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

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

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

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

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

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

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

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

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

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

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

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

Bon appetit!

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.

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

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

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

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

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

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

Tomato soup. Step by step recipe

Ingredients (2 servings)

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

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

   Make a simple vegetable broth for soup

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

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

3. Boil the vegetables with spices for up to half an hour, then discard the bag of spices and the onion, and leave the boiled carrots and garlic for serving when the tomato soup is served.

   Vegetables and herbs for soup

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

   Fry onions in olive oil

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

   Add tomato and broth to the onion, simmer covered

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

   Small soup vermicelli

7. Tomato soup requires high-quality paste made from durum wheat flour. Small vermicelli in the form of short strings - filini, small rings anelli, stars stelline and others are well suited.

   Add vermicelli to soup

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

   

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, place on a baking sheet and place 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 must be cooked in advance, and then bring the broth to a boil and season 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.

Vermicelli recipe

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 the broth and rice should be poured in a thin stream.
3. Further steps are identical to the classic recipe.

Attention, TODAY only!

Tomatoes can be used to prepare not only salads, but also other equally healthy dishes. One of them is tomato puree soup, the classic version of which is relatively easy to prepare - you will need tomato, garlic and some other ingredients. This wonderful dish, which has different cooking methods, will diversify your menu at any time of the year. The puree soup can be served either cold or hot.. The last option is especially relevant for winter, because it will help you warm up after a long day of work in the cold season of the year.

How to make tomato puree soup

If you decide to surprise your family, make tomato puree soup, but first, choose a suitable step-by-step recipe with photos. The basis of the dish is tomatoes, which must be ripe and red. True, such tomatoes can be obtained in season. Greenhouse analogues are not juicy enough, so it is best to replace them with canned ones or, in extreme cases, with tomato juice or paste. The remaining ingredients are the same as for any soup, they can be varied by adding something new. Don't forget about fresh herbs.

Tomato puree soup recipe

Making tomato puree soup is relatively simple. The choice of recipes is wide, because... When preparing this dish, you can add cream, Italian herbs, parsley, cream cheese and other ingredients. If you wish, you can prepare both Turkish tomato soup and cold Spanish dishes - Gazpacho and Salmorejo soups. To ensure that the delicious soup has a pleasant aroma, select the appropriate spices according to your preferences.

Classical

• Time: 1 hour.
• Number of servings: 6 persons.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

When planning to prepare hot tomato soup according to a classic recipe, pay attention to the Italian version. The finished dish can even be used for weight loss, because... There are relatively few calories per 100 g in it, unlike other foods. In addition, such a treat will saturate the body with many useful substances. All you need is to buy fresh tomatoes and prepare the rest of the ingredients, which can be purchased at any store.

Ingredients:

• tomatoes – 600 g;
• water – 2 glasses;
• onion – 1 pc.;
• wheat flour – 2 tbsp;
• sugar – 1 tsp;
• butter – 50 g;
• salt, paprika pepper, basil, parsley - to taste.

Cooking method:

1. To remove the skins, pour boiling water over the tomatoes. You can first make cuts on the fruits. Cut the prepared tomatoes into cubes.
2. Place herbs, fruits, onions in a pan, pour cold water. After turning on the heat, all you have to do is add sugar and spices.
3. Then beat the resulting mass with a blender, bringing it to a homogeneous puree. Don't forget to add salt to taste.
4. Make a unique tomato sauce. Pour the butter into a separate pan, melt it and add the flour and tomato mixture.
5. Gradually add the mixture into the pan. At the same time, be sure to constantly stir the whole mass so that nothing burns.
6. Cook the puree soup for another 5 minutes. At the end, you can pour a couple of drops of lemon juice into the finished broth. Serve the finished dish hot.

In Turkish

• Time: 30 minutes.
• Number of servings: 5-6 persons.
• Purpose: for lunch.
• Cuisine: Turkish.
• Difficulty: medium.

There are several ways to prepare Turkish puree soup, where the main component is tomato. You can make such a hearty dish using water or meat broth with the addition of milk or cream - it all depends on your desire. You can prepare this dish differently every time. Below is a relatively easy recipe for a delicious creamy soup that has a slight savory note. First, don’t forget to thoroughly prepare the vegetables - remove the skin from each tomato.

Ingredients:

• tomatoes – 7-8 pieces;
• tomato paste – 1 tbsp;
• oil (vegetable) – 2-3 tbsp;
• flour – 2-3 tbsp;
• hard cheese – 100-200 g;
• garlic – 1-2 cloves;
• water/tomato juice – 1 l;
• salt, black pepper (ground) - to taste.

Cooking methods:

1. Cut the prepared fruits into small pieces.
2. Heat a frying pan, pour oil and add flour. It must be fried until a golden hue appears.
3. Add pasta to flour. Mix everything thoroughly and fry for 3-4 minutes.
4. Add tomatoes and garlic, finely chopped or passed through a press, to the resulting mass. Fry for 5 minutes.
5. Transfer all contents to a suitable container. Pour 1 liter of cold water and cook the broth over medium heat.
6. While the soup is boiling, stir it occasionally.
7. Add salt and pepper, reduce heat. Puree everything in a blender. Leave the mixture to simmer for another 5 minutes.
8. Serve tomato soup sprinkled with hard cheese (grated) or with herbs and sour cream.

