Spanish gazpacho is not the only tomato soup that many chefs prepare. This version of the dish is more suitable for summer, because it is served cold. In winter, it is better to prepare hot soup with tomatoes - there are also a lot of such options. Below recipes with photos describe step by step how to prepare such an unusual dish.

How to make tomato soup

Tomatoes can be fresh, dried or canned at home. It all depends on the season. Soup is also often made from tomato juice or paste. In appearance it can be hot or cold, with minced meat or vegetarian. In any case, the dish turns out to be light, healthy and even suitable for weight loss. Cooking tomato soup differs little from the cooking technology of regular soup, although it has some nuances depending on the recipe.

Cold tomato soup

In its classic version, cold tomato soup is a dish of Spanish cuisine with the unusual name gazpacho. It was common among poor peasants who quenched their thirst and hunger in the heat. Today, Spanish gazpacho soup has become an alternative to other cold dishes. It is based on pureed tomatoes. The dish is served cold, sometimes even with ice.

Hot tomato soup

Hot tomato soup is also easy to prepare. Even gazpacho is prepared in this form, but there are many other options. The basis is often broth - made from beef, chicken or pork. Many types of canned foods contain tomato, such as beans or sprat. You can also make soup from them. The technology is very simple. All vegetables according to the recipe are sautéed in oil, then boiled in broth and chopped using a blender. This is very easy to do in a slow cooker.

Tomato soup recipe

In addition to the classic, there are exotic recipes for tomato soup - with fish, shrimp or mozzarella. In any case, it’s worth adding fresh herbs for taste, for example, basil or dill. To serve the dish in the classic version, garlic croutons are always used. If you have not yet chosen a recipe for delicious tomato soup, then be sure to study the rating of the most popular ones.

Tomato puree soup - classic recipe

• Cooking time: 55 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 80 kcal.
• Cuisine: Spanish.

Tomato puree soup in the classic version is prepared in a very unusual way. The tomatoes, garlic and onions included are pre-baked in the oven. This makes the dish even lower in calories. You can make the soup completely dietary if you use a non-stick pan when baking. Then you won't have to add oil. After all, it can easily be replaced by water.

Ingredients:

• garlic – 3 cloves;
• basil – 1 bunch;
• tomato – 4 pcs.;
• chili pepper - a small piece;
• salt - to taste;
• water – 1 tbsp.;
• onion – 1 pc.;
• olive oil – 2 tbsp.

Cooking method:

1. Turn on the oven to preheat to 180 degrees.
2. Peel the onion and garlic, wash the tomatoes and remove their stems. Cut the vegetables into quarters.
3. Grease a baking dish, place vegetables in it, sprinkle salt on top and drizzle with oil.
4. Bake for 25 minutes.
5. Boil water, add vegetables along with the released juice, simmer them under the lid for about 20 minutes.
6. Next, process the mixture in a blender until pureed, leave for 10 minutes.
7. Pour into bowls and garnish with basil sprigs.

Gazpacho - step-by-step recipe with photos

• Cooking time: 2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 47 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Spanish.
• Difficulty of preparation: medium.

The classic gazpacho soup recipe features a wide variety of ingredients used. It includes not only tomatoes with olive oil, but also bread, cucumbers, sweet peppers and wine vinegar. At the end of cooking, the soup is diluted with cold water, tomato juice or even red wine. On particularly hot days, add a couple of ice cubes to the plate when serving. Although the soup will look beautiful even in simple glasses.

Ingredients:

• fresh parsley - a couple of sprigs;
• garlic – 4 cloves;
• juicy ripe tomatoes – 15 pcs.;
• wine vinegar – 4 tbsp;
• dry red wine, tomato juice, cold water - to taste for serving;
• stale white bread - 4 slices;
• cucumbers – 4 pcs.;
• sweet pepper – 3 pcs.;
• salt – 1 tbsp;
• olive oil – 125 ml;
• Tabasco sauce - to taste;
• onion – 1 pc.

