Tomato paste soup is a fragrant, tasty first course that everyone will love.
Tomato paste gives any soup a bright color, a new interesting taste and a delicious rich aroma.
Soup with tomato paste - general principles of preparation
With tomato paste you can prepare any well-known and little-known soups: from simple noodles to complex kharcho, gazpacho and other first courses.Basically, tomato paste is fried, but there are also recipes where this ingredient is placed directly into the broth.
Soups can be meat, vegetable, with the addition of cereals, pasta, and vegetables. Tomato paste goes well with any product.
Having added this ingredient at least once to any soup, be it a long-time favorite or not so popular in your family, you will no longer be able to do without this product in the kitchen. It changes the taste of dishes so much, making it aromatic and truly richly tasty.
Try it yourself.
Recipe 1: Rice soup with tomato paste
Ingredients:300-500 grams of meat on the bone;
150 grams of rice;
Sweet peppers, onions, carrots - one each;
50 grams of tomato paste;
Three medium potato tubers;
Two liters of water;
Garlic and herbs to taste;
Salt, spices, laurel leaves.
Cooking method:
1. Place the washed meat in a pan of water and bring to a boil. Skim off the foam, add salt, and simmer until tender for about an hour.
2. Remove the meat and cool, separate the meat from the bones, cut the meat into medium cubes, and strain the broth.
3. Rinse the rice, put the cereal in the broth. Cook for 5-7 minutes.
4. Peel the potatoes and cut into medium cubes, add to the cereal. Cook everything together for 10 minutes.
5. While the rice and potatoes are cooking, make a fry of chopped onions, grated carrots and finely chopped bell peppers.
6. To do this, place the vegetables in hot oil in a frying pan, add salt and spices to taste. Fry, stirring, for 7-10 minutes until the vegetables become soft and acquire an appetizing blush.
7. Add chopped garlic and tomato paste to the fry, simmer for about 5 minutes.
8. Add pieces of meat and aromatic frying to the prepared cereal and potatoes, stir.
9. Add laurel leaves and chopped herbs, cook after boiling for another 5 minutes, turn off the heat.
10. Let the soup sit for 10 minutes before serving.
Recipe 2: Lagman soup with tomato paste
Ingredients:600 grams of lamb or any other meat;
A kilogram of flour;
One egg;
Two onions;
Two sweet peppers;
Celery stalk;
Fleshy tomato;
100 grams of fresh green beans;
140 grams of tomato paste;
4 cloves of garlic;
Green onions, parsley;
Ground paprika, anise;
Coriander seeds;
Water or broth;
200 ml vegetable oil.
Cooking method:
1. First of all, prepare the lagman. To do this, pour half a tablespoon of salt into one and a half glasses of water. Sift flour into a large bowl and add egg. Stirring gently, add water and salt to the flour mixture, knead a dough that is not too stiff, but not soft, elastic. Cover the dough with a towel or film and set aside for a couple of hours.
2. Divide the rested dough into several pieces. Grease each piece with vegetable oil and roll into a rope. As soon as the width of the rope reaches half a centimeter, stretch the ropes even further by passing them between your fingers. Having achieved the minimum width, place the “ropes” in a spiral on a plate. Set aside to dry for 10-15 minutes.
3. Pass the seized noodles between your fingers several more times, so that their thickness does not exceed 2-3 mm.
4. Wash the lamb, cut into large squares. Fry in a large cauldron in hot oil until golden brown.
5. Peel the onion and cut into large cubes, do the same with sweet pepper and celery. Chop the garlic, remove the skin from the tomatoes, cut the pulp into cubes. If the beans are large, cut them into several pieces.
6. Place the prepared vegetables over the meat. First the onions, as soon as they acquire a golden color - tomatoes and garlic.
7. Add tomato paste, coriander, salt, anise. Cover the cauldron with a lid and simmer over low heat for 1.5 hours.
8. 20 minutes before the end, add sweet peppers, celery, and beans to the lamb. Sprinkle all ingredients with paprika. At this time, add boiling broth or water to the dish, determine the amount yourself, it all depends on how thick you want the soup with tomato paste. For medium thickness, pour in about a liter of liquid.
9. Place the noodles in small portions in a sieve, dip them in boiling salted water, then drain in a colander and rinse with cold water. Repeat the procedure until all the noodles are gone.
10. Place the finished noodles in a deep plate, fill with aromatic meat with vegetables and tomato sauce, garnish with chopped herbs and green onions. Serve hot.
Recipe 3: Cold Gazpacho soup with tomato paste and tarragon
Ingredients:Half a kilo of tomatoes;
50 grams of tomato paste;
600 ml tomato juice;
Two medium fresh cucumbers;
Two cloves of garlic;
Bulb;
Large sweet red pepper;
50 ml wine vinegar;
Half a lemon;
Salt, cayenne pepper;
Two spoons of fresh tarragon;
50 ml olive oil.
Cooking method:
1. Cut the washed tomatoes and cucumbers into small cubes.
2. Chop the peeled onion and cut the pepper into strips.
3. Place the prepared vegetables, garlic, olive oil, chopped tarragon and tomato paste into a blender bowl. Puree all ingredients without achieving homogeneity. If small pieces remain, the tomato paste soup will be more interesting.
4. Pour the mixture into another container, add tomato juice, freshly squeezed lemon juice, and vinegar. Add salt and cayenne pepper to taste.
5. Let the soup brew for 2-3 hours in the refrigerator, taste it before serving, and add spices if necessary.
6. Serve garnished with fresh vegetables.
Recipe 4: Soup with tomato paste Solyanka meat
Ingredients:400-500 grams of beef;
Four sausages;
250 g boiled sausage;
200 g ham;
Three pickled cucumbers;
Bulb;
300 grams of olives;
Oil for frying;
60 grams of tomato paste;
Parsley leaves;
Salt, pepper mixture;
Cooking method:
1. Cook aromatic broth from the washed meat, adding salt, laurel leaves and pepper.
2. Remove the meat, cool, and strain the broth.
3. Cut all meat ingredients into strips: sausage, beef, ham, sausages.
4. In heated oil, fry the onion cubes until soft, add tomato paste and grated cucumbers. Add chopped parsley and simmer for 10 minutes.
5. Place the roast into the broth and bring to a boil.
6. Add sausages and meat, after boiling again, add olives to the soup, adding the brine in which they were located.
7. Bring the soup to a boil and immediately turn off.
8. Serve with sour cream, fresh herbs and lemon wedges.
Recipe 5: Chicken Kharcho tomato paste soup
Ingredients:500 grams of chicken fillet;
50 grams of rice;
2-4 cloves of garlic;
Bulb;
100 grams of tomato paste;
Salt pepper;
Vegetable oil;
Fresh cilantro;
Suneli hops, laurel leaves.
Cooking method:
1. Boil chicken broth.
2. Remove the fillet and add thoroughly washed rice to the broth. Cook after boiling over low heat for 10 minutes.
3. Fry finely chopped onion in vegetable oil until soft, add tomato paste and half a glass of broth. Cover the pan with a lid and simmer for 4-6 minutes.
4. Add chicken fillet cut into strips and fried tomatoes to the rice, cook everything together for 5-7 minutes.
5. Add chopped garlic, chopped cilantro, salt, laurel, suneli hops, and pepper to the soup.
6. After 5 minutes, turn off the gas.
Recipe 6: Borscht soup with tomato paste
Ingredients:Half a kilo of meat;
Carrot;
200-300 grams of white cabbage;
Garlic to taste;
3-4 potatoes;
30 grams of tomato paste;
Salt pepper;
Sour cream and herbs for serving.
