Tomato puree soup is a healthy dish for hot summers and cold winters. The best options for hot and cold tomato puree soup

Tomato puree soup is a healthy dish for hot summers and cold winters. The best options for hot and cold tomato puree soup

The basis of cream soup is tomatoes. This vegetable contains a minimum of calories, but at the same time it nourishes the body with useful substances and perfectly satisfies hunger.

Tomato soup - the basic principles of cooking

In the summer, they prepare cold tomato soup, which will quench their thirst perfectly, and in the cold season it is preferable to cook a hot version of this dish.

Tomatoes can be used fresh, canned or dried. It depends on the season when you cook the soup. The dish can be with meat or vegetarian. If there are no tomatoes, use tomato juice or pasta for cooking.

The most popular cold tomato soup is gazpacho. This dish is originally from Spain. They were satisfied with hunger and thirst by poor peasants. Today it is the basis for the preparation of different variants of this dish. The basis of the soup - grated tomatoes. Serve such soup cold, sometimes adding ice.

Tomatoes are made with hot soups, including gazpacho. The basis for this dish is meat broth. The technology of preparation is simple: vegetables, according to the recipe, are fried in oil, then spread in broth and cook until ready. Then all interrupted with a blender, or fray through a sieve.

To prepare the soup, you can use canned fish in tomato sauce.

Recipe 1. Classic Tomato Soup

Ingredients

three cloves of garlic;

20 ml of olive oil;

a bunch of basil;

bulb;

four tomatoes;

stack drinking water;

a small slice of chili;

table salt.

Method of preparation

Turn the oven on at 180C.

Peel and peel the garlic cloves and bulb. Rinse the tomatoes and cut the stalk. Chop vegetables into quarters.

Oil baking pan. Place vegetables in it, lightly salt and sprinkle with oil. Bake for 25 minutes. In a saucepan, boil water. Put baked vegetables into it and stew over low heat, covered with a lid, for about 20 minutes.

Smash the contents of the blender to a puree state. Cover and leave for another ten minutes. Serve, spread out on plates and decorate with sprigs of fresh basil.

Recipe 2. Gazpacho Tomato Soup

Ingredients

two sprigs of fresh parsley;

onion head;

four cloves of garlic;

Tabasco sauce to your taste;

15 juicy tomatoes;

125 ml of olive oil;

40 ml of wine vinegar;

10 g of salt;

dry red wine;

three pods of sweet pepper;

tomato juice;

four cucumbers;

four slices of stale white bread.

Method of preparation

Chives garlic clean, finely crumbled, or pass through the press. Bread break into small pieces, combine with crushed garlic and mix. We shift the blender into the bowl and gradually grind, gradually adding olive oil. Leave for an hour and a half.

Onion head clean, wash and finely crumbled. Fill with wine vinegar and marinate for ten minutes.

Rinse the tomatoes, make a shallow cut on each fruit and dip the tomatoes in hot water. Withstand a minute. Then we recline on a colander and remove the thin skin. Cut into four parts.

Cucumbers are also peeled. Paprika pods rinsed, wiped and lubricated with vegetable oil. Wrap the vegetable in foil, put on a baking sheet and put it in the oven for 15 minutes. We bake at 160 degrees. Remove from the oven, spread in a bowl, cover with a lid and stand for the same amount of time. Vegetable peeled and remove the stem with seeds.

Rinse fresh parsley and finely crumble. Vegetables are laid in small portions in a blender and mash by adding Tabasco saus, garlic bread and pickled onions.

Recipe 3. Tomato cream soup with cream and herbs

Ingredients

two stacks vegetable broth;

rosemary;

seven tomatoes;

thyme; cream - 100 ml;

paprika;

six cloves of garlic;

marjoram;

carrot;

cilantro;

four loaves of bread;

bulb;

table salt.

Method of preparation

Prepare two bowls. Pour boiling water into one, and cold drinking water into the second. Fresh tomatoes dip for a moment in boiling water, then skimmer shift into a bowl with cold water. Remove peel from tomatoes.

Rinse the cleaned onion and finely crumble. Put the pan with oil on the fire and pass in it the onions to a golden hue. Peel the carrot, wash and coarsely rub. Put the grated carrots in the pan and continue to fry, stirring regularly, until the vegetable is soft.

Slice the bread into small pieces, season with spices, place on a baking sheet and place in a preheated oven for ten minutes.

