Wonderful tomato soup with croutons can diversify your menu at any time of the year. In the summer heat it can be eaten cold, like Spanish Gazpacho; in winter it can be thicker and richer, and should be served hot. Nothing beats a rich soup made from oxheart or raspberry meaty tomatoes. By the way, brightly colored vegetables lift your spirits, give you energy and improve your tone. This has been proven by psychologists and confirmed by nutritionists. The fact is that tomatoes contain a strong antioxidant - lycopene. During minor heat treatment, its concentration increases. This soup is perfect for those who want to lose weight, and the point here is not only the low calorie content, but also the satiating effect. Therefore, do not miss the opportunity to prepare tomato soup with crispy croutons - tasty and healthy!
Tomato soup - food preparation
The basis of the soup is tomatoes. Be sure to be ripe, red, ready to eat straight from the garden. The problem is that in our beds we can only get such tomatoes in season. Greenhouse products are not juicy enough, so it is better to replace them with canned ones. As a last resort - tomato juice or sauce diluted with water. The remaining ingredients are the same as for any soup. Don't forget about greenery - at any time of the year it should be a necessary element. You can refuse bread or meat, but dill, parsley, cilantro or green onions should always be on our table. Moreover, it is so beautiful.
Tomato soup - the best recipes
Recipe 1: Tomato soup with beans
Unrealistically delicious soup! Unusual, easy to prepare. Fresh, juicy tomatoes are good in season. In winter, instead of tomato paste or juice, you can use canned tomatoes put through a blender.
Ingredients: vegetable oil (40 ml), onions (2 pieces, approximately 100 grams), chili pepper, beans in their own juice (1 can, 500 grams), salt, beef broth, parsley, tomato puree or canned tomatoes.
Cooking method
Chop the onion and fry it in a frying pan, add tomato paste. Simmer for a few minutes over low heat and add the beans. Place the mixture in boiling broth and cook over low heat for 20 minutes. Ready! Season with spices and herbs and serve.
Recipe 2: Tomato puree soup with carrots and canned tomatoes
The original carrot taste, spicy seasonings can be softened if desired, the cream can be replaced with sour cream, and the broth with vegetable broth - the soup becomes vegetarian.
Ingredients: onions (2 pcs.), olive oil (2 tbsp. spoons), carrots (0.5 kg), garlic (a couple of cloves), tomatoes in their own juice (1200 grams), herbs (cilantro), balsamic vinegar, sugar (1 tbsp), Worcestershire sauce (1 tbsp), salt, heavy cream (200 ml.), pepper.
Cooking method
Over medium heat, sauté onions, carrots, garlic, and peppers in oil. Add tomatoes, broth and balsamic vinegar, sugar and sauce. Season with salt and pepper. Cook over low heat for 30 minutes. Remove from heat and stir in cream. Grind the soup in a blender until pureed. Before serving, finely chop the greens and add to the soup. You can decorate the soup beautifully with a spoon of cream in the center of the plate and cilantro leaves.
Recipe 3: Thick tomato soup - puree
This soup differs from many others in that it can be served cold or hot.
This is a fairly hearty soup, a little thicker than the famous Gazpacho. Pay attention to it if you want to normalize your own weight. The soup has enough vitamins, but few calories. So, we choose only ripe, delicious tomatoes, garlic, and a sprig of basil.
Ingredients: tomatoes (600 gr.), bell pepper (2 pcs.), cucumber (1 fresh), garlic, olive or other vegetable oil (2 tablespoons), meat broth (300 ml), half a lemon, herbs, croutons, pepper and salt.
Cooking method
Finely chop the tomatoes, peppers and garlic. Bake on a baking sheet, sprinkling with a little vegetable oil. Set aside some roasted vegetables. Peel the remaining vegetables and mash a little with a fork, mix with finely chopped basil, and pass through a blender. Pour into a soup pot and simmer for 5 minutes along with the broth. Place some soup and dressing in a bowl. Sprinkle with parsley and dill.
Recipe 4: Cold tomato soup with fish
For soup we use boneless fish, fried, fresh or smoked. For example, herring, or simple sprat.
Ingredients: tomato juice (1 liter), egg (1), fish (300 grams), sour cream (half a glass), cucumber (1-2 pcs), green onions, salt.
