Tomato soup with cheese can be prepared at any time of the year. In summer, use fresh tomatoes; in winter, canned tomatoes in their own juice or homemade tomato juice will help. If you don’t have homemade preparations, buy fresh tomatoes at the supermarket, just choose the ripest, bright red ones. There are two options for preparing a light, healthy tomato soup with cheese: in the form of puree or chop only the tomatoes and leave the fried vegetables in pieces. The recipe calls for tomato puree soup - very tasty, thick, creamy consistency. To prevent the soup from turning out too sour, it is recommended to add sour cream or cream at the end of cooking, or put it in plates when serving. See the recipe with photos step by step.
Ingredients:
- fresh tomatoes – 500 gr;
- carrots – 1 piece;
- small onion – 1 piece;
- sweet pepper – 1 piece;
- vegetable oil – 2 tbsp. l;
- salt - to taste;
- water or chicken broth - 1 glass;
- cream or sour cream - 2 tbsp. l;
- hard cheese – 50 g;
- ground black pepper – 2-3 pinches.
How to make 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 tomatoes with thick tomato juice with pulp.
We cut the carrots into pieces, chop the sweet pepper into strips, and cut the onion into cubes or half rings.
Place the onion in the heated oil, sauté for a couple of minutes, soaking in the oil. Then add carrots and bell pepper.
Over low heat, bring the vegetables until half cooked, without browning, but only softening. Place the vegetable mix in a saucepan and add 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 soup with pieces of vegetables, we skip this step and immediately pour tomato juice over the vegetables.
Add tomato mass. Stirring, cook the soup over low heat for about five to seven minutes, avoiding a strong boil.
At the end of cooking, adjust for salt and acid. If the soup turns out to be 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.
Step 1: fry the onion.
Peel the onions, rinse with cold water and cut into small cubes.Pour into the pan 3-4 tablespoons olive oil. Place on fire and heat up. Then add the onion pieces and fry them until golden brown, stirring all the time with a wooden spatula.
Add Italian herbs, ground black and red pepper, a pinch of salt and garlic cloves passed through a press to the onion. Stir.
Later 30 seconds When you feel the bright 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 the canned tomatoes, add them, and then sprinkle sugar and finely chopped parsley on top. Mix thoroughly and simmer everything together a little.
Step 3: add broth and cook tomato cream soup with cheese until ready.
Separately, warm the chicken broth and pour it into the pan with the tomatoes and onions. Bring to a boil and simmer over low heat for 20 minutes, partially covering 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 homogeneous puree. But be careful! Tomato soup is very hot, so it's best to set the blender to low speed to avoid splashing the liquid all over the kitchen and getting burned.
Taste the prepared tomato cream cheese soup and add a little more salt or pepper if needed.
Step 4: Serve tomato cream soup with cheese.
Pour the hot tomato cream soup with cheese into a tureen or pour it into portioned bowls. Sprinkle a mixture of grated cheeses on top that melt well and easily. Add fresh basil and serve.
Tomato cream soup with cheese should be served with crispy croutons, garlic croutons or crispy toast (toast with cheese is especially good). It turns out to be a complete hot dish for a family or holiday lunch. Very tasty, recommended for all cheese and tomato fans!
Bon appetit!
To make delicious croutons for tomato cream soup with cheese, cut a French baguette, pour 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. Place garlic croutons in the soup and top with grated cheese.
To prevent the onion from stinging your eyes while cutting, moisten the knife with clean water. And if you need to chop a lot of onions, you should wet the knife periodically.
Italian tomato soup is the “brother” of Spanish gazpacho, which, although served cold, warms with its spicy taste no worse than a dish barely taken off the heat.
The recipe for tomato puree soup from Gallina Blanca allows you to combine the culinary traditions of both countries, experiment with ingredients, cooking methods, create different flavor and aromatic bouquets, each time surprising you with an original treat.
For example, the dish can be supplemented with sweet pepper and cucumber, 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 are watching their figure - it is light and low-calorie. And those who want something heartier can add chicken to the soup. It should be boiled separately and added before pureeing the soup. However, you can make the soup more nutritious without meat: rice or new potatoes will give the dish the necessary thickness, 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.
Tomato puree soup can be decorated with masque parone or Adyghe cheese, herbs - basil and fennel. Tiny cherry tomatoes fried in olive oil look very beautiful on a plate.
