How to make tomato puree soup easy recipe. Appetizing and healthy dish: the classic recipe for tomato puree soup and its various variations

The classic recipe for tomato puree soup is very simple, and ready meal It turns out very light and delicate in taste! If during the cooking process the chicken broth is replaced with vegetable or plain water, then this soup is also suitable for a lean or vegetarian menu. By the way, in order to make the taste of the soup more satisfying, you can serve it not only with crackers, but, for example, with pieces fried chicken! Let's cook!

To make a classic tomato puree soup would need:

• tomatoes - 1 kg
• chicken broth - 1-2 cups
• bell pepper- 1-2 pcs.
• onion - 1 pc.
• garlic - 5-6 cloves
• basil - 3-4 sprigs
• oregano - 1 sprig
• olive oil - 2-3 tbsp.
• salt, pepper - to taste
• homemade crackers - for serving (optional)

Tomato puree soup classic recipe with photo step by step:

Let's prepare the vegetables. Cut the washed and dried tomatoes into quarters or more pieces, depending on the size.

2 medium bell peppers, de-seeded and cut into large pieces.

We clean the onion from the husk and cut into 6-8 segments.

Spread all chopped vegetables evenly on a baking sheet. Lay the washed, but not peeled garlic cloves on top.

Spray vegetables with olive oil and sprinkle with salt and ground pepper.

Roast vegetables in hot oven(180-190 C) about 30-40 minutes until soft and lightly tanned.

Gently transfer the baked tomatoes, bell peppers and onions to the blender bowl with a spoon. Let the garlic cloves cool slightly, then pressing on the teeth with your fingers, we take out the baked pulp of garlic from the husk. We shift the baked garlic into a blender bowl, then add fresh basil and oregano (you can use dried instead of fresh).

Grind all the ingredients until a homogeneous puree.

pouring tomato puree into a saucepan (if desired, to make the soup smoother and silkier, it can first be rubbed through a sieve, thereby removing the remnants of seeds and skins). We dilute the tomato puree soup with broth (optional, to prepare a lean / vegetarian soup, chicken broth can be replaced with vegetable or water) until the soup is the desired thickness, put it on the stove and bring to a boil. Boil the tomato puree soup for a couple of minutes and season it to taste. By the way, if the tomatoes are caught with a pronounced sourness, then you can soften the taste of the soup by adding a little sugar to it.

Tomato puree soup is best served with homemade croutons. For this we cut White bread into small cubes (bread is best taken already slightly dried up). Put them on a baking sheet, sprinkle on top with a pinch of salt, dried garlic and smoked paprika (we can safely select the type of additives to taste), sprinkle with oil and, after mixing well, send the croutons to blush in the oven at 180 C for 5-10 minutes. While the crackers are browning in the oven, we don’t leave anywhere, as they can easily burn!

2016-12-02

Hello my dear readers! For many days I have been trying to systematize the recipes for first courses accumulated over a long life. We have already studied how to cook, studied the cooking options. I really love varied dishes: you take some kind of base and on it, like on a canvas, you “string” various additional ingredients, which go well with the "base". Today I give you a classic recipe for puree tomato soup - you can “compose” it indefinitely, adding some kind of spice, cheese, cream, milk, cereals, vegetables and even fruits.

The photo shows an example of an avocado. How are you? I love!

Puree Tomato Soup: A Basic Classic Recipe

Ingredients for 2 servings

• 0.5 kg of ripe fleshy tomatoes.
• 1 clove of garlic.
• 25-30 ml olive oil.
• 20 g butter.
• 100 ml chicken broth or water.
• 1 onion.
• Ground black pepper.
• Basil.
• 1 coffee spoon of sugar.
• Salt.

How to cook

We cut large tomatoes in half, small ones - we prick with a fork in several places, coat each with olive oil, sprinkle with part of the basil. We bake in the oven at 180 ° C for 15-20 minutes, all the time looking at how our tomatoes are doing. Remove skin from cooked tomatoes.

Heat the butter in the remaining olive oil in a heavy bottomed saucepan. Brown for 2-3 minutes small cubes of onion, pieces of garlic. We put the skinned tomato mass cook on low heat for 10 minutes, stirring occasionally.

Pour the broth or water, bring the soup to a boil over low heat, put dry basil, black pepper, salt, put sugar. Cool slightly, turn into puree with an immersion or stationary blender, warm up. That's all! Classic tomato puree soup simple recipe ready!

