An appetizing and healthy dish: a classic recipe for tomato puree soup and its various variations. Tomato puree soup

Ecology of consumption. If your home menu still doesn’t have appetizing puree soup, the situation urgently needs to be corrected. After all, such soups are prepared just as easily as traditional liquid ones.

If your home menu still doesn’t have an appetizing puree soup, the situation needs to be corrected urgently. After all, such soups are prepared just as easily as traditional liquid ones. They just differ in their special delicate taste and nutritional value. You can use almost any vegetables: potatoes, pumpkin, carrots, beets, tomatoes, spinach, celery and even avocado.

This soup is an excellent option for those who are on a diet, as well as for those who do not like certain foods - for example, onions. After all, in the process, all vegetables are thoroughly chopped and become completely invisible. Cook for your health and surprise your household!

You will need:

15 g dried porcini mushrooms
600 ml broth
200 g champignons or frozen porcini mushrooms
2 red onions
1 clove of garlic
2 tbsp. l. vegetable oil
salt, ground black pepper
50 g cream

Preparation:

Sort out the dried mushrooms, pour in 150 ml of hot broth and leave for 60 minutes. Peel the champignons, wipe with a damp cloth and finely chop. Peel the onions and garlic and chop finely. Heat vegetable oil in a thick-walled saucepan and brown the onion and garlic. Add champignons and fry for 5 minutes. Salt and pepper.
Place the soaked mushrooms in a sieve and collect the broth. Place the mushrooms in a pan with onions and garlic and lightly fry. Then add all the broth, bring to a boil and cook for 10-15 minutes. Remove from heat and puree the soup. Add cream, salt and pepper and pour into plates. You can sprinkle with ground cayenne pepper and garnish with parsley leaves.

2. Cream soup with leeks

You will need:

300 g green lentils
4 onions
2 leeks
3 potato tubers
1 bay leaf
50 g butter
20 g mint greens
salt, ground white pepper to taste

Preparation:

Rinse the lentils well, add 1 liter of hot water, add a bay leaf and cook for 1 hour.
Peel and chop the onions. Cut the leeks into slices, potatoes into cubes.
Melt the butter in a saucepan, add the onion and leek and fry, stirring, for 5 minutes. Add the potatoes, cover the saucepan with a lid and keep on low heat for another 7 minutes. Add salt and pepper, add 400 ml of hot water and cook covered over low heat for 15 minutes.
Rub the soup through a sieve or grind in a blender. Remove the bay leaf from the lentils and add them to the resulting puree.
Wash the mint, dry and finely chop. Pour the finished cream soup into bowls, put chopped mint in each and serve.

You will need:

Serves 4

300 g potatoes
1 carrot
1 leek (10 cm long)
100 g celery root
1 onion
20 g butter
1 liter vegetable broth
8 tbsp. l. sour cream
grated nutmeg
100 g smoked salmon
3 sprigs of dill

Preparation:

Cut potatoes and carrots into cubes, leeks into rings. Finely chop the celery and onion.
Fry all vegetables (except potatoes) in butter. Add potatoes, pour in broth and cook for 15-20 minutes.
Puree the soup (add a little water if necessary). Heat up, add 4 tbsp. spoons of sour cream. Salt, pepper and season with nutmeg.
Cut the salmon into strips. Pour the soup into bowls, arrange the salmon into a “rose” and garnish with herbs.

You will need:

3 carrots
1 onion
300 g cauliflower
70 g butter
1 zucchini
2 potato tubers
2 cloves garlic
100 ml cream
200 g peeled shrimp
1/3 tsp. turmeric
1/2 bunch of dill

Preparation:

Wash the carrots, peel and cut into slices. Peel and chop the onion. Cut the cauliflower into pieces. Peel the zucchini and potatoes and cut into slices.
Melt butter in a saucepan, add carrots and fry for 3 minutes. Add onion and zucchini, fry for another 3 minutes. Add cauliflower, potatoes, pour in 1.5 liters of water and cook over low heat for 15 minutes.
Peel the garlic and pass through a press. Add to the saucepan with vegetables, pour in the cream, bring to a boil and cook for 2 minutes.
Separately, cook the shrimp in boiling salted water and drain in a colander. Grind the hot vegetables along with the liquid in a blender. Season with turmeric, salt and ground black pepper.
Wash the greens, dry and finely chop. Pour the soup into bowls, add shrimp and herbs to each bowl and serve.

