Soup with tomato paste - fragrant, tasty first a dish that everyone will love.
Tomato paste gives any soups a bright color, a new interesting taste and a delicious rich smell.
Soup with tomato paste - general principles cooking
With tomato paste, you can cook any well-known and little-known soups: from simple vermicelli to complex kharcho, gazpacho and other first courses.
Basically, tomato paste is laid out in a fry, but there are also recipes where this ingredient is placed directly in the broth.
Soups can be meat, vegetable, with the addition of cereals, pasta, vegetables. Tomato paste goes well with any product.
Having added this ingredient at least once to any soup, whether it has been a favorite for a long time or not so popular in your family, you will no longer be able to do without this product in the kitchen. So much it changes the taste of dishes, making it fragrant and really richly tasty.
Try it yourself.
Recipe 1: Rice soup with tomato paste
Ingredients:
300-500 grams of meat on the bone;
150 grams of rice;
Sweet peppers, onions, carrots - one each;
50 grams tomato paste;
Three medium potato tubers;
Two liters of water;
Garlic and herbs to taste;
Salt, spices, laurel leaves.
Cooking method:
1. Put the washed meat in a pot of water, bring to a boil. Remove the foam, salt, simmer until tender for about an hour.
2. Remove the meat and cool, separate the meat from the bones, cut the meat itself into medium cubes, and strain the broth.
3. Rinse the rice, put the cereal in the broth. Boil 5-7 minutes.
4. Peel and cut the potatoes into medium cubes, add to the cereal. Boil everything together for 10 minutes.
5. While the rice and potatoes are cooking, sauté the chopped onions, grated carrots and finely chopped bell peppers.
6. To do this, put the vegetables on the hot oil in the pan, add salt and spices to taste. Sauté, stirring, for 7-10 minutes, until the vegetables are tender and brown in color.
7. Add chopped garlic and tomato paste to the fry, simmer for about 5 minutes.
8. Put pieces of meat and fragrant roast to the finished cereals and potatoes, mix.
9. Put laurel leaves, chopped greens, cook after boiling for another 5 minutes, turn off the heat.
10. Before serving, let the soup brew for 10 minutes.
Recipe 2: Lagman soup with tomato paste
Ingredients:
600 grams of lamb or any other meat;
A kilogram of flour;
One egg;
Two bulbs;
Two sweet peppers;
stalk of celery;
fleshy tomato;
100 grams of fresh green beans;
140 grams of tomato paste;
4 cloves of garlic;
Green onions, parsley;
ground paprika, anise;
coriander seeds;
Water or broth;
200 ml vegetable oil.
Cooking method:
1. First of all, prepare the lagman. To do this, pour an incomplete tablespoon of salt into one and a half glasses of water. Sift flour into a large bowl, add the egg. Gently stirring, add water and salt to the flour mixture, knead not too steep, but not soft, elastic dough. Cover the dough with a towel or film, set aside for a couple of hours.
2. Divide the rested dough into several pieces. Lubricate each piece with vegetable oil and roll into a tourniquet. As soon as the width of the tourniquet reaches half a centimeter, stretch the tourniquets even more, passing them between your fingers. Having reached the minimum width, lay out the “strings” in a spiral on a plate. Set aside to dry for 10-15 minutes.
3. Pass the seized noodles between your fingers several more times, so that its thickness does not exceed 2-3 mm in the end.
4. Rinse the lamb, cut into large squares. Fry in a large cauldron in hot oil until golden brown.
5. Peel and cut the onion into large cubes, do the same with sweet pepper, celery. Chop the garlic, remove the skin from the tomatoes, cut the flesh into cubes. Beans, if large, cut into several pieces.
6. Put the prepared vegetables to the meat. First, the onion, as soon as it acquires a golden color - tomatoes and garlic.
7. Add tomato paste, coriander, salt, anise. Cover the cauldron with a lid, simmer on the quietest fire for 1.5 hours.
8. 20 minutes before the end, lay out the lamb Bell pepper, celery, beans. Sprinkle all ingredients with paprika. At this time, add boiling broth or water to the dish, determine the amount yourself, it all depends on how thick you want to get soup with tomato paste. For medium density, pour about a liter of liquid.
9. Put the noodles in a sieve in small portions, dip them in boiling salted water, then drain in a colander and rinse cold water. Repeat the process until all the noodles are gone.
10. Put the finished noodles in a deep plate, pour fragrant meat with vegetables and tomato sauce, garnish with chopped herbs, green onions. Serve hot.
Recipe 3: Cold Gazpacho Soup with Tomato Paste and Tarragon
Ingredients:
Half a kilo of tomatoes;
50 grams of tomato paste;
600 ml of tomato juice;
Two medium fresh cucumbers;
Two cloves of garlic;
Bulb;
Large sweet red pepper;
50 ml of wine vinegar;
half a lemon;
Salt, cayenne pepper;
Two tablespoons of fresh tarragon;
50 ml olive oil.
Cooking method:
1. Cut the washed tomatoes and cucumbers into small cubes.
2. Chop the peeled onion, cut the pepper into strips.
3. Put the prepared vegetables, garlic, olive oil, chopped tarragon and tomato paste into a blender bowl. Puree all the ingredients without achieving uniformity. If small pieces remain, the soup with tomato paste will turn out more interesting.