Calories: Not specified
Cooking time: Not indicated
In European countries, light creamy soups are very popular, and the creamy soup is often served at dinner parties, friendly gatherings, and prepared for family celebrations. Why don't we adopt this tradition? Of course, the presentation should be spectacular, the soup should be tasty, and the dishes should be portioned so that guests do not reach across the entire table for a ladle of soup. Small tureens are a great idea for serving hot dishes in portions, and for “special” occasions you can use wide glasses or elegant tea cups. A dessert spoon is served with pureed soups, and if the wine glasses are tall, then you need a buffet spoon with a long handle.
You can take the recipe for tomato cream soup as a basis and make a lot of variations. 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. In the cold season, this soup is best served warm, and in the summer – well chilled.
Tomato soup is also called. You may have already heard this name. Tomato gazpacho, prepared in summer or winter, will be a wonderful table decoration.
Tomato puree soup with cheese - a simple recipe with photos.
Ingredients:
- ripe tomatoes with dense pulp – 5-6 pcs.;
- sweet red paprika – 2 large;
- carrots – 1 large;
- onion – 2 heads;
- parsley or cilantro - several sprigs;
- vegetable broth – 1 liter;
- butter or vegetable oil – 2 tbsp. spoons;
- cheese or feta cheese – 50 g;
- salt, spices - to taste;
- any greens for serving.
Recipe with photos step by step:
First we will cook the vegetable broth. Peel the carrots, onions, and wash the greens. Place the vegetables in a small saucepan (no need to chop), add the greens. If you have parsley root, add that 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, and use the carrots to make soup. You can cook a delicious one with vegetable broth. 
Pour boiling water over the tomatoes for a few minutes, then pour cold water over them. 
Peel the tomatoes and cut out the stem. 
Cut the 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 peel and remove seeds) or lightly fry in a frying pan. Choose any option. 
If the pepper is fried, then place it in a frying pan along with the onion and simmer for 5-7 minutes until soft. 
Place the tomatoes in a blender and puree them. To make the soup more homogeneous, crushed tomatoes can be rubbed through a fine sieve. 
Place the boiled carrots, peppers and onions into a blender. 
Puree until smooth. If the mass turns out to be very thick, add a little vegetable broth. Mix all the chopped vegetables and dilute with vegetable broth. Season with salt and pepper to taste and let the soup simmer for a few minutes. 
Grate the cheese. We wet the edges of the 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 greens and serve. Instead of bread, it is better to serve croutons or croutons with pureed soup.
Author Elena Litvinenko (Sangina)
Purees go well with both simple and exotic cheeses. Put that claim to the test by replicating one or more of our favorite tomato recipes.
Tomato puree soup with cheese
Classic Italian cheese soup is the perfect dish to start your exploration of 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 cup;
- thyme - 3 sprigs;
- Parmesan cheese - 160 g;
- salt, pepper - to taste.
Preparation
Heat olive oil in a saucepan and fry finely chopped onions until transparent. Add the garlic, passed through a press, to the onion and continue cooking for another 30 seconds, and then add the flour. Now it’s the tomatoes’ turn: pour them directly with the liquid into the pan and mash them 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 cook for 15 minutes. Afterwards, remove 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 it with a blender before serving.
A similar tomato soup can be prepared with processed 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 choose 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.
Preparation
Melt the butter in a saucepan and fry the flour in it for a minute. Carefully pour tomato juice into the fried flour, stirring continuously. Then season everything with salt and pepper and simmer 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 previous ones in its spicy taste. The latter can be achieved by pre-baking all vegetables before boiling. And if you have access to a grill or fire, don't miss the chance to add a smoky flavor to your dish.
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.
Preparation
Preheat the oven to 200°C. Cover the baking tray with paper and place vegetables on it: tomatoes, onions and carrots, pouring oil over them. Sprinkle the dish with salt and pepper. Wrap the garlic cloves in foil and bake everything for about 45 minutes.
Place the baked vegetables in a saucepan along with tomatoes in their own juice, oregano, paprika, and fill everything with broth. Once the contents of the pan come to a boil, pour the soup into a stand blender and blend until smooth. Return the cream soup to the heat, reheat and mix with grated cheese. Cook the soup until the cheese is completely melted, after which we serve the dish, sprinkling a little more cheese on top. Bon appetit!
Loading...