Italian

• Time: 25 minutes
• Calorie content of the dish: 65 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: easy.

Preparing a delicious tomato puree soup with the right approach will take no more than half an hour. Light and tasty Italian soup is a great find for both summer and winter menus. Some versions of this dish use meat or vegetable broth, but you can do without it. The taste of the finished dish will depend on the quality of the olive oil, so pay special attention to this point. In addition, do not forget about selecting suitable spices, which will largely determine the aroma of the prepared treat.

Ingredients:

• tomatoes (overripe) – 5 pcs.;
• olive oil – 1/2 tbsp.;
• onion – 1 pc.;
• vinegar (balsamic) – 1 tsp;
• thyme, oregano/marjoram – 4 sprigs;
• fresh basil - 1 bunch;
• salt - to taste.

Cooking method:

1. Cut the washed and peeled tomatoes into pieces.
2. Finely chop the onion and then add it to the pan.
3. Chop the garlic finely. Add it to the pan along with the herbs, tomatoes and salt. Continue cooking for 10-15 minutes.
4. Remove all herbs from the pan, add balsamic vinegar and a few tablespoons of olive oil.
5. Grind the finished dish thoroughly in a blender.

With cheese

• Time: 35 minutes.
• Calorie content of the dish: 70 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

This cooking option will especially appeal to fans of delicious and light first courses. Creamy tomato soup with mozzarella cheese may be a godsend for you. Such a rich dish is prepared not only with this cheese, but also with any other - it all depends on your finances and taste. You can add a special piquancy to the dish using spices or Provençal herbs.

Ingredients:

• tomatoes – 1 kg;
• garlic – 2-5 cloves;
• onion – 1-2 pcs.;
• cheese – 200 g;
• butter (butter) – 20 g;
• tomato paste – 1-2 tbsp. l.;
• oil (vegetable) – 1 tbsp. l.;
• sugar, spices - 1 pinch each;
• bread - a couple of slices;
• water – 1 tbsp.;
• salt - to taste.

Cooking method:

1. Peel the tomatoes and then carefully cut them.
2. Pre-fry the chopped onions and garlic or place them directly into the pan. Pour one glass of water and put on fire.
3. As soon as the water boils, you need to carefully lay out the tomatoes. Cook for 15 minutes over medium heat.
4. Cut the cheese into small cubes or grate it. Add a pinch of sugar, salt, and tomato paste to the soup.
5. Cut the bread slices into small cubes. Place them in a frying pan with heated butter and vegetable oil. Lightly fry the pieces of bread on each side and add your favorite spices.
6. Place the cheese in the pan and after two minutes remove it from the heat. Take an immersion blender and beat the mixture with it, and then bring it to a boil. Before serving, add previously prepared croutons to each plate.

With meatballs

• Time: 1 hour.
• Number of servings: 8-10 persons.
• Calorie content of the dish: 73 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Thick and slightly sour puree soup with juicy and tasty meatballs is an excellent option for lunch or dinner. Using a relatively simple recipe, you will expand your home menu. When serving, you can add grated cheese if you wish. Supplement the puree soup with finely chopped fried onions - this will make it even more tasty and original.

Ingredients:

• tomatoes – 6-8 pcs.;
• meatballs – 200 g;
• potatoes – 1-2 pcs.;
• vinegar – 0.5-1 tbsp;
• oil (vegetable) – 2 tbsp;
• flour – 3-4 tbsp;
• tomato paste – 3 tbsp;
• mustard – 1 tsp;
• dill, cheese - to taste;
• water - about 3 liters.

Cooking method:

1. Cut the tomatoes and remove the skin. Then puree using a blender or food processor.
2. Pour vegetable oil into a saucepan and let it boil over medium heat.
3. Next, carefully pour in the flour. Mix well.
4. Add tomato paste, mustard. Stir and fry for 2 minutes.
5. Pour in the tomato puree. Simmer for a couple more minutes, then add about 3 liters of water. Stir constantly. Cook for 15 minutes.
6. Fry the meatballs (you can buy ready-made or cook them yourself) in a preheated frying pan with vegetable oil. Pour the juice from the minced meat into another container.
7. Place the meatballs and finely chopped potatoes into the pan. Add broth from minced meat. Cook over low heat for 10 minutes until done.

With Chiken

• Time: 1 hour.
• Number of servings: 2-3 persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

A fragrant and bright soup is ideal for lovers of tasty but light food. Its recipe will be a good addition to your regular menu. To cook this treat, buy ripe and juicy tomatoes. First you will need to prepare the puree, which is used as the basis for the future dish. To make the dish thicker and richer, add zucchini.