Recipe for tomato puree soup in a slow cooker

The ingredients are the same as in the recipe for mashed tomato soup prepared in the usual way on the stove.

How to cook

Cut the tomatoes crosswise on top, place for a few minutes in boiling water, then in cold water, peel. You can bake in the oven, as in the recipe above.

Pour oil into the bowl of the unit, fry the chopped onion and garlic for 8-10 minutes, setting the “Baking” program, put the tomatoes, pour the broth, put spices, salt, sugar, set the “stewing” program. In a 900 W multicooker, cook for 15 minutes. If the power is 700 W or less, then you should add the cooking time (on average, it will stew for 25-30 minutes).

Grind the contents of the bowl, turning it into a puree, serve sprinkled with basil (thyme, savory, dill).

My remarks

italian puree tomato soup recipe

Ingredients for 2 servings

• 0.5 kg ripe delicious tomatoes with "sugar" pulp.
• 25-30 ml of olive oil.
• 100 ml of good, preferably homemade tomato juice.
• 1 small clove of garlic.
• Fresh thyme, oregano or basil.
• 50 ml classic sauce basil pesto.
• Ground black pepper.

How to cook

Bake the tomatoes, as for the basic classic tomato puree soup, cool.
Blend with garlic and olive oil into a smooth puree. In my experience, the desired consistency is better obtained in a stationary blender, as well as in the manufacture.

Pour into a saucepan, add tomato juice, heat until the first "gurgles". Pour into plates, beautifully outline a spiral of pesto, put green leaves in the middle. In addition, you can put a little cream. Serve and enjoy!

Cooking tomato puree soup according to Turkish classic recipes

Ingredients for 2 persons

• 3 large tomatoes.
• 500 ml chicken or meat (lamb, beef) broth.
• 250 ml milk.
• Large onion.
• 2 spoons of tomato paste.
• 25 ml olive oil.
• 25 g butter.
• 1 tablespoon (without a slide) flour.
• 2 garlic cloves.
• Dried thyme or savory.
• Salt.

How to cook

Cut the tomatoes in half. Now rub them on a grater, cut down, discard the skin. Next, fry the chopped onion cubes and garlic clove in a pan in olive oil until light golden. Put the grated tomatoes, ground black pepper, dried thyme, salt, simmer for 5-7 minutes, stirring occasionally.

Lightly heat the butter in a soup pot, put the flour, stir vigorously for 2 minutes, put tomato paste. Gradually, in small portions, add the broth, mixing thoroughly. Beat the stewed tomato "brew" with a blender in mashed potatoes, send to the pan.

In a thin stream, we run milk into the soup, cook for 1-2 minutes. Try it - maybe you need more salt, pepper, milk or broth. Achieve a harmonious taste. Taste practice gains experience only in practice - pardon the tautology! If you like everything - serve it on the table!

Rice option

The ingredients are the same as in basic recipe, but you need 2-3 more tablespoons of rice (I like to cook with round).

The cooking technology is as follows: boil rice in broth. Fry the tomato paste for 1-2 minutes in butter, pour the broth with rice into the pan. Then we cook in the usual way. I have been cooking this Turkish tomato puree soup for thirty years. I got the recipe from my mother-in-law, whose ancestors (Vlachs and Hungarians) lived in Ottoman Hungary.

Variant with vermicelli

Boil 3 tablespoons of vermicelli in the broth. Next, prepare the tomato soup in the same way as with rice. Milk is usually not poured, but I cook with milk - delicious!

I have given what I promised to you. It became a little easier - I classified and systematized one more dish as best I could. Do not judge strictly. After all, I'm not a pro, but just a keen culinary amateur! I will humbly accept criticism from the kitchen meters - I am always in the process of learning and gaining practical culinary skills. Everything presented is delicious. I guarantee iron.

From classic cold soups, I strongly advise you to try to cook mine.

Of course, I covered only a small part of the available "tomato" treasures. if you have interesting recipes on the topic of our meeting - let's get them to the "studio"! I think that many regular readers and guests of the blog will find them very interesting.

If today you received information that is interesting for you, then do not be greedy, please share it on social networks. Please subscribe to blog updates. I will continue to rake up culinary deposits and delight you, my dear readers, regularly, I promise.

