Soup pureed from pureed tomatoes. Classic tomato puree soup. Spicy tomato soup with potatoes

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

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

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

Classic recipe with photo

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

Compound:

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

For decoration:

handfuls of grated melting cheese for sprinkling;
greenery.

Cooking method:

How to make tomato puree soup, watch the video:

Step-by-step preparation with different ingredients

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

Compound:

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

Cooking:

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

From pasta

Compound:

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

Preparation:

Ingredients for cooking:

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

Process:

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

Compound:

Preparation:

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

You will need:

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

Cooking:

Learn how to prepare this dish from the video:

Compound:

Step-by-step preparation:

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

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

Cooking:

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

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

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

Compound:

Preparation:

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

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

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

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

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

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

Conclusion

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

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For tomato puree soup, choose ripe and aromatic tomatoes of any size, because... They will still need to be chopped during the cooking process. In spring or winter, you can use canned tomatoes in their own juice, and the taste of the soup will remain virtually unchanged.

Italian tomato soup with bread

Necessary:
900 grams of tomatoes;
1 piece – onion;
3 cloves – garlic;
250 grams of bread (stale or dried);
2 tbsp. spoons of olive oil;
3 tbsp. spoons of any broth;
1 sprig – basil;
¼ teaspoon sugar;
salt, ground black pepper - to taste.

How to cook:

Pour water into the pan and bring to a boil.

Meanwhile, prepare the tomatoes: wash, dry and cut crosswise at the bottom. Place the tomatoes in boiling water for a few seconds and then remove the skin by pulling the cut part. Cut the tomato pulp into large pieces.

Peel the onions and chop them into small cubes.

Peel the garlic cloves and crush them in a garlic press. Wash the basil, dry and finely chop.

It is best to take bread stale and without salt. You can dry the bread yourself in the oven or in a frying pan. Cut the black into 1 cm cubes.

In a large saucepan, heat the low acid olive oil over medium heat, then add the onion and a little salt. Cook until the onion becomes soft and brown in color. Add the garlic and cook for about 1-2 minutes, stirring constantly. Now you can add the chopped tomatoes. Cook the tomatoes for about 2-3 minutes until they begin to release juice. You can add basil, ½ teaspoon of salt and broth.

If the soup is very sour, add a small amount of sugar.

Bring the soup to a boil over medium heat, then reduce and simmer for 10 minutes.

At the very end of cooking, add pieces of bread to the soup, then turn it off and let it brew for 15 minutes.

Before serving the tomato puree soup, stir it by kneading the bread, add spices to taste, sprinkle with ground black pepper and pour over olive oil. You can also sprinkle the soup with grated Parmesan cheese if desired.

Tuscan Tomato Cream Soup can be served warm or cold. In summer, the soup is wonderfully refreshing.

Tomato puree soups are popular all over the world. Thus, Andalusia (Spain) is considered the birthplace of the famous tomato soup - gazpacho. There are a great many recipes for this soup, but tomatoes are always the basis of gazpacho.

Andalusian gazpacho soup

Necessary(based on 5 servings):
500 grams of tomatoes;
300 grams of bell pepper;
150 grams of onions;
300 grams of cucumbers;
2 cloves – garlic;
1 PC. – lemon (for juice);
100 ml olive oil;
salt, ground black pepper - to taste;
greens - optional.

How to cook:

Peel the onions and cut into half rings. Peel the garlic cloves and chop finely.

Pour boiling water over the tomatoes, remove the peel and cut into 4 parts.

Peel the cucumbers, cut off the peel and cut into slices.

Wash the bell pepper, remove the seeds and core, and cut.

Place all prepared ingredients in a blender and blend, then add lemon juice. Pour in the olive oil, salt and pepper to taste, then whisk the soup again.

The finished soup must be refrigerated for 3 hours. Sprinkle the gazpacho with chopped herbs and serve cold with croutons.

See the story for another option for preparing gazpacho:

Tomato soup is a well-known first course. It attracts with its healthy composition and natural rich taste. Due to the fact that tomatoes add sourness to the dish, the soup can be served and eaten with anything.

Of course, everyone has their own cooking secrets. Some people use fresh tomatoes, while others use tomato juice. Some people like spicy tomato soup, while others want to add sweetness to the dish. In general, there is an ideal time for preparing such soup - summer and autumn. It is during this period that the tomatoes are already quite ripe and juicy. But even in winter, you can easily prepare such a delicious soup using canned tomatoes. Let's try to prepare several versions of tomato soup and enjoy its spicy and rich taste.

Tomato cream soup with beans

Kitchen appliances and utensils: stove, frying pan, saucepan, immersion blender, cutting board, knife, grater, wooden spatula, bowl.