You will need:

300 g lentils
1 onion
1 carrot,
1/3 celery root
3 tomatoes
2 tbsp. l. olive oil
1/3 tsp. nutmeg
4 slices of bran bread
20 g chopped dill

Preparation:

Rinse the lentils, place in a saucepan, add 1.5 liters of cold water, bring to a boil and cook for 30 minutes. Peel the onion and chop finely. Wash the carrots and celery, peel and cut into strips. Place the vegetables in the water with the lentils and cook for another 15 minutes.
Use a blender to puree. Place the tomatoes in boiling water for 30 seconds, then peel the skin and grind the pulp in a blender.
Combine with vegetable and lentil puree, add olive oil, nutmeg, lightly whisk and pour into plates. Add greens to each. Toast the bread and serve separately.

You will need:

1 onion
3 large carrots
1 parsley root
2 large potatoes
100 g butter
300 g milk
2 yolks
20 g each parsley and dill
salt, ground black pepper to taste

Preparation:

Chop the onion, grate the carrots and parsley root on a coarse grater. Peel the potatoes and cut into small cubes.
Sauté vegetables in butter (10 minutes). Pour in 300 ml of hot water, 250 ml of milk, season to taste and cook for 15 minutes.
Grind the yolks with the remaining milk, add to the soup, bring to a boil and remove from heat. Puree the soup using a blender.
Sort out the parsley and dill and chop finely. Sprinkle the soup with herbs before serving.

You will need:

For 2 persons

2 ripe avocados
2 tbsp. l. lemon juice
1 red onion
1 clove of garlic
2 tbsp. l. lime juice
700 ml vegetable broth
1 tbsp. l. soy sauce
50 g chopped cilantro
zest of 1 lime
4-5 cherry tomatoes for decoration
greenery
salt, ground red pepper

Preparation:

Peel the avocado, remove the seeds, chop the pulp and sprinkle with lemon juice. Finely chop the onion. Pass the garlic through a press.
Place all ingredients in a blender, pour in hot vegetable broth, lime juice, soy sauce, add cilantro, lime zest, add salt, ground pepper and puree.
Garnish the finished puree soup with pieces of cherry tomatoes and mint.

You will need:

2 onions
3 cloves garlic
1 chili pepper
4 tbsp. l. olive oil
3 cloves garlic
1/2 tsp each turmeric, cumin and ground paprika
800 g ripe tomatoes
1/2 table. spoons of granulated sugar
1/2 table. spoons 9% vinegar
1 liter vegetable broth
basil leaves for decoration
salt, ground black pepper

Preparation:

Peel the onion and chop finely. Peel and chop the garlic. Wash the chili pepper, dry it and chop it finely.
Heat olive oil in a saucepan, add onion and garlic and fry for 5 minutes. Add chili pepper and fry for another 3 minutes. Pour in 2 tablespoons. spoons of water, add spices and simmer under the lid for another 5 minutes.
Cut the tomatoes crosswise and place them in boiling water for 30 seconds. Place in a colander, remove the skin and finely chop the pulp. Place in a saucepan with vegetables, add sugar, vinegar and simmer covered for 7 minutes.
Pour in the vegetable broth, add a little salt and pepper and cook for another 7 minutes. Remove the soup from the heat and puree it in a blender while hot.
Pour the soup into bowls, garnish with herbs and serve.