Cooking method:
1. Rinse the meat (beef or pork with streaks of fat), put it in a saucepan, add two liters of water.
2. As soon as the water boils, add salt, skim off the foam, and cook the meat until cooked.
3. Remove the finished meat and cut into pieces.
4. Place diced potatoes and meat into the strained broth. After 5 minutes, add the cabbage shredded into thin strips.
5. Chop peeled onions, beets and carrots. You can cut the vegetables into thin strips or grate them on a coarse grater. Place them in hot oil, fry until golden, add tomato paste, simmer until completely softened - about 10 minutes.
6. As soon as the cabbage is cooked, add the aromatic tomato sauce into the broth. Simmer for 5 minutes, turn off the gas.
7. Add chopped garlic and fresh herbs to the prepared soup, add salt if necessary.
8. Serve hot tomato paste soup with sour cream.
Recipe 7: Soup with tomato paste, beans and chicken
Ingredients:200-300 grams of chicken meat;
Can of red beans;
Two sweet peppers;
100 grams of tomato paste;
Large carrots;
Salt, vegetable oil.
Cooking method:
1. Cut the chicken into small pieces, place in hot oil, and fry until the meat is set, about 2-4 minutes.
2. Add chopped peppers and coarsely grated carrots to the chicken. Add salt and fry for about 10 minutes.
3. Add tomato paste, beans from a can, a little water (a third of a glass), simmer for about 3-4 minutes.
4. Boil 1.5-2 liters of water in a saucepan, add a little salt, and add all the fried ingredients. For taste, you can dissolve a bouillon cube in water, only then you need to add salt with caution so as not to oversalt the dish.
5. As soon as the broth boils again, stir everything and remove the pan from the heat.
Recipe 8: Soup with tomato paste, meatballs and vermicelli
Ingredients:300 grams of minced meat;
2.5 liters of broth;
Two onions;
Three tomatoes;
200 ml cream;
Ground red pepper, thyme,
Salt, bay leaves;
60 grams of tomato paste;
100 grams of thin vermicelli;
Fresh parsley.
Cooking method:
1. Pour the broth into the pan, add a bay leaf, peeled but not chopped onions, some red pepper and thyme. Add salt to taste, cook for 10-15 minutes.
2. Form neat small meatballs from the well-mixed minced meat, place them in the boiling broth, after removing the onion from there.
3. After 5 minutes, add the diced tomato and tomato paste, mix thoroughly. Cook for 8-10 minutes.
4. Add the web and once it sets after 1-2 minutes, turn off the gas.
5. Serve sprinkled with chopped parsley leaves and stir in warm cream.
Tomato paste soup - tricks and secrets
Choose only high-quality ingredients for preparing soups, because the taste and appearance of the dish depend on the quality of the original product.Buy tomato paste from trusted manufacturers, or you can prepare this ingredient yourself.
Use various spices and fresh or dried herbs to add a special taste and aroma.
Tomato paste soup is a fragrant, tasty first course that everyone will love.
Tomato paste gives any soup a bright color, a new interesting taste and a delicious rich aroma.
Soup with tomato paste - general principles of preparation
With tomato paste you can prepare any well-known and little-known soups: from simple noodles to complex kharcho, gazpacho and other first courses.
Basically, tomato paste is fried, but there are also recipes where this ingredient is placed directly into the broth.
Soups can be meat, vegetable, with the addition of cereals, pasta, and vegetables. Tomato paste goes well with any product.
Having added this ingredient at least once to any soup, be it a long-time favorite or not so popular in your family, you will no longer be able to do without this product in the kitchen. It changes the taste of dishes so much, making it aromatic and truly richly tasty.
Try it yourself.
Recipe 1: Rice soup with tomato paste
Ingredients:
300-500 grams of meat on the bone;
150 grams of rice;
Sweet peppers, onions, carrots - one each;
50 grams of tomato paste;
Three medium potato tubers;
Two liters of water;
Garlic and herbs to taste;
Salt, spices, laurel leaves.
Cooking method:
1. Place the washed meat in a pan of water and bring to a boil. Skim off the foam, add salt, and simmer until tender for about an hour.
2. Remove the meat and cool, separate the meat from the bones, cut the meat into medium cubes, and strain the broth.
3. Rinse the rice, put the cereal in the broth. Cook for 5-7 minutes.
4. Peel the potatoes and cut into medium cubes, add to the cereal. Cook everything together for 10 minutes.
5. While the rice and potatoes are cooking, make a fry of chopped onions, grated carrots and finely chopped bell peppers.
6. To do this, place the vegetables in hot oil in a frying pan, add salt and spices to taste. Fry, stirring, for 7-10 minutes until the vegetables become soft and acquire an appetizing blush.
7. Add chopped garlic and tomato paste to the fry, simmer for about 5 minutes.
8. Add pieces of meat and aromatic frying to the prepared cereal and potatoes, stir.
9. Add laurel leaves and chopped herbs, cook after boiling for another 5 minutes, turn off the heat.
10. Let the soup sit for 10 minutes before serving.
Recipe 2: Lagman soup with tomato paste
Ingredients:
600 grams of lamb or any other meat;
A kilogram of flour;
One egg;
Two onions;
Two sweet peppers;
Celery stalk;
Fleshy tomato;
100 grams of fresh green beans;
140 grams of tomato paste;
4 cloves of garlic;
Green onions, parsley;
Ground paprika, anise;
Coriander seeds;
Water or broth;
200 ml vegetable oil.
Cooking method:
1. First of all, prepare the lagman. To do this, pour half a tablespoon of salt into one and a half glasses of water. Sift flour into a large bowl and add egg. Stirring gently, add water and salt to the flour mixture, knead a dough that is not too stiff, but not soft, elastic. Cover the dough with a towel or film and set aside for a couple of hours.
2. Divide the rested dough into several pieces. Grease each piece with vegetable oil and roll into a rope. As soon as the width of the rope reaches half a centimeter, stretch the ropes even further by passing them between your fingers. Having achieved the minimum width, place the “ropes” in a spiral on a plate. Set aside to dry for 10-15 minutes.
3. Pass the seized noodles between your fingers several more times, so that their thickness does not exceed 2-3 mm.
4. Wash the lamb, cut into large squares. Fry in a large cauldron in hot oil until golden brown.
5. Peel the onion and cut into large cubes, do the same with sweet pepper and celery. Chop the garlic, remove the skin from the tomatoes, cut the pulp into cubes. If the beans are large, cut them into several pieces.
6. Place the prepared vegetables over the meat. First the onions, as soon as they acquire a golden color - tomatoes and garlic.
7. Add tomato paste, coriander, salt, anise. Cover the cauldron with a lid and simmer over low heat for 1.5 hours.
8. 20 minutes before the end, add sweet peppers, celery, and beans to the lamb. Sprinkle all ingredients with paprika. At this time, add boiling broth or water to the dish, determine the amount yourself, it all depends on how thick you want the soup with tomato paste. For medium thickness, pour in about a liter of liquid.
9. Place the noodles in small portions in a sieve, dip them in boiling salted water, then drain in a colander and rinse with cold water. Repeat the procedure until all the noodles are gone.
10. Place the finished noodles in a deep plate, fill with aromatic meat with vegetables and tomato sauce, garnish with chopped herbs and green onions. Serve hot.