Cooking method:

1. Finely chop the garlic or pass it through a press, mix with pieces of broken bread.
2. Gradually grind the contents, adding olive oil.
3. Cover the mixture and leave for 1.5 hours.
4. Peel the onion, chop finely, then pour in vinegar.
5. Make a small cross-shaped cut in each tomato, keep the fruit in boiling water for 1 minute, then peel off the skin.
6. Cut the tomatoes into four parts.
7. Peel the cucumbers too.
8. Grease the peppers with vegetable oil, wrap in foil and bake at 160 degrees for 10-15 minutes.
9. Then let them stand for the same amount of time under the lid, then remove the skin and core.
10. Wash and chop the parsley.
11. Place vegetables in a blender in small portions, puree them, adding soaked onions, garlic bread and Tabasco sauce.

Fish

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 54 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

During fasting, you can prepare fish soup from sprat in tomato sauce. It turns out something between potato and fish soup. The main thing is to choose high-quality sprat. The sauce in it should be very thick. Only then will the soup have an unusual aftertaste. By using canned food, the cooking time for tomato soup is significantly reduced. This is another advantage over meat dishes. Not only potatoes can be an addition to sprat. It will be delicious with noodles, pasta, and lentils. Often cooked with rice or just homemade noodles.

Ingredients:

• tomato juice – 2 tbsp.;
• sprat in tomato sauce – 1 can;
• sugar, spices, salt - to taste;
• onions – 2 pcs.;
• potatoes – 4 pcs.;
• vegetable oil - to taste;
• carrots – 1 pc.;
• water – 2 l.

Cooking method:

1. Cut the peeled potatoes into small cubes, then place in boiling water.
2. Finely chop the onion and grate the carrots. Sauté vegetables in oil until golden brown, then simmer until soft.
3. Next, pour tomato juice into the frying pan and let it boil.
4. Season with spices to taste, add a little salt and sugar.
5. Simmer for 5-7 minutes.
6. Add the sprat in tomato along with the sauce to the potatoes, add the frying.
7. Cook for another 5-7 minutes, then check for spices and salt, adding them if necessary.

Tomato cream soup

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 47 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Creamy Tomato Soup – from Italian means creamy tomato soup. It has a more delicate consistency and an unusual combination of ingredients, because in addition to tomatoes it contains cream. This dish is especially popular in the summer. It is eaten cold, so in extreme heat this is simply a life-saving recipe. Croutons are an ideal addition to a delicate creamy soup. You can sprinkle them with your favorite spices, giving them a particular taste.

Ingredients:

• vegetable broth – 2 tbsp;
• tomatoes – 7 pcs.;
• cream – 100 g;
• garlic – 3 cloves;
• carrots – 1 pc.;
• bread - 4 slices;
• garlic – 3 cloves;
• salt - to taste;
• onion – 1 pc.;
• rosemary, thyme, paprika, marjoram, cilantro - to taste.

Cooking method:

1. Prepare two containers - one with boiling water and one with cold water.
2. Place the tomatoes first in the first and then transfer to the second. Next, peel the vegetables.
3. Sauté finely chopped onion in oil until golden brown, then add grated carrots and cook until soft.
4. Cut the bread into small cubes, sprinkle with spices to taste, and place in a preheated oven for 7-10 minutes.
5. Grind the tomatoes using a blender and place in a saucepan with broth.
6. Add salt, add spices to taste, boil, then simmer over low heat for a quarter of an hour.
7. Finally, pour in the cream and cook for another 10 minutes.
8. When serving, garnish with herbs and croutons.

Soup with tomato paste

• Number of servings: 4 persons.
• Calorie content of the dish: 70 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

If you are not afraid to cook and try new unusual dishes, then learn how to make tomato paste soup. It's more like an improvised recipe. Light, spicy and incredibly tasty soup can be prepared with the addition of almond milk or simple cream. Spices, again, can be added at your discretion, giving the dish one or another flavor. For spiciness, use garlic or capsicum. Tabasco sauce also goes well with them.

Ingredients:

• cream – 2 tbsp;
• water – 1 tbsp.;
• salt - to taste;
• black bread - 2 slices;
• dried herbs, pepper, garlic - to taste;
• tomato paste – 4 tbsp.

Cooking method:

1. Place the water with tomato paste in a saucepan, put on fire and bring to a boil.
2. Next, add salt and spices to taste.
3. While stirring, pour in the cream. Heat the soup without bringing it to a boil.
4. Cut the bread into cubes, sprinkle with spices and place in a preheated oven for about 7 minutes.
5. Remove the finished soup from the heat, pour into plates, and decorate with croutons.

With beans

• Cooking time: 4 hours 20 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 65 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Spanish.
• Difficulty of preparation: medium.

