Italian tomato soup is the “brother” of Spanish gazpacho, which, although served cold, warms with its spicy taste no worse than a dish barely removed from the fire.
The recipe for tomato puree soup from Gallina Blanca allows you to combine the culinary traditions of both countries, experiment with the ingredients, the method of cooking, create different taste and aromatic bouquets, surprising you with an original treat every time.
For example, a dish can be supplemented with sweet peppers and cucumbers, beans or green peas, fish or seafood, mushrooms or chicken, cream or sour cream. The choice of spices is also unlimited: basil, sage, rosemary, thyme, marjoram.
The recipe for tomato cream soup is suitable for those who follow the figure - it is light and low in calories. And those who want something more satisfying can add chicken meat to the soup. It should be boiled separately and added already before chopping the soup into a puree. However, you can make the soup more nutritious even without meat: rice or young potatoes will give the dish the necessary density, but will not interrupt its expressive smell and taste. Instead of chicken broth, you can use vegetable broth - thanks to Gallina Blanca bouillon cubes, any soup base appears in a matter of minutes.
The decoration of tomato puree soup can be mascarone or Adyghe cheese, herbs - basil and fennel. Tiny cherry tomatoes fried in olive oil look very nice on a plate.
Calories: Not specified
Time for preparing: Not specified
In European countries, light mashed soups are very popular, and often a creamy soup is served at dinner parties, friendly gatherings and prepared for a family celebration. Why don't we adopt this tradition? Of course, the serving should be spectacular, the soup should be tasty, and the dishes should be portioned so that guests do not reach across the table for a ladle of soup. Small tureens are a great idea for portioning hot dishes, and for "special" occasions, you can use wide glasses or elegant tea cups. A dessert spoon is served with mashed soups, and if the glasses are tall, then you need a buffet spoon with a long handle.
The recipe for tomato cream soup can be taken as a basis and made a lot of options. With different cheeses and spices, bacon and pieces of fried vegetables, with herbs and croutons, in general - add everything that tomatoes go with, except for fresh tomatoes you can take. In the cold season, this soup is best served warm, and in the summer - well chilled.
Soup from tomatoes is also called. You may have heard this name before. Tomato gazpacho cooked in summer or winter will be a wonderful table decoration.
Tomato puree soup with cheese - a simple recipe with a photo.
Ingredients:
- ripe tomatoes with dense pulp - 5-6 pcs;
- sweet red paprika - 2 large;
- carrots - 1 large;
- onion - 2 heads;
- parsley or cilantro - a few branches;
- vegetable broth - 1 liter;
- butter or vegetable oil - 2 tbsp. spoons;
- cheese or cheese - 50 gr;
- salt, spices - to taste;
- any greens for serving.
Recipe with photo step by step:
First we will cook the vegetable broth. We clean the carrots, onions, wash the greens. Put the vegetables in a small saucepan (no need to cut), add greens. If there is parsley root, add it too, the broth will be tastier. Pour in a little more than a liter of water and cook the vegetable broth. We'll get the vegetables. Throw away the onions and greens, we will use the carrots to make soup. You can cook delicious on vegetable broth. 
Pour the tomatoes with boiling water for a few minutes, then pour over with cold water. 
We clean the tomatoes from the skin, cut the stem. 
Cut sweet pepper into pieces. It can be baked in the oven (brush whole peppers with oil and bake for 10-15 minutes until soft, then remove the skin, remove the seeds) or lightly fry in a pan. Choose any option. 
If the pepper is fried, then it must be put in a pan along with onions and simmer for 5-7 minutes until soft. 
Place the tomatoes in a blender, grind into a puree. To make the soup more homogeneous, chopped tomatoes can be rubbed through a fine sieve. 
Transfer boiled carrots, peppers and onions to a blender. 
Puree until smooth. If the mass is very thick, pour in a little vegetable broth. Mix all chopped vegetables, dilute with vegetable broth. Salt and pepper to taste, let the soup simmer for a few minutes. 