Recipe 3: Cold Gazpacho soup with tomato paste and tarragon
Ingredients:
Half a kilo of tomatoes;
50 grams of tomato paste;
600 ml tomato juice;
Two medium fresh cucumbers;
Two cloves of garlic;
Bulb;
Large sweet red pepper;
50 ml wine vinegar;
Half a lemon;
Salt, cayenne pepper;
Two spoons of fresh tarragon;
50 ml olive oil.
Cooking method:
1. Cut the washed tomatoes and cucumbers into small cubes.
2. Chop the peeled onion and cut the pepper into strips.
3. Place the prepared vegetables, garlic, olive oil, chopped tarragon and tomato paste into a blender bowl. Puree all ingredients without achieving homogeneity. If small pieces remain, the tomato paste soup will be more interesting.
4. Pour the mixture into another container, add tomato juice, freshly squeezed lemon juice, and vinegar. Add salt and cayenne pepper to taste.
5. Let the soup brew for 2-3 hours in the refrigerator, taste it before serving, and add spices if necessary.
6. Serve garnished with fresh vegetables.
Recipe 4: Soup with tomato paste Solyanka meat
Ingredients:
400-500 grams of beef;
Four sausages;
250 g boiled sausage;
200 g ham;
Three pickled cucumbers;
Bulb;
300 grams of olives;
Oil for frying;
60 grams of tomato paste;
Parsley leaves;
Salt, pepper mixture;
Cooking method:
1. Cook aromatic broth from the washed meat, adding salt, laurel leaves and pepper.
2. Remove the meat, cool, and strain the broth.
3. Cut all meat ingredients into strips: sausage, beef, ham, sausages.
4. In heated oil, fry the onion cubes until soft, add tomato paste and grated cucumbers. Add chopped parsley and simmer for 10 minutes.
5. Place the roast into the broth and bring to a boil.
6. Add sausages and meat, after boiling again, add olives to the soup, adding the brine in which they were located.
7. Bring the soup to a boil and immediately turn off.
8. Serve with sour cream, fresh herbs and lemon wedges.
Recipe 5: Chicken Kharcho tomato paste soup
Ingredients:
500 grams of chicken fillet;
50 grams of rice;
2-4 cloves of garlic;
Bulb;
100 grams of tomato paste;
Salt pepper;
Vegetable oil;
Fresh cilantro;
Suneli hops, laurel leaves.
Cooking method:
1. Boil chicken broth.
2. Remove the fillet and add thoroughly washed rice to the broth. Cook after boiling over low heat for 10 minutes.
3. Fry finely chopped onion in vegetable oil until soft, add tomato paste and half a glass of broth. Cover the pan with a lid and simmer for 4-6 minutes.
4. Add chicken fillet cut into strips and fried tomatoes to the rice, cook everything together for 5-7 minutes.
5. Add chopped garlic, chopped cilantro, salt, laurel, suneli hops, and pepper to the soup.
6. After 5 minutes, turn off the gas.
Recipe 6: Borscht soup with tomato paste
Ingredients:
Half a kilo of meat;
Carrot;
200-300 grams of white cabbage;
Garlic to taste;
3-4 potatoes;
30 grams of tomato paste;
Salt pepper;
Sour cream and herbs for serving.
Cooking method:
1. Rinse the meat (beef or pork with streaks of fat), put it in a saucepan, add two liters of water.
2. As soon as the water boils, add salt, skim off the foam, and cook the meat until cooked.
3. Remove the finished meat and cut into pieces.
4. Place diced potatoes and meat into the strained broth. After 5 minutes, add the cabbage shredded into thin strips.
5. Chop peeled onions, beets and carrots. You can cut the vegetables into thin strips or grate them on a coarse grater. Place them in hot oil, fry until golden, add tomato paste, simmer until completely softened - about 10 minutes.
6. As soon as the cabbage is cooked, add the aromatic tomato sauce into the broth. Simmer for 5 minutes, turn off the gas.
7. Add chopped garlic and fresh herbs to the prepared soup, add salt if necessary.
8. Serve hot tomato paste soup with sour cream.
Recipe 7: Soup with tomato paste, beans and chicken
Ingredients:
200-300 grams of chicken meat;
Can of red beans;
Two sweet peppers;
100 grams of tomato paste;
Large carrots;
Salt, vegetable oil.
Cooking method:
1. Cut the chicken into small pieces, place in hot oil, and fry until the meat is set, about 2-4 minutes.
2. Add chopped peppers and coarsely grated carrots to the chicken. Add salt and fry for about 10 minutes.
3. Add tomato paste, beans from a can, a little water (a third of a glass), simmer for about 3-4 minutes.
4. Boil 1.5-2 liters of water in a saucepan, add a little salt, and add all the fried ingredients. For taste, you can dissolve a bouillon cube in water, only then you need to add salt with caution so as not to oversalt the dish.
5. As soon as the broth boils again, stir everything and remove the pan from the heat.
Recipe 8: Soup with tomato paste, meatballs and vermicelli
Ingredients:
300 grams of minced meat;
2.5 liters of broth;
Two onions;
Three tomatoes;
200 ml cream;
Ground red pepper, thyme,
Salt, bay leaves;
60 grams of tomato paste;
100 grams of thin vermicelli;
Fresh parsley.
Cooking method:
1. Pour the broth into the pan, add a bay leaf, peeled but not chopped onions, some red pepper and thyme. Add salt to taste, cook for 10-15 minutes.
2. Form neat small meatballs from the well-mixed minced meat, place them in the boiling broth, after removing the onion from there.
3. After 5 minutes, add the diced tomato and tomato paste, mix thoroughly. Cook for 8-10 minutes.
4. Add the web and once it sets after 1-2 minutes, turn off the gas.
5. Serve sprinkled with chopped parsley leaves and stir in warm cream.
Tomato paste soup - tricks and secrets
Choose only high-quality ingredients for preparing soups, because the taste and appearance of the dish depend on the quality of the original product.
Buy tomato paste from trusted manufacturers, or you can prepare this ingredient yourself.
Use various spices and fresh or dried herbs to add a special taste and aroma.
- 15min 10min Soups A quick healthy soup recipe that can be prepared in minutes Tomato paste (with garlic and herbs (1 can)) 450 g. Coconut milk (or cream) 1/4 cup. Combine tomato paste and coconut milk (cream) in a blender. Warm the mixture. Salt and pepper to taste. If you don't have tomato paste, you can make it yourself: mix peeled tomatoes with two cloves of garlic and herbs in a blender.
- 15min 25min Soups We are pleased to present you a step-by-step recipe for preparing the dish “Borscht without tomato paste”. It's really worth a try. Water 4000 ml. Cabbage 1/2 head Potatoes 4 pcs. Sugar 1 tsp. Pepper to taste Sour cream to taste Chicken 500 g. Beets 1 pc. Carrot 1 pc. Salt to taste Herbs to taste Rinse the chicken parts well, add water and cook. When it boils, remove the noise. Thinly slice the cabbage. Peel the beets and carrots and grate them on a coarse grater. Peel the potatoes and cut into cubes. Salt and pepper the chicken and add the vegetables. Cook for 30-40 minutes over low heat. At the end of cooking, add sugar and chopped herbs. Serve with sour cream. Bon appetit!