Cooking method
Finely chop the onion and rub with salt. Cut fresh cucumbers into cubes and grind until the juice appears. Cut the egg and fresh cucumber into cubes. Mix fish, tomato juice, onions, cucumbers and sour cream. If you don’t have tomato juice, you can dilute tomato puree or sauce with boiled water. Put a large amount of sour cream and a lot of greens on a plate.
Recipe 5: Italian tomato soup with mushrooms
This soup is served in famous Italian restaurants. Everything here is thorough and at the same time simple - Parmesan cheese, special tomato paste and, of course, spices. Herbs and basil are what make our soup appetizing and delicious.
Ingredients: champignons (200 grams), Pomi tomato paste (Italy, 500 grams), onion (1 medium), Provençal herbs, basil, Parmesan cheese (50 grams), oil for frying (30 grams).
Cooking method
Finely chop the onion and fry in oil. Thinly slice the champignons and fry them in a frying pan. Place the fried foods in a saucepan, add a little water and spices, tomato paste. Cook for 15 minutes. Pour into bowls, finely grate Parmesan and sprinkle over soup.
This dish can be prepared according to many other recipes. For example, with meatballs from any meat or fish, with vegetables, various toppings (rice, pearl barley, noodles). And how beautiful the tomato soup looks, decorated with baby cherry tomatoes cut in half and slightly fried.
Remember only one thing: if you suffer from cholelithiasis, kidney disease or cardiovascular disease, the consumption of canned, pickled and salted tomatoes should be limited.
Tomato puree soup is my husband's favorite soup. He can eat it as often as I cook it. Luckily, supermarkets now sell fresh tomatoes in their own juice in tins, which are perfect for making this soup all year round. But, of course, you will get the most delicious tomato puree soup from fresh ripe tomatoes; these are the tomatoes you should choose for soup.
Today I suggest you prepare tomato puree soup in the classic version. The presence of tomatoes, basil, olive oil and onions is the classic composition of the soup. You can add different spices, cream, cheese, but this is already a bonus to the classic version.
So, let’s prepare all the products according to the list and start preparing the classic tomato puree soup.
Let's start with the fact that in the classic version of preparing this soup, the tomatoes are pre-baked in the oven and only then added to the soup.
Wash the tomatoes and cut them into halves or quarters. Place the chopped tomatoes on a baking sheet. To avoid having to wash the baking sheet later, cover it with foil. Sprinkle the tomato pieces with dried garlic and dried basil. Place the baking sheet in an oven preheated to 190 degrees, you can turn on the grill, for 20 minutes.
While the tomatoes are cooking, prepare the remaining soup ingredients. Finely chop the onion with a knife or chopper.
In a thick-bottomed saucepan, first heat the olive oil, then add the butter and let the oil warm up, then fry the onion in the oil until soft for 10 minutes.
Remove the baking sheet with tomatoes from the oven. You can remove the skin from the tomatoes, or you can leave them. Transfer the tomatoes to the pan with the onions. Add nutmeg, salt and ground black pepper.
Add 200 ml of boiling water to the pan. Cook the soup over medium heat for 15 minutes until the tomatoes are almost completely softened.
Remove the pot of soup from the heat. Puree the soup with a blender until smooth.
IMPORTANT: if your tomatoes are not sweet enough and the soup turns out sour, add a little sugar to taste.
Classic tomato puree soup is ready! Pour the soup into serving bowls. Add pieces of fried bacon, cream, cheese or just croutons as desired.
Bon appetit!