Ingredients

How to choose ingredients

You can choose white, red or any beans you like. It needs to be soaked overnight or for several hours before cooking. To speed up your lunch prep, choose canned beans.
It is not important to take fresh tomatoes for cooking. You can add homemade canned tomatoes or store-bought canned tomatoes.
For diet soup, use plain boiled water, and if you want to prepare a more filling lunch, replace the water with chicken broth.

Step-by-step preparation

Boil the beans. For 100 g of beans you need to take 300 ml of water. After boiling, cook it for another 3-4 minutes.
Finely chop one medium onion into cubes.
Grate one small carrot on a coarse grater.
Fry the onions and carrots with sunflower or olive oil until softened.
Finely chop one red bell pepper.
Stir into the pan with the onions and carrots.
Add 1 tbsp. l. butter into the pan and stir. Fry over low heat until the pepper softens.
5 tbsp. Pour a tablespoon of tomatoes in their own juice into the frying pan and mix with the vegetables.
We also add a little water, literally 40-50 ml. Simmer for another 5 minutes.
Add 1.5 liters of broth to a saucepan and bring to a boil.
Add diced potatoes. You need to take 4-5 small potatoes. Cook the potatoes for approximately 15 minutes.
After the time has passed, add the finished frying to the potatoes and cook for another 5-7 minutes.
Grind the soup with an immersion blender.
Then add the cooked beans and mix.
Add chopped herbs to taste. Cook for another 1-2 minutes.
Hearty tomato cream soup with beans is ready!

Video recipe for making tomato cream soup with beans

Watch how to make a delicious tomato soup with boiled white beans. Blend it with an immersion blender to create a smooth, creamy soup.

Classic recipe for tomato puree soup

Cooking time: 40 min.
Number of servings: 4.
Calorie content per 100 g of product: 70 kcal.
Kitchen appliances and utensils: stove, blender, saucepan, spoon, frying pan, knife.

Ingredients

Step-by-step preparation

Fry onions cut into small cubes with 2 pinches of salt.
Stirring occasionally, fry until golden brown.
Mix chopped garlic with onion, about 5-6 cloves. Fry for another 1-2 minutes.
Grind the tomatoes in their own juice in a blender to a puree-like consistency.
Place fried onions and garlic in a saucepan and pour in tomato puree.
Pour in half a liter of boiled water or broth. Stir and bring the mixture to a boil.
Now season the almost finished soup with 1-2 pinches of sugar.
You can add 2 tsp. dried Italian seasonings or any other to taste.
Now pepper and salt. Mix thoroughly and bring the soup to a boil. Then cook for another 15 minutes over low heat.
Pour in 200 ml of cream.
Add a bunch of chopped basil. Boil the soup again and cook for about 3-4 minutes.
When ready, you can grind the soup with an immersion blender.
Sprinkle the puree soup with grated cheese, basil leaves or other herbs.

Video recipe for making classic tomato puree soup

The form presents a quick and easy preparation of a spicy creamy soup with tomatoes. Basil gives the soup a special flavor.

What to serve with tomato soup

This soup can be served cold or hot. For decoration you can use cheese and herbs, and even a little lemon juice. Crackers or croutons will be tasty additions. For a delicate taste, you can season the finished soup with sour cream or sour cream.

Other cooking options

A considerable number of soup recipes make you wonder which one to prepare for dinner for your family. They are all healthy and satisfying. Like the tomato soup we prepared, you can try dietary and vitamin soup. You can please yourself with light ones on a stuffy and hot day to diversify the lunch menu and please yourself with interesting and unusual dishes.

Have you ever cooked? Believe me, you will be surprised by the unusual combination of seafood and creamy pasta. I’ll also advise you to remember your childhood and cook. The soup will go away in a matter of minutes, so it's best to make more of it.

Do you like tomato soup? What do you add to it and what are your cooking secrets? I look forward to your comments and advice on how to diversify soup recipes. Bon Appetit everyone!

Almost every national cuisine has its own tomato soup made from fresh tomatoes; the recipes for this dish are quite varied. You can make classic Spanish gazpacho or make a heartier tomato goulash soup with meat and vegetables. Tomato soup can be spicy, cooked with lots of spices, or mild, complemented with cream.

To prepare tomato soup, it is recommended to choose fleshy tomatoes with sugary pulp. Before starting cooking, you need to remove the skin from them. To make this easier, you need to make a shallow cross-shaped cut in the upper part of each fruit, and lower the tomatoes into boiling water for literally minutes. Then you need to take out the tomatoes and put them in cold water. After this treatment, the skin is removed very easily.

In addition, it doesn’t hurt to remove the seeds; this is done during the cutting process of tomatoes. If you plan to prepare a puree soup, then grate the peeled tomatoes or beat them in a blender, and then additionally pass them through a sieve to remove the seeds.

