A very tasty and light dish is tomato puree soup. The classic recipe for this treat includes a lot of fresh ripe tomatoes and assorted spices. Such a soup can be prepared both on water and on vegetable or meat broth.

Classic Tomato Soup

According to the classic recipe, the chicken broth will become the basis of the tomato first course. In addition to a glass of the indicated ingredient, it is taken: a large spoonful of butter and olive oil, a pound of ripe tomatoes, a small spoonful of dried basil and granulated garlic, a pinch of nutmeg, salt, white onion.

  1. Tomatoes are washed, cut into small slices, sprinkled with garlic and basil, and then sent to bake in the oven for 25 minutes.
  2. Onions are finely chopped and fried in olive oil until soft.
  3. Softened tomatoes are transferred to a fry pan. Peeling them is not necessary.
  4. A glass of boiling water, butter, salt, nutmeg is added to the mass. The soup is cooked for another 15-17 minutes, after which it is mashed with a blender.

If the vegetables are sour, you can add a little sugar to the finished dish.

Gazpacho recipe

Ripe tomatoes are a must in popular gazpacho soup. In addition to tomatoes (650 g), it includes: half a liter of tomato juice, salt, 2 large spoons of lemon juice, a couple of cloves of garlic, 2 white onions and the same amount of bell pepper, 3 small fresh cucumbers, a bunch of fresh cilantro, salt, 1 , 5 small. tablespoons of red wine vinegar, a few drops of Tabasco sauce, 5 slices of stale gray bread, 800 ml of quality olive oil.

  1. Bread soaked in water is sent to the pan, as well as garlic and all minced vegetables passed through the press. Tomatoes previously get rid of peels and seeds.
  2. First, all the ingredient is mashed with a blender, and then passed through a sieve.
  3. The resulting mass is salted, seasoned with fruit and vegetable juice, oil, vinegar and sauce.
  4. It remains to sprinkle the dish with finely chopped cilantro and put in the refrigerator for a couple of hours.

Serve cold.

A similar recipe:tomato soup

Hot Tomato Soup

If gazpacho is most often cooked in the hot summer, then this version of the soup will warm perfectly on a chilly winter day. The dish is prepared very quickly from the following products: 850 g of tomatoes, 40 g of wheat flour, salt, a slice of butter, 2 tbsp. any meat broth (preferably chicken), half a glass of low-fat cream, a pinch of ground paprika and a handful of grated hard cheese.

  1. Tomatoes rub on a fine grater. In this case, the skin must be held by hand so that it remains intact and does not fall into the soup.
  2. Tomato mass is salted and sprinkled with paprika to taste.
  3. Butter is melted in stewpots, on which the sifted flour is fried. The mixture should not be lumps.
  4. Tomato mass is poured into the same dishes. The future soup is cooked for 8-10 minutes on low heat with constant stirring.
  5. It remains to pour the broth and cream into the stewpan. As soon as it boils, the fire decreases to a minimum value, and boils for another 5-7 minutes.

Served with grated cheese.

From canned tomatoes

If fresh tomatoes were not at hand, then it is quite possible to use canned vegetables. In addition to tomatoes (800 g), it is taken: 7 tbsp. olive oil, 2 petiole celery, carrot, large sweet bell pepper, 3-4 garlic cloves, 1.5 l of any broth, 70 g of tomato paste, a bunch of fresh basil, salt.

  1. All vegetables are peeled, cut large and fried in a saucepan.
  2. Stems are cut from a bunch of basil, tightly pulled by a thread and sent to the rest of the components.
  3. When the onion becomes golden, canned peeled tomatoes, broth, tomato paste are added to the vegetables. If the garlic has not been fried before with the other ingredients, then it can be passed through a press and added to the soup at this stage.
  4. It remains to salt the mass, add seasonings if desired, and cook the carrots until soft.
  5. Stalks of greens are extracted from the finished soup, after which the mass is mashed.

If the dish turns sour, a little sugar is added to it.

Italian Tomato Soup

The taste of such a dish will largely depend on the quality of the olive oil used. It will take at least half a glass. In addition, it is used: onion, 5 soft tomatoes, a pair of garlic cloves, 4 sprigs of thyme and oregano, a bunch of fresh basil, small. spoon of balsamic vinegar, salt.

  1. Tomatoes are washed, peeled and cut into small cubes.
  2. Half the olive oil is heated in a saucepan, chopped garlic and diced onions are fried on it. All herbs are added to the ingredients.
  3. After adding tomatoes and salt, the mass is cooked over low heat for 15-17 minutes.
  4. Next, remove the herbs, pour balsamic vinegar, the remaining oil, grind the components with a special blender nozzle.

Serve Italian tomato cream soup with hot cream.

With beans

This version of tomato soup tastes like lobio. It turns out very tasty and nutritious. The recipe includes: 450 g of tomato puree (not paste), 420 g of canned red beans, 850 ml of any broth, 2 onions, chili pepper pod, a large spoon of cornmeal, salt, a pinch of dried parsley. How to cook tomato soup with beans, is described below.

  1. Chopped onions are passaged until transparent.
  2. Tomato puree is added to the vegetable, and after boiling, the mass is left on the fire for another 5-6 minutes.
  3. Pepper gets rid of seeds and finely chopped.
  4. Chili, along with beans without liquid, is sent to the onion and tomato mass.
  5. After 5-7 minutes of cooking, starch is poured into the soup, mixed in a small amount of broth. The mass is salted to taste and left on the fire for a couple of minutes.

Before serving, dried parsley is sprinkled in portions.

Spicy Tomato Cream Soup

Potatoes will make the dish more nutritious, and garlic and chili pepper - spicy. The amount of ingredients can be increased or decreased to your liking. The dish is prepared from: 4 medium potatoes, 6 tomatoes, carrots, salt, onions, yellow bell pepper and chili, 4-5 garlic cloves, a pinch of paprika, 2 large tablespoons of olive oil.

  1. All vegetables are washed, peeled and diced. Tomatoes are pre-peeled. Garlic is passed through a press.
  2. Ingredients are poured 2 tbsp. drinking water, after which they are salted and flavored with paprika.
  3. The soup is cooked over medium heat until all vegetables are tender.
  4. It remains a blender to turn it into mashed potatoes and add olive oil.

Served with garlic croutons.

With cheese

Another Italian version of the first tomato dish is with the addition of hard cheese. In addition to this product (160 g), it will include: 2 large tablespoons of olive oil, onion, a pair of garlic cloves, 2 tbsp. vegetable broth, salt, half a glass of milk, 750 g of tomatoes in own juice, 2 large tablespoons of flour, 2 sprigs of thyme.

  1. Onions and garlic are fried in any fat until golden.
  2. Flour is added, and after thorough mixing, the tomatoes are put together with the liquid in the ingredients.
  3. Soup is salted, cream is poured into it and thyme sprigs spill out.
  4. After about 15-17 minutes of cooking, the thyme is thrown away, and cheese is sent to the pan.
  5. It remains to grind the mass with a blender until smooth.

Tomato soup is served - mashed potatoes with cheese and rye hot toasts.

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