You will need:

300 g zucchini
4 shallots
2 cloves garlic
150 ml dry white wine
2 tbsp. l. cream
1 liter low-fat chicken broth
salt, herbs, ground black pepper
vegetable oil

Preparation:

Wash the zucchini, peel and cut into pieces. Peel and chop the shallots, also peel and chop the garlic.
Heat vegetable oil in a thick-bottomed saucepan. Add vegetables and fry until onion is transparent. Pour in broth, wine, salt and pepper. Bring to a boil and cook covered for 20 minutes.
Wash and chop the greens. Cool the soup a little and puree in a blender, add cream and heat.
Pour the soup into bowls, put greens in each and serve.

You will need:

For 4 persons

1 leek
3 potato tubers
2 cloves garlic
2 tbsp. l. olive oil
400 ml vegetable broth
400 g fresh spinach
125 ml natural yogurt
leeks for garnish
salt, ground white pepper

Preparation:

Peel the onion, wash and cut into slices. Peel the potatoes and cut into cubes. Peel and chop the garlic. Heat the olive oil in a saucepan and lightly brown the leeks and potatoes. Wash and dry the spinach.
Pour 400 ml of vegetable broth into a saucepan, bring to a boil, add spinach and cook for 3 minutes. Grind with a blender, salt and pepper. Add yogurt and stir.
Pour the soup into bowls, garnish with leeks and serve. Can be served with wheat croutons.

You will need:

2 large beets
1/3 celery root
1 onion
1 clove of garlic
2 tbsp. l. vegetable oil
1 incomplete table. spoon of sugar
2 tbsp. l. lemon juice
200 ml cream 10% fat
70 g green onions
100 g cheese
salt, ground black pepper

Preparation:

Wash the beets and celery thoroughly with warm running water using a brush, then peel and cut into small cubes. Peel the onion and garlic and chop finely.
Heat vegetable oil in a saucepan, add prepared onions and garlic and fry until light golden brown. Add beets, celery and, stirring, keep on fire for 3 minutes.
Add sugar to the fried vegetables, lemon juice and 150 ml of warm water (you can use broth). Then bring to a boil and simmer over low heat, covering with a lid, for about 15 minutes.
Remove the pan from the heat, let the vegetables cool slightly and puree in a blender along with the liquid. Then rub through a fine sieve to obtain a smooth mass of uniform consistency.
Pour hot cream into the resulting vegetable puree, add salt and pepper to taste. Place the pan back on the heat and quickly bring to a boil while stirring constantly.
Sort the onion, wash, dry well on a paper towel and chop coarsely. Crumble the cheese. Pour the soup into bowls, sprinkle with cheese, garnish with onions and serve.

You will need:

2 cloves garlic
1 onion
600 g pumpkin pulp
2 tbsp. l. vegetable oil
400 ml cream 10% fat
100 g grated cheese
pinch of nutmeg
salt, ground red pepper
1 sprig rosemary
pumpkin seeds

Preparation:

Peel the garlic and onion and chop finely. Cut the pumpkin pulp into cubes.
Heat vegetable oil in a thick-walled saucepan and brown the onion and garlic. Add pumpkin and stir-fry for 10 minutes. Pour in 2 table. spoons of water and simmer for 5 minutes. Then add cream and cook over low heat for another 10 minutes.
Grind the contents of the pan with a blender, sprinkle with nutmeg, salt and pepper. Pour into bowls, add cheese to each, garnish with a sprig of rosemary and sprinkle with seeds. .

You will need:

Serves 4

50 g butter
1/8 tsp. cayenne pepper
1/2 tsp. ground sweet paprika
1/8 tsp. ground black pepper
4-5 slices bacon
200 grams of fresh mushrooms
1 onion
1 carrot
1 large potato
salt to taste
greens for decoration

Preparation:

Chop the bacon, fry in butter, put on a plate. Peel the onion, finely chop and fry in a frying pan with vegetable oil until golden brown. Place the onion on a plate with the bacon. Wash the champignons, dry them, cut into thin, neat slices and fry until tender. Place some of the mushrooms in the pan, and add the other to the bacon and onions.
Pour 0.5 liters of water into the pan and put on fire. When the water with mushrooms boils, add salt. Peel potatoes and carrots, cut into cubes. When the mushroom broth has boiled for about five minutes, put the vegetables, as well as fried mushrooms, onions and bacon, into the pan, let it simmer for 2 minutes and pour beer into the pan.
After the foam settles, you can add spices. Then reduce the heat so that the soup simmers very quietly and cover the pan with a lid. Cook the soup for at least half an hour. It is important that the soup continues to cook for some time, even if the potatoes are completely cooked. The aftertaste of the soup depends on the duration of cooking.
Cool the soup a little and puree in a blender, garnish with herbs.