4. Pour the mass into another container, add tomato juice, freshly squeezed lemon juice, vinegar. Add salt and cayenne pepper to taste.
5. Let the soup brew for 2-3 hours in the refrigerator, taste it before serving, add spices if necessary.
6. Serve garnished with fresh vegetables.
Recipe 4: Soup with tomato paste Meat Solyanka
Ingredients:
400-500 grams of beef;
Four sausages;
250 g boiled sausage;
200 g of ham;
Three pickled cucumbers;
Bulb;
300 grams of olives;
Oil for frying;
60 grams of tomato paste;
parsley leaves;
Salt, a mixture of peppers;
Cooking method:
1. Cook a fragrant broth from the washed meat by adding salt, bay leaves and pepper.
2. Remove the meat, cool, strain the broth.
3. Cut all the meat ingredients into strips: sausage, beef, ham, sausages.
4. In hot oil, fry the onion cubes until soft, add the tomato paste and grated cucumbers. Put chopped parsley, simmer for 10 minutes.
5. Put the roast in the broth, bring to a boil.
6. Add sausages and meat, after boiling again, put olives in the soup, adding the brine in which they were.
7. Bring the soup to a boil and immediately turn it off.
8. Serve with sour cream, fresh herbs and lemon wedges.
Recipe 5: Chicken Kharcho Tomato Paste Soup
Ingredients:
500 grams of chicken fillet;
50 grams of rice;
2-4 cloves of garlic;
Bulb;
100 grams of tomato paste;
Salt pepper;
Vegetable oil;
fresh cilantro;
Suneli hops, laurel leaves.
Cooking method:
1. Boil chicken broth.
2. Remove the fillet, and pour thoroughly washed rice into the broth. Cook after boiling over low heat for 10 minutes.
3. Fry finely chopped onion in vegetable oil until soft, add tomato paste and half a glass of broth. Cover the pan with a lid and simmer for 4-6 minutes.
4. Add shredded chicken fillet, fried tomato to the rice, cook everything together for 5-7 minutes.
5. Put chopped garlic, chopped cilantro, salt, laurel, suneli hops, pepper into the soup.
6. Turn off the gas after 5 minutes.
Recipe 6: Borsch Soup with Tomato Paste
Ingredients:
Half a kilo of meat;
Carrot;
200-300 grams of white cabbage;
garlic to taste;
3-4 potatoes;
30 grams of tomato paste;
Salt pepper;
Sour cream and herbs for serving.
Cooking method:
1. Rinse the meat (beef or pork with fatty streaks), put in a saucepan, pour two liters of water.
2. As soon as the water boils, add salt, remove the foam, cook the meat until tender.
3. Remove the finished meat, cut into pieces.
4. Put the diced potatoes and meat into the strained broth. After 5 minutes add shredded cabbage.
5. Chop the peeled onions, beets and carrots. You can cut vegetables into thin strips or grate on a coarse grater. Put them in hot oil, fry until golden brown, add tomato paste, simmer until they are completely softened - about 10 minutes.
6. Once the cabbage is cooked, put the fragrant tomato roast into the broth. Simmer for 5 minutes, turn off the gas.
7. Already ready soup put chopped garlic, fresh herbs, add salt if necessary.
8. Serve the tomato paste soup hot with sour cream.
Recipe 7: Soup with Tomato Paste, Beans and Chicken
Ingredients:
200-300 grams of chicken meat;
Bank of red beans;
Two sweet peppers;
100 grams of tomato paste;
large carrots;
Salt, vegetable oil.
Cooking method:
1. Cut the chicken into small pieces, place in hot oil, fry until the meat is set, about 2-4 minutes.
2. Put chopped peppers, coarsely grated carrots to the chicken. Salt, fry for about 10 minutes.
3. Add tomato paste, canned beans, a little water (a third of a glass), simmer for about 3-4 minutes.
4. Boil 1.5-2 liters of water in a saucepan, add a little salt, put all the fried ingredients. For taste, you can dissolve the bouillon cube in water, only then salt must be added with care so as not to oversalt the dish.
5. As soon as the broth boils again, mix everything and remove the pan from the heat.
Recipe 8: Soup with Tomato Paste, Meatballs and Vermicelli
Ingredients:
300 grams of minced meat;
2.5 liters of broth;
Two bulbs;
Three tomatoes;
200 ml cream;
Red ground pepper, thyme,
Salt, bay leaves;
60 grams of tomato paste;
100 grams of thin vermicelli;
Fresh parsley.
Cooking method:
1. Pour the broth into the pan, put the bay leaf, peeled but not chopped onions, a little red pepper and thyme. Salt to taste, cook for 10-15 minutes.
2. From well-mixed minced meat, make neat small meatballs, put them in a boiling broth, after removing the onion from there.
3. After 5 minutes, put the diced tomato and tomato paste, mix thoroughly. Boil for 8-10 minutes.
4. Add the cobweb, and as soon as it seizes after 1-2 minutes, turn off the gas.
5. Serve sprinkled with chopped parsley leaves and stir in warm cream.
Soup with tomato paste - tricks and secrets
Choose only high-quality ingredients for making soups, because both taste and taste depend on the quality of the original product. appearance dishes.
Buy tomato paste from trusted manufacturers, you can also prepare this ingredient yourself.