- 15min 25min Soups We are pleased to present you a step-by-step recipe for preparing the dish “Meat Solyanka in a frying pan.” It's really worth a try. Beef 300 g. Smoked meat 150 g. Pickled cucumber 3 pcs. Tomato paste 150 g. Greens to taste Brine 1 cup. Lemon 2 slices Chicken 150 g. Onions 3 pcs. Marinated mushrooms 200 g. Olive oil 50 ml. Spices to taste Olives 2 tbsp Now the vegetables: cut the cucumbers into strips, small onions into rings (if the onion is medium-sized, then you can use half rings). Cut the salted mushrooms arbitrarily, but not too finely. By the way, if you are not using tomato paste, but fresh tomatoes, then remove the peel and grind them in a blender to a paste. It is better to use brine, of course, from homemade cucumbers. Heat a deep frying pan, add olive oil, fry the first half of the beef. There is no need to fry it too much. Then add the chicken and lightly fry everything together. Now you can add the onion. Important: remember that the onions and meat must be sautéed, not fried. Keep stirring, the onions should not burn, they should become translucent and not golden. Then it's time for tomato paste. Mix everything. Again: do not let the roast burn, reduce the heat, stir constantly. Let the excess liquid evaporate, but no more. Now you can add the pickles, mushrooms and the rest of the chopped beef. Immediately pour the contents of the frying pan with a glass of cucumber brine. When the brine boils, pour water into the pan. The amount of water depends on the size of the pan. When the hodgepodge boils, add the remaining smoked meats to it. Reduce heat and let the hodgepodge simmer for 30 minutes. At the end you can add spices, chopped herbs and olives cut into rings. By the way, you can add olives just before serving. Let the hodgepodge brew for another 15 minutes. Serve with lemon slices, sour cream and black bread. Bon appetit! Solyanka (like soup) is best cooked in a cauldron or saucepan. But if you don’t have such utensils at hand, then just a deep frying pan will do. The meat hodgepodge will be thicker, richer and not so liquid. To prepare meat solyanka in a frying pan, you can use not only water, but also meat broth.
- 20min 45min Soups Chicken soup is not only light, but also a very healthy and nutritious dish. This soup is especially helpful when you have a cold or if you can’t eat anything heavy, fried or fatty. To prepare a light chicken soup, take a chicken breast (you can also fillet), a couple of potatoes, onions and carrots. Chicken 600 g. Onion 1 pc. Carrot 1 pc. Potatoes 3 pcs. Pasta to taste Cut the chicken for soup, remove the skin and trim off excess fat. Send the chicken to cook: let it boil for 10 minutes, then drain the first broth. Send to cook again, let boil again for 10 minutes. Meanwhile, cut the potatoes into cubes. Remove the chicken from the broth after the second cooking, add the potatoes to the broth. Also add finely chopped onions and grated carrots to the soup. You can fry them, but I prefer to just add them. If the potatoes are almost ready, add pasta - they usually cook for 5-7 minutes. I used small star-shaped ones, but spaghetti or shells would work just fine too. Cut the boiled chicken into small pieces. Be sure to add salt and pepper to the soup. Once the pasta is cooked and the potatoes are ready, add the chicken to the soup, cover and turn off the heat. Let the finished light chicken soup sit for 5-10 minutes, and then you can serve it. Before serving, you can decorate the soup with herbs. Bon appetit!
- 20min 30min Soups Making Tom Yam with coconut milk at home is quite simple; it is more difficult to find all the necessary ingredients to make an original Thai soup. In this case, chicken and mushrooms are used as the base, but you can also make it with seafood, for example. Chicken breast 2 pcs. Coconut milk 6 cups. Galangal 1 pc. Lemongrass to taste Onion 1 pc. Tomatoes 2 pcs. Lime leaves 5-6 pcs. Oyster mushrooms 200 g. Thai chili 5-10 pcs. Lime juice 2 tbsp. Parsley 1 chip. Salt 1 chip. 1. If you were able to find all the ingredients needed in the recipe for making Tom Yum with coconut milk, then feel free to start the process. 2. Pour half the coconut milk into a saucepan and place on the fire. It shouldn't boil. 3. If you can't find galangal, take ginger. Peel, chop and place it in a saucepan. 4. Add the lime leaves there too. When the milk is about to boil, add the chicken breast, washed and cut into medium pieces, into the pan. 5. Then immediately pour out the remaining milk. Wash the chilies, cut them lengthwise and place them in the pan. Without Thai pepper, Tom Yum with coconut milk at home will not be the same. 6. Leave the soup to simmer over very low heat for 5-7 minutes. Then send the washed and dried mushrooms there. 7. Followed by chopped onions, tomatoes and lime juice. Add a pinch of salt to taste. It is important not to let the soup boil too much! 8. Cook for another 5-10 minutes and add another pinch of parsley before serving. 9. That’s the whole secret of how to cook Tom Yum with coconut milk, chicken and mushrooms. Bon appetit!
- 20min 45min Soups I'll show you how to cook cabbage soup with water-based tomato paste or meat broth. Thanks to sauerkraut, the dish turns out to be very rich and piquant in taste, but at the same time you can use fresh cabbage. Sauerkraut 500 g. Onion 1-2 pcs. Flour 50 g. Tomato paste 50 g. Ghee 50 g. Sour cream 1 To taste (for serving) Salt to taste Sugar to taste Water or broth 1.5 l. 1. Peel the onion and cut into thin half rings. Place oil in the bottom of the pan and heat. Add onions there and fry. 2. Next, add sauerkraut. If you use fresh, then add 1-2 carrots to the recipe for making cabbage soup with tomato paste. Fry over medium heat, stirring, for 5-7 minutes. 3. In a small bowl, combine tomato paste and flour. Dilute with a small amount of broth or water. Mix thoroughly, add a pinch of salt and sugar. 6. Pour the liquid into the cabbage and mix everything carefully. 7. Now is the time to pour in boiling water or broth and after boiling, leave to simmer over low heat for an hour and a half. Before serving, add a little sour cream and herbs. Bon appetit!
- 20min 180min Soups See how to prepare hodgepodge with mushrooms for the winter with tomato paste. It can be cooked with different mushrooms, not just boletus. But, as for me, they have the most characteristic mushroom taste and aroma, besides porcini mushrooms, of course. It’s just a shame to let porcini mushrooms into the hodgepodge. For this preparation, you can use ready-made tomato paste or grind the tomatoes yourself, removing the skin and seeds. Mushrooms 2 Kilo. Carrot 2 Kilo. Sweet pepper 1 Kilo. Vinegar 100 ml. Salt 8-10 tsp. Tomato paste 2 tbsp. Sunflower oil 0.5 l. Black pepper - To taste Prepare the mushrooms. Rinse them thoroughly a couple of times with running water. Remove the skin from the caps and trim the edges of the stems. Cut the mushrooms into cubes, boil in salted water for 30-40 minutes, drain the water. Peel the carrots and boil until half cooked, then cut into cubes. Cut the sweet pepper into strips and, together with the onion, cut into half rings, simmer in a frying pan until lightly browned and soft. Mix vegetables with mushrooms. Then transfer the ingredients into a cauldron or pan, add tomato paste, salt, and add a little water. Simmer for about an hour. Finally, pour in the vinegar. Place the vegetables and mushrooms in half-liter jars and sterilize for 45 minutes. Then roll up the jars. Store the prepared hodgepodge with vegetables and mushrooms in the cellar or refrigerator for no more than a year. Bon appetit!
