Quick tomato soup recipe. Classic tomato soup. Tomato soup "Gazpacho"

Of all the known recipes with tomatoes, tomato soup is universal. It can be served piping hot with toast in winter or on a warm summer evening with a glass of white wine.

Almost every national cuisine has its own tomato soup made from fresh tomatoes; the recipes for this dish are quite varied. You can make classic Spanish gazpacho or make a heartier tomato goulash soup with meat and vegetables. Tomato soup can be spicy, cooked with lots of spices, or mild, complemented with cream.

To prepare tomato soup, it is recommended to choose fleshy tomatoes with sugary pulp. Before starting cooking, you need to remove the skin from them. To make this easier, you need to make a shallow cross-shaped cut in the upper part of each fruit, and lower the tomatoes into boiling water for literally minutes. Then you need to take out the tomatoes and put them in cold water. After this treatment, the skin is removed very easily.

In addition, it doesn’t hurt to remove the seeds; this is done during the cutting process of tomatoes. If you plan to prepare a puree soup, then grate the peeled tomatoes or beat them in a blender, and then additionally pass them through a sieve to remove the seeds.

In summer, cold fresh tomato soup is very refreshing. This dish is usually prepared with water. But for a more satisfying soup, which is served hot, you can pre-cook the broth from meat or poultry.

Tomatoes go well with a variety of foods, so you can safely add various vegetables, cereals, and cheese to tomato soup. If desired, you can use meat products, boiled chicken, shrimp or boiled fish.

Interesting facts: the birthplace of tomatoes is South America. The Aztecs began growing this vegetable crop back in the 8th century AD. And the fruits came to Europe only thanks to the expeditions of Columbus. And before that, the famous Spanish gazpacho and other dishes that modern people cannot imagine without tomatoes were prepared without adding tomatoes.

Classic tomato puree soup made from fresh tomatoes

One of the popular options is. Here is a classic recipe for this dish. It can be used as a base, adding other components at your discretion. For example, red bell pepper can enrich the taste of soup. You can also add pumpkin, carrots, zucchini and other vegetables.

• 4 large ripe tomatoes;
• 1 onion;
• 2 cloves of garlic;
• 2 tablespoons olive oil;
• 1 piece of chili pepper;
• greens to taste, the classic recipe uses basil;
• a little salt and pepper.

Cover a baking sheet with foil or baking paper and preheat the oven to 180 degrees. We clean and wash the vegetables. Cut the tomatoes into 4-8 parts depending on size, cut the onion into quarters, leave the garlic cloves whole. Chop the chili pepper finely.

Grease a lined baking sheet with oil, lay out the vegetables, sprinkle lightly with salt. Drizzle with remaining oil and bake in the oven for 25 minutes. Then take out the baking sheet, transfer the vegetables into the pan along with the released juice, add a glass of boiling water and simmer over low heat for another 20 minutes.

Puree the contents of the pan with a blender. Then grind through a sieve until the mass becomes completely homogeneous. Pour into the pan again and heat without letting it boil. Serve garnished with greens.

Tomato soup with meat broth

Hearty thick tomato soup with beef broth and vegetables is an ideal choice for the cold season.

• 500 gr. beef (pulp, boneless);
• 3 potatoes;
• 2 bell peppers;
• 1 onion;
• 2 cloves of garlic;
• 4 tomatoes;
• 1 bay leaf;
• 1 tablespoon sweet paprika;
• 3 tablespoons vegetable oil;
• salt and spices to taste.

• 2 tomatoes;
• 1 carrot;
• 1 red onion;
• 1 stalk of celery;
• 300 gr. shrimp;
• a little dill;
• 1 teaspoon of tomato paste;
• 20 gr. butter;
• salt, soy sauce

Read also: Smoked Chicken Soup – 9 Flavorful Recipes

Remove the skin from the tomatoes and cut into pieces. Cut the red onion, carrot, and stalked celery into fairly large pieces. Place all the vegetables in a saucepan, pour in water so that the vegetables are barely covered with liquid. Bring to a boil, reduce heat and simmer over low until soft. At the end of stewing, add salt, spices, and tomato paste.

Cool the vegetables and grind them into puree. Then grind the mixture through a sieve to make the soup smooth.

Melt butter in a frying pan and add soy sauce. Fry peeled shrimp in oil until golden brown. Pour the finished soup into plates or cups. Place fried shrimp on top and decorate with herbs.

Italian fresh tomato and basil soup

Traditional Italian tomato soup is made with basil and bread. The thickness of the soup can be adjusted to your liking, but usually the soup is made quite thick.