You will need:

250 g dried peas
2 potatoes
1 leek
1 parsley root
2 stalks of celery
2 cloves garlic
200 g smoked loin
50 g lard or bacon
150 g smoked sausage (Krakow or hunting sausages)
salt, pepper, bay leaf, dill

Preparation:

Soak the peas in cold water for 4 hours, or preferably overnight. Drain the water, add fresh water to the peas and cook, skimming off the foam, for 30 minutes. Add lard and loin in whole pieces, reduce heat, cook soup for 1 hour.
Peel all vegetables and roots, wash the greens. Cut off the white part of the leek, cut into rings, parsley root and celery into pieces, potatoes into cubes. Chop the garlic. Place everything in the soup and cook for 25 minutes.
Remove the lard and loin, chop finely and return to the soup. Cut the sausage into slices and add to the soup. Cook for another 5-10 minutes. Serve garnished with chopped parsley and chili pepper.

You will need:

300 g chicken fillet
2 onions
50 g celery root
200 g frozen spinach
300 ml water
200 g sour cream
salt to taste

Preparation:

Boil the chicken fillet until tender, remove and separate into fibers. Add salt, 1 chopped onion and chopped celery root to the broth. Cook until the vegetables soften. Add chicken fillet. Puree the soup.
Place chopped spinach in another pan, add water, add sour cream, salt and cook for 15 minutes. Puree the soup.
Pour soup from the second pan into a plate and pour soup from the first into it, in a circle. Or pour soup from both sides at the same time from two pans, you will get marble stains.

Bon appetit! published

What could be more flavorful and healthier on cold winter days than a cup of tomato soup? No one will be able to resist this delicious, reddish first course. Tomato soup is the most common dish in Indian restaurants. The tomatoes are first fried, stewed and pureed to create a smooth, creamy mass. Low-calorie soup goes well with crispy croutons. It can be a main course or a delicious lunchtime snack.

Tomato puree soup - properties

Every bowl of tomato soup contains vitamin E, A, C, K, essential minerals and antioxidants that can support your health:

Lycopene in tomato soup improves bone mass and fights osteoporosis. Its regular consumption reduces the level of TNF in the blood by 34%. Lycopene deficiency can increase oxidative stress in bones and lead to undesirable changes in tissues.
The high level of vitamin C in the soup strengthens the heart and protects it from clogged arteries and stroke. The dish also prevents platelet cells from clumping in the blood.
Selenium promotes blood circulation and prevents anemia. One serving of tomato soup provides 7 micrograms of selenium, which is 11% of the recommended daily value.
The high concentration of copper in the first dish strengthens the nervous system. Potassium helps in the transmission of nerve signals.
Tomato soup is an excellent source of vitamin A and C. A cup of tomato soup provides 16% of the recommended daily value of vitamin A. Vitamin C is essential for maintaining healthy tendons and ligaments.

The only drawback of the dish is its high sodium content, which negatively affects blood pressure, kidneys and heart.

Tomato puree soup - ingredients

Ingredients needed for 1 cup (250 ml):

4 medium tomatoes
2-3 medium cloves of garlic (1 tsp minced),
1 small onion
1 bay leaf,
1 tsp. corn starch,
2 tbsp. l. water,
1.5 tbsp. butter,
1 cup of water
1 tbsp. l. cream (25-30% fat), you can take another 2 tbsp. for decoration when serving a dish,
1 tbsp. regular sugar
1 or 2 slices of bread (rye or white),
ground black pepper to taste,
salt to taste.

