Tomato Soup - 13 Cooking Recipes

Appetizing tomato soup is a frequent guest on the menu of Turks and Italians, and its classic recipe is a real find for housewives. From the minimum number of ingredients, a complete dinner is obtained for the whole family, and you can also endlessly improve the basic recipe with additional components.

Classic Tomato Soup

Ingredients: 760 g canned tomatoes in their own juice, onion, 3-5 garlic cloves, 1 tbsp. vegetable broth, coarse salt, a mixture of peppers, a slice of butter.

A similar recipe:tomato puree soup - a classic recipe

1. On warmed butter in a pan, onion cubes and crushed garlic are fried. Vegetables should become transparent.
2. Canned tomatoes without skin are sent to the container. The mass is salted, peppered, broth flows into it.
3. After boiling, the mixture languishes on the fire for 17-20 minutes.

Ready classic tomato soup puree is crushed by a blender and heated again.

How to cook "Gazpacho" at home?

Ingredients: a kilo of very ripe meaty tomatoes, strong fresh cucumber, half a purple onion, 1 tbsp. spoon of olive oil, red wine vinegar and lime or lemon juice, a pinch of sugar, salt, 2 sweet bell peppers, a slice of white bread.

1. Tomatoes wash and get rid of the skin. It is most convenient to do this by sprinkling vegetables with boiling water. Next, the tomatoes get rid of the stalks and cut into 3 parts.
2. Cucumber, onions and peppers are peeled, washed, cut into cubes.
3. All prepared vegetables are ground in a blender bowl. White bread without crusts is transferred to them and left until soaked.
4. Further, all the ingredients are once again processed by a blender until smooth.
5. The resulting mixture is seasoned with sugar and salt, the remaining liquid components are poured into it.

Before serving, the soup is infused in coolness for 4-5 hours.

Hot tomato soup - sophisticated and simple

Ingredients: a kilo of tomatoes, 3-5 garlic cloves, red bell pepper, onion, 3 sprigs of fresh thyme, salt, 1 liter of vegetable broth, 2 tbsp. tablespoons olive oil, half a glass of fat cream.

1. Tomatoes dip in boiling water for a couple of minutes, after which the peel is very easily removed from them. Next, prepared tomatoes, peppers and onions are cut into small pieces, laid out on a baking sheet and baked in the oven for about half an hour.
2. Ready vegetables are mixed with olive oil, chopped thyme, salt and crushed garlic.
3. The mass is transferred to the pan and poured with broth.
4. Future tomato cream soup is cooked until cooked for about half an hour. At the final stage, cream flows into it.

It remains to puree the dish and you can serve it hot to the table.

Cold Tomato Soup

Ingredients: large fresh cucumber, a kilo of ripe tomatoes, fresh garlic to taste, sweet onion, bell pepper, olive oil, salt, Provence herbs.

1. First, the tomatoes get rid of the skin and chopped into small pieces.
2. Together with peeled chopped onion, peeled cucumber and pepper, the tomatoes are transferred to the blender bowl and turned into mashed potatoes.
3. The mass is salted and sprinkled with Provencal herbs. Crushed garlic is added here to taste.

Before serving, a little olive oil is added to each serving of cold tomato soup.

With meatballs

Ingredients: 320 g of any forcemeat, 4 slices of white bread without a crust, half a glass of fat milk, a large egg, 1 pc. potatoes, sweet peppers, onions, celery root and carrots, 3-4 large tomatoes, a pinch of turmeric, table salt.

1. Bread is torn into small pieces and filled with milk. It should get wet well.
2. Next, the bread is squeezed and transferred to the minced meat. The mass is salted, well kneaded, an egg is driven into it.
3. Potatoes are spread in minced meat and grated on a fine grater.
4. Large meatballs are formed from the mixture, which are located on a baking sheet covered with foil and baked until golden at high temperature.
5. The base of the dish is cooked from water, cubes of carrots and celery root. When the broth boils, it can be salted and add small pieces of sweet pepper. Onions are sent to the future soup after preliminary frying on a small amount of any fat.
6. Tomatoes are coarsely chopped and mashed with peel. The resulting mass is flavored with turmeric and transferred to the rest of the ingredients.
7. The dish will cook for another 5-7 minutes, after which it can already be poured in portions. Several ready-made meat balls from the oven are laid out on each plate.

Served soup with meatballs and hot tomatoes.

Simple Tomato Paste Soup

Ingredients: 40 g noodles, 5 tbsp. tablespoons of tomato paste, 2 tbsp. tablespoons sifted flour, 1 tbsp. spoon of granulated sugar and refined oil, 1 teaspoon of table vinegar, fresh parsley.

1. The oil is heated in a pan and flour is fried in it until golden. Once the mass has cooled, 700 ml of filtered water is poured into it with a thin stream. In this case, you need to constantly stir the ingredients so that lumps do not form.
2. The mixture is cooked for about half an hour.
3. Next, another half a glass of water, tomato paste, salt, vinegar and finally sugar are added to the pan.
4. After boiling, you can spread in a container and noodles. As soon as the last is cooked, the dish is completely ready.

Tomato paste soup is garnished with chopped fresh parsley.