• about 1 kg tomato;
• 1 ciabatta loaf (you can use regular white bread);
• 3 cloves of garlic;
• 1 bunch of basil;
• 30 ml olive oil;
• salt, spices to taste.

Peel ripe tomatoes, grate them or grind them in a blender. Finely chop the basil and cut the garlic into slices.

Place a thick-bottomed pan on the fire and cut the butter into it. Throw chopped garlic into hot oil and fry for 1-2 minutes. Then, using a small slotted spoon, we take out the garlic slices; they have already given up their aroma to the oil and we no longer need them.

Place chopped tomatoes in garlic oil and simmer for about fifteen minutes. Then pour in about half a liter of water and bring to a boil. Cut the ciabatta into medium pieces, put the bread in the soup and cook everything together, adding salt and pepper. You need to cook until the bread is softened and the soup becomes almost homogeneous. Let the soup brew for about a quarter of an hour, pour into plates, garnish with basil and serve.

Spicy tomato soup with potatoes

For those who like spicy foods, we suggest cooking this delicious tomato soup; it is easily digestible and warms up the body. Tomato soup acquires a spicy taste due to adjika and spices. The soup is prepared with potatoes and rice, so it turns out satisfying.

• 1 kg of tomatoes;
• 4 potatoes;
• 2 tablespoons rice;
• 2-3 cloves of garlic;
• 1-2 teaspoons of spicy adjika (without tomatoes);
• 1 onion;
• 1 tablespoon dry paprika;
• salt and hot red pepper;
• 2 tablespoons vegetable oil;
• 1-1.5 liters of water.

Polish tomato soup (Zupa pomidorowa) is one of my family's favorite soups. An easy to prepare, rich and delicious soup. It is prepared in meat broth from available products. The soup is quite thick and filling. Sour cream gives it a creamy consistency, and tomatoes give it brightness and richness. This soup will definitely appeal to those who love tomatoes and tomato juice.

Let's start cooking.

To prepare the soup we will need the products listed in the list.

Cut the tomatoes into 2 parts and grate them, the skin will remain in your hands.

Place the tomatoes in a saucepan and simmer for 10 minutes over low heat until completely softened.

Rub the tomato mass through a sieve to remove seeds. In winter, tomatoes can be replaced with tomato paste or tomato sauce.

Tomato sauce is ready.

Finely chop the onion and sauté in butter.

Cut the onion, celery and carrots into small pieces and send them to cook in the broth.

When the vegetables become soft, add the tomato puree and sautéed onion to the broth.

Mix sour cream with a small amount of soup.

Pour sour cream into the soup, add salt and pepper to taste. Simmer the soup on the stove for about 5 minutes.

Polish tomato soup is ready!

Bon appetit!

Tomato soup has gained immense popularity thanks to the specific sour-sweet taste of tomatoes, which goes well with many foods, and this significantly expands the scope of culinary imagination.

Variety is given by the ability to combine it with various spices, served with cream, sour cream.

Tomato soups are not only tasty, but also very healthy. Lycopene, which they contain in large quantities, is one of the most powerful natural antioxidants.

Tomato soup in one variation or another is represented in many national cuisines. It is also used as a base for other spicy soups and for the preparation of various sauces.

Unlike other spicy soups, there are recipes for both hot and cold tomato soups. In the USA and England, a canned version of tomato soup is very popular.

We offer several recipes for the most popular tomato soups.

How to cook tomato soup - 15 varieties

Gazpacho is a classic cold tomato soup invented by the Spanish. It cooks very quickly.

Ingredients:

• Fresh tomatoes - 2 kilograms
• Onion - 50 grams
• Cucumbers - 250-350 grams
• Garlic - 50 grams
• Sweet pepper - 250-350 grams
• Dark wine vinegar 20-40 milliliters
• Olive oil 100-150 milliliters
• Bread for croutons
• Pepper, salt - to taste.

Preparation:

Chop vegetables and place in blender bowl.

Add vinegar, olive oil, salt. Grind thoroughly and refrigerate.

This stage is important not so that the soup cools down - it just takes some time for the pungency of the garlic to be evenly distributed throughout the entire volume of the soup.

This soup has a savory flavor and is quick and easy to prepare.

Ingredients:

• Small onion - 1 piece;
• Garlic - 2 cloves;
• Vegetable oil - 4 tablespoons;
• Small zucchini - 1 piece;
• Sweet pepper - 1 piece;
• Medium carrots - 1 piece;
• Green beans - 200 grams;
• Tomatoes - 3 pieces;
• Tomato paste - 1 tablespoon;
• Rosemary - 1 sprig;
• Hot water or broth - 2 liters;
• Pitted olives - 6 pieces;
• Salt, pepper, spices - to taste.