Tomato puree soup - preparation

First, rinse the tomatoes and set them aside. Bring about 5 cups of water to a boil in a saucepan. Place the tomatoes in boiling water until the liquid completely covers them. Add 1 tsp. salt and bring water to a boil.

Turn off the heat and cover the pan with a lid. Let the tomatoes soak in hot water for half an hour.

Drain the water and let the tomatoes cool. Thanks to blanching, the skin of the tomato can be easily removed.

Heat a frying pan or oven and place the pieces of bread in it. Fry over low heat until crispy on both sides. If using an oven, place the bread in the oven at 200°C.

Make a smooth paste with 1 tsp. starch and 2 tbsp. l. water.

On a cutting board, chop the tomatoes or do it over a blender so that the juice goes directly into the blender. Prepare a smooth puree without any chunks.

Melt the butter in a saucepan. Add bay leaf, chopped garlic and fry for a few seconds on low heat.

Dip the chopped onion into the oil and brown it.

Pour tomato puree into the pan.

Stir and then add a glass of water, salt and black pepper.

Over medium heat, bring the soup to a boil and add the starch paste you prepared earlier.

Mix well and simmer for 3-4 minutes until thickened. Then add sugar and 1 tbsp. cream.

Stir the cream soup and simmer for another minute. Turn off the heat.

Pour hot tomato soup into cups. Add bread crumbs to it. Garnish the dish with parsley or coriander leaves.

The clean tomato flavor, gently seasoned with onion and garlic, is a great way to start your day.

Many people consider puree soup to be a frivolous dish, but in vain. The most common pureed soup in our country is accidentally overcooked pea soup. Some housewives cannot even think of the idea of turning “normal” soup into puree soup. And it’s completely in vain, because puree soup is a very nourishing, aromatic dish that you shouldn’t be ashamed to serve to guests. In many national cuisines, puree soup takes its place of honor: in France it is mushroom or onion soup or broccoli puree soup, in Mexico it is tomato gazpacho, in the USA it is pureed pumpkin soup.

Vegetables are most often used to prepare puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, the recipe often contains milk, cream or butter - with them, the puree soup becomes especially tender and velvety. Finely grated hard cheese adds piquancy, dry white wine adds new shades of taste, and small crackers, which can be poured directly onto a plate, have such a delicious crunch!

Cooking puree soup is somewhat different from cooking regular soup. The vegetables are pre-cut into pieces and simmered in a thick-walled bowl in butter until soft. After this, add wine (if necessary), heat until the wine evaporates by about half, pour in broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the heat and simmer until done. Vegetables should be soft, but not mushy. Then the vegetables are rubbed through a sieve or pureed in a blender, returned to the pan and broth is added if the soup is too thick. Only after this can the soup puree be salted and seasoned. When serving, the puree soup is decorated with herbs.

Bon appetit!

Larisa Shuftaykina

The classic recipe for tomato puree soup is very simple, and the finished dish is very light and delicate in taste! If during the cooking process the chicken broth is replaced with vegetable broth or plain water, then this soup is also suitable for a lenten or vegetarian menu. By the way, to make the taste of the soup more satisfying, you can serve it not only with crackers, but, for example, with pieces of fried chicken! Let's cook!

To prepare classic tomato puree soup you will need:

tomatoes – 1 kg
chicken broth – 1-2 cups
bell pepper – 1-2 pcs.
onion – 1 pc.
garlic – 5-6 cloves
basil – 3-4 sprigs
oregano – 1 sprig
olive oil – 2-3 tbsp.
salt, pepper - to taste
homemade croutons - for serving (optional)

Tomato puree soup - classic recipe with step-by-step photos:

Let's prepare the vegetables. We cut the washed and dried tomatoes into quarters or more pieces depending on the size.

2 medium bell peppers, seeded and cut into large pieces.

Peel the onion and cut into 6-8 segments.

Distribute all chopped vegetables evenly on a baking sheet. Place washed but not peeled garlic cloves on top.