We rub the cheese. We moisten the edges of the wine glasses with water and dip them in coarse salt (black sesame, spices, etc.). Let the rim dry, then carefully fill the glasses with soup. Decorate with herbs and serve. Instead of bread, pureed soup is best served with croutons or croutons.
Author Elena Litvinenko (Sangina)
Tomato soup with cheese can be prepared at any time of the year. In summer, use fresh tomatoes, in winter, canned in their own juice or homemade tomato juice will help out. If there are no home-made preparations, buy fresh tomatoes in the supermarket, only choose the most ripe, bright red ones. There are two options for making a light, healthy tomato soup with cheese: puree or chop only the tomatoes, and leave the fried vegetables in pieces. The recipe prepares tomato puree soup - very tasty, thick creamy consistency. So that the soup does not turn out too sour, it is recommended to add sour cream or cream at the end of cooking, or put it in bowls when serving. See the recipe with photos step by step.
Ingredients:
- fresh tomatoes - 500 gr;
- carrots - 1 pc;
- small onion - 1 pc;
- sweet pepper - 1 pc;
- vegetable oil - 2 tbsp. l;
- salt - to taste;
- water or chicken broth - 1 cup;
- cream or sour cream - 2 tbsp. l;
- hard cheese - 50 gr;
- ground black pepper - 2-3 pinches.
How to cook tomato soup with cheese
Scald the tomatoes with boiling water, remove the skin and grind with a blender into a homogeneous puree. You can replace the tomatoes with thick tomato juice with pulp.
We cut the carrots into slices, chop the sweet pepper into strips, cut the onion into cubes or half rings.
We spread the onion in the heated oil, sauté for a couple of minutes, soaking with oil. Then add carrots, bell pepper.
On low heat, bring the vegetables to half-cooked, not browning, but only softening. We shift the vegetable mix into a saucepan, pour in a glass of water or chicken (vegetable) broth. Cover with a lid and simmer for ten minutes until fully cooked.
Puree the vegetable mixture with a blender into a thick homogeneous puree. If we are preparing a soup with pieces of vegetables, we skip this step and immediately pour the vegetables with tomato juice.
Add tomato paste. Stirring, cook the soup over low heat for five to seven minutes, avoiding a strong boil.
At the end of cooking, we correct for salt and acid. If the soup turned out sour, add sour cream or cream and bring to a boil again. As soon as it boils, immediately remove from heat, otherwise the sour cream may curdle.
Serve the tomato soup hot, adding grated cheese and a pinch of ground black pepper to the plates.
Purees go well with both simple and exotic cheeses. Test this claim by repeating one or more of our favorite tomato recipes.
Tomato puree soup with cheese
The classic Italian cheese soup is the perfect starter for tomato soups.
Ingredients:
- olive oil - 2 tbsp. spoons;
- onions - 1 pc.;
- garlic - 2 cloves;
- flour - 2 tbsp. spoons;
- tomatoes in their own juice - 800 g;
- vegetable broth - 2 tbsp.;
- milk - 1/2 tbsp.;
- thyme - 3 sprigs;
- Parmesan cheese - 160 g;
- salt, pepper - to taste.
Cooking
Heat the olive oil in a saucepan and fry the finely chopped onion in it until translucent. Add the garlic passed through the press to the onion and continue cooking for another 30 seconds, and then add the flour. Now it's the turn of the tomatoes: pour them directly with the liquid into the pan and knead with a potato masher. After the tomatoes have turned into a more or less homogeneous mass, pour in the broth and cream, or milk. Add the thyme sprigs and bring the soup to a boil and simmer for 15 minutes. After, we extract the thyme, add grated cheese to the hot soup and stir until it melts. To make the soup more homogeneous, grind it through a sieve or beat with a blender before serving.
A similar tomato soup can be prepared with melted cheese, just keep in mind that the latter must be of good quality.
Turkish tomato soup with cheese
Turkish tomato soup is an affordable and easy-to-prepare dish based on. It is better to use homemade tomato juice as the basis for the dish, but if you settled on a store-bought product, add salt with extreme caution, since ready-made juices are often sold already salted.