Preparation:

Heat oil in a thick-bottomed saucepan, finely chop the onion and garlic and fry.

Place chopped green beans, carrots, peppers, and zucchini in a saucepan and cook over low heat until soft. Blanch the tomatoes - remove the skin from them.

To make it easier to peel the tomatoes, before blanching, make a cross-shaped cut on the top of the fruit.

Cut the tomatoes into cubes and put them in a saucepan. Put a sprig of rosemary and tomato paste, add hot water or broth.

After boiling, cook for 15 minutes. Add chopped olives, spices, and salt to taste to the finished soup.

An easy to prepare but delicious soup. When serving, garnish with roasted pumpkin seeds.

Ingredients:

• Onion - one and a half heads
• Large tomatoes - 3 pieces
• Garlic - 5 cloves
• Chicken broth - 200 milliliters
• Cream -60% fat - 150 grams
• Vegetable oil for frying
• Tomato paste - 1 ½ tablespoons
• Lemon juice - 1 teaspoon
• Dried basil - 1 teaspoon.

Preparation:

Chop the onion and garlic and sauté. Chop the tomatoes and put them in a blender. Then add sautéed onions, garlic, lemon juice, broth, tomato paste, and all other ingredients.

Blend until pureed. Then pour into a saucepan and cook over medium heat for 7-10 minutes.

This soup is not only very original in presentation, but also tastes great and is quite filling.

Ingredients:

• Olive oil - 1 tablespoon
• Garlic - 5 cloves
• Red onion - 75 grams
• Mashed canned tomatoes - 1 liter jar
• Beef broth - 1 cup
• Bouillon cube - 1
• Sugar - 1 teaspoon
• Finely chopped basil leaves - 2 tablespoons
• Mozzarella - 60 grams
• Gouda cheese - 200 grams
• Grated Parmesan - 1 tablespoon
• Ground black pepper, salt - to taste
• Bread for making bowls - depending on the number of people.

Preparation:

Cut the crust off the tops of the bread loaves and scoop out the flesh with a spoon to make a bowl.

In a medium-sized saucepan with a thick bottom, heat the oil and fry the garlic and onion until golden brown.

Pour in the broth, then add the tomatoes, cubes, pepper, sugar, and bring to a boil. Continue cooking for about 3 minutes. Add salt to taste.

Add basil and mozzarella, cook, stirring constantly for a couple of minutes.

Pour the finished soup into bread bowls, add a piece of cheese, sprinkle with Parmesan cheese and place in a preheated oven.

Let stand until cheese melts. Garnish with basil and serve.

The soup is easy and quick to prepare. Thanks to the presence of mozzarella, the taste of which goes well with the taste of tomatoes, it is very nutritious.

Ingredients:

• Tomato paste -= 3 tablespoons
• Mozzarella - 1 small head
• Tomatoes - 6 pieces
• Onion - 1 small onion
• Garlic - 1 small head
• Cream - 100 milliliters
• Toast bread - 2 slices
• Greens - 1 bunch of parsley.

Preparation:

Cut the onion into 4 parts. Peel the garlic. Blanch the tomatoes crosswise at the top of the fruit for 2-3 minutes. Clean the skin.

Pour 2 cups of water into a saucepan and place over medium heat. Add onion and garlic.

Cut the tomatoes into large pieces and place them in a saucepan. Cook for 15 minutes. Then add tomato paste.

Mix well and continue cooking for ten minutes.

Cut the bread into small squares and fry in vegetable oil.

Cut the mozzarella into small cubes.

Grind the cooked soup in a blender adding cream and 2 cloves of garlic. Beat everything well and add mozzarella. To stir thoroughly. The soup is ready.

Garnished with herbs and croutons, you can serve.

This is an original Italian cold tomato soup, served with toasted bread and fried croutons. Cooking does not take much time.

Ingredients:

• Chopped canned tomatoes - 400 milliliters
• Chopped green pepper - 1 piece
• Cucumber - 1 piece
• Red onion - 1 small onion
• Garlic - 1 clove
• Red wine vinegar - 1 tablespoon
• Olive oil - 1 tablespoon
• Tomato juice - 200 milliliters
• Olives - 6 olives
• Salted capers - 1 tablespoon
• Basil leaves - 2 tablespoons
• To serve - toasted croutons.

Preparation:

Place all ingredients in a blender, excluding olives, basil and capers, and blend until creamy. The soup is ready.