- 20min 120min Soups This soup is prepared with meat. As a rule, I use fresh beef for cooking. It gives the necessary aroma and rich taste. Dry adjika is good as a spice. But don't forget that you can experiment countless times. Ground black pepper 2 g. Tomato paste 200 g. Meat 500 g. Onions 2 pcs. Rice 0.3 cups. Prunes 100 g. Garlic 10 teeth. Adjika 1 g. Khmeli-suneli 0.5 g. Wash the beef, trim off excess fat (if any). We cut the meat finely, about 1 by 2 centimeters (the length and width of the pieces). Place in a saucepan and fill with water (2.5 - 3 liters). Peel and chop the onion into small pieces. Fry the vegetable with the addition of tomato paste. Frying time - 5 minutes. Rinse the prunes as long and thoroughly as possible in warm water. So that there are no stones and sand, which is often found in it, alas. Cut into small strips. An hour after you start cooking the meat in the pan, throw in the onion and tomato, prunes and washed rice. 15 minutes before readiness, add salt, add spices, and add chopped garlic. Serve hot. You can decorate the kharcho with fresh herbs for greater effect and pleasant taste. Enjoy lunch!
- 20min 60min Soups If you are wondering how to make delicious solyanka, then check out this recipe. It would seem that fish is not at all appropriate in such a dish, but this is absolutely not the case. The smell of fish is not felt, but you will feel its pleasant taste. Tuna is a dietary fish; it is very healthy and low in calories. Tuna 250 g. Onions 2 pcs. Carrot 1 pc. Celery root 20 g. Cucumber (salted) 2 pcs. Potatoes 3 pcs. Tomato paste 20 g. Green peas 1/2 cup. Bay leaf 2 pcs. Salt to taste Take a wok pan and pour vegetable oil into it. Place on the stove and heat up. Peel the onion and cut into half rings. Place the onion in the frying pan. Add peeled and chopped celery and carrots to it. Lightly brown the vegetables. Then add chopped pickled cucumber to them. Now it's time for tomato paste. Place it in the pan with the rest of the ingredients and mix everything well. You can use tomatoes in their own juice or regular tomato juice instead of tomato paste. Next, add canned green peas, which must first be freed from excess liquid in which they float in the jar. Then stir the ingredients and let them boil. Pour clean drinking water into an appropriately sized saucepan and bring it to a boil on the stove. Then peel the potatoes and cut them into small cubes or sticks. Place the potatoes in water. Add the tuna from the can along with the liquid to the potatoes. Then add the roast. Throw in the bay leaf, pepper and salt. Let the soup boil and cook for fifteen minutes until fully cooked. Serve the soup with herbs.
- 20min 35min Soups This is an easy and quite classic take on how to make meatball noodle soup. I recommend that everyone take note. The main advantage of the recipe is that from a minimum of ingredients you get a rich and tasty soup. As for meat, here you can use not only chicken, as in this case, but also any other minced meat. The same goes for spices. Chicken breast 200 g. Onion 1 pc. Carrot 1 pc. Potatoes 2-4 pcs. Vermicelli 100 g. Vegetable oil 1 tsp. Salt 1 chip. Pepper 1 chip. 1. Wash the chicken breast, dry it and pass through a meat grinder. Salt and pepper the minced meat to taste. Pour water into a saucepan and place on fire. 2. With wet hands, form small balls from the minced meat. Place meatballs in boiling salted water. After boiling, reduce the heat and carefully remove the foam so that the broth is clear. 3. At the same time, peel the potatoes and cut into small cubes. 4. Place in a saucepan. 5. Peel and chop the onion and carrots. 6. Place onions in a frying pan with heated vegetable oil, and after 2-3 minutes, carrots. Fry over medium heat, stirring, until golden brown. 7. Add vegetables to soup. 8. All that remains is to add the pasta, boil them for literally 3-4 minutes and remove the soup from the heat. Cover with a lid and let it sit for another 10-15 minutes. You can add fresh herbs before serving. Bon appetit!
Spanish gazpacho is not the only tomato soup that many chefs prepare. This version of the dish is more suitable for summer, because it is served cold. In winter, it is better to prepare hot soup with tomatoes - there are also a lot of such options. Below recipes with photos describe step by step how to prepare such an unusual dish.
How to make tomato soup
Tomatoes can be fresh, dried or canned at home. It all depends on the season. Soup is also often made from tomato juice or paste. In appearance it can be hot or cold, with minced meat or vegetarian. In any case, the dish turns out to be light, healthy and even suitable for weight loss. Cooking tomato soup differs little from the cooking technology of regular soup, although it has some nuances depending on the recipe.
Cold
In its classic version, cold tomato soup is a dish of Spanish cuisine with the unusual name gazpacho. It was common among poor peasants, who quenched their thirst and hunger in the heat. Today, Spanish gazpacho soup has become an alternative to other cold dishes. It is based on pureed tomatoes. The dish is served cold, sometimes even with ice.
Hot
Hot tomato soup is also easy to prepare. Even gazpacho is prepared in this form, but there are many other options. The basis is often broth - made from beef, chicken or pork. Many types of canned foods contain tomato, such as beans or sprat. You can also make soup from them. The technology is very simple. All vegetables according to the recipe are sautéed in oil, then boiled in broth and chopped using a blender. This is very easy to do in a slow cooker.
Tomato soup recipe
In addition to the classic, there are exotic recipes for tomato soup - with fish, shrimp or mozzarella. In any case, it’s worth adding fresh herbs for taste, for example, basil or dill. To serve the dish in the classic version, garlic croutons are always used. If you have not yet chosen a recipe for delicious tomato soup, then be sure to study the rating of the most popular ones.
Tomato puree soup - classic recipe
- Cooking time: 55 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 80 kcal.
- Cuisine: Spanish.
Tomato puree soup in the classic version is prepared in a very unusual way. The tomatoes, garlic and onions included in the recipe are pre-baked in the oven. This makes the dish even lower in calories. You can make the soup completely dietary if you use a non-stick pan when baking. Then you won't have to add oil. After all, it can easily be replaced by water.
Ingredients:
- garlic – 3 cloves;
- basil – 1 bunch;
- tomato – 4 pcs.;
- chili pepper - a small piece;
- salt - to taste;
- water – 1 tbsp.;
- onion – 1 pc.;
- olive oil – 2 tbsp.
Cooking method:
- Turn on the oven to preheat to 180 degrees.
- Peel the onion and garlic, wash the tomatoes and remove their stems. Cut the vegetables into quarters.
- Grease a baking dish, place vegetables in it, sprinkle salt on top and drizzle with oil.
- Bake for 25 minutes.
- Boil water, add vegetables along with the released juice, simmer them under the lid for about 20 minutes.
- Next, process the mixture in a blender until pureed, leave for 10 minutes.
- Pour into bowls and garnish with basil sprigs.
Gazpacho - step-by-step recipe with photos
- Cooking time: 2 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 47 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Spanish.
- Difficulty of preparation: medium.
The classic gazpacho soup recipe features a wide variety of ingredients used. It includes not only tomatoes with olive oil, but also bread, cucumbers, sweet peppers and wine vinegar. At the end of cooking, the soup is diluted with cold water, tomato juice or even red wine. On particularly hot days, add a couple of ice cubes to the plate when serving. Although the soup will look beautiful even in simple glasses.
Ingredients:
- fresh parsley - a couple of sprigs;
- garlic – 4 cloves;
- juicy ripe tomatoes – 15 pcs.;
- wine vinegar – 4 tbsp;
- dry red wine, tomato juice, cold water - to taste for serving;
- stale white bread - 4 slices;
- cucumbers – 4 pcs.;
- sweet pepper – 3 pcs.;
- salt – 1 tbsp;
- olive oil – 125 ml;
- Tabasco sauce - to taste;
- onion – 1 pc.
Cooking method:
- Finely chop the garlic or pass it through a press, mix with pieces of broken bread.
- Gradually grind the contents, adding olive oil.
- Cover the mixture and leave for 1.5 hours.
- Peel the onion, chop finely, then pour in vinegar.