Use various spices and fresh or dried herbs to give a special taste and aroma.
Soup with tomato paste is a fragrant, tasty first course that everyone will like.
Tomato paste gives any soups a bright color, a new interesting taste and a delicious rich smell.
Soup with tomato paste - general principles of cooking
With tomato paste, you can cook any well-known and little-known soups: from simple vermicelli to complex kharcho, gazpacho and other first courses.Basically, tomato paste is laid out in a fry, but there are also recipes where this ingredient is placed directly in the broth.
Soups can be meat, vegetable, with the addition of cereals, pasta, vegetables. Tomato paste goes well with any product.
Having added this ingredient at least once to any soup, whether it has been a favorite for a long time or not so popular in your family, you will no longer be able to do without this product in the kitchen. So much it changes the taste of dishes, making it fragrant and really richly tasty.
Try it yourself.
Recipe 1: Rice Soup with Tomato Paste
Ingredients:300-500 grams of meat on the bone;
150 grams of rice;
Sweet peppers, onions, carrots - one each;
50 grams of tomato paste;
Three medium potato tubers;
Two liters of water;
Garlic and herbs to taste;
Salt, spices, laurel leaves.
Cooking method:
1. Put the washed meat in a pot of water, bring to a boil. Remove the foam, salt, simmer until tender for about an hour.
2. Remove the meat and cool, separate the meat from the bones, cut the meat itself into medium cubes, and strain the broth.
3. Rinse the rice, put the cereal in the broth. Boil 5-7 minutes.
4. Peel and cut the potatoes into medium cubes, add to the cereal. Boil everything together for 10 minutes.
5. While the rice and potatoes are cooking, sauté the chopped onions, grated carrots and finely chopped bell peppers.
6. To do this, put the vegetables on the hot oil in the pan, add salt and spices to taste. Sauté, stirring, for 7-10 minutes, until the vegetables are tender and brown in color.
7. Add chopped garlic and tomato paste to the fry, simmer for about 5 minutes.
8. Put pieces of meat and fragrant roast to the finished cereals and potatoes, mix.
9. Put laurel leaves, chopped greens, cook after boiling for another 5 minutes, turn off the heat.
10. Before serving, let the soup brew for 10 minutes.
Recipe 2: Lagman soup with tomato paste
Ingredients:600 grams of lamb or any other meat;
A kilogram of flour;
One egg;
Two bulbs;
Two sweet peppers;
stalk of celery;
fleshy tomato;
100 grams of fresh green beans;
140 grams of tomato paste;
4 cloves of garlic;
Green onions, parsley;
ground paprika, anise;
coriander seeds;
Water or broth;
200 ml vegetable oil.
Cooking method:
1. First of all, prepare the lagman. To do this, pour an incomplete tablespoon of salt into one and a half glasses of water. Sift flour into a large bowl, add the egg. Gently stirring, add water and salt to the flour mixture, knead not too steep, but not soft, elastic dough. Cover the dough with a towel or film, set aside for a couple of hours.
2. Divide the rested dough into several pieces. Lubricate each piece with vegetable oil and roll into a tourniquet. As soon as the width of the tourniquet reaches half a centimeter, stretch the tourniquets even more, passing them between your fingers. Having achieved the minimum width, lay out the "strings" in a spiral on a plate. Set aside to dry for 10-15 minutes.
3. Pass the seized noodles between your fingers several more times, so that its thickness does not exceed 2-3 mm in the end.
4. Rinse the lamb, cut into large squares. Fry in a large cauldron in hot oil until golden brown.
5. Peel and cut the onion into large cubes, do the same with sweet pepper, celery. Chop the garlic, remove the skin from the tomatoes, cut the flesh into cubes. Beans, if large, cut into several pieces.
6. Put the prepared vegetables to the meat. First, the onion, as soon as it acquires a golden color - tomatoes and garlic.
7. Add tomato paste, coriander, salt, anise. Cover the cauldron with a lid, simmer on the quietest fire for 1.5 hours.
8. 20 minutes before the end, put sweet peppers, celery, and beans on the lamb. Sprinkle all ingredients with paprika. At this time, add boiling broth or water to the dish, determine the amount yourself, it all depends on how thick you want to get soup with tomato paste. For medium density, pour about a liter of liquid.
9. Put the noodles in small portions in a sieve, dip them in boiling salted water, then drain in a colander and rinse with cold water. Repeat the process until all the noodles are gone.
10. Put the finished noodles in a deep plate, pour fragrant meat with vegetables and tomato sauce, garnish with chopped herbs, green onions. Serve hot.
Recipe 3: Cold Gazpacho Soup with Tomato Paste and Tarragon
Ingredients:Half a kilo of tomatoes;
50 grams of tomato paste;
600 ml of tomato juice;
Two medium fresh cucumbers;
Two cloves of garlic;
Bulb;
Large sweet red pepper;
50 ml of wine vinegar;
half a lemon;
Salt, cayenne pepper;
Two tablespoons of fresh tarragon;
50 ml olive oil.
Cooking method:
1. Cut the washed tomatoes and cucumbers into small cubes.
2. Chop the peeled onion, cut the pepper into strips.
3. Put the prepared vegetables, garlic, olive oil, chopped tarragon and tomato paste into a blender bowl. Puree all the ingredients without achieving uniformity. If small pieces remain, the soup with tomato paste will turn out more interesting.