If desired, can be diluted with cold water. When serving, garnish with basil, chopped capers and olives, slices of toasted bread or toasted croutons.

The bright taste of the soup is given not only by the classic ingredients of tomato soup, but also by the baked meatballs.

Ingredients:

• Canned tomatoes in their own juice - 1.5 liters
• Chicken or vegetable broth - 1 liter
• Onions - 1 piece
• Medium carrots - 1 piece
• Garlic - 1 head
• Olive oil - 2 tablespoons
• Fresh tomatoes - 4 pieces
• Stem celery - 150 grams
• Fresh basil - 1 bunch
• Minced beef for meatballs
• Cherry tomatoes - 1 sprig
• Pepper, sugar, salt - to taste.

Preparation:

Chop the vegetables. Pour olive oil into a pan and heat it up.

Olive oil should not be allowed to overheat - this will radically change its taste for the worse.

Place chopped carrots and onions in a pan and fry until the onions are translucent.

Chop the garlic and add to the fried vegetables.

Pour the prepared beef meatballs and a sprig of cherry tomatoes with olive oil and place in an oven preheated to 250˚C, bake until the meatballs are browned.

Add canned tomatoes to the pan and stir. Pour in chicken broth and turn up the heat.

Cut peeled fresh tomatoes into pieces and add to the soup. Boil over medium heat for 25 minutes.

Then add basil to the soup and puree it. Add sugar and salt to taste.

Place a couple of meatballs, a sprig of baked cherry tomatoes on a plate and pour over the soup.

Delicious instant soup. It will only take 15 minutes.

Ingredients:

• Ripe tomatoes - 2 pieces
• Small onion
• Vegetable or chicken broth - ½ cup
• Tomato paste - 2 tablespoons
• Adyghe cheese or mild feta cheese - 100 grams
• Vegetable oil - 1 teaspoon
• Canned olives - 6 pieces
• Basil, pepper, salt - to taste.

Preparation:

Fry the chopped onion until translucent in heated oil in a thick-bottomed pan.

Cut the tomatoes into cubes and add to the pan, keep over medium heat until the juice separates (about 2 minutes).

Pour in the broth, bring to a boil, cook until the tomatoes are soft (8-10 minutes).

Heat the other half of the oil in a frying pan and fry the diced cheese until browned. Add salt and mix.

Add pepper, salt, tomato paste to the finished soup, then puree using a blender. Stir into chopped olives.

Place the fried cheese on a plate, pour in the soup and sprinkle with basil.

The soup is both tasty and healthy, it contains a fairly large amount of protein.

Ingredients:

• Tomato juice - 200 milliliters
• Onions - 1 piece
• Lemon - 1 piece
• Bell pepper - 1 piece
• 1 tomato
• Olive oil for frying
• Egg - 1 piece
• Seafood - 200 grams
• Basil - 10 grams
• Spicy herbs, saffron.
• Water - 1 liter
• Pepper, salt - to taste.

Preparation:

Peel tomatoes and seeds, remove seeds from peppers. Cut vegetables into cubes and fry. Add chopped tomatoes, chopped garlic.

Place seafood in boiling water. Once ready, add tomato juice. Add saffron and aromatic herbs.

Add fried vegetables and chopped basil leaves. When the soup boils, add the egg white.

The soup is ready.

Traditional dish of Bulgarian cuisine. Flour products add richness to the soup. At the same time, it has minimal calorie content and is perfect for vegetarian diets.

Ingredients:

• Tomatoes - 350 grams
• Tomato juice - 100 milliliters
• Vegetable oil, preferably olive - 40 grams
• Wheat flour - 20 grams
• Onions - 75 grams
• Vermicelli made from durum flour - 70 grams
• Warm water - 600 milliliters
• Sugar, pepper, salt - to taste.

Preparation:

Blanched tomatoes are peeled and rubbed through a colander. Finely chop the onion and sauté together with flour in vegetable oil until transparent.

Pour warm water over the flour and onions, add tomato juice, mashed tomatoes, and vermicelli. Cook until vermicelli is ready.

A delicious soup that, thanks to the presence of legumes, can serve as an excellent source of protein for those who are vegetarians.

Ingredients:

• Onion - 1 piece
• Tomatoes - 5 pieces
• Carrots - 1 piece
• Canned beans - 1 0.5 liter jar
• Garlic - 3 cloves
• Butter - 1 1/2 tablespoons
• Vegetable oil
• Salt, aromatic herbs - to taste.

Preparation:

Pour vegetable oil into the multicooker bowl, select the “Frying” mode with a temperature of 160˚C and fry the finely chopped onion, coarsely grated carrots, and chopped garlic.

