oregano 0.5 tsp.
• Dried thyme 0.5 tsp.
• Olive oil to taste
• Onion 3 pcs.
• Salt, pepper to taste
• Garlic 3 cloves
• Tomato paste 0.25 cups
• Dry vermouth 0.33 cups
• Ripe tomatoes1 kg
• vegetable broth 1 liter
• Goat cheese to taste

Cooking method:

Lightly mash and combine the herbs in a small bowl. Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skins with a knife.

Finely chop the onion and garlic. Heat the olive oil in a heavy-bottomed frying pan and fry the onion, seasoned with salt and pepper, until golden brown. Then add the herbs and garlic and sauté for another 30 seconds to release the aroma.

Stir in the tomato paste, pour in the vermouth and add the tomato pulp - stir everything well so that there are no lumps. Cook for 2 minutes, then pour in the broth, bring to a boil, cover and simmer over low heat for another 20 minutes, stirring occasionally.

Pour the soup into a blender and process the mixture until smooth. Grind the goat cheese into crumbs and sprinkle over the soup before serving.

• Onion 2 pcs.
• Olive oil 2 tbsp. l. + 2 tbsp. l.
• Garlic 5 cloves
• Ripe tomatoes 1.5 kg
• Bay leaf 3 pcs.
• Vegetable broth 2 cups
• Ciabatta, cut into cubes 1.5 cups
• Oregano 1 tsp.
• Salt 0.5 tsp.
• Basil, grated Parmesan to taste

Cooking method:

Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skins with a knife.

Finely chop the onion and garlic, heat 2 tablespoons of olive oil in a thick-bottomed frying pan. Fry the onion in oil for 10-12 minutes until translucent, then add the garlic and simmer for another minute.

Cut the tomatoes into cubes and place in a frying pan with onions and garlic. Pour in the broth, add bay leaf and dried oregano. Bring to a boil, reduce heat and simmer for about 20 minutes.

In a separate pan, heat 2 tablespoons of olive oil, add the ciabatta cubes and fry until golden brown. Transfer them to the pan with the soup and cook for another 5 minutes. Then remove from heat, cover with a lid and let sit for 10-15 minutes.

Remove the bay leaf from the soup and, using a blender, puree half of the soup into a smooth mixture, leaving the other half with the pieces of bread. Then combine both portions, garnish with grated Parmesan and chopped basil and serve! published