4. Pour the mass into another container, add tomato juice, freshly squeezed lemon juice, vinegar. Add salt and cayenne pepper to taste.
5. Let the soup brew for 2-3 hours in the refrigerator, taste it before serving, add spices if necessary.
6. Serve garnished with fresh vegetables.
Recipe 4: Soup with tomato paste Meat Solyanka
Ingredients:400-500 grams of beef;
Four sausages;
250 g boiled sausage;
200 g of ham;
Three pickled cucumbers;
Bulb;
300 grams of olives;
Oil for frying;
60 grams of tomato paste;
parsley leaves;
Salt, a mixture of peppers;
Cooking method:
1. Cook a fragrant broth from the washed meat by adding salt, bay leaves and pepper.
2. Remove the meat, cool, strain the broth.
3. Cut all the meat ingredients into strips: sausage, beef, ham, sausages.
4. In hot oil, fry the onion cubes until soft, add the tomato paste and grated cucumbers. Put chopped parsley, simmer for 10 minutes.
5. Put the roast in the broth, bring to a boil.
6. Add sausages and meat, after boiling again, put olives in the soup, adding the brine in which they were.
7. Bring the soup to a boil and immediately turn it off.
8. Serve with sour cream, fresh herbs and lemon wedges.
Recipe 5: Chicken Kharcho Tomato Paste Soup
Ingredients:500 grams of chicken fillet;
50 grams of rice;
2-4 cloves of garlic;
Bulb;
100 grams of tomato paste;
Salt pepper;
Vegetable oil;
fresh cilantro;
Suneli hops, laurel leaves.
Cooking method:
1. Boil chicken broth.
2. Remove the fillet, and pour thoroughly washed rice into the broth. Cook after boiling over low heat for 10 minutes.
3. Fry finely chopped onion in vegetable oil until soft, add tomato paste and half a glass of broth. Cover the pan with a lid and simmer for 4-6 minutes.
4. Add shredded chicken fillet, fried tomato to the rice, cook everything together for 5-7 minutes.
5. Put chopped garlic, chopped cilantro, salt, laurel, suneli hops, pepper into the soup.
6. Turn off the gas after 5 minutes.
Recipe 6: Borsch Soup with Tomato Paste
Ingredients:Half a kilo of meat;
Carrot;
200-300 grams of white cabbage;
garlic to taste;
3-4 potatoes;
30 grams of tomato paste;
Salt pepper;
Sour cream and herbs for serving.
Cooking method:
1. Rinse the meat (beef or pork with fatty streaks), put in a saucepan, pour two liters of water.
2. As soon as the water boils, add salt, remove the foam, cook the meat until tender.
3. Remove the finished meat, cut into pieces.
4. Put the diced potatoes and meat into the strained broth. After 5 minutes add shredded cabbage.
5. Chop the peeled onions, beets and carrots. You can cut vegetables into thin strips or grate on a coarse grater. Put them in hot oil, fry until golden, add tomato paste, simmer until they are completely softened - about 10 minutes.
6. Once the cabbage is cooked, put the fragrant tomato roast into the broth. Simmer for 5 minutes, turn off the gas.
7. In the already prepared soup, put chopped garlic, fresh herbs, add salt if necessary.
8. Serve the tomato paste soup hot with sour cream.
Recipe 7: Soup with Tomato Paste, Beans and Chicken
Ingredients:200-300 grams of chicken meat;
Bank of red beans;
Two sweet peppers;
100 grams of tomato paste;
large carrots;
Salt, vegetable oil.
Cooking method:
1. Cut the chicken into small pieces, place in hot oil, fry until the meat is set, about 2-4 minutes.
2. Put chopped peppers, coarsely grated carrots to the chicken. Salt, fry for about 10 minutes.
3. Add tomato paste, canned beans, a little water (a third of a glass), simmer for about 3-4 minutes.
4. Boil 1.5-2 liters of water in a saucepan, add a little salt, put all the fried ingredients. For taste, you can dissolve the bouillon cube in water, only then salt must be added with care so as not to oversalt the dish.
5. As soon as the broth boils again, mix everything and remove the pan from the heat.
Recipe 8: Soup with Tomato Paste, Meatballs and Vermicelli
Ingredients:300 grams of minced meat;
2.5 liters of broth;
Two bulbs;
Three tomatoes;
200 ml cream;
Red ground pepper, thyme,
Salt, bay leaves;
60 grams of tomato paste;
100 grams of thin vermicelli;
Fresh parsley.
Cooking method:
1. Pour the broth into the pan, put the bay leaf, peeled but not chopped onions, a little red pepper and thyme. Salt to taste, cook for 10-15 minutes.
2. From well-mixed minced meat, make neat small meatballs, put them in a boiling broth, after removing the onion from there.
3. After 5 minutes, put the diced tomato and tomato paste, mix thoroughly. Boil for 8-10 minutes.
4. Add the cobweb, and as soon as it seizes after 1-2 minutes, turn off the gas.
5. Serve sprinkled with chopped parsley leaves and stir in warm cream.
Soup with tomato paste - tricks and secrets
Choose only high-quality ingredients for making soups, because the taste and appearance of the dish depend on the quality of the original product.Buy tomato paste from trusted manufacturers, you can also prepare this ingredient yourself.