Always yours Irina.
Dessert is a pure classic.
Elvis Presley & Norah Jones

Cold tomato soup - very nutritious and delicious! We present you a selection of classic cooking options.

• 700 g of fleshy and juicy tomatoes;
• 300 g red bell pepper;
• 200 g cucumbers;
• 100 g red onion;
• juice of half a lemon;
• tabasco sauce;
• 2 tbsp olive oil;
• 2 cloves of garlic;
• 4 slices of yesterday's loaf;
• salt, pepper to taste.

Tomatoes for tomato soup are better to take ground. They have a more pronounced taste than greenhouse ones. If there are no ground tomatoes, then you can take cherry tomatoes. I used regular ground cream tomatoes in the recipe. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and prick with a toothpick in several places. This will help to quickly remove the thick and tough skin from the tomatoes.

But in order for the skin to be easily removed, you first need to immerse all the tomatoes in a deep bowl and pour boiling water over them for 5 minutes.

Then rinse the tomatoes again under cold water. Now the skin is removed much easier.

Remove the seeds from the bell pepper and cut out the stem. Rinse under running water. Cut into fairly large pieces. We will immerse them in a blender.

Cucumbers are washed, peeled and also coarsely chopped.

From the red onion, remove the top layer with the husk. Cut one half of the onion into several large pieces for further processing in a blender. And the second half is cut very finely, with this onion we will sprinkle the soup for beauty. Cover the finely chopped onion with cling film and put it in the refrigerator.

Place all chopped vegetables in a blender. Here we squeeze 2 cloves of garlic.

Grind with a blender to the consistency of soup-puree.

To make the tomato soup more tender and avoid tomato seeds and other poorly ground pieces, wipe the soup through a sieve.

Now you need to add dressing to the soup. For her, we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.

Add, mix.

Cover the soup with a lid and send it to infuse in the refrigerator for 2 hours.

And we will serve the soup with croutons or croutons - as you like. To prepare them, cut small cubes banana slices.

Pour into a hot skillet and drizzle olive oil over the top.

We put the pan on a slow fire and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case, they also need to be mixed a couple of times).

Pour the finished cold tomato puree soup into bowls and sprinkle with finely chopped onion. Serve with croutons. A delicious refreshing summer lunch is ready. Bon appetit!

Recipe 2, simple: tomato soup at home

There is currently great amount cooking options for this soup.

In Spain, the dish is prepared from a variety of ingredients.

Cooked in Cordoba cornmeal and creamy tomato soup has dense appearance, and during the winter season in Cadiz, gazpacho is served hot.

But bread, olive oil, salt and vinegar remain the same components of the dish, and with all the splendor of existing recipes classic version considered cold.

• ripe juicy tomatoes - 15 pcs;
• cucumbers - 4 pcs;
• sweet pepper - 3 pcs;
• garlic - 4 large cloves;
• white stale bread (preferably bran) - 3-4 pieces;
• onion - 1 pc;
• olive oil - 125 ml;
• wine vinegar - 4 tbsp. l;
• salt - 1 tbsp. l;
• fresh parsley;
• tomato juice, dry red wine or cold water- taste;
• Tabasco sauce.

Grind garlic with salt in a mortar. Bread is added, breaking the slices and, continuing to grind the contents, pour olive oil literally drop by drop. The composition, stirring until smooth, cover and infuse for at least one and a half hours.

Finely chopped onion is placed in a bowl and poured with vinegar.

Having cut the tomatoes into a shallow crosswise shape, each fruit is dipped in boiling water for a minute and, having shifted into ice water, is peeled.

Cut the peeled tomatoes into quarters and remove the seeds.

Cucumbers are also peeled from the skin.

Pepper, smeared with vegetable oil, is placed for 10-15 minutes in an oven preheated to 160 C. Then, having stood for 10 minutes covered in a bowl, the fruits are peeled and peeled.

Cut parsley leaves.

Vegetables are placed in small portions in a blender and, mixing the previous and subsequent portions, turn into a puree. Add onion with vinegar, garlic mass from a mortar, a couple of drops of Tabasco sauce.

Everything is thoroughly mixed and placed in the refrigerator for 8 hours. During this time, the dish acquires a rich taste and density.

You can dilute the soup a little if you like. tomato juice or cold water, dry red wine.

On hot days, a few pieces of ice are added to the plate.