Products for tomato soup
Tomatoes - 6 large tomatoes
Onions - 2 heads
Garlic - 3 large cloves
Potatoes - 5 large
Dill - several sprigs
Meat broth (can be replaced with vegetable broth) - 2 cups
Ground black pepper - 1 teaspoon
Salt - 2 heaped teaspoons
Vegetable oil - 2 tablespoons
Processing products for tomato soup
1. Wash and peel the potatoes, cut into cubes with a side of 3 centimeters.
2. Peel the onions and finely chop them.
3. Place the tomatoes in fresh boiling water for 2 minutes, cut them, peel them, remove the stems.
4. Peel the garlic and finely chop it (or pass it through a press).
5. Wash the dill, dry and finely chop.
6. Heat a frying pan, pour oil, add onion and fry it for 7 minutes over medium heat, stirring.
How to cook tomato soup
1. Pour the meat broth into the pan and put on fire.
2. Place potatoes in the broth and cook for 10 minutes after boiling.
3. Add tomatoes and fried onions, cook for another 10 minutes.
4. Add chopped garlic, dill, black pepper and salt to the soup.
5. Stir the soup and cook for another 2 minutes.
How to cook tomato soup in a slow cooker
1. Pour the broth into the multicooker container, set the multicooker to the “Stew” mode.
2. Place potatoes in a slow cooker and cook for 10 minutes after boiling.
3. Add tomatoes, fried onions, cook for another 10 minutes.
4. Add garlic, herbs, spices and salt, stir and keep the multicooker on for another 2 minutes.
Fkusnofacts
- Tomato soup goes well if you serve it with boiled seafood: mussels, shrimp, octopus.Tomato soup will acquire a special piquancy if you add cream 3 minutes before the end of cooking - you can completely or partially replace the broth with cream.
Tomato soup can be served in an original way by sprinkling it with croutons or grated hard cheese.
Greens for tomato soup - basil and cilantro.
Polish tomato soup (Zupa pomidorowa) is one of my family's favorite soups. An easy to prepare, rich and delicious soup. It is prepared in meat broth from available products. The soup is quite thick and filling. Sour cream gives it a creamy consistency, and tomatoes give it brightness and richness. This soup will definitely appeal to those who love tomatoes and tomato juice.
Let's start cooking.
To prepare the soup we will need the products listed in the list.
Cut the tomatoes into 2 parts and grate them, the skin will remain in your hands.
Place the tomatoes in a saucepan and simmer for 10 minutes over low heat until completely softened.
Rub the tomato mass through a sieve to remove seeds. In winter, tomatoes can be replaced with tomato paste or tomato sauce.
Tomato sauce is ready.
Finely chop the onion and sauté in butter.
Cut the onion, celery and carrots into small pieces and send them to cook in the broth.
When the vegetables become soft, add the tomato puree and sautéed onion to the broth.
Mix sour cream with a small amount of soup.
Pour sour cream into the soup, add salt and pepper to taste. Simmer the soup on the stove for about 5 minutes.
Polish tomato soup is ready!
Bon appetit!
I don’t know about you, but I personally love tomatoes in all forms and manifestations! If you are also partial to them, let's cook the most delicious tomato soup together. Summer is the best time for this, and you can buy delicious tomatoes, and this soup has the most beneficial effect on your figure.
The ingredients are very simple, but I advise you to approach the choice of tomatoes with special care; for the most delicious soup you need the ripest and most delicious tomatoes! I prefer to buy them at the market, and if they grow in your garden bed, it’s a fairy tale. Use chili pepper as desired, and in the quantity that is acceptable to you.
The most delicious tomato soup
- Tomatoes – 1 kg
- Sweet pepper – 3-4 pieces
- Onion, red if possible – 1 pc.
- Garlic – 2 cloves
- Chili pepper - half a small pepper
- Broth (or water) – 0.8 -1 l
- Cheese (Parmesan or any hard cheese)
- Fresh basil
- Olive oil
Lightly grease the peppers with vegetable oil, place in a heat-resistant form or on foil and bake in the oven at 180 degrees for about 20-30 minutes. The skin should turn slightly black. Place the pepper in a bag and tie it, when it has cooled, remove the seeds and skin. This is the most time-consuming part of the recipe, but it can be done in advance; the pepper “fillet” will wait a day or two in the refrigerator.
Pour boiling water over the tomatoes for 1-2 minutes, then peel and chop as desired.
Finely chop the onion and garlic, chili pepper.
In a saucepan, fry the onion in a small amount of olive oil until translucent, add garlic and chili. Cook for a couple more minutes, stirring. Then add pepper and after 2-3 minutes tomatoes. Pour in water or broth and cook covered over medium heat for about 10 minutes.
Puree with a blender and add salt. If the soup is too thick, you can add a little broth. Sprinkle with grated Parmesan and basil.
To finally establish myself as a tomato fan, I’ll show you my balcony plantations. Of course, the size of the balcony does not allow me to grow much, but in the winter, when my pets moved to the windowsill and the next harvest ripened before the New Year, it was something! Everyone has a Christmas tree, but I have a tomato in shiny tinsel. 🙂
Loading...