Place fresh tomatoes in a blender container and beat them to puree. Transfer to a broth pot. Salt, season with spices, boil. Then twist the fire and simmer on low heat for 15 minutes. Pour in the cream, stir and cook for another ten minutes. Pour into plates. Add greens and croutons to each.

Recipe 4. Tomato cream soup with cheese

Ingredients

onion head;

kg of tomatoes;

pinch of sugar;

salt;

pinch of spices;

200 grams of cheese;

20 g butter;

stack drinking water;

50 g tomato paste;

two slices of bread;

three cloves of garlic;

10 ml of vegetable oil.

Method of preparation

Wash fresh tomatoes. On each, make a small cut, put the fruit in a deep bowl and cover with boiling water. After a minute, peel the tomatoes and finely chop them.

Peel the garlic cloves and onion, finely chop and fry until light rosy in vegetable oil. Put the frying in a saucepan and cover with water. Put on the fire.

As soon as the contents boil, lay out the tomatoes and continue cooking, twisting to moderate heat.

Chop the cheese with a fine grater.

Soup season with tomato paste. Salt and season with sugar. Cut the bread into small pieces. Dissolve the butter in a pan and fry the bread in it, seasoning it with spices.

Put cheese in broth, stir and stew for a couple of minutes. Perebeyte all to a puree and boil. When serving, put the croutons in the plates.

Recipe 5. Tomato Cream Soup with Pesto

Ingredients

six slices of dried tomatoes in olive oil;

fresh basil;

1.2 kg canned peeled tomatoes in slices;

basil pesto sauce;

two cloves of garlic;

half a glass of sour cream;

10 ml of olive oil;

25 grams of sugar;

half a liter of vegetable broth.

Method of preparation

Dried tomatoes in oil can be made independently. To do this, small-sized tomatoes are cut into four parts, peeled, removed seeds, pith and tail. Spread prepared tomatoes on a baking sheet, sprinkle with olive oil and put in the oven for five hours. Dry at 100 ° C. Then the tomatoes are placed in a jar, seasoning with spices and pour olive oil.

Olive oil is poured into a thick-bottomed saucepan, finely chopped garlic is added and passaged for just a couple of minutes. Now add dried tomatoes and mix.

After a couple of minutes, canned tomatoes are laid out in a pan. Cover and simmer until slices of tomatoes are softened.

Hot vegetable broth is poured into a saucepan, sugar is poured and mixed. Using an immersion blender, they interrupt the tomatoes right on the stove. Add the sour cream, once again interrupt the blender and bring to a boil.

Spread soup on the plate. In a circle, pour in basil pesto and sour cream. Lay basil leaves and serve.

Recipe 6. Tomato Cream Soup with Meatballs

Ingredients

800 g fresh tomatoes;

ground black pepper;

two potato tubers;

salt;

two celery stalks;

two carrots;

liter of chicken broth;

olive oil - 30 ml;

paprika;

onion head;

tomato paste - 30 g

Meatballs 250 g of minced meat;

freshly ground pepper;

egg;

salt;

a pinch of nutmeg;

50 g fresh bread crumbs.

Method of preparation

Put a thick-walled pot on medium heat. Pour in olive oil.

Rinse the cleaned onion and chop finely. Put in a saucepan and cook, stirring regularly, for about five minutes, until soft.

Peel and chop the garlic. Rinse the tomatoes with boiling water and remove thin skin from them. Cut the tomatoes into small pieces. Peel the carrots finely chopped. Celery stalks finely chop.

Add all the vegetables, except tomatoes, to the pan, mix and cook for ten minutes on low heat.

Put tomatoes and tomato paste in the soup. Season with paprika and mix well. Pour all the broth and bring to a boil. Twist the fire, cover the pan with a lid and cook for half an hour.

Put mince into a bowl, combine it with egg and bread crumbs. Season with pepper, nutmeg and salt. Mix well with your hands. Form small meatballs.

Puree soup using an immersion blender directly in a saucepan, salt, pepper and warm. Put the meatballs into the tomato mixture, stir and cook for about ten minutes.

Tomato Soup - Tips and Tricks

Cook the cream soup at one time. When reheating, much of the healthy properties of the dish will be lost.

Served soup with croutons, crackers or wheat tortillas.

If you do not have a blender, you can grind the ingredients through a sieve.

Chili pepper will add spicy to the dish, and spicy garlic.

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