Tomato sauce is not only included in canned fish. It is also present in vegetables, for example, beans. It also makes a very tasty and unusual soup. It's called Andalusian gazpacho. This bean soup can easily be an independent dish. The piquant aroma and fresh taste will not leave anyone indifferent. Plus, it only takes a few minutes to prepare. The longest stage is cooling the dish. Otherwise the process is very simple. Make sure of this by studying the recipe for bean soup in tomato sauce.

Ingredients:

• green pepper – 1 pc.;
• garlic – 2 cloves;
• tomato – 2 pcs.;
• cucumber – 1 pc.;
• wine vinegar – 6 tbsp;
• cumin – 1 tsp;
• spices, oregano, parsley, basil - to taste;
• celery stalk – 2 pcs.;
• beans in tomato sauce – 650 g;
• tomato juice – 1 l;
• olive oil – 2 tbsp;
• green onions - 5 feathers.

Cooking method:

1. Wash vegetables and herbs and dry.
2. Finely chop the cucumbers, peppers and tomatoes. Finely chop the greens.
3. Mix the chopped ingredients in a saucepan, add beans, oil and vinegar.
4. Next, season with spices to taste, pour tomato juice over everything.
5. Place the dish on the refrigerator shelf and leave for about 4 hours.

Italian

• Cooking time: 6 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 110 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Italian tomato soup surprises with its variety. In one of the classic versions, it is prepared with seafood. You can take one type or just a seafood cocktail with mussels, squid and octopus. White fish or shrimp work well. Cream cheese would be a good addition to them. This will make the Italian seafood soup even more tender. It is better to use fish broth that has been cooked in advance as a basis.

Ingredients:

• sea ​​cocktail – 1 kg;
• garlic – 3 cloves;
• cod fillet – 700 g;
• onions – 2 pcs.;
• bay leaf – 2 pcs.;
• peeled shrimp – 1 kg;
• tomatoes in their own juice – 700 g;
• dried basil – 1 tbsp;
• fish broth – 1 l;
• butter – 150 g;
• salt, pepper - to taste;
• boiled water – 1 l;
• dry white wine – 400 ml;
• oregano, thyme - 0.5 tbsp each.

Cooking method:

1. Thaw the seafood cocktail, rinse and peel.
2. Finely chop the onion and garlic, fry them in a deep pan in melted butter.
3. After a couple of minutes, add the mashed tomatoes with a spoon.
4. Then pour the broth with wine, add spices and bay leaves.
5. Stir and simmer for half an hour over low heat.
6. Next add peeled shrimp and sea cocktail.
7. Rinse the cod. Dry, cut into cubes, and also add to the broth.
8. Bring the soup to a boil, then lower the heat and cook for another 7 minutes.

Spicy

• Cooking time: 3 hours 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 50 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

For lovers of more savory dishes, spicy tomato soup is suitable. It is especially useful for people with low stomach acidity. If you have an ulcer or gastritis, it is better to refrain from such a dish. Pepper combined with vinegar gives it its spiciness. Fans of even hotter dishes should add Tabasco sauce. For serving, not just plates are used, but glasses, where ice and a little herbs are added to decorate the soup.

Ingredients:

onions – 2 pcs.;

• salt, spices - to taste;
• Tabasco sauce - to taste;
• hot pepper – 2 pcs.;
• tomato juice – 1 l;
• greens - to taste;
• white vinegar – 50 g;
• cucumber – 2 pcs.

Cooking method:

1. Peel the vegetables, cut into smaller pieces and process in a blender.
2. Next, rub the resulting mass through a sieve and season to taste with spices and salt.
3. Add Tabasco sauce and vinegar, send the mixture to cool for 3 hours in the refrigerator.
4. When serving, garnish with chopped cucumber and herbs and throw in a couple of ice cubes.

From canned tomatoes

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Another tasty and quick dish is tomato soup made from canned tomatoes. It is very convenient to cook it in winter. During this period, you won’t always find ripe, juicy tomatoes on store shelves, but you can buy a couple of jars of canned ones. If you have homemade preparations, that's even better. You don’t need anything from vegetables other than tomatoes and onions. Canned food contains a lot of salt, so salt the tomato-chicken soup more carefully.