- Make a small cross-shaped cut in each tomato, keep the fruit in boiling water for 1 minute, then peel off the skin.
- Cut the tomatoes into four parts.
- Peel the cucumbers too.
- Grease the peppers with vegetable oil, wrap in foil and bake at 160 degrees for 10-15 minutes.
- Then let them stand for the same amount of time under the lid, then remove the skin and core.
- Wash and chop the parsley.
- Place vegetables in a blender in small portions, puree them, adding soaked onions, garlic bread and Tabasco sauce.
Fish
- Cooking time: 40 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 54 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
During fasting, you can prepare fish soup from sprat in tomato sauce. It turns out something between potato and fish soup. The main thing is to choose high-quality sprat. The sauce in it should be very thick. Only then will the soup have an unusual aftertaste. By using canned food, the cooking time for tomato soup is significantly reduced. This is another advantage over meat dishes. Not only potatoes can be an addition to sprat. It will be delicious with noodles, pasta, and lentils. Often cooked with rice or just homemade noodles.
Ingredients:
- tomato juice – 2 tbsp.;
- sprat in tomato sauce – 1 can;
- sugar, spices, salt - to taste;
- onions – 2 pcs.;
- potatoes – 4 pcs.;
- vegetable oil - to taste;
- carrots – 1 pc.;
- water – 2 l.
Cooking method:
- Cut the peeled potatoes into small cubes, then place in boiling water.
- Finely chop the onion and grate the carrots. Sauté vegetables in oil until golden brown, then simmer until soft.
- Next, pour tomato juice into the frying pan and let it boil.
- Season with spices to taste, add a little salt and sugar.
- Simmer for 5-7 minutes.
- Add the sprat in tomato along with the sauce to the potatoes, add the frying.
- Cook for another 5-7 minutes, then check for spices and salt, adding them if necessary.
Tomato cream soup
- Cooking time: 1 hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 47 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Creamy Tomato Soup – from Italian means creamy tomato soup. It has a more delicate consistency and an unusual combination of ingredients, because in addition to tomatoes it contains cream. This dish is especially popular in the summer. It is eaten cold, so in extreme heat this is simply a life-saving recipe. Croutons are an ideal addition to a delicate creamy soup. You can sprinkle them with your favorite spices, giving them a particular taste.
Ingredients:
- vegetable broth – 2 tbsp;
- tomatoes – 7 pcs.;
- cream – 100 g;
- garlic – 3 cloves;
- carrots – 1 pc.;
- bread - 4 slices;
- garlic – 3 cloves;
- salt - to taste;
- onion – 1 pc.;
- rosemary, thyme, paprika, marjoram, cilantro - to taste.
Cooking method:
- Prepare two containers - one with boiling water and one with cold water.
- Place the tomatoes first in the first and then transfer to the second. Next, peel the vegetables.
- Sauté finely chopped onion in oil until golden brown, then add grated carrots and cook until soft.
- Cut the bread into small cubes, sprinkle with spices to taste, and place in a preheated oven for 7-10 minutes.
- Grind the tomatoes using a blender and place in a saucepan with broth.
- Add salt, add spices to taste, boil, then simmer over low heat for a quarter of an hour.
- Finally, pour in the cream and cook for another 10 minutes.
- When serving, garnish with herbs and croutons.
Soup with tomato paste
- Number of servings: 4 persons.
- Calorie content of the dish: 70 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Italian.
- Difficulty of preparation: medium.
If you are not afraid to cook and try new unusual dishes, then learn how to make tomato paste soup. It's more like an improvised recipe. Light, spicy and incredibly tasty soup can be prepared with the addition of almond milk or simple cream. Spices, again, can be added at your discretion, giving the dish one or another flavor. For spiciness, use garlic or capsicum. Tabasco sauce also goes well with them.
Ingredients:
- cream – 2 tbsp;
- water – 1 tbsp.;
- salt - to taste;
- black bread - 2 slices;
- dried herbs, pepper, garlic - to taste;
- tomato paste – 4 tbsp.
Cooking method:
- Place the water with tomato paste in a saucepan, put on fire and bring to a boil.
- Next, add salt and spices to taste.
- While stirring, pour in the cream. Heat the soup without bringing it to a boil.
- Cut the bread into cubes, sprinkle with spices and place in a preheated oven for about 7 minutes.
- Remove the finished soup from the heat, pour into plates, and decorate with croutons.
With beans
- Cooking time: 4 hours 20 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 65 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Spanish.
- Difficulty of preparation: medium.
Tomato sauce is not only included in canned fish. It is also present in vegetables, for example, beans. It also makes a very tasty and unusual soup. It's called Andalusian gazpacho. This bean soup can easily be an independent dish. The piquant aroma and fresh taste will not leave anyone indifferent. Plus, it only takes a few minutes to prepare. The longest stage is cooling the dish. Otherwise the process is very simple. Make sure of this by studying the recipe for bean soup in tomato sauce.
Ingredients:
- green pepper – 1 pc.;
- garlic – 2 cloves;
- tomato – 2 pcs.;
- cucumber – 1 pc.;
- wine vinegar – 6 tbsp;
- cumin – 1 tsp;
- spices, oregano, parsley, basil - to taste;
- celery stalk – 2 pcs.;
- beans in tomato sauce – 650 g;
- tomato juice – 1 l;
- olive oil – 2 tbsp;
- green onions - 5 feathers.
Cooking method:
- Wash vegetables and herbs and dry.
- Finely chop the cucumbers, peppers and tomatoes. Finely chop the greens.
- Mix the chopped ingredients in a saucepan, add beans, oil and vinegar.
- Next, season with spices to taste, pour tomato juice over everything.
- Place the dish on the refrigerator shelf and leave for about 4 hours.
Italian
- Cooking time: 6 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 110 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Italian tomato soup surprises with its variety. In one of the classic versions, it is prepared with seafood. You can take one type or just a seafood cocktail with mussels, squid and octopus. White fish or shrimp work well. Cream cheese would be a good addition to them. This will make the Italian seafood soup even more tender. It is better to use fish broth that has been cooked in advance as a basis.
Ingredients:
- sea cocktail – 1 kg;
- garlic – 3 cloves;
- cod fillet – 700 g;
- onions – 2 pcs.;
- bay leaf – 2 pcs.;
- peeled shrimp – 1 kg;
- tomatoes in their own juice – 700 g;
- dried basil – 1 tbsp;
- fish broth – 1 l;
- butter – 150 g;
- salt, pepper - to taste;
- boiled water – 1 l;
- dry white wine – 400 ml;
- oregano, thyme - 0.5 tbsp each.
Cooking method:
- Thaw the seafood cocktail, rinse and peel.
- Finely chop the onion and garlic, fry them in a deep pan in melted butter.
- After a couple of minutes, add the mashed tomatoes with a spoon.
- Then pour the broth with wine, add spices and bay leaves.
- Stir and simmer for half an hour over low heat.
- Next add peeled shrimp and sea cocktail.
- Rinse the cod. Dry, cut into cubes, and also add to the broth.
- Bring the soup to a boil, then lower the heat and cook for another 7 minutes.
Spicy
- Cooking time: 3 hours 20 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 50 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
For lovers of more savory dishes, spicy tomato soup is suitable. It is especially useful for people with low stomach acidity. If you have an ulcer or gastritis, it is better to refrain from such a dish. Pepper combined with vinegar gives it its spiciness. Fans of even hotter dishes should add Tabasco sauce. For serving, not just plates are used, but glasses, where ice and a little herbs are added to decorate the soup.