Recipe 3: Classic Tomato Cream Soup with Cream

People get acquainted with soups in the form of mashed potatoes or cream in early childhood. And then during the course of life they periodically encounter these dishes. Cream soup is undeservedly forgotten by many people, but in vain. After all, such a first course perfectly diversifies the menu and will become indispensable in families where there are kids and the elderly.

But the most important advantage of cream soup is that by grinding the ingredients, the dish acquires a completely different taste. AT regular soup cabbage, for example, and other vegetables do not look and taste as attractive. Therefore, this cream soup recipe is dedicated to all gourmets, which is not only tasty, but also dietary. With this dish, you will not gain extra pounds.

So let's get ready tomato cream soup with cream. Tomatoes here are decorating and making the dish rich, and cream and other healthy products are also present in the soup.

• 1 liter of water
• 1 bell pepper,
• 2 tomatoes
• 2 potatoes
• 1 onion
• 50 gr. any cabbage (Brussels, cabbage, broccoli ......),
• 50 ml cream
• yolk - 1 piece.

Put water on fire. Boil. Put potatoes into it, cut into cubes of any size.

Cut the onion into cubes and also lower it into boiling water.

We continue to cook the soup by putting the chopped bell pepper in vegetable broth.

Now that the potatoes are almost ready and other vegetables, place the shredded cabbage.

While the vegetables continue to cook, let's make delicious dressing for soup. Grate the tomatoes on a coarse grater without using the skin. Put in a pan and add chopped garlic. Fry this mass a little until a rich red color is formed.

Season the soup with salt to taste.

The final touch in the preparation of the soup will be the addition egg yolk combined with 50 ml of cream.

Beat and add the yolk-cream mass to the soup. We expect it to boil and turn off the fire.

It remains to let the soup cool down a little, so that in the future you can use a blender to grind it.

Soup can be puréed or creamed right in the pot using the attachment of a blender.

We beat the contents of the pan and our soup is ready.

You and your family will certainly like this dish in combination with homemade bread.

Recipe 4: American Tomato Soup (Step by Step Photos)

This soup is almost a national treasure of the States, it is sold there even in canned. And indeed it is worth such attention: it can be served both hot and cold, its consistency resembles a cream, and its taste ... - you must try!

• Tomatoes - 8 pcs.
• Onion - 1 pc.
• Garlic - 3 tooth.
• Cream 20% - 1.5 tbsp.
• Butter 72.8% - 2 tbsp.
• Vegetable oil (raf.) - 1 tbsp.
• Drinking water - 1 tbsp.
• Dry aromatic herbs - 2 tsp
• Russian cheese 50% - 200 grams
• High quality white loaf - 10 pcs.
• Fresh mint - 1 wt.
• Ground black pepper - 0.5 tsp
• Ground red hot pepper - 0.5 tsp

Cut a loaf or white bread into cubes and dry in a pan or oven.

Dip the tomatoes for a minute in boiling water, then in cold. Make a shallow cross cut across the top of the tomato.

Remove skin.

Finely chop.

Finely chop the onion.

Finely chop the garlic.

Cheese grate on a coarse grater.

In a saucepan where the soup will be cooked in a mixture of butter and vegetable oil, fry the onion and garlic until transparent. Cook over low heat.

Add tomatoes, salt, pepper, add dry herbs and simmer until tender (about 15 minutes).

Then load the mixture into a blender and bring to a homogeneous consistency.

Pour the resulting liquid mass back into the pan. Dilute with cream and water (vegetable broth). Bring to a boil while stirring.

Taste and finally season to your taste with salt, sugar, spices.

Pour in the cheese and stir until it melts.

Pour the finished soup into bowls, sprinkle with croutons and herbs (mint leaves).

Recipe 5: Tomato Puree Basil Soup (Step by Step)

Tomato puree soup is made from tomatoes with the addition of basil and tomato paste.

• Tomatoes, canned without skins - 1.75 cups
• Tomato paste - 1 tbsp. l.
• Basil, fresh leaves - ½ cup
• Extra virgin olive oil - 2 tbsp. l.
• Onion (chopped) - 1 pc.
• Vegetable broth - 1.25 cups
• Hot chili sauce (hot) - 1 tsp
• Salt - to taste
• Black ground pepper - to taste
• Basil leaves for garnish

Heat the olive oil in a large saucepan over medium heat, add the onion and cook, stirring occasionally, until softened, about 4 to 5 minutes.

