Tomato soup

Tomato soup is one of the favorite and most popular dishes in the cuisines of different countries of the world, and each has its own special recipe for tomato soup. Here are the most popular and delicious variations of a tomato-based first course.

Delicious tomato soup with beans

The soup according to this recipe is a dense and rich-tasting first course, since it contains both animal and vegetable proteins, as well as potatoes. If you cook it thick enough, it can easily replace both the first and second courses at the same time.

1. 
   How to make delicious tomato soup? The pork with the bone is placed in a saucepan, 3.5-4 liters of water are poured in, and the broth is prepared for about an hour with bay leaves and sweet peas.
2. 
   The sausages are cut into slices and lightly fried, then you need to put them in another bowl.
3. 
   The onion is finely chopped and cooked in the pan where the sausage slices were fried. When the vegetable becomes transparent, add chopped garlic, tomatoes, cut into large slices, and tomato paste. A little water is added and the mass is simmered for several minutes over low heat, after which it needs to be seasoned with a little salt and pepper.
4. 
   The meat is removed from the broth and cut into large cubes. At this time, peeled and chopped potatoes into small cubes are added to the broth. The soup takes 7 minutes to cook.
5. 
   Tomato frying is mixed with sausages and added to the soup. Canned beans are also added there. Season the dish with more salt and pepper if needed, then cook for about 7 minutes. The soup should be served with sour cream and herbs.

Tomato soup with rice and potatoes

A hearty tomato soup containing smoked meat, rice and potatoes. This dish is suitable for a large family when you want to prepare dinner in a way that is “cheap and cheerful.”

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Tomatoes – 3 pcs.
• Leeks – 0.5 pcs.
• Celery root – 0.5 pcs.
• Parsley root – 0.5 pcs.
• Meat broth – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Potatoes – 1 pc.
• Onions – 0.5 pcs.
• Smoked meat – 100 gr.
• Tomato paste – 1 tbsp.
• Basil – 0.5 tsp.
• Rice – 0.5 tbsp.
• Sour cream - for serving.

Cooking process:

1.Tomatoes are peeled and cut into large pieces, leeks, celery and parsley are peeled and chopped into thin sticks or strips.

2. Place vegetables and root vegetables in a saucepan, then add broth and cook over low heat for 10 minutes.

3. Potatoes need to be cut into cubes, take the required amount of rice and put everything together in the soup. Tomato paste is added and cooking continues for another 7 minutes.

4. Smoked meat is cut into strips or separated into fibers; you need to fry it along with half an onion, which needs to be chopped.

5. Place the meat and onions in the soup, season with salt and black pepper, and then cook the soup for another 5 minutes. The resulting dish is poured into plates with the addition of sour cream and chopped basil. Bon appetit!

Italian tomato soup with seafood

A tasty and aromatic soup that takes on Mediterranean notes thanks to shrimp, white wine, mussels and Italian spices. If you want the dish to be more savory, you can add more Tabasco sauce, but you need to be careful: you can easily overdo it with the amount of this incredibly spicy sauce.

Cooking time: 25 min.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Tomatoes – 5 pcs.
• Red onion – 0.5 pcs.
• Sweet red pepper – 1 pc.
• Basil leaves – 8 pcs.
• Garlic – 1 tooth.
• Carrots – 1 pc.
• Extra virgin olive oil – 2 tbsp.
• Balsamic vinegar – 2 tbsp.
• Tomatoes in their own juice – 1 kg
• Tabasco sauce - to taste.
• Salt - to taste.
• Ground nutmeg - to taste.
• A mixture of Italian herbs - to taste.
• Ground black pepper - to taste.
• Chili pepper – 0.5 pcs.
• Mussels – 300 gr.
• Dry white wine – 200 ml
• King prawns – 1 kg
• White bread – 6 slices.
• Grana Padano cheese – 100 gr.

Cooking process:

1. Peel the tomatoes, remove the seeds and inner walls from the peppers, cut the vegetables into even cubes.

2. Chop the peeled onions, carrots and garlic. Roast vegetables in olive oil.

3. Transfer the resulting mass to a blender, add canned tomatoes, basil leaves, herbs and spices, half a chili pepper, wine, Tabasco sauce and balsamic vinegar. Beat everything until smooth. Pour into a saucepan and cook on low heat for about 10 minutes. If necessary, add a small amount of clean drinking water to slightly dilute the soup.

4. Separately, fry mussels and shrimp in olive oil with added herbs, lightly salt.

5. Make croutons from the bread by drying it in a dry frying pan.

6. Pour the soup into plates, place seafood, croutons in each bowl and sprinkle with grated cheese. If desired, you can add a few drops of balsamic to each serving.

How to make Spanish gazpacho soup at home?