Drizzle the vegetables with olive oil and sprinkle them with salt and ground pepper.

Bake the vegetables in a hot oven (180-190 C) for about 30-40 minutes until soft and lightly charred.

Carefully transfer the baked tomatoes, bell peppers and onions into a blender bowl with a spoon. Let the garlic cloves cool slightly, then press the cloves with your fingers to remove the baked garlic pulp from the husk. Transfer the baked garlic to a blender bowl, then add fresh basil and oregano (you can use dried instead of fresh).

Grind all ingredients to a homogeneous puree.

Pour the tomato puree into the pan (if desired, to make the soup smoother and silkier, you can first rub it through a sieve, thereby removing any remaining seeds and skin). Dilute the tomato puree soup with broth (if desired, to make a lean/vegetarian soup, chicken broth can be replaced with vegetable or water) until the soup reaches the desired thickness, put it on the stove and bring to a boil. Boil the tomato puree soup for a couple of minutes and season it to taste. By the way, if you come across tomatoes with pronounced sourness, then you can soften the taste of the soup by adding a little sugar to it.

Tomato puree soup is best served with homemade croutons. To do this, cut white bread into small cubes (it is best to take bread that is already slightly dry). Place them on a baking sheet, sprinkle a pinch of salt, dried garlic and smoked paprika on top (feel free to select the type of additives to suit your taste), sprinkle with oil and, after mixing well, send the crackers to brown in the oven at 180 C for 5-10 minutes. While the crackers are browning in the oven, don’t go anywhere, as they can easily burn!

Tomato soup is easy to prepare and has a pleasant, slightly sour taste. When preparing this dish, you can safely experiment and use various vegetables, dairy and seafood.

Tomato soups quickly satisfy hunger, but are low in calories. Tomatoes are rich in beneficial substances (Vitamins A, C, E, PP, iron, iodine, selenium, potassium) and have a beneficial effect on the human body, contributing to the normal functioning of the body.

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The benefits of tomatoes

People who regularly consume tomatoes improve metabolism, endurance, develop stable immunity to a number of infectious diseases, and also increase the overall tone of the body.

Reference: The bright red color of tomatoes has a positive effect on a person's mood. This fact has been proven more than once by experts in psychology and nutrition.

When preparing tomato soups, great importance is attached to herbs and spices. They give the soup an exquisite taste, increase appetite and promote better absorption of food. How to prepare a simple tomato puree soup, we will consider in this article, as well as recipes for preparing it with various products.

Classic recipe with photo

We present a classic variation of the Turkish tomato puree soup recipe.

Compound:

3 huge tomatoes or 20 cherry tomatoes;
50 g of any vegetable oil intended for frying;
10 g fresh butter;
30 g of premium wheat flour;
15 g adjika;
30 g fat milk;
200 liters of warm water or meat (preferably chicken) broth;
salt to taste;
sweet or hot paprika to taste.

For decoration:

handfuls of grated melting cheese for sprinkling;
greenery.

Cooking method:

How to make tomato puree soup, watch the video:

Step-by-step preparation with different ingredients

You will be pleasantly surprised by the variety of tomato dishes. All of them are available for everyone to prepare, and will also appeal to everyone’s taste - according to their preference for one or another product. Puree soups are very useful from almost any product, take note of several recipes from (,), with or, from,.

Compound:

1 pack (or take 150 g by weight) mozzarella;
1 shallot;
5-10 g garlic;
1 chili pepper;
20 cherry tomatoes or 4 large tomatoes;
30 g of vegetable (preferably olive) oil, intended for frying;
Salt;
Pepper;
Granulated sugar;
300 ml meat or vegetable broth;
4-6 stalks dried basil.

Cooking:

The preparation of tomato puree soup with mozzarella is clearly visible in the video:

From pasta

Compound:

ready-made beans (red or white) - 800 g;
tomatoes (canned can be used) - 450 g;
sweet pepper - 1 piece;
red onion - 1 piece;
carrots - 2 pieces;
garlic - 4-6 cloves;
tomato paste or natural ketchup - 30 g;
warm water or vegetable broth - 1-1.2 liters;
spices;
Tabasco;
a bunch of parsley.