Ingredients:

• tomatoes – 4 pcs.;
• chicken fillet – 1 pc.;
• carrots – 1-2 pcs.;
• onion – 1 pc.;
• zucchini – 2 pcs.;
• olive oil – 2 tbsp. l.;
• garlic – 1-2 cloves;
• water - at your discretion;
• herbs, spices - to taste.

Cooking method:

1. Puree the tomatoes using a blender.
2. Cut the zucchini into medium pieces.
3. Chop the onion and carrot into small cubes and fry them in oil.
4. Add chicken to them, after cutting it into pieces. Fry for about 6 minutes.
5. Add the zucchini to the mixture. After frying a little, add water. Simmer for 20 minutes.
6. Add puree. If desired, you can sprinkle a little sugar.
7. Cook for about 10 minutes more. Add greens or croutons to the finished tomato dish.

In a slow cooker

• Time: 75 minutes.
• Number of servings: 4-6 persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

You can make a tasty and aromatic puree soup not only in a saucepan, but also in a slow cooker. It is best to prepare this tomato dish during the tomato harvesting season. It’s not difficult to cook it, especially if you have a helper like a slow cooker on hand. Don’t be afraid to add certain spices and vegetables to the finished puree soup; on the contrary, they will make your tomato creation more rich.

Ingredients:

• tomatoes – 600 g;
• potatoes – 4-5 pcs.;
• onion (onion) – 1 pc.;
• garlic - 4 teeth.
• carrots – 2 pcs.;
• rice - 1/4 cup;
• water - about 1 l;
• fresh herbs – 30 g;
• salt, black pepper (ground) - to taste;
• grated cheese, crackers - optional.

Cooking method:

1. Cut the prepared tomatoes into cubes. Peel and finely chop potatoes, carrots, and onions.
2. Peel and wash the garlic and herbs. Finely chop both ingredients. Rinse the rice.
3. Place all ingredients in the multicooker bowl. Be sure to add salt and pepper.
4. Pour in enough water to cover the entire mixture in the bowl.
5. Close the lid of the device, turn on the “Extinguishing” mode. Set a timer for 45 minutes.
6. Grind the soup puree using a blender.
7. Serve the food with greens. Add grated cheese and croutons if desired.

With cream

• Time: 1 hour.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 75 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

When you decide to make tomato puree soup, pay attention to the option with the addition of cream. This excellent vegetarian dish can be prepared in summer or winter, tomatoes are sold in stores all year round. True, their cost varies greatly depending on the season. This puree soup is especially popular in the summer, because... it can even be served cold. An ideal addition to a tomato dish will be croutons, which will make the puree soup more satisfying.

Ingredients:

• tomatoes – 6-7 pcs.;
• onions, carrots - 1 pc.;
• bread for croutons - 4 slices;
• garlic – 3 teeth;
• cream – 100 g;
• salt, spices - to taste;
• vegetable oil, water - at your discretion.

Cooking method:

1. Prepare the tomatoes by first removing the skins.
2. Chop the onion and fry over low heat until golden brown. Send chopped carrots. Fry until done.
3. Cut the white bread into small pieces and place them in the oven. You can add spices to them first.
4. Grind the tomatoes in a blender and add to the pan. Pour water, add salt and spices. Bring everything to a boil.
5. Cook over low heat for 15 minutes.
6. At the very end, add cream to the tomato mass. Continue cooking for another 10 minutes.
7. Serve the finished dish with croutons and fresh herbs.

With seafood

• Time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 74 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

An excellent option that you can treat both family and friends is tomato soup with seafood. To prepare it, you should purchase half a kilogram of king prawns. It will simply be impossible to tear yourself away from the finished meal - the aroma of seafood will spread throughout the kitchen. In addition, fish products are very popular among many people.

Ingredients:

• king prawns – 500 g;
• grated tomatoes – 2 tbsp;
• butter (butter) – 4 tbsp;
• green onions – 1 bunch;
• flour – 2 tbsp;
• celery stalks – 2 pcs.;
• pepper (chili) – 1/2 pcs.;
• coconut milk – 1/2 cup;
• cream – 150 ml;
• curry – 1/4 tsp;
• fish sauce, basil - to taste;
• water - at your discretion.

Cooking method:

1. Start preparing the tomato puree soup by peeling the shrimp, which need to be removed from the chitinous cover. Be sure to remove all the black veins that are in the tails of the seafood.
2. Fry the shells in a saucepan, adding butter. Pour in one glass of water. Cook for 20 minutes on low heat.
3. Melt some butter in a suitable container. Fry finely chopped onion, celery and pepper.
4. After a few minutes, add flour to the vegetables. Cook until the mixture is golden brown, 3-4 minutes.
5. Add pre-grated tomatoes to the resulting mass. If necessary, you can replace them with tomato paste or juice.
6. Pour in about 150 ml of cream. It is desirable that their fat content be high.
7. Pour in the decoction of shrimp shells and milk (coconut). Add curry and fish sauce there too.
8. Then add the shrimp to the mass. Simmer for about 5 more minutes. Use basil as a garnish. Pour the treat into plates and serve.

Video