Put the tomatoes with juice in a saucepan, pour in the broth, chili sauce, put the tomato paste and basil.

Puree the tomato soup in a blender or food processor. Pour the puree back into the saucepan. Place the saucepan over medium heat, bring to a boil, and season with salt and pepper to taste. Remove saucepan from stove.

Serve the soup in serving bowls, garnished with basil leaves.

Recipe 6: classic tomato puree soup in a slow cooker

Making tomato soup in a slow cooker is like an exciting game. All you need to do is prepare all the ingredients and then watch how the engineering creation turns them into delicious dish! You will definitely like it!

Soups from ripe and delicious tomatoes firmly established themselves in the leading position. They are very easy to prepare, do not require complex ingredients and are very diverse. We highly recommend trying this recipe!

• Water - 600 ml
• Olive oil - 30 ml
• Garlic - 10 g
• Onion - 80 g
• Bulgarian pepper - 80 g
• Tomatoes - 500 g
• Spices - to taste
• Chili sauce - 5 g
• Tomato paste - 70 g
• Chili pepper - 10 g
• Ginger - 10 g
• Salt - to taste

We start by preparing vegetables. Cut the onion into small cubes.

Then cut the tomatoes into medium sized cubes.

After that, grind the bell pepper, after removing the seeds.

The next step is to finely chop the ginger root.

Now cut the chili pepper into small circles.

We put all the vegetables in a multicooker bowl, add tomato paste, spicy sauce, olive oil, salt and put spices, pour in water. Set the mode "Soup", cooking time 1 hour.

When all the vegetables are ready, grind the contents of the bowl with an immersion blender, then put it on a plate, you can decorate with herbs on top.

Recipe 7: how to cook tomato cream soup (with photo)

In the summer, especially in the heat, one of the topical dishes will be tomato puree soup. step by step photos will help you repeat the classic recipe with cream. You can make a vegetarian version of this recipe by using vegetable broth instead of chicken broth and soy sour cream instead of milk cream. In winter, fresh tomatoes are replaced with canned ones in order to preserve the rich taste characteristic of vegetables ripened on the ground. It will take 60 minutes to prepare. These ingredients make 3 servings.

• tomato - 500 g;
• onion - 120 g;
• garlic - 3 teeth;
• carrots - 120 g;
• ground sweet paprika - 10 g;
• cream 10% - 200 ml;
• chicken broth - 250 ml;
• butter - 30 g;
• salt, sugar, olive oil, mint, basil.

Finely chop onion. Chop the garlic cloves. Heat 2 tablespoons of olive oil in a saucepan, add garlic and onion, then pour in some chicken broth. Cook the onion and garlic until the broth has evaporated (about 5-7 minutes).

We cut the tomatoes finely, add them to the saucepan to the rest of the vegetables, close the saucepan with a lid and simmer over low heat for 30 minutes.

We transfer the finished vegetables to a blender, grind until a homogeneous puree is obtained with several impulse inclusions. If you want to make a bright red soup, then you should not use a blender. Vegetable stew you need to rub a tablespoon through a fine sieve, so the puree will retain its red color, besides, tomato seeds and pieces of skin will remain in the strainer.

We again send the vegetable puree to the saucepan, add ground sweet paprika.

Tomato puree soup is a hearty and low-calorie first course of Italian cuisine.

The combination of tomatoes and basil in tomato soup is a good taste solution and has long become a classic in the preparation of tomato puree soup. We invite you to evaluate the tomato puree soup according to the classic recipe.

Classic cooking recipe

Ingredients:

• Tomatoes - 600 g;
• Fresh green basil - to taste;
• Garlic - 2 cloves;
• Onion - 1 pc;
• Olive oil - 30 ml;
• Butter - 30 g;
• Chicken broth - 200 ml;
• Black ground pepper and salt - to taste;
• Sugar - 0.5 tsp, if needed.

Cooking:

1. The basis of tomato soup is chicken broth. According to the classics, it is prepared from a whole chicken carcass of a non-meat breed (not a young laying hen), such a broth is cooked for 3 hours. But you can also cook it from a part of a broiler carcass - then the cooking time will be one hour. Divide the chicken into pieces, put in a saucepan and fill with cold water so that the water covers the chicken by two fingers. The broth should not boil, cook it on the slowest fire, then it will turn out transparent. Skim off the foam that will form. After 2 hours, add the peeled onion and carrots. Cook for 1 more hour. Add salt at the end of cooking. In the finished broth, the meat should be easily separated from the bone. Remove chicken and vegetables, strain broth.
2. Peel the garlic and pass through a press. Chop the basil with a knife.