Ingredients:

• onion – 1 pc.;
• salt – 1 pinch;
• chicken broth – 3 tbsp;
• sugar – 2 tbsp;
• fresh parsley and basil - 1 bunch each;
• canned tomatoes – 400 g4
• tomato juice – 1.5 l;
• butter – 6 tbsp;
• heavy cream – 1.5 tbsp;
• pepper - to taste.

Cooking method:

1. Take a saucepan and melt butter at the bottom.
2. Fry the chopped onion on it, and after a couple of minutes add the grated tomatoes.
3. Next, pour the juice into the pan along with the broth, pepper and salt to your taste.
4. Cook for 5 minutes, then add cream and stir.
5. Simmer for another 5-7 minutes until done.
6. When finished, add chopped herbs.
7. After removing from heat, leave the soup covered for another 15 minutes.

With cheese

• Cooking time: 35 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 118 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Light, appetizing, soft and tender - this is how you get tomato puree soup with cheese. It is better to use mozzarella or parmesan for this dish. Although any other type of cheese is suitable - hard, sour cream, processed or even smoked. Provencal herbs give the dish an unusual piquant taste, but you can use the spices at your discretion. Crautons are a pleasant addition to a bowl of soup.

Ingredients:

• onion – 1 pc.;
• sugar, spices - 1 pinch each;
• tomato paste – 2 tbsp;
• butter – 20 g;
• garlic – 3 cloves;
• vegetable oil – 1 tbsp;
• bread - 2 slices;
• water – 1 tbsp.;
• cheese – 200 g;
• salt - to taste;
• tomatoes – 1 kg.

Cooking method:

1. Wash the tomatoes, make a small cut at the top of each one, and then pour boiling water over them.
2. After a couple of minutes, drain the water, then remove the skin from the fruits and chop them finely.
3. Peel the onion and garlic, fry them, then transfer them to a saucepan and add water. Put on fire.
4. When the water boils, add the tomatoes and cook the soup over medium heat.
5. Cut the cheese into small cubes or chop it using a grater.
6. Season the broth with tomato paste, sugar and salt.
7. Cut the bread into cubes, fry in heated butter with spices.
8. Add the cheese to the broth, simmer for a couple of minutes, then beat with an immersion blender and bring to a boil again.
9. When serving, add croutons.

Tomato soup always contains olive oil - it makes the dish soft and satisfying. You can’t do without vinegar, which preserves the product from fermentation. Even if the recipe doesn't call for parsley, spinach, wild garlic or garlic and onions, you can still feel free to add them. It is recommended to keep cold soups in the refrigerator for 2-3 hours. It is believed that ice only disrupts the consistency of the dish.

Video

Today we will prepare a very tasty tomato soup; below are 11 cooking options with tomatoes. You can prepare each of these soups, try them and decide which one is very tasty for you. The presented recipes for tomato soups are prepared from a minimum of ingredients; I hope there will be no problems with their preparation.

How to make gazpacho soup at home

Ingredients:

• 1 kg of the ripest fleshy tomatoes;
• 1/2 piece of red onion;
• one fresh cucumber;
• one large spoon of olive oil;
• a pinch of sugar;
• one large spoon of red wine vinegar and lemon juice (or lime);
• a couple of pieces of sweet bell peppers;
• salt to your taste;
• white bread (without crust) slice.

Preparation:

1. Wash the tomato, remove the skin (after scalding with boiling water), remove the stalk, cut into 3 slices.
2. Then wash and peel the peppers, onions and cucumbers, then cut into cubes.
3. Next, chop the vegetables again with a blender, add bread to them and leave until soft.
4. Then mix everything again with a blender until smooth.
5. After this, add salt, add sugar and add the remaining liquid ingredients.
6. Before serving, the soup should sit in the refrigerator for four hours.

Classic tomato puree soup

Ingredients:

• 760 g canned tomatoes in their own juice;
• 4 cloves of garlic;
• 1 turnip onion;
• pepper mixture;
• a glass of vegetable broth;
• salt;
• a little butter.

Preparation:

1. So, sauté the onion and crushed garlic in butter in a saucepan until transparent.
2. Add peeled tomatoes to the pan, pepper, salt, and pour in the broth.
3. Bring to a boil and cook over low heat, covered, for 20 minutes.
4. Mix the finished tomato puree soup with a blender, heat it up again, and serve.

