Tomato soup with potatoes - a hearty hot first course based on meat broth and freshly prepared tomato puree. There are many recipes for tomato soups. This traditional Spanish gazpacho is a cold soup, and the Tuscan “Pappa al Pomodoro”, in a word, for any season you can cook an original first course from the “seniors of tomatoes”. The taste of this soup determines the quality of the tomatoes.
If you do not live in Italy or on the south coast and do not grow vegetables in your garden, then, unfortunately, tomatoes, it happens, come across sour. To balance the taste I advise you to add some sugar in the cooking process, this saves the situation.
- Cooking time: 1 hour
- Servings: 6
Ingredients for tomato soup with potatoes
- 1.5 l of beef broth;
- 500 g ripe red tomatoes;
- 120 g onion;
- 100 g carrots;
- 250 g of potatoes;
- 2 tsp. ground sweet paprika;
- salt, sugar, pepper, vegetable oil, greens for serving.
A method of cooking tomato soup with potatoes
Prepare tomato puree. For these purposes, ripe, overripe, but no signs of spoilage, fleshy tomatoes are best suited. Carefully wash the vegetables, tear off the stalks, cut seals near the stalks.
Cut the tomatoes into several parts, put in a chopper or blender, turn into a homogeneous mass. Then wipe the tomato mass through a sieve to get rid of seeds and small pieces of skin. The result will be a homogeneous, liquid puree, which is used to make soups and sauces. This mashed potatoes should be used immediately, it is not suitable for storage.
I cooked soup in chicken broth, you can cook beef. By the way, on the basis of fish broth it will also turn out well, but not every fish is suitable for these purposes, it is better to cook from cod, hake, pollock or navaga.
So, filter the finished broth through a sieve.
Prepare the remaining vegetables. Clean and grind onions. Scratch carrots with a knife, wash, cut into thin strips. Peeled potatoes are cut into cubes.
Next, pass finely chopped onions in a heated vegetable oil. To make the onion transparent and not burnt, add a few tablespoons of broth to the pan while frying. Add carrots to onions, fry carrots with onions for a few minutes, until carrots are soft.
Pour tomato puree into a saucepan of sautéed vegetables. Pour two teaspoons of ground sweet paprika, or a little red pepper, if you like hot food. Heat to boil, boil for 5 minutes.
Then put the chopped potatoes. You can also cook this dish with rice. At this stage, instead of potatoes, add half a cup of white rice to the pan.
Pour the hot broth, salt it all together, pour in some sugar to balance the sour and salty, pepper it with black pepper.
Cooking tomato soup with potatoes over moderate heat for about 40 minutes, the vegetables should be very soft.
To the table we serve tomato soup with potatoes hot and crispy toasts, sprinkle the soup with fresh herbs before serving. Enjoy your meal!
You can crumble straight into a plate of sausage or tomato sausage with tomato soup, it will turn out very satisfying.