Ingredients:
onions – 2 pcs.;
- salt, spices - to taste;
- Tabasco sauce - to taste;
- hot pepper – 2 pcs.;
- tomato juice – 1 l;
- greens - to taste;
- white vinegar – 50 g;
- cucumber – 2 pcs.
Cooking method:
- Peel the vegetables, cut into smaller pieces and process in a blender.
- Next, rub the resulting mass through a sieve and season to taste with spices and salt.
- Add Tabasco sauce and vinegar, send the mixture to cool for 3 hours in the refrigerator.
- When serving, garnish with chopped cucumber and herbs and throw in a couple of ice cubes.
From canned tomatoes
- Cooking time: 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 90 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Another tasty and quick dish is tomato soup made from canned tomatoes. It is very convenient to cook it in winter. During this period, you won’t always find ripe, juicy tomatoes on store shelves, but you can buy a couple of jars of canned ones. If you have homemade preparations, that's even better. You don’t need anything from vegetables other than tomatoes and onions. Canned food contains a lot of salt, so salt the tomato-chicken soup more carefully.
Ingredients:
- onion – 1 pc.;
- salt – 1 pinch;
- chicken broth – 3 tbsp;
- sugar – 2 tbsp;
- fresh parsley and basil - 1 bunch each;
- canned tomatoes – 400 g4
- tomato juice – 1.5 l;
- butter – 6 tbsp;
- heavy cream – 1.5 tbsp;
- pepper - to taste.
Cooking method:
- Take a saucepan and melt butter at the bottom.
- Fry the chopped onion on it, and after a couple of minutes add the grated tomatoes.
- Next, pour the juice into the pan along with the broth, pepper and salt to your taste.
- Cook for 5 minutes, then add cream and stir.
- Simmer for another 5-7 minutes until done.
- When finished, add chopped herbs.
- After removing from heat, leave the soup covered for another 15 minutes.
With cheese
- Cooking time: 35 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 118 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Light, appetizing, soft and tender - this is how you get tomato puree soup with cheese. It is better to use mozzarella or parmesan for this dish. Although any other type of cheese is suitable - hard, sour cream, processed or even smoked. Provencal herbs give the dish an unusual piquant taste, but you can use the spices at your discretion. Crautons are a pleasant addition to a bowl of soup.
Ingredients:
- onion – 1 pc.;
- sugar, spices - 1 pinch each;
- tomato paste – 2 tbsp;
- butter – 20 g;
- garlic – 3 cloves;
- vegetable oil – 1 tbsp;
- bread - 2 slices;
- water – 1 tbsp.;
- cheese – 200 g;
- salt - to taste;
- tomatoes – 1 kg.
Cooking method:
- Wash the tomatoes, make a small cut at the top of each one, and then pour boiling water over them.
- After a couple of minutes, drain the water, then remove the skin from the fruits and chop them finely.
- Peel the onion and garlic, fry them, then transfer them to a saucepan and add water. Put on fire.
- When the water boils, add the tomatoes and cook the soup over medium heat.
- Cut the cheese into small cubes or chop it using a grater.
- Season the broth with tomato paste, sugar and salt.
- Cut the bread into cubes, fry in heated butter with spices.
- Add the cheese to the broth, simmer for a couple of minutes, then beat with an immersion blender and bring to a boil again.
- When serving, add croutons.
Tomato soup always contains olive oil - it makes the dish soft and satisfying. You can’t do without vinegar, which preserves the product from fermentation. Even if the recipe doesn't call for parsley, spinach, wild garlic or garlic and onions, you can still feel free to add them. It is recommended to keep cold soups in the refrigerator for 2-3 hours. It is believed that ice only disrupts the consistency of the dish.
Video
The best recipes for soups with tomato paste are collected here. You will always find them in soup recipes. We also have forty-two recipes for soups with celery root.
Sea bass soup
Clean the fish from scales, gut it, remove the head, skin, bones and cut the fillet into pieces. Pour 1.5 liters of water over the head, skin and bones, bring it to a boil, reduce the heat and, adding onions, herbs, peppercorns and bay leaves, cook for 30 minutes. Strain cooked. You will need: sea bass - 1 kg, onion - 1 head, soup greens - 1 bunch, bay leaf - 1 pc., black pepper - 5-6 peas, olive oil - 2 tbsp. spoons, garlic - 1/2 clove, wheat flour - 2 tbsp. spoons, tomato paste - 1 tbsp. spoon, cream - 6 tbsp. spoons
Grate the carrots on a fine grater. Finely chop the onion. Finely chop rosemary, thyme, parsley. Chop the potatoes into cubes. Cut the zucchini into cubes. Grate the ginger root on a fine grater. Remove small bones from the fillet. Place the fillet in a saucepan and pour hot. You will need: salmon fillet – 300-400 g, water – 2 l, potatoes – 100 g, zucchini – 100 g, ginger root – 1 cm, rice – 2 tbsp. spoons, carrots – 50 g, onion – 1 head, cream – 200 g, butter – 1 tbsp. spoon, tomato paste - 1 tbsp. spoon, soy sauce, parsley.
Thick beef soup
Rinse the meat thoroughly and cut into small pieces. Place in cold water, bring to a boil, add salt and cook the broth. (To make the broth more aromatic and appetizing, make stems of cilantro with roots, parsley, uk. You will need: water - 2 - 2.5 liters, boneless beef - 700-800 g, onions - 2 pcs., carrots - 1 pc. , potatoes – 6-8 pcs., garlic – 2 cloves, tomato paste – 3-4 tablespoons, cilantro and parsley – 1 bunch each, dill and basil – to taste, salt, pepper
Vegetable soup Italian style
Finely chop the vegetables, put them in boiling water, add salt and pepper and cook covered for 30 minutes. Remove from heat and leave for 10 minutes without opening the lid. Then add small pasta and butter. Cook the soup for another 10 minutes. You will need: green beans – 120 g, carrots – 1-2 pcs., onions – 1-2 heads, turnips – 1 pc., celery root – 1 pc., tomato paste – 2 tbsp. spoons, garlic - 2 cloves, butter - 50 g, water - 4 cups, pasta - 50 g, hard cheese.
Tomato soup (cold)
Peel the garlic, rinse and pound in a wooden mortar with a little salt. Place the tomato paste in a deep bowl, add water, crushed garlic, salt, sugar, pepper, washed chopped herbs, butter and half the amount of chopped. You will need: cold water - 3 cups, tomato paste - 1/2 cup, grated cheese - 1/2 cup, garlic - 2 cloves, vegetable oil - 2 tbsp. spoons, sugar – 1 teaspoon, dill – 1/2 bunch, ground black pepper, salt
Soup with chili, seafood and smoked fish
Chop the onion and garlic and sauté in oil over low heat until the onion is translucent. Add chopped bell pepper and heat for a few minutes while stirring. Place the peeled and cut into che. You will need: onions - 3-4 small heads, garlic - 2 cloves, olive oil or corn oil - 2-3 tbsp. spoons, red or green sweet pepper - 1 pc., canned tomatoes - 1 can (790 g), fish broth - 4 cups, chili powder - 2 tbsp. lo.
Mushroom soup with prunes (2)
Soak mushrooms and prunes separately in water for 2-3 hours. Add onion to the mushroom infusion, cook the mushrooms until tender, strain. Boil prunes in mushroom broth. Cut the beets, carrots and celery into strips, and separate the cabbage into inflorescences. Boil vegetables in. You will need: dried mushrooms – 20 g, pitted prunes – 50 g, onions – 1 pc., carrots – 1 pc., celery root – 1/2 pcs., beets – 1 pc., cauliflower – 200 g, tomato pasta – 1 tbsp. spoon, wheat flour - 1 teaspoon, water - 4 cups, black pepper.