With beans

Ingredients: homemade tomato puree 420 g, the same amount of red canned beans in their own juice, 2 onions, 1 l beef broth, 20 g cornmeal, 2 chili peppers, salt.

1. All onions are finely cut and fried in a pan in any heated oil until transparent. Next, tomato puree is laid out to him. After boiling, the mass simmers over low heat for 3-4 minutes.
2. Chili gets rid of seeds and finely chopped. Next, he, along with beans without liquid, is transferred to the pan.
3. Cornmeal is mixed in a small amount of broth and sent to future soup. The mass is salted. The ingredients are poured with the remaining broth.
4. Soup with beans should boil for a couple of minutes and after, you can serve it to the table.

If the treat is slightly acidic, correct the situation by adding a pinch of sugar.

With seafood

Ingredients: 820 g canned tomatoes with juice, a pound of sea cocktail, 2 onions, fresh garlic to taste, 1 tbsp. a spoonful of granulated sugar, a mixture of dried herbs (basil and oregano are good in this case), salt.

1. Onions and garlic are chopped, and then fried until a pleasant aroma appears in well-heated oil (best of all, in olive).
2. Tomatoes are crushed in a blender along with juice, and then transferred to a pan. The mass is salted and sprinkled with dry herbs.
3. When the tomatoes boil, you can put the thawed sea cocktail in them and add sugar.
4. The mass is simmering for 6-7 minutes.

Seafood tomato soup with garlic bread croutons is served.

Cooking with cheese

Ingredients: a kilo of fresh meaty tomatoes, 2 sweet bell peppers, 2 carrots, large onions, 220 g semi-hard cheese, a full glass of fat sour cream, fresh garlic to taste, a pinch of granulated sugar, salt.

1. Tomatoes wash well, get rid of skins and grind in a blender, where they should turn into a uniform thick mashed potatoes.
2. The remaining vegetables are peeled and finely chopped. After that, they are well fried in hot oil until they become soft and slightly golden.
3. Tomato mass is poured into the pan, roasting is transferred and sugar and salt are added.
4. The mass languishes for 6-7 minutes.
5. Garlic is passed through a press and combined with sour cream.
6. The fifth step dressing is mixed with soup.

Each serving is generously sprinkled with grated cheese and served.

Spicy tomato soup

Ingredients: 4 large tomatoes, sweet peppers and 2 chilli, white onion, 3 tbsp. tablespoons olive oil, 20 ml. cider vinegar, a glass of purified water, 4-6 garlic cloves, salt.

1. In a pan, olive oil is heated and very finely chopped onions are fried on it until golden. After 3-4 minutes, miniature cubes of hot pepper and crushed garlic are added to the vegetable.
2. After a couple of minutes, sweet pepper sticks and chopped peeled tomatoes are laid out in the pan, apple cider vinegar is poured.
3. The mass is diluted with water, brought to a boil and cooked for 25 minutes.

The finished dish is whipped with a blender, cools and served.

From canned tomatoes

The composition of the products: large onions, 1.5 l of thick tomato juice, 420 g of tomatoes in their own juice, 6-7 tbsp. tablespoons butter, half a glass of chicken broth, 5-6 tbsp. tablespoons of sugar, salt, a mixture of peppers, 1.5 cups of very fat cream.

1. Pieces of onion are fried in a saucepan in butter until a delicious ruddy. Finely chopped canned tomatoes are laid out for the vegetable.
2. The components are poured immediately with all tomato juice and sugar. The mass is salted, peppered and the broth poured out to it.
3. Soup is cooked for 6-7 minutes and combined with cream.
4. Until the dish is fully cooked, another 5-6 minutes of cooking remain.

The treat should be infused before serving for about half an hour. Tasty to eat it hot.

Traditional italian tomato soup

Ingredients: half a liter of canned tomatoes, half a liter of chicken broth, 2 onions, a couple of sprigs of rosemary, 1 teaspoon of honey, a bunch of fresh basil, Provencal herbs, fresh garlic to taste.

Read also:classic gazpacho recipe

1. In a saucepan in olive oil, small cubes of onion are fried. When they become golden, crushed garlic is sent here.
2. Then spice up, chopped rosemary and basil are added.
3. After adding canned vegetables and honey, all the ingredients mix well. The broth is poured.
4. The soup is cooked over low heat for 7-8 minutes.

Served with grated cheese and croutons.

In a slow cooker

Ingredients: 630 g of fresh tomatoes, 3-4 potatoes, 2 carrots, large onions, 4-5 garlic cloves, ¼ multi-cooked glass of white rice, salt, 1 liter of filtered water.

1. Tomatoes get rid of the skin. To do this, cruciform incisions are made on them, after which the vegetables are poured first with boiling water, and then with ice water.
2. They are cut into pieces and sent to the bowl of the “smart pot”. Small pieces of garlic, onion cubes, potatoes and carrots are also poured there.
3. Croup washed in several waters is also added.
4. The mass is salted, filled with the amount of liquid indicated in the recipe.
5. In a program designed for stewing, soup languishes for 45-50 minutes.
6. The finished dish is crushed by a blender, after which it is left for 6-7 minutes in the heating mode.

The soup is served hot to the table. It is very tasty to add grated semi-hard cheese and crackers to it.