A light and rich cold soup, by the way, will come in handy in hot weather. It perfectly satisfies the appetite and at the same time remains light, with a pleasant puree-like consistency. Tasty, original and even children will like it.

Cooking time: 30 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Tomatoes – 450 gr.
• Onions – 1 pc.
• Canned pepper – 1 pc.
• Cucumber – 1 pc.
• Tomato juice – 3 tbsp.
• Cilantro – 35 gr.
• Red wine vinegar – 1 tsp.
• Olive oil – ¼ tbsp.
• Tabasco sauce - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Grated hard cheese – for serving.
• White bread croutons - for serving.

Cooking process:

1.Remove the skin from the tomatoes and half the cucumber.

2. Place tomatoes, half a cucumber and part of an onion in the bowl of a food processor or blender, add pepper and puree until the mixture is completely smooth.

3. Transfer to a deep non-metallic bowl, pour in tomato juice, vinegar, oil and a couple of drops of Tabasco. Check for salt, add salt if necessary.

4. Finely chop the cilantro, finely chop the remaining cucumber and onion.

5. Place all the vegetables in the soup and leave in the refrigerator for the dish to steep. Before serving, adjust to taste, if necessary, with salt and pepper, serve with croutons and grated cheese, sprinkled with cilantro.

How to cook sprat soup in tomato sauce?

This soup is suitable for those who do not want to spend a lot of effort, time and money, but want to try an original and tasty first course. Even a novice cook can prepare it, and even picky household members will like the result.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Sprat, canned in tomato sauce – 1 can.
• Potatoes – 3 pcs.
• Rice – 3 tbsp.
• Onions – 1 pc.
• Carrots – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Allspice peas – 3 pcs.
• Dill – 2 sprigs.
• Parsley – 2 sprigs.
• Butter – 1 tbsp.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Bring 1.5 liters of water to a boil, add bay leaves and peppercorns.

2. Cut the potatoes into cubes. Pour rice into boiling water, and after 5 minutes add potatoes to it.

3. Prepare a fry from onions and carrots. It should get a nice golden color.

4. Mash the fish with a fork and transfer to frying, cook all together for 5 minutes.

5. Place the frying fish in a pan with broth, add salt if necessary and cook for 3 minutes. Then pour the chopped herbs and butter into the finished soup. Stir the soup and let it sit for a couple of minutes. Ladle into bowls and serve with garlic croutons.

A simple and delicious recipe for soup with meatballs and tomato paste

Small meat balls in a tomato-cream broth with vermicelli and tomatoes are an ideal dish for a cool day when you need to recharge your batteries and saturate your body. Soup with meatballs will appeal not only to adults, but also to little gourmets.

Cooking time: 45 min.

Cooking time: 10 min.

Servings – 5.

Ingredients:

• Meat broth – 2.5 l
• Bay leaf – 2 pcs.
• Onions – 400 gr.
• Thyme - to taste.
• Ground red pepper – 1 tbsp.
• Minced meat – 300 gr.
• Tomatoes – 500 gr.
• Vermicelli – 100 gr.
• Cream 40% – 200 ml
• Parsley - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Tomato paste – 4 tbsp.
• Dry white wine - to taste.
• Baguette - a slice for serving.

Cooking process:

1. Put bay leaf, coarsely chopped onion and thyme into the broth, add a little red pepper. Cook for about 20 minutes.

2. Beat the minced meat and form into small meatballs, carefully place them in the broth.

3. Add tomato paste and diced tomatoes. Stir and cook for a few minutes.

4. Add vermicelli, bring the soup to a boil and add a little wine. Allow the alcohol to evaporate for about 10 minutes, then season the dish with salt and freshly ground black pepper.

5. At the end of cooking, pour in the cream, sprinkle with chopped parsley and serve with a slice of toasted baguette.

Spicy soup kharcho with tomato paste

The Georgian soup kharcho, beloved by many, is meaty, rich and spicy. It is prepared quite simply, but captivates with the abundance of spices and aroma, and the rice and lamb make it very filling.

Cooking time: 3 hours 15 minutes.

Cooking time: 10 min.

Servings – 5.

Ingredients:

• Beef or lamb meat on the bone – 700 gr.
• Water – 2.5 l
• Potatoes – 3 pcs.
• Rice – 100 gr.
• Onions – 2 pcs.
• Garlic – 4 teeth.
• Tomato paste – 2 tbsp.
• Tomato – 1 pc.
• Salt - to taste.
• Ground red pepper – 0.5 tsp.
• Ground black pepper - to taste.
• Ground sweet paprika – 0.5 tsp.
• Black peppercorns – 3 pcs.
• Allspice peas – 1 pc.
• Khmeli-suneli seasoning - 2 tsp.
• Ground dill – 2 tbsp.
• Mopping parsley - 2 tbsp.
• Fresh chopped cilantro – 2 tbsp.