Summer vegetable soup (2)
Finely chop the onion and sauté. Scald the tomatoes, peel and finely chop. Peel and coarsely chop the zucchini, cut the potatoes into cubes, and chop the garlic. Add the prepared vegetables and tomato paste to the onion, stirring. You will need: onions – 1 pc., olive oil – 3 tbsp. spoons, tomato paste - 1 tbsp. spoon, ripe tomatoes - 450 g, green zucchini - 225 g, yellow zucchini - 225 g, young potatoes - 3 pcs., garlic - 2 cloves, vegetable broth - 1.2 l, chopped basil - .
Lamb soup with beans
1. Soak the beans in cold water overnight, then rinse, cover with fresh water and cook until tender without salt. 2. Cut the lamb into 2-3 pieces per serving, fry in oil, add salt and pepper, pour in broth and c. You will need: lamb (brisket) – 750 g, vegetable oil – 2 tbsp. spoons, garlic - 2 cloves, meat broth - 1 l, white beans - 250 g, tomato paste - 2 tbsp. spoons, red wine - 1 tbsp. spoon, ground red pepper, salt
Creamy bean soup with pasta and rosemary
Pre-soak the beans in plenty of water for 8 hours or more. Then fill it with clean water (1.5 liters) and put it on the fire, skimming off the foam regularly, and cook until almost done. Heat oil in a frying pan/saucepan and fry over low heat. You will need: White beans 250 gr., Small pasta (for example, shells) 150 gr., White sweet onion 1 pc., Fresh rosemary 1-2 sprigs, Tomato paste 3 tbsp., Olive oil, Sea salt, Ground black pepper, water 1.5 l.
foto-receptik.ru
Tomato paste soup recipes
By adding tomato paste to the soup, you will not only achieve excellent color, but also add a richer taste and original aroma to the dish. This ingredient is suitable for a lot of recipes, as it combines with most foods. This product is often added when vegetables are sautéed in a frying pan. However, for some variations, it must be added directly to the broth.
Recipe No. 1 Pea soup
If you want to try a hearty and very flavorful first course, then try making pea soup with tomato paste. It requires the most ordinary ingredients, and the result will be beyond praise. First, prepare everything you need:
The day before, cover the peas with water and leave it overnight. Before cooking, rinse it, fill it with water and place it on the stove. In a frying pan heated with vegetable oil, fry a finely chopped onion, and then add a clove of garlic. Place the resulting mixture in a separate container, and in the same frying pan fry (4 minutes) three diced potatoes and spices. Transfer everything that has been fried into the pan. There we also put the diced half of the pepper and the chopped tomato without skin. Stir, cook for a few minutes and add tomato paste, salt to taste. Keep on the fire until ready and when serving, decorate with fresh herbs and croutons. If desired, you can make soup with meatballs on this basis.
Recipe No. 2 Soup with rice
You can also add tomato paste if you want to make soup with rice. You will need the following products:
First, cook the meat broth by placing the beef in a pan of water. When the water boils, skim off the foam, add salt and leave on low heat for an hour. Place the finished meat on a plate, strain the broth and add rice to it. After seven minutes, place three diced potatoes in the pan. Meanwhile, fry finely chopped onion, grated carrots and finely diced pepper in vegetable oil with spices. Add chopped garlic and paste. Simmer the vegetable mixture for about 10 minutes. Now add the contents of the frying pan to the pan, do not forget to put the chopped pieces of meat in there. Cook for a few more minutes, and then leave the soup to brew.
Recipe No. 3 Cold soup
If you love tomatoes, then cold tomato soup made with tomato paste is a great option. You will need the following products:
Chop the tomatoes, cucumbers, peppers and onions, add garlic, oil, herbs (tarragon) and tomato paste. Grind this mixture in a blender until pureed. Now in a container of suitable volume, mix vegetable puree and tomato juice. Pour in the juice of half a lemon, vinegar, salt and add just a little cayenne pepper for some piquancy. Leave the soup in the refrigerator for several hours to allow the flavors of the ingredients to fully develop.
Recipe No. 4 With meatballs
Many people love meatball soup. And you can also use our main ingredient to prepare it. We will need:
To cook soup with meatballs, you need to add bay leaf, spices, two whole onions and salt to the broth. Cook for a quarter of an hour, and then, after removing the onion and bay leaf, add the meatballs to the broth. Cook for five minutes and add the diced tomato and pasta into the pan. Cook for ten minutes, stirring, and then add the vermicelli. Before serving, pour in a little warmed cream and garnish the meatball soup with herbs.
To make gazpacho, meatball soup and any other dish a success, use only high-quality tomato paste.
pomidorchik.com
Soup with tomato paste
I want to tell you how to make soup with tomato paste at home. The result is a very tasty, satisfying and bright-tasting dish that will not leave anyone indifferent! It's quick to prepare, I recommend it!
INGREDIENTS
- Tomato paste 150 grams
- Broth 1.5 cups
- Onion 1 piece
- Sour cream 1 glass
- Fresh basil 100 grams
- Olive oil 3 tbsp. spoons
- Soy sauce 2 tbsp. spoons
- Mustard 1 tbsp. spoon
- Salt 1 tbsp. spoon
- Sugar 2 teaspoons
- Ground red pepper 0.5 teaspoons
- Paprika 2 teaspoons
- Black pepper 2 teaspoons
- Tomatoes 2-3 Pieces
Step 1
1. Heat the oil in a saucepan or saucepan and fry the chopped onion in it.
Step 2
2. When the onion turns brown, add the paste and wait. until it gets dark. then quickly pour in the broth, mix everything, and add chopped basil, tomatoes and all the specified spices. Cover with a lid and bring to a boil over low heat.
Step 3
3. Now grind everything together in a blender to a paste-like state and return it to the saucepan. but now we’ll also add sour cream. Bring to a boil again over low heat.
Step 4
4. That's it! Serve with fresh basil and croutons!
povar.ru
Tomato paste soup recipe
Special projects
Popular soup recipes
Lagman
Gazpacho with tarragon
Borscht with crucian carp
Cancer bisque
Meat solyanka
Chicken kharcho
Borscht with chicken
Vegetarian borscht
Tomato puree soup
Mexican soup with minced meat and vegetables
Bean and chicken soup
Cream soup of sweet peppers and tomatoes
Authentic Ukrainian borscht with smoked lard
Lentil soup with vermicelli
Borscht with garlic and herbs
Salmon soup
Homemade Ukrainian borscht with pork ribs
Vegetarian pickle with chickpeas
eda.ru
Tomato paste soup recipe
Culinary recipes with photos and videos. Simple and delicious recipes with step-by-step photos
Soup with tomato paste
Would you like to prepare a first course rich in flavor? Then you have come to the right place. Tomato soup with basil and spices will be remembered for a long time, so add it to your recipe book so you are sure to cook it again and again.
Cooking time: 1 hour
Ingredients for the Tomato Paste Soup recipe:
How to prepare "Tomato Paste Soup":
First of all, let's prepare a saucepan (or pan): heat it up and add oil. Fry chopped onions in it (crumb them into smaller pieces).
After it browns, add the paste. It should darken when cooked. After this, add the broth (it can be replaced with plain water, and the soup will be lean). Mix well to achieve homogeneity. Chop basil and tomatoes. We also put them in a saucepan and season with spices. Wait for it to boil (over low heat) with the lid closed.
Loading...