Use various spices and fresh or dried herbs to give a special taste and aroma.
soup with sea bass Clean the fish from scales, gut, remove the head, skin, bones and cut the fillet into pieces. Pour 1.5 liters of water over the head, skin and bones, bring it to a boil, reduce the fire and, adding onion, herbs, peppercorns and bay leaf, cook for 30 minutes. Strain cooked...You will need: sea bass - 1 kg, onion - 1 head, soup greens - 1 bunch, bay leaf - 1 pc., black pepper - 5-6 peas, olive oil - 2 tbsp. spoons, garlic - 1/2 cloves, wheat flour - 2 tbsp. spoons, tomato paste - 1 tbsp. spoon, cream - 6 tbsp. spoons
Soup with salmon 
Grate carrots on a fine grater. Finely chop the onion. Finely chop rosemary, thyme and parsley. Chop potatoes into chunks. Zucchini cut into cubes. Grate the ginger root on a fine grater. Remove small bones from the fillet. Put the fillet in a saucepan, pour hot ...You will need: salmon fillet - 300-400 g, water - 2 l, potatoes - 100 g, zucchini - 100 g, ginger root - 1 cm, rice - 2 tbsp. spoons, carrots - 50 g, onion - 1 head, cream - 200 g, butter- 1 tbsp. spoon, tomato paste - 1 tbsp. the spoon, soy sauce, petru greens...
Thick beef soup 
Rinse the meat thoroughly and cut into small pieces. Put in cold water, bring to a boil, salt and cook the broth. (To make the broth more fragrant and appetizing, make cilantro with roots, parsley, garnish from stalks ...You will need: water - 2 - 2.5 l, boneless beef - 700-800 g, onions - 2 pcs., carrots - 1 pc., potatoes - 6-8 pcs., garlic - 2 cloves, tomato paste - 3- 4 tbsp. spoons, cilantro and parsley - 1 bunch each, dill and basil - to taste, salt, pepper
Italian vegetable soup Finely chop the vegetables, put in boiling water, salt, pepper and cook under the lid for 30 minutes. Remove from heat and leave the lid on for 10 minutes. Then put small pasta and oil. Cook the soup for another 10 minutes...You will need: green beans - 120 g, carrots - 1-2 pcs., onions - 1-2 heads, turnips - 1 pc., celery root - 1 pc., tomato paste - 2 tbsp. spoons, garlic - 2 cloves, butter - 50 g, water - 4 cups, pasta - 50 g, hard cheese ...
Tomato soup (cold) Peel the garlic, wash and crush in a wooden mortar with a little salt. Put the tomato paste in a deep bowl, add water, crushed garlic, salt, sugar, pepper, washed chopped herbs, butter and half the amount of chopped...You will need: cold water - 3 cups, tomato paste - 1/2 cup, grated cheese - 1/2 cup, garlic - 2 cloves, vegetable oil - 2 tbsp. spoons, sugar - 1 teaspoon, dill greens - 1/2 bunch, ground black pepper, salt
Soup with chili, seafood and smoked fish Chop the onion and garlic and sauté in oil over low heat until the onion is translucent. Add chopped bell pepper and heat for a few minutes while stirring. Put the peeled and cut on the che...You will need: onion - 3-4 small heads, garlic - 2 cloves, olive oil or corn oil - 2-3 tbsp. spoons, red or green sweet pepper - 1 pc., canned tomatoes - 1 can (790 g), fish broth - 4 cups, chili powder - 2 tbsp. lo...
Mushroom soup with prunes (2) 
Soak mushrooms and prunes separately in water for 2-3 hours. Add the onion to the mushroom infusion, cook the mushrooms until tender, strain. Boil prunes in mushroom broth. Cut the beets, carrots and celery into strips, disassemble the cabbage into inflorescences. Boil vegetables in...You will need: dried mushrooms - 20 g, pitted prunes - 50 g, onion - 1 pc., carrots - 1 pc., celery root - 1/2 pc., beets - 1 pc., cauliflower - 200 g, tomato pasta - 1 tbsp. spoon, wheat flour - 1 teaspoon, water - 4 cups, black pepper ...
summer vegetable soup (2)
Finely chop the onion and sauté. Scald the tomatoes, peel and chop finely. Peel and coarsely chop the zucchini, cut the potatoes into cubes, chop the garlic. Add the prepared vegetables and tomato paste to the onion, mix ...You will need: onion - 1 pc., olive oil - 3 tbsp. spoons, tomato paste - 1 tbsp. spoon, ripe tomatoes - 450 g, green zucchini - 225 g, yellow zucchini - 225 g, young potatoes - 3 pcs., garlic - 2 cloves, vegetable broth - 1.2 l, chopped basil - ...