Turn off the “Frying” mode and put prepared tomatoes, butter, canned beans, and spices into the bowl.

If the soup seems thick, add warm water. Close the lid, turn on the “Soup” mode, time - 40 minutes.

The sweet and sour flavor of the soup goes well with the taste of cheese.

Ingredients:

• Tomatoes - 3 pieces
• Flour - 3 level tablespoons
• Tomato paste - 1 tablespoon
• Vegetable oil - 30 milliliters
• Cheese - to taste
• Crackers - to taste

The amount of water or tomato juice is selected depending on the desired thickness of the soup.

Preparation:

Peel the tomatoes, cut them, grind them in a blender.

Over low heat, fry the flour for 3 minutes, add the tomato paste and continue frying for another 1 minute.

Then add blended tomatoes.

Add water or tomato juice and bring to a boil, stirring. After boiling, reduce heat and cook for 5 minutes. Salt and pepper.

The soup is ready. When serving, sprinkle with grated cheese and croutons.

Taco soup is very spicy and very tasty.

Ingredients:

• Ground beef - 0.5 kilograms
• Onion - 1 piece
• Ramirez pepper - 1 piece
• Hot hot pepper - 1 piece
• Green pepper - 1 piece
• Tomato juice with pulp - 1 liter
• Tomato paste - 3 tablespoons
• Water - 125 milliliters
• Tomatoes
• Canned beans - 1 can ½ liter
• Canned corn - half a ½ liter can
• Olive oil
• Aromatic spice mixture - red pepper (½ tsp), cumin (1 tsp), oregano (½ tsp), garlic (½ tsp), salt, black pepper to taste).
• Basil
• Grated cheese of non-hard varieties - to taste

Preparation:

Chop the onion and fry together with the minced meat in a saucepan. Add canned beans and corn, tomato paste and grated tomatoes, and spices to the saucepan.

Mix everything thoroughly and add tomato juice and water. Bring to a boil and turn off.

Serve the finished soup with chips and cheese.

This is a fairly thick and therefore filling soup. It perfectly combines the sweetish taste of tomatoes and the lightness of chicken broth.

Ingredients:

• Large ripe tomatoes - 3-4 pieces
• Chicken fillet - 1 piece
• Young zucchini - 1 piece
• Onion - 1 piece
• Carrots - 1 piece
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Greens - dill 1 bunch
• Ground black pepper, sugar, salt to taste.

Preparation:

Peel the blanched tomatoes, cut in half, and remove the seeds. Blend until pureed.

Finely chop the garlic and onion. Cut carrots and zucchini into small cubes.

Fry the prepared vegetables in a saucepan with olive oil.

Cut the fillet into small pieces. Add to the saucepan and fry until white. You can add aromatic herbs to taste.

Pour ¼ cup of water into the saucepan and simmer over low heat for 25 minutes. Then add blended tomatoes and sugar. Cook until it boils.

Let the finished soup brew for a while.

This dish of Moroccan cuisine does not contain animal components, but nevertheless, thanks to legumes, it can serve as a source of protein for those who prefer a vegetarian diet.

Ingredients:

• Vegetable oil - 2 tablespoons
• Onion - 1 piece
• Tomatoes - 1 kilogram
• Cherry tomatoes - 1 handful
• Boiled chickpeas - 250 grams

The chickpeas are pre-soaked for 6 hours.

• Parsley - 1 bunch
• Flour - 1 tablespoon
• Starch - 1 teaspoon
• Cilantro - 1 bunch
• Mint - 20 leaves
• Paprika - 1 teaspoon
• Cucurma - 1 teaspoon
• Ground ginger - 1 teaspoon
• Harissa - ½ teaspoon

Instead of harissa, you can use tomato paste with ¼ teaspoon of red pepper.

• Saffron - a pinch
• Water - 1 liter
• Black pepper, salt - to taste.

Preparation:

Fry chopped onion in a saucepan until softened and add chickpeas, chopped tomatoes, cilantro, mint, parsley, kukrma, paprika, ginger, harissa, saffron.

Pour in 1 liter of water and cook over medium heat for thirty minutes.

Then pour ½ cup of broth and stir in flour and starch. Pour into the soup and add cherry tomatoes, cut in half.

Bring to a boil, reduce heat and simmer until thickened for another 10 minutes.

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;

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.

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 stewed meat 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 set to cook the broth, 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 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 the fire.

2. After an hour, add peeled onions.

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

4. Peeled, finely chopped tomatoes are sauteed 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 cutout 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.

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.