Cooking process:

1. Rinse the meat, add cold water and bring to a boil. Add bay leaves and two types of peppercorns to the broth and cook on low heat for about 2 hours. After this, remove the meat from the broth, cut into portions and put back into the strained broth.

2. Cut the peeled potatoes into large slices and cook in the broth for 15 minutes until they become very soft.

3. Cook the rice separately until half cooked, and then strain.

4. Fry onions, cut into small cubes, for 4-5 minutes in a frying pan in the fat removed from the broth.

5. Remove the skin from the tomato, grate it and add it to the onion along with tomato paste and ground paprika. Cook for a few more minutes.

6. Remove the potatoes from the broth and mash them in a frying pan with tomato dressing. Place the mixture back into the broth and add rice. Add the remaining unused seasonings and cook for 10 minutes until the rice is fully cooked.Turn off the stove, put crushed garlic and herbs in the kharcho, let it brew for 30 minutes and serve with flatbread.

Step-by-step recipe for making tomato soup with beef

Tomato soup with beef and celery root is a savory first course, made especially interesting by adding apple cider vinegar to it. The result is a tasty and rich soup, suitable for anyone who loves meat and vegetable broth.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings – 5.

Ingredients:

• Beef (pulp) – 200 gr.
• Celery root – 100 gr.
• Onions – 1 pc.
• Tomatoes – 500 gr.
• Butter – 20 gr.
• Potatoes – 200 gr.
• Ketchup – 4 tbsp.
• Apple cider vinegar – 1 tbsp.
• Green onions - for serving.

Cooking process:

1. The meat is washed and cut into portions. Then you need to fill it with cold water and cook for about 2 hours.

2. Finely chopped onions are sautéed in butter, followed by celery cut into cubes and peeled tomatoes, which are cut into small cubes.

3. Ketchup and apple cider vinegar are added to the frying.

4. Pour large-diced potatoes into the beef broth, and after 10 minutes add the tomato and vegetable frying there. Add salt, pepper and cook for another 10 minutes.

5. Serve the soup hot, garnish with finely chopped green onions.

How to make delicious tomato soup with chicken?

An unusual recipe for tomato soup with chicken fillet and young zucchini. Herbs and spices make this easy summer soup fresh and delicious. Just what you need for lunch on a hot summer day.

Cooking time: 30 min.

Cooking time: 10 min.

Servings – 3.

Ingredients:

• Chicken (fillet) – 1 pc.
• Young zucchini – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Tomatoes – 4 pcs.
• Garlic - 2 teeth.
• Olive oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Granulated sugar - to taste.
• A mixture of herbs - to taste.
• Fresh chopped dill - to taste.

Cooking process:

1. Peel the tomatoes and puree them, first removing the seeds. To do this, you can use a blender or food processor.

2. Cut the peeled onions and carrots into small cubes, chop the garlic.

3. Young zucchini does not need to be peeled, but only rinsed well and cut into cubes or cubes.

4. In olive oil in the saucepan where the soup will be prepared, first fry the onion, then put the carrots in there and cook the vegetables together for 5 minutes, add a little salt and pepper.

5. Cut the chicken fillet into strips and add to the cooking vegetables, fry everything together for another 5 minutes. Add some herbs.

6. Pour some water into the saucepan, add pieces of zucchini and simmer for 25 minutes on low heat under the lid. Add tomato puree and sugar and cook for another 10 minutes. If necessary, dilute a little with water. Serve with chopped dill.

Classic tomato puree soup made from fresh tomatoes

To prepare tomato puree soup without unnecessary hassle, it is better to use a saucepan. You can heat food in it and, using an immersion blender, turn the vegetable mass into a soft puree.

Cooking time: 30 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Tomatoes – 500 gr.
• Fresh basil - 2 sprigs.
• Dried oregano – 1 pinch.
• Onions – 50 gr.
• Garlic – 3 teeth.
• Chicken broth – 200 ml
• Olive oil – 2 tbsp.
• Salt - to taste.
• Granulated sugar - to taste.

Cooking process:

1. Remove the stems and skins of washed tomatoes, cut into large slices.

2.Cut the peeled onion into cubes and sauté in a saucepan with olive oil.

3. As soon as the onion becomes soft, add chopped garlic and fry until a characteristic aroma appears, then add coarsely chopped basil leaves.

4. Place tomato slices in a saucepan and cook for 10 minutes, stirring constantly. Season with salt, black pepper and oregano. Bring to taste by adding a little

5. Pour the broth into the saucepan with the tomatoes, cover with a lid and cook over very low heat for 10 minutes. After this, puree the mass until it becomes homogeneous.

6. Serve tomato puree soup, garnished with basil leaves and olive oil. You can serve the soup with white bread croutons and cheese.