Lamb soup with beans 
1. Soak the beans in cold water overnight, then rinse, cover with fresh water and cook until tender without salt. 2. Cut the lamb into 2-3 pieces per serving, fry in oil, salt, pepper, pour in the broth and ...Required: lamb (brisket) - 750 g, vegetable oil - 2 tbsp. spoons, garlic - 2 cloves, meat broth - 1 l, white beans - 250 g, tomato paste - 2 tbsp. spoons, red wine - 1 tbsp. spoon, ground red pepper, salt
Bean cream soup with pasta and rosemary 
Soak the beans in plenty of water for 8 hours or more. Then pour it with clean water (1.5 liters) and put on fire, regularly removing the foam, cook until almost ready. Heat oil in a frying pan/saucepan and fry...You will need: White beans 250 gr., Small format paste (for example, shells) 150 gr., White sweet onion 1 pc., Fresh rosemary 1-2 sprigs, Tomato paste 3 tablespoons, Olive oil, Sea salt, Ground black pepper, Water 1.5 l.
Tomato soup has gained immense popularity due to the specific sour-sweet taste of tomatoes, which goes well with a variety of products, and this greatly expands the scope of culinary fantasy.
Variety makes it possible to combine it with various spices, serving with cream, sour cream.
Tomato soups are not only delicious, but also very healthy. The lycopene contained in them in large quantities is one of the most powerful natural antioxidants.
Tomato soup in one variation or another is presented in many national cuisines. It is also used as the basis for other spicy soups, for the preparation of various sauces.
Unlike other spicy soups, there are recipes for both hot and cold tomato soups. In the USA, in England, the canned version is very popular. tomato soup.
We offer several recipes for the most popular tomato soups.
How to cook tomato soup - 15 varieties
Gazpacho is a classic cold tomato soup invented by the Spaniards. Prepares very quickly.
Ingredients:
- Fresh tomatoes - 2 kilograms
- Onion - 50 grams
- Cucumbers - 250-350 grams
- Garlic - 50 grams
- Sweet pepper - 250-350 grams
- Wine dark vinegar 20-40 milliliters
- Olive oil 100-150 milliliters
- Bread for croutons
- Pepper, salt - to taste.
Cooking:
Cut vegetables, put in a blender bowl.
Add vinegar, olive oil, salt. Grind thoroughly, put in the refrigerator.
This stage is important not for the soup to cool - just for the sharpness of the garlic to be evenly distributed throughout the volume of the soup, it takes some time.
This soup has a spicy taste and is prepared simply and quickly.
Ingredients:
- Bulb small - 1 piece;
- Garlic - 2 cloves;
- Vegetable oil - 4 tablespoons;
- Small zucchini - 1 piece;
- Sweet pepper - 1 piece;
- Medium carrot - 1 piece;
- Green beans - 200 grams;
- Tomatoes - 3 pieces;
- Tomato paste - 1 tablespoon;
- Rosemary - 1 sprig;
- Hot water or broth - 2 liters;
- Pitted olives - 6 pieces;
- Salt, pepper, spices - to taste.
Cooking:
Heat the oil in a heavy bottomed pan, finely chop the onion, garlic and fry.
sliced green beans, carrots, peppers, zucchini put in a saucepan, cook over low heat until soft. Blanch the tomatoes - remove the skin from them.
In order to make it easier to remove the skin from tomatoes, a cross-shaped incision is made on the top of the fruit before blanching.
Cut the tomatoes into cubes, put in a saucepan. Put a sprig of rosemary and tomato paste, pour hot water or broth.
After boiling, cook for 15 minutes. In the finished soup add chopped olives, spices, salt to taste.
Easy to make but tasty soup. When serving, garnish with roasted pumpkin seeds.
Ingredients:
- Onion - one and a half heads
- Large tomatoes - 3 pieces
- Garlic - 5 cloves
- Chicken broth - 200 milliliters
- Cream -60% fat - 150 grams
- Vegetable oil for frying
- Tomato paste - 1 ½ tablespoons
- Lemon juice - 1 teaspoon
- Dried basil - 1 teaspoon.
Cooking:
Chop onion, garlic and save. Chop the tomatoes and put in a blender. Then add sautéed onion, garlic, lemon juice, broth, tomato paste, and all other ingredients.
Blend to a puree consistency. Then pour into a saucepan - cook over medium heat for 7-10 minutes.
This soup is not only very original in serving, but also tastes great and is quite satisfying.
Ingredients:
- Olive oil - 1 table spoon
- Garlic - 5 cloves
- Red onion - 75 grams
- Shabby canned tomatoes - 1 liter jar
- beef broth- 1 glass
- Bouillon cube - 1
- Sugar - 1 teaspoon
- Basil leaves, finely chopped - 2 tablespoons
- Mozzarella - 60 grams
- Gouda cheese - 200 grams
- Grated parmesan - 1 tablespoon
- Ground black pepper, salt - to taste
- Bread for making bowls - depending on the number of people.
Cooking:
Cut the crust off the tops of the bread loaves and scoop out the flesh with a spoon to form a bowl.
Heat the oil in a medium-sized saucepan with a thick bottom and fry the garlic and onion until golden brown.
Pour in the broth, then add the tomatoes, cube, pepper, sugar, bring to a boil. Continue to cook for about 3 minutes. Salt to taste.
Add basil and mozzarella, cook, stirring constantly for a couple of minutes.
Pour the finished soup into bowls of bread, put a piece of cheese, sprinkle with parmesan and put in a preheated oven.
Hold until the cheese is melted. Garnish with basil and serve.
The soup is easy and quick to prepare. Due to the presence of mozzarella, the taste of which goes well with the taste of tomatoes, it is very nutritious.