Hot tomato puree soup

Ingredients:

• one kg of tomato;
• 4 cloves of garlic;
• one bell pepper (red);
• onion turnip thing;
• three sprigs fresh thyme;
• one liter of vegetable broth;
• olive oil 2 large spoons;
• half a glass of cream (fat);
• salt.

Preparation:

1. Immerse the tomatoes in boiling water for 2 minutes, then remove the skins.
2. Then cut the tomato, peeled onion and pepper into small cubes, transfer to a baking sheet, put in a preheated oven and bake for 30 minutes.
3. Next, add olive oil, salt, chopped thyme, crushed garlic to the stewed vegetables and mix everything. After that, we load everything into a saucepan, add vegetable broth and cook for about an hour until tender.
4. At the end of cooking, add cream, puree and place on the table hot.

Cold tomato soup

Ingredients:

• fresh cucumber (large);
• fresh garlic to your taste;
• one kg of ripe tomatoes;
• onion turnip one root vegetable;
• olive oil;
• sweet bell pepper;
• Provencal herbs;
• salt.

Preparation:

1. We remove the skin from the tomatoes, cut the tomatoes into pieces, peel the cucumbers, peppers and onions and cut them into cubes, grind everything in a blender into a puree.
2. Then add Provençal herbs, crushed garlic, salt and mix.
3. That's all, put the cold soup into portioned plates, add a little olive oil to each and put it on the table.

Tomato paste soup recipe

Ingredients:

• 5 large spoons of tomato paste;
• 40 grams of noodles;
• 2 large spoons of sifted flour;
• one small spoon of table vinegar;
• 1 large spoon each of granulated sugar and refined butter;
• fresh parsley.

Preparation:

1. Place a frying pan with butter on the stove, heat it up, add flour and fry until golden. Next we cool.
2. Then pour (carefully) 0.7 liters of water from under the filter into the cooled fried flour. To prevent lumps from forming, pour in the water in a thin stream and stir constantly.
3. After this, cook the mixture for about an hour.
4. Then pour another half glass of water, tomato paste, vinegar, salt and finally more sugar into the saucepan.
5. Next, as soon as it boils, put the noodles in the saucepan, cook until they are ready, in general, that’s all, the soup with tomato paste is ready. Garnish with chopped parsley and serve.

Watch the video below for another tomato soup recipe.

Products for tomato soup
Tomatoes - 6 large tomatoes
Onions - 2 heads
Garlic - 3 large cloves
Potatoes - 5 large
Dill - several sprigs
Meat broth (can be replaced with vegetable broth) - 2 cups
Ground black pepper - 1 teaspoon
Salt - 2 heaped teaspoons
Vegetable oil - 2 tablespoons

Processing products for tomato soup
1. Wash and peel the potatoes, cut into cubes with a side of 3 centimeters.
2. Peel the onions and finely chop them.
3. Place the tomatoes in fresh boiling water for 2 minutes, cut them, peel them, remove the stems.
4. Peel the garlic and finely chop it (or pass it through a press).
5. Wash the dill, dry and finely chop.
6. Heat a frying pan, pour oil, add onion and fry it for 7 minutes over medium heat, stirring.

How to cook tomato soup
1. Pour the meat broth into the pan and put on fire.
2. Place potatoes in the broth and cook for 10 minutes after boiling.
3. Add tomatoes and fried onions, cook for another 10 minutes.
4. Add chopped garlic, dill, black pepper and salt to the soup.
5. Stir the soup and cook for another 2 minutes.

How to cook tomato soup in a slow cooker
1. Pour the broth into the multicooker container, set the multicooker to the “Stew” mode.
2. Place potatoes in a slow cooker and cook for 10 minutes after boiling.
3. Add tomatoes, fried onions, cook for another 10 minutes.
4. Add garlic, herbs, spices and salt, stir and keep the multicooker on for another 2 minutes.

Fkusnofacts

- Tomato soup goes well if you serve it with boiled seafood: mussels, shrimp, octopus.

Tomato soup will acquire a special piquancy if you add cream 3 minutes before the end of cooking - you can completely or partially replace the broth with cream.

Tomato soup can be served in an original way by sprinkling it with croutons or grated hard cheese.

Greens for tomato soup - basil and cilantro.

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

Shutterstock

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

How to cook:

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


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


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


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

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

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

See the story for another option for preparing gazpacho:

Tomato soup 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.