Preparation:

Ingredients for cooking:

water – 0.8-1.2 l, depending on the desired consistency;
potatoes – 450 g;
cherry tomatoes – 350 g;
onion – 100 g;
carrots – 100 g (1 pc.);
vegetable oil for frying;
garlic – 3-5 cloves;
salt, seasonings - to taste.

Process:

Find out what other puree soups with potatoes you can make from.

Compound:

Preparation:

Leave the tomatoes under boiling water for 1 minute, remove the skins. Cut the pulp into small cubes.
Finely chop the garlic and onion and fry in olive oil.
Place tomato cubes, fried onions and garlic in a pan, add herbs.
Cook the mixture for 30 minutes over medium heat.
Use the blender attachment to puree the cooked vegetables.
Season the mixture with salt and spices.
Serve with basil and mozzarella balls.

You will need:

600 g shrimp;
400 liters of water or any broth;
60 g fresh butter;
70 g leeks;
70 g chopped celery;
50 g hot pepper;
30 g white flour;
400 g of pre-chopped tomatoes;
150 g cream;
100 g plant-based (preferably coconut) milk;
30 g of tomato paste or ketchup;
curry;
salt or fish sauce to taste.

Cooking:

Learn how to prepare this dish from the video:

Compound:

Step-by-step preparation:

Fry the onion in vegetable oil until golden brown.
Add finely chopped garlic and carrots and cook for another couple of minutes.
Next, tomatoes in their own juice are added. Leave the mixture on the fire for 5 minutes.
Season the vegetable mixture, add herbs and puree using a blender.
If you are not satisfied with the thickness of the mixture, you can dilute it with hot water.
Serve with sour cream.

Cooking delicious spicy hot soup is accessible to everyone.
Compound:

Cooking:

In the oven at low temperature, bake the tomatoes with onions, garlic, pepper and salt until the vegetables soften.
Using a blender, puree the baked vegetables, first setting aside a few large pieces of tomato.
Pour vegetable puree into bowls.
Place coarsely chopped tomatoes and basil in the middle of each plate for garnish.

Puree soup can also be prepared in a slow cooker, which will preserve the maximum amount of vitamins and minerals in the dish.

Important! There is a downside: the dish will take longer to prepare than usual. It will take more than 50 minutes to prepare.

Compound:

Preparation:

Place the tomatoes in boiling water for a couple of minutes. Remove the peels and use a blender to turn the tomatoes into a homogeneous mass.
Pour vegetable oil into the multicooker container and place half a head of chopped onion there.
Fry the onion for 10 minutes using the “Baking” program.
When the onion is fried until transparent, pour the tomato puree into the container. Salt and season the mixture.
Add also bay leaf, tomato paste, spices.
Switch the multicooker to the “Stew” mode and cook the soup for another 15 minutes.

How to prepare delicious tomato puree soup in a slow cooker, watch the video:

Pour the tomato puree soup into beautiful soup bowls. The dish looks great with any greens and low-fat cheeses. These foods can be placed directly into the dish before serving, or served separately on a small plate.

The dish must also be served with fresh bread or croutons. The soup is especially tasty when combined with garlic bread. To prepare it, take a couple of cloves of garlic and fry them in vegetable oil for a few minutes. Then remove the garlic and fry the bread slices on all sides in the same oil.

If you are on a diet, it is better to exclude bread and cheese, or use dietary varieties.

For example, pita bread and various low-calorie breads are perfect for tomato soup. As for cheeses, give preference to gouda, mozzarella, feta and vegetable tofu. If you are looking for a slim figure, then this one is for you.

Conclusion

Tomato puree soup is a tasty and light dish, perfect as a first course for dinner and lunch. To make it more nutritious, try moving away from the classic recipe and supplementing the dish with various products. Choose the appropriate cooking method and experiment!

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