Ingredients:
- Tomato paste -= 3 tablespoons
- Mozzarella - 1 small head
- Tomatoes - 6 pieces
- Onion - 1 small onion
- Garlic - 1 small head
- Cream - 100 milliliters
- Bread for toast - 2 slices
- Greens - 1 bunch of parsley.
Cooking:
Cut the onion into 4 pieces. Peel the garlic. Tomatoes, cut crosswise at the top of the fruit, blanch for 2-3 minutes. Cleanse the skin.
Pour 2 cups of water into a saucepan and place over medium heat. Add onion and garlic.
cut tomatoes large pieces and put them in a bowl. Cook for 15 minutes. Then add tomato paste.
Mix well and continue to cook for ten minutes.
Cut the bread into small squares and fry in vegetable oil.
Cut mozzarella into small cubes.
Grind the cooked soup in a blender by adding cream and 2 cloves of garlic. Mix well and add mozzarella. To stir thoroughly. The soup is ready.
Garnished with herbs and crackers, you can serve.
This is an original Italian cold tomato soup, served with dried bread, fried croutons. Cooking does not take much time.
Ingredients:
- Chopped canned tomatoes - 400 milliliters
- Chopped green pepper - 1 piece
- Cucumber - 1 piece
- Red onion - 1 small onion
- Garlic - 1 clove
- Red wine vinegar - 1 tablespoon
- Olive oil - 1 table spoon
- Tomato juice - 200 milliliters
- Olives - 6 olives
- Salted capers - 1 tablespoon
- Basil leaves - 2 tablespoons
- For serving - toasted croutons.
Cooking:
Place all ingredients except olives, basil and capers in a blender and blend until creamy. The soup is ready.
Can be diluted with cold water if desired. When serving, decorate with basil, chopped capers and olives, slices of dried bread or toasted croutons.
The bright taste of the soup is given not only classic ingredients tomato soup, but also baked meatballs.
Ingredients:
- Canned tomatoes in their own juice - 1.5 liters
- chicken or vegetable broth- 1 liter
- Onion- 1 piece
- Medium carrot - 1 piece
- Garlic - 1 head
- Olive oil - 2 tablespoons
- Fresh tomatoes - 4 pieces
- stem celery- 150 grams
- Fresh basil - 1 bunch
- Minced beef for meatballs
- Cherry tomatoes - 1 sprig
- Pepper, sugar, salt - to taste.
Cooking:
Cut vegetables. Pour olive oil into a saucepan, heat up.
Olive oil must not be allowed to overheat - this drastically changes its taste for the worse.
Put chopped carrots and onions in a saucepan, fry until the onion is transparent.
Chop the garlic and add to the fried vegetables.
Prepared beef meatballs and pour a sprig of cherry tomatoes with olive oil and put in an oven preheated to 250˚C, bake until the meatballs are browned.
Add canned tomatoes to the pot and stir. Pour in the chicken broth and turn up the heat.
Skinned fresh tomatoes cut into pieces and add to soup. Boil over medium heat for 25 minutes.
Then add the basil to the soup and mash it. Add sugar and salt to taste.
Put a couple of meatballs on a plate, a sprig of baked cherry tomatoes and pour over the soup.
Tasty soup fast food. It will only take 15 minutes.
Ingredients:
- Ripe tomatoes - 2 pieces
- small onion
- vegetable or chicken bouillon- ½ cup
- Tomato paste - 2 tablespoons
- Adyghe cheese or non-spicy cheese - 100 grams
- Vegetable oil- 1 teaspoon
- Canned olives - 6 pieces
- Basil, pepper, salt - to taste.
Cooking:
Fry chopped onion until translucent in hot oil in a saucepan with a thick bottom.
Cut the tomatoes into cubes and add to the pan, keep over medium heat until the juice separates (about 2 minutes).
Pour in the broth, bring to a boil, cook until the tomatoes are soft (8-10 minutes).
Heat the other half of the butter in a frying pan and fry the diced cheese until browned. Salt and stir.
Add pepper, salt, tomato paste to the finished soup, then puree with a blender. Stir in chopped olives.
Put the fried cheese on a plate, pour over the soup and sprinkle with basil.
The soup is both tasty and healthy, it contains a fairly large amount of protein.
Ingredients:
- Tomato juice - 200 milliliters
- Onion - 1 piece
- Lemon - 1 piece
- bell pepper- 1 piece
- Tomato 1 piece
- Olive oil for frying
- Egg - 1 piece
- Seafood - 200 grams
- Basil - 10 grams
- Spices, saffron.
- Water - 1 liter
- Pepper, salt - to taste.
Cooking:
Remove skins and seeds from tomatoes, seeds from peppers. Vegetables cut into cubes, fry. Add chopped tomatoes, chopped garlic.
Put seafood into boiling water. When ready, pour in the tomato juice. Add saffron and aromatic herbs.
Put the fried vegetables, chopped basil leaves. When the soup boils, add the egg white.
The soup is ready.
Traditional Bulgarian dish. Give satiety to the soup flour products. At the same time, it has a minimum calorie content and is perfect for vegetarian diets.
Ingredients:
- Tomatoes - 350 grams
- Tomato juice - 100 milliliters
- Vegetable oil, preferably olive - 40 grams
- Wheat flour- 20 grams
- Onion - 75 grams
- flour vermicelli durum varieties- 70 grams
- Warm water - 600 milliliters
- Sugar, pepper, salt - to taste.