Wash the tomatoes, remove the rest of the stalk and cut into halves. Brush with olive oil, season with black pepper, basil and garlic. Put on a baking sheet and send to the oven, heated to 180 degrees, for 20-25 minutes.

1. Peel the onion and chop finely. Fry in a mixture of olive oil and butter until soft.
2. After the time has elapsed, transfer the tomatoes to a saucepan, add the fried onions, 200 ml of chicken broth, salt to taste and simmer for 15 minutes.
3. Using a blender, blend the soup to a puree consistency. You can also pass the soup through a sieve to achieve the desired uniformity. If the taste turned out to be sour, which depends on the variety of tomato, then add 0.5 tsp. Sahara.

The dish can be served hot or cold. Experiment with serving: croutons, sour cream or cheese perfectly complement the taste of the soup, and finely chopped greens will visually decorate the tomato soup.

Benefits of tomato soup

Tomato soup

The dish has a piquant note of spices that favorably set off the taste of tomatoes.

Tomatoes contain a large amount of folic and ascorbic acids, vitamin A, B vitamins and antioxidants: choline, carotene, lutein and lycopene. The latter is involved in maintaining bone health, so the use of tomato dishes is indicated for women in the postmenopausal period, when the content of lycopene in the body naturally decreases.

They also contain alpha-lipoic acids, which regulate blood sugar levels and are involved in maintaining vascular elasticity. Therefore, tomato dishes are indicated for people suffering from cardiovascular diseases. They improve the functioning of the heart muscle and prevent the occurrence of blood clots, lower cholesterol and the risk of developing hypertension, obesity, myocardial infarction and stroke.

Tomatoes themselves are quite low in calories, so dishes from them are often found in different diets for weight loss. The trace element chromium, which is part of tomatoes, reduces the feeling of hunger, which also has a positive effect on weight loss.

Lycopene exhibits anti-cancer activity and plays an important role in the prevention of cancer. Interestingly, cooked tomatoes have a much higher lycopene content than raw vegetables. Therefore, the preparation of tomato soup is a great opportunity to combine a unique taste and benefits.

People who regularly consume tomatoes improve metabolism, endurance, develop strong immunity to a number of infectious diseases, and also increase the overall tone of the body.

Reference: The bright red color of tomatoes has a positive effect on a person's mood. The fact has been repeatedly proven by experts in psychology and nutrition.

Great importance in the preparation of soups from tomatoes is attached to herbs and spices. They give soup refined taste, increase appetite and promote better absorption of food. How to cook a simple tomato puree soup, we will consider in this article, as well as recipes for cooking it with various products.

Classic recipe with photo

Introducing classic variation Turkish Tomato Soup Recipe.

Compound:

• 3 huge tomatoes or 20 cherry tomatoes;
• 50 g of any vegetable oil intended for frying;
• 10 g fresh butter;
• 30 g wheat flour top grade;
• 15 g adjika;
• 30 g of fat milk;
• 200 liters of warm water or meat (preferably chicken) broth;
• salt to taste;
• sweet or spicy paprika to taste.

For decoration:

• handfuls grated cheese melting variety for sprinkling;
• greenery.

Cooking method:

How to cook tomato puree soup, look at the video:

Step by step cooking with different ingredients

You will be pleasantly surprised by the variety of tomato dishes. All of them are available in the preparation of everyone, and will also appeal to everyone - according to his preference for one or another product. Puree soups are very useful from almost any product, take note of a few recipes from (,), with or, from,.

Compound:

• 1 pack (or take by weight 150 g) mozzarella;
• 1 shallot;
• 5-10 g of garlic;
• 1 chili pepper;
• 20 cherry tomatoes or 4 large tomatoes;
• 30 g of vegetable (preferably olive) oil, intended for frying;
• Salt;
• Pepper;
• Granulated sugar;
• 300 ml of meat or vegetable broth;
• 4-6 stalks dried basil

Cooking:

Cooking tomato puree soup with mozzarella can be clearly seen in the video:

From pasta

Compound:

• ready-made beans (red or white) - 800 g;
• tomatoes (it is allowed to use canned food) - 450 g;
• sweet pepper - 1 piece;
• red onion - 1 piece;
• carrots - 2 pieces;
• garlic - 4-6 cloves;
• tomato paste or natural ketchup - 30 g;
• warm water or vegetable broth - 1-1.2 liter;
• spices;
• Tabasco;
• bunch of parsley.