Ingredients:
- tomato juice - 1 l;
- butter - 3 tbsp. spoons;
- flour - 2 tbsp. spoons;
- salt - 2 teaspoons;
- ground black pepper - 1/4 teaspoon;
- milk - 1 tbsp.;
- kashar cheese.
Cooking
Melt the butter in a saucepan and fry the flour on it for a minute. Carefully pour the tomato juice into the fried flour, stirring constantly. Then season everything with salt, pepper and cook the soup over low heat for about 10 minutes. After removing the dish from the heat, add milk and pour the food into plates. Sprinkle the soup with Turkish kashar cheese before serving.
Tomato cream soup with cheese - recipe
This soup recipe differs from the previous ones in its spicy taste. The latter can be achieved by pre-cooking all vegetables before boiling. And if you have access to a barbecue or a fire, don't miss the chance to give the dish a smoky flavor.
Ingredients:
- fresh tomatoes - 1 kg;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- garlic - 4 cloves;
- olive oil;
- salt, pepper - to taste;
- vegetable broth - 4 tbsp.;
- dried oregano - 1/2 teaspoon;
- smoked paprika - 1/2 teaspoon;
- hard cheese - 140 g;
- tomatoes in their own juice - 600 g.
Cooking
Preheat the oven to 200°C. We cover the baking sheet with paper and put vegetables on it: tomatoes, onions and carrots, watering them with oil. Sprinkle the dish with salt and pepper. Wrap garlic cloves in foil and bake everything for about 45 minutes.
We put the baked vegetables in a saucepan along with tomatoes in their own juice, oregano, paprika, and fill everything with broth. After the contents of the pot come to a boil, pour the soup into a tabletop blender and blend until smooth. We return the cream soup to the fire, heat it up again and mix with grated cheese. Cook the soup until the cheese is completely melted, after which, serve the dish, sprinkling a little more cheese on top. Enjoy your meal!
Step 1: fry the onion.
Peel the onion, rinse with cold water and cut into small cubes.Pour into the saucepan 3-4 tablespoons olive oil. Put on fire and heat up. Then pour in the onion pieces and fry them until golden brown, stirring all the time with a wooden spatula.
Add the Italian herbs, black and red ground pepper, a pinch of salt and crushed garlic cloves to the onions. Stir.
Later 30 seconds when you smell the strong aroma of garlic, add tomato paste to the pan and mix it with fried onions and seasonings.
Step 2: Add tomatoes.
Now it's the turn of canned tomatoes, add them, and then sprinkle sugar and finely chopped parsley on top. Mix thoroughly and simmer a little together.
Step 3: Add the broth and bring the tomato cream soup with cheese until cooked.
Separately, warm the chicken broth and pour it into the pot with the tomatoes and onions. Bring to a boil and simmer for a 20 minutes partially covered with a lid.
Later 20 minutes, remove the soup from the heat and open the lid. Add 1/2 cup grated cheese and, using an immersion blender, turn the contents of the pan into a smooth puree. But be careful! Tomato soup is very hot, so it's best to set the blender speed to low so you don't spill the liquid all over the kitchen and burn yourself.
Try the ready-made creamy tomato soup with cheese and add a little more salt or pepper if needed.
Step 4: Serve Creamy Tomato Soup with Cheese.
Pour the hot tomato cream soup with cheese into a tureen or ladle it into serving bowls. Sprinkle the top with the grated cheese mixture, which melts well and easily. Add fresh basil and serve.
Tomato cream soup with cheese should be served with crispy croutons, garlic croutons or toasted toasts (cheese toasts are especially good). It turns out a full-fledged hot dish for a family or holiday dinner. Very tasty, all fans of cheese and tomato are recommended to eat without fail!
Enjoy your meal!
To make delicious croutons for creamy tomato soup with cheese, cut a French baguette, drizzle the resulting slices with olive oil and bake in the oven until golden brown. Then, while the croutons are still hot, rub them with garlic. Put the garlic croutons in the soup, and sprinkle them with grated cheese on top.
To keep the onion from stinging your eyes while cutting, dampen your knife with clean water. And if you need to cut a lot of onions, then you should moisten the knife periodically.
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