To surprise family during a family dinner, you can cook a rich tomato soup with seafood. This amazingly delicious dish will appeal to even sophisticated gourmets, besides making it at home will not be difficult, and all the necessary products can easily be found in any supermarket.
Material Content:
Classic Tomato Seafood Soup
A classic recipe for seafood tomato soup is fragrant, healthy, and contains very few calories. For its preparation, frozen mussels, shrimps or snails are suitable, which harmonize well with tomato sauce and give the dish a refined and original taste.
Ingredients Used:
- chicken stock - 1.8 liters;
- three onions;
- two cloves of garlic;
- one hot pepper (small);
- two large tomatoes;
- basil - 80 grams;
- frozen seafood (any) - 480 grams;
- parsley - 70 grams;
- sugar and salt to your taste.
Cooking:
- Peel the onion and cut into squares, then pour it into a pan with hot olive oil and fry until light brown.
- Scale tomatoes with boiling water, peel them and chop. Then add them to the onion and simmer for three minutes.
- Chop the garlic in small cubes and toss in the pan too.
- Now put in a tomato mass seafood and cook until they become soft.
- Pour the broth into the pan, bring it to a boil and combine with frying.
- Wash the pepper, cut into ringlets and toss in the soup. Then salt everything, add finely chopped basil and sugar (3 grams).
- Boil the dish for about three minutes, turn off the burner.
Pour hot treats into deep plates and serve.It is recommended to decorate each serving of soup with sprigs of parsley.
It is interesting:gazpacho
According to the italian recipe
Italian tomato seafood soup will add variety to the daily menu and will look decent on the festive table. The dish has an appetizing appearance and has a bright taste thanks to well-chosen ingredients and spices.
Ingredients Used:
- king prawns, squid - 0.3 kg;
- sea fish - 0.25 kg;
- three cloves of garlic;
- tomatoes - 3 pcs.;
- laurel leaf - 1 pc.;
- black pepper - 4 peas;
- white wine (dry) - 110 ml;
- chopped nutmeg - 40 grams;
- basil, oregano, mint - 2 grams each;
- green onions, cilantro - 60 grams;
- sea salt - as needed.
Cooking:
- Clean, wash and separate the fish fillet. Then fill the pan with water (1.2 liters), place fish meat in it and boil.
- Strain the finished broth, and cut the fillet into small pieces.
- Thaw the seafood, rinse with clean water and chop randomly.
- Pour oil into a stewpan, put prepared seafood and fry them at maximum heat until golden brown. Add chopped garlic, spices, pour wine and stir. Cook for one or two minutes, then set aside from the fire.
- Dip the tomatoes in boiling water and rid of the skin. After that, grind them in a blender, add to the stewpan, simmer for several minutes.
- Put the roasting in the broth, throw the fish, bay leaf, peppercorns and sea salt into it.
- Mix everything well, cook at low boil for about four minutes. Then cover with chopped herbs and turn off the stove.
Let the finished dish brew for a quarter of an hour under a closed lid. Italian tomato soup is recommended to use with croutons and vegetable slices.
From sea cocktail
Fans of exotic cuisine should take note of the recipe for a nutritious soup with tomatoes and seafood cocktail. The treat is prepared quite simply, and the result will delight everyone present at the dinner table.
Ingredients Used:
- bulb;
- one bell pepper;
- assorted seafood (frozen) - 270 grams;
- four cloves of garlic;
- two eggs;
- three tomatoes;
- tomato juice - 380 ml;
- ground pepper, coarse salt - to your taste;
- Provencal herbs, basil, saffron (in dried form) - 8 grams each;
- lemon juice - 20 ml.
Cooking:
- Dip the seafood cocktail with boiling water and rinse thoroughly. Then send them to a heat-resistant container with cold water, put on the stove and cook for five minutes.
- Chop the garlic and onion in small cubes, pour into a pan with olive oil. Then fry until translucent and put in a broth with seafood.
- Peel the tomatoes, chop and simmer a little in a frying pan without oil. Then add the juice of tomatoes, sliced sweet pepper in half rings and cook for another three minutes.
- Put the tomato frying in a pan to the remaining components, cover all the spices, herbs, salt and cook for seven minutes. After this, pour in the lemon juice and season with pepper.
- Break eggs into a plate and shake them intensively with a fork. Then introduce them in a thin stream into boiling soup.
- Cover the pan with a lid, turn off the heat and leave the dish for twenty minutes.
A hearty soup of tomatoes and sea cocktail is ready. It remains to pour it into portions and offer to try in combination with toasted toasts.
Seafood soup
The first seafood dish, prepared in the form of mashed potatoes, has a thick texture and delicate taste. Such refreshments can be consumed both hot and cold, during a day or evening meal.
More materials:tomato puree soup
Ingredients Used:
- fresh tomatoes - 0.8 kg;
- one carrot;
- mussels, scallops, shrimp - 0.55 kg;
- bulb;
- celery - 3 pcs.;
- four potatoes;
- Italian herbs - 3 grams;
- thyme, salt, mint - to taste.