Cooking:

Cooking Ingredients:

• water - 0.8-1.2 l, depending on the desired consistency;
• potatoes - 450 g;
• cherry tomatoes - 350 g;
• onion - 100 g;
• carrots - 100 g (1 pc.);
• vegetable oil for frying;
• garlic - 3-5 cloves;
• salt, seasonings - to taste.

Process:

What else you can cook mashed potato soups, you will learn from.

Compound:

Cooking:

1. Leave the tomatoes for 1 minute in boiling water, remove the skin. Cut the pulp into small cubes.
2. Finely chop the garlic and onion and fry in olive oil.
3. Place tomato cubes, fried onions and garlic in a saucepan, add greens.
4. Cook the mixture for 30 minutes over medium heat.
5. Use a blender attachment to puree the cooked vegetables.
6. Season the mixture with salt and spices.
7. Serve with basil and mozzarella balls.

You will need:

• 600 g shrimp;
• 400 liters of water or any broth;
• 60 g fresh butter;
• 70 g leek;
• 70 g chopped celery;
• 50 g hot pepper;
• 30 g white flour;
• 400 g pre-chopped tomatoes;
• 150 g cream;
• 100 g vegetable (preferably coconut) milk;
• 30 g of tomato paste or ketchup;
• curry;
• salt either fish sauce taste.

Cooking:

How to cook this dish learn from the video:

Compound:

Step by step preparation:

1. Fry the onion for vegetable oil until golden brown.
2. Add finely chopped garlic and carrots and cook for a couple more minutes.
3. Next add the tomatoes own juice. Leave the mixture on fire for 5 minutes.
4. Season the vegetable mixture, add herbs and puree with a blender.
5. If you are not satisfied with the density of the mixture, you can dilute it with hot water.
6. Serve with sour cream.

Cooking delicious spicy hot soup is available to everyone.
Compound:

Cooking:

1. In the oven at a low temperature, bake the tomatoes with onion, garlic, pepper and salt until the vegetables soften.
2. Using a blender, turn the baked vegetables into mashed potatoes, after setting aside a few large pieces of tomato.
3. Pour vegetable puree into bowls.
4. In the middle of each plate, place coarsely chopped tomatoes and basil for garnish.

Puree soup can also be prepared in a slow cooker, which will retain the maximum amount of vitamins and minerals in the dish.

Important! There is a minus: the dish will be cooked longer than usual. It will take more than 50 minutes to cook.

Compound:

Cooking:

• Put the tomatoes in boiling water for a couple of minutes. Free them from the peel and use a blender to turn the tomatoes into a homogeneous mass.
• Pour vegetable oil into the container of the multicooker and place half a head of chopped onion there.
• Fry the onion for 10 minutes according to the "Baking" program.
• When the onion is fried until transparent, pour the tomato puree into the container. Salt and season the mixture.
• Add also bay leaf, tomato paste, spices.
• Switch the slow cooker to the “Stew” mode and cook the soup for another 15 minutes.

How to cook delicious tomato puree soup in a slow cooker, you will learn from the video:

Pour the pureed tomato soup into beautiful soup bowls. The dish looks great with any greens and low-fat cheeses. These foods can be put directly into the dish before serving, or served separately on a small plate.

The dish is also served with fresh bread or croutons. The soup is especially tasty in combination with garlic bread. To prepare it, take a couple of cloves of garlic and fry them in vegetable oil for a few minutes. Then remove the garlic and fry the bread slices in the same oil on all sides.

If you are on a diet, it is better to exclude bread and cheese, or use diet varieties.

For example, pita bread and various low-calorie breads are perfect for tomato soup. And for cheeses, give preference to gouda, mozzarella, feta and vegetable varieties of tofu. If you are looking for a slim figure, then this one is for you.

Conclusion

Tomato puree soup - delicious and light dish, excellent as a first course for dinner and lunch. To make it more nutritious, try moving away from classic recipe and complement the meal with various products. Choose the appropriate cooking method and experiment!

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