Cooking:
Blanched tomatoes are peeled and rubbed through a colander. Finely chop the onion and sauté together with flour in vegetable oil until transparent.
Pour flour with onions with warm water, add tomato juice, mashed tomatoes, vermicelli. Cook until the vermicelli is done.
A delicious soup that, thanks to the presence of legumes, can serve as an excellent source of protein for those who adhere to a vegetarian diet.
Ingredients:
- Onion - 1 piece
- Tomatoes - 5 pieces
- Carrot - 1 piece
- Canned beans - 1 0.5 liter jar
- Garlic - 3 cloves
- Butter - 1 1/2 tablespoons
- Vegetable oil
- Salt, aromatic herbs - to taste.
Cooking:
Pour vegetable oil into the multicooker bowl, select the “Frying” mode with a temperature of 160˚С and fry the finely chopped onion and grated carrots, chopped garlic.
Turn off the “Frying” mode and put prepared tomatoes, butter, canned beans, spices.
If soup seems thick, add warm water. Close the lid, turn on the "Soup" mode, time - 40 minutes.
The sweet and sour flavor of the soup goes well with the taste of cheese.
Ingredients:
- Tomatoes - 3 pieces
- Flour - 3 tablespoons without a slide
- Tomato paste - 1 table spoon
- Vegetable oil - 30 milliliters
- Cheese - to taste
- Crackers - to taste
The amount of water or tomato juice is selected depending on the desired thickness of the soup.
Cooking:
Peel tomatoes, chop, chop in a blender.
Over low heat, overcook the flour for 3 minutes, add the tomato paste and continue frying for another 1 minute.
Then add blended tomatoes.
Add water or tomato juice and bring to a boil while stirring. After boiling, reduce heat, cook for 5 minutes. Salt, pepper.
The soup is ready. When serving, sprinkle with grated cheese and crackers.
Taco soup is very spicy and very tasty.
Ingredients:
- Ground beef - 0.5 kilograms
- Onion - 1 piece
- Ramirez pepper - 1 piece
- Hot hot pepper - 1 piece
- Green pepper - 1 piece
- Tomato juice with pulp - 1 liter
- Tomato paste - 3 tablespoons
- Water - 125 milliliters
- Tomatoes
- Canned beans - 1 can ½ liter
- Canned corn - half a can of ½ liter
- Olive oil
- Aromatic spice mix - red pepper (½ tsp), cumin (1 tsp), oregano (½ tsp), garlic (½ tsp), salt, black pepper to taste).
- Basil
- Grated non-hard cheese - to taste
Cooking:
Chop the onion and fry together with minced meat in a saucepan. Add canned beans and corn, tomato paste and grated tomatoes, spices to the saucepan.
Mix everything thoroughly and pour tomato juice and water. Bring to a boil and turn off.
Serve soup with chips and cheese.
It's thick enough and so hearty soup. It perfectly combines the sweet taste of tomatoes and the lightness of chicken broth.
Ingredients:
- Ripe large tomatoes - 3-4 pieces
- Chicken fillet - 1 piece
- Young zucchini - 1 piece
- Bulb - 1 piece
- Carrot - 1 piece
- Garlic - 2 cloves
- Olive oil - 2 tablespoons
- Greens - dill 1 bunch
- Ground black pepper, sugar, salt to taste.
Cooking:
Remove the skin from the blanched tomatoes, cut in half, remove the seeds. Blend until puree.
Finely chop the garlic and onion. Cut carrots and zucchini into small cubes.
Fry the prepared vegetables in a saucepan with olive oil.
Cut the fillet into small pieces. Add to saucepan and fry until whitened. You can add aromatic herbs to taste.
Pour ¼ cup of water into a saucepan and simmer over low heat for 25 minutes. Then add blended tomatoes and sugar. Cook until it boils.
Let the soup cool down a bit.
This Moroccan dish contains no animal ingredients, but thanks to legumes, it can serve as a source of protein for those who prefer a vegetarian diet.
Ingredients:
- Vegetable oil - 2 tablespoons
- Onion - 1 piece
- Tomatoes - 1 kilogram
- Cherry tomatoes - 1 handful
- Boiled chickpeas - 250 grams
Chickpeas are pre-soaked for 6 hours
- Parsley - 1 bunch
- Flour - 1 table spoon
- Starch - 1 teaspoon
- Cilantro - 1 bunch
- Mint - 20 leaves
- Paprika - 1 teaspoon
- Cucurma - 1 teaspoon
- Ground ginger - 1 teaspoon
- Harissa - ½ teaspoon
Instead of harissa, you can use tomato paste with the addition of ¼ teaspoon of red pepper.
- Saffron - a pinch
- Water - 1 liter
- Black pepper, salt - to taste.
Cooking:
Fry chopped onion in a saucepan until softened and add chickpeas, chopped tomatoes, cilantro, mint, parsley, kukrma, paprika, ginger, harissa, saffron.
Pour 1 liter of water and cook over medium heat for thirty minutes.
Then pour ½ cup of broth and stir in flour, as well as starch. Pour into soup and add cherry tomatoes cut in half.
Bring to a boil, reduce heat and simmer until thickened for another 10 minutes.