In summer, cold fresh tomato soup is very refreshing. This dish is usually prepared with water. But for a more satisfying soup, which is served hot, you can pre-cook the broth from meat or poultry.

Tomatoes go well with a variety of foods, so you can safely add various vegetables, cereals, and cheese to tomato soup. If desired, you can use meat products, boiled chicken, shrimp or boiled fish.

Interesting facts: the birthplace of tomatoes is South America. The Aztecs began growing this vegetable crop back in the 8th century AD. And the fruits came to Europe only thanks to the expeditions of Columbus. And before that, the famous Spanish gazpacho and other dishes that modern people cannot imagine without tomatoes were prepared without adding tomatoes.

Classic tomato puree soup made from fresh tomatoes

One of the popular options is. Here is a classic recipe for this dish. It can be used as a base, adding other components at your discretion. For example, red bell pepper can enrich the taste of soup. You can also add pumpkin, carrots, zucchini and other vegetables.

4 large ripe tomatoes;
1 onion;
2 cloves of garlic;
2 tablespoons olive oil;
1 piece of chili pepper;
greens to taste, the classic recipe uses basil;
a little salt and pepper.

Cover a baking sheet with foil or baking paper and preheat the oven to 180 degrees. We clean and wash the vegetables. Cut the tomatoes into 4-8 parts depending on size, cut the onion into quarters, leave the garlic cloves whole. Chop the chili pepper finely.

Grease a lined baking sheet with oil, lay out the vegetables, sprinkle lightly with salt. Drizzle with remaining oil and bake in the oven for 25 minutes. Then take out the baking sheet, transfer the vegetables into the pan along with the released juice, add a glass of boiling water and simmer over low heat for another 20 minutes.

Puree the contents of the pan with a blender. Then grind through a sieve until the mass becomes completely homogeneous. Pour into the pan again and heat without letting it boil. Serve garnished with greens.

Tomato soup with meat broth

Hearty thick tomato soup with beef broth and vegetables is an ideal choice for the cold season.

500 gr. beef (pulp, boneless);
3 potatoes;
2 bell peppers;
1 onion;
2 cloves of garlic;
4 tomatoes;
1 bay leaf;
1 tablespoon sweet paprika;
3 tablespoons vegetable oil;
salt and spices to taste.

2 tomatoes;
1 carrot;
1 red onion;
1 stalk of celery;
300 gr. shrimp;
a little dill;
1 teaspoon of tomato paste;
20 gr. butter;
salt, soy sauce

Read also: Canned bean soup in tomato sauce – 6 recipes

Remove the skin from the tomatoes and cut into pieces. Cut the red onion, carrot, and stalked celery into fairly large pieces. Place all the vegetables in a saucepan, pour in water so that the vegetables are barely covered with liquid. Bring to a boil, reduce heat and simmer over low until soft. At the end of stewing, add salt, spices, and tomato paste.

Cool the vegetables and grind them into puree. Then grind the mixture through a sieve to make the soup smooth.

Melt butter in a frying pan and add soy sauce. Fry peeled shrimp in oil until golden brown. Pour the finished soup into plates or cups. Place fried shrimp on top and decorate with herbs.

Italian fresh tomato and basil soup

Traditional Italian tomato soup is made with basil and bread. The thickness of the soup can be adjusted to your liking, but usually the soup is made quite thick.

about 1 kg tomato;
1 ciabatta loaf (you can use regular white bread);
3 cloves of garlic;
1 bunch of basil;
30 ml olive oil;
salt, spices to taste.

Peel ripe tomatoes, grate them or grind them in a blender. Finely chop the basil and cut the garlic into slices.

Place a thick-bottomed pan on the fire and cut the butter into it. Throw chopped garlic into hot oil and fry for 1-2 minutes. Then, using a small slotted spoon, we take out the garlic slices; they have already given up their aroma to the oil and we no longer need them.

Place chopped tomatoes in garlic oil and simmer for about fifteen minutes. Then pour in about half a liter of water and bring to a boil. Cut the ciabatta into medium pieces, put the bread in the soup and cook everything together, adding salt and pepper. You need to cook until the bread is softened and the soup becomes almost homogeneous. Let the soup brew for about a quarter of an hour, pour into plates, garnish with basil and serve.

Spicy tomato soup with potatoes

For those who like spicy foods, we suggest cooking this delicious tomato soup; it is easily digestible and warms up the body. Tomato soup acquires a spicy taste due to adjika and spices. The soup is prepared with potatoes and rice, so it turns out satisfying.

1 kg of tomatoes;
4 potatoes;
2 tablespoons rice;
2-3 cloves of garlic;
1-2 teaspoons of spicy adjika (without tomatoes);
1 onion;
1 tablespoon dry paprika;
salt and hot red pepper;
2 tablespoons vegetable oil;
1-1.5 liters of water.

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!