Cooking:
- Remove the peel from the onion, then chop with ringlets and fry in oil.
- Peel the carrots, grind with large holes and send to the onion. Simmer vegetables together until golden brown.
- Grind peeled tomatoes in a meat grinder, mix them with herbs, chopped celery and other spices.
- Peel the potatoes, cut into slices, place in a pan and pour water.
- Boil the potatoes until it becomes soft, then put in a blender, add the tomato mixture, sauteed vegetables and grind everything to a puree condition.
- Then pour the crushed mass into boiling, potato broth, salt it and put seafood.
- Continue cooking for no more than five minutes, then turn off the stove.
Fill beautiful plates with seafood soup puree and treat your family. The dish can be served with crackers or fresh sour cream.
Read also: recipe for tomato soup
Cooking technology from Julia Vysotskaya
An unusually tasty treat is perfect for a banquet - tomato soup with mussels according to the recipe of Julia Vysotskaya. An interesting and beautiful dish is sure to be appreciated by all guests who come for a gala dinner.
Ingredients Used:
- beef broth - 600 ml;
- mussels (frozen) - 330 grams;
- tomatoes in their own juice - 0.45 kg;
- onion - 1 head;
- five cloves of garlic;
- wine (semi-sweet, white) - 55 ml;
- anchovies (fillet) - 3 pcs.;
- fresh thyme - three branches;
- ground pepper (hot and fragrant) - 25 grams;
- half a pod of hot pepper;
- granulated sugar - 13 grams.
Cooking:
- Finely chop hot pepper and garlic (3 cloves). Fry vegetables for one minute in olive oil, then combine with thawed and peeled seafood.
- Quench all the ingredients and add wine after three minutes. Mix the products and simmer on the stove until the alcohol evaporates.
- Throw chopped onions and garlic (2 cloves) into another pan, fry briefly, add chopped anchovy meat. Stir everything, continue cooking for about 30 seconds.
- Boil the broth, put in it the fried anchovies and onions. Then add tomatoes, dried spices and chopped thyme stalks.
- Cook the dish over minimum heat for fifteen minutes, add salt and sugar in the end.
- Divide the soup into two parts, one of which should be chopped in a blender and pour back into the pan.
- After this treat, mix well, put the stewed mussels in it.
Cream soup from Julia Vysotskaya is recommended to be consumed fresh and hot. Its incomparable aroma and piquant taste for a long time will be remembered by all lovers of Italian dishes.
With creamy taste
A tender and pleasant soup with cheese and seafood will perfectly saturate, give an excellent mood and is well suited for a children's table. For this treat it is better to choose soft varieties of cheese, ripe vegetables and large shrimps.
Ingredients Used:
- seafood - 400 grams;
- cream cheese (processed) - 3 pcs.;
- one onion;
- tomatoes - 0.3 kg;
- potato - 4 pcs.;
- salt, oregano - at its discretion;
- carrot;
- crackers - 170 grams.
Cooking:
- Peel, wash and chop potatoes, carrots and onions with medium sized cubes. Then boil in salt water.
- Pour half the finished broth, grind the composition in a blender.
- Cut the cheese into small pieces, toss into the remaining vegetable broth and mix thoroughly so that it melts.
- After this, combine the mashed mixture with the cheese mass, put the soup on the stove and cook on low heat for ten minutes.
- Cook the shrimp separately, dropping them in boiling water for seven minutes.
Distribute ready-made seafood on plates and pour them with tomato soup. In each serving, add a little crackers, pour chopped greens.
Spicy Tomato Seafood Soup
This dish is perfect for spirits, so all men will especially like it. The soup is prepared very simply and in the end it turns out to be pleasantly spicy, with a rich taste and seductive aroma.
Ingredients Used:
- small fish - 0.4 kg;
- pink salmon fillet - 0.35 kg;
- seafood - 280 grams;
- chili pepper (dry) - 4 grams;
- onion - 85 grams;
- four medium tomatoes;
- garlic - 4 cloves;
- water - 0.6 liters;
- two leaves of laurel;
- salt, saffron, thyme - as needed;
- loaf of white bread;
- mayonnaise - 180 grams;
- tomato paste - 20 grams;
- red ground pepper - 10 grams.
Cooking:
- Remove the peel from the tomatoes, cut them into small squares.
- Chop the onions, chop 2 cloves of garlic and fry them in olive oil for five minutes. Then combine with tomatoes and stew for a short time.
- Then pour water into the vegetable mass, fill in all seasonings, mix and boil.
- To clean small fish from bones, wash and toss to hot vegetables. Boil everything together for about an hour, then strain the soup and pour into another container.
- Thaw the seafood, cut the pink salmon fillet into slices and add to the pan with the remaining products.
- Cook for another quarter hour, then turn off the oven.
- Now you should prepare a delicious appetizer for soup. To do this, finely chop the remaining garlic, combine it with red pepper, then add the tomato paste and mayonnaise.
- Cut bread into thin slices, fry until golden brown in a toaster.
Serve spicy tomato soup in large plates along with crispy slices of bread and garlic sauce. Bon Appetit!
