Tomato Soup Recipes

The content of the article

• How to make tomato soup
• Cold
• Hot
• Tomato Soup Recipe
• Tomato soup puree – a classic recipe
• Gazpacho – a step by step recipe with photos
• Fish
• Tomato Cream Soup
• Tomato Paste Soup
• With beans
• Italian
• Sharp
• From canned tomatoes
• With cheese
• How to Cook Tomato Soup – Chef Tips

Spanish gazpacho is not the only tomato soup many cooks make. This version of the dish is more relevant to the summer, because it is served cold. In winter, it is better to cook a hot soup with tomatoes – there are a lot of such options too. Below recipes with photos step by step describe how to cook such an unusual dish.

How to make tomato soup

Tomatoes can be fresh, dried or canned at home. It all depends on the season. Also often made soup of tomato juice or pasta. In appearance, it can be hot or cold, with meat in the form of minced meat or vegetarian. In any case, the dish is light, healthy and even suitable for weight loss. Cooking tomato soup differs little from conventional cooking technology, although it has some nuances depending on the recipe.

Cold

In the classic version, cold tomato soup is a dish of Spanish cuisine with the unusual name of gazpacho. It was distributed among the poor peasants, who in the heat quenched their thirst and hunger. Today, Spanish gazpacho soup has become an alternative to other cold dishes. The basis of it are mashed tomatoes. Serve the dish cold, sometimes even with ice.

Hot

Simplicity of cooking is different and hot tomato soup. Even gazpacho is prepared in this form, but there are many other options. The basis is often a broth – from beef, chicken or pork. Tomatoes contain many types of canned food, such as beans or sprats. You can also make soup from them. The technology is very simple. All vegetables according to the recipe are sautéed in oil, then boiled in broth and chopped using a blender. It is very easy to do it in a multicooker.

Tomato Soup Recipe

In addition to the classic, there are exotic recipes for tomato soup – with fish, shrimp or mozzarella. In any case, it’s worth adding fresh herbs, for example, basil or the same dill, for taste. For serving in the classic version, garlic croutons are always used. If you have not yet chosen a recipe for a delicious tomato soup, then be sure to check the rating of the most popular.

Tomato soup puree – a classic recipe

• Cooking time: 55 minutes.
• Servings Per Container: 3 Persons.
• Calorie dishes: 80 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Spanish.
• Difficulty: medium.

Classic tomato puree soup is prepared in a very unusual way. Included in the composition of tomatoes with garlic and onions pre-baked in the oven. This makes the dish even more low-calorie. You can make a soup completely dietary if you use a non-stick coating when baking. Then do not have to pour oil. After all, it is easily replaced by water.

Ingredients:

• garlic – 3 cloves;
• basil – 1 bunch;
• tomato – 4 pcs.;
• chili pepper – a small piece;
• salt to taste;
• water – 1 tbsp .;
• onion – 1 pc.;
• olive oil – 2 tablespoons.

Cooking method:

1. Turn on the oven to warm up to 180 degrees.
2. Peel the onion and garlic, wash the tomatoes and remove the stalk. Cut vegetables into quarters.
3. Oil the baking dish, put the vegetables in it, sprinkle with salt on top and sprinkle with oil.
4. Send bake for 25 minutes.
5. Boil water, pour vegetables there with the juice that has stood out, simmer them under the lid for about 20 minutes.
6. Next, process the mass with a blender to a puree state, leave for 10 minutes.
7. Pour into plates, garnish with basil sprigs.

Gazpacho – a step by step recipe with photos

• Cooking time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 47 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Spanish.
• Difficulty: medium.

The classic gazpacho soup recipe has a wide variety of ingredients used. It includes not only tomatoes with olive oil, but also bread, cucumbers, sweet pepper and wine vinegar. At the end of cooking, the soup is diluted with cold water, tomato juice or even red wine. On especially hot days, a couple of ice cubes are thrown into a plate when served. Although the soup will look beautiful even in simple glasses.

Ingredients:

• fresh parsley – a pair of twigs;
• garlic – 4 cloves;
• juicy ripe tomatoes – 15 pcs.;
• wine vinegar – 4 tbsp .;
• dry red wine, tomato juice, cold water – to taste to serve;
• stale white bread – 4 slices;
• cucumbers – 4 pcs.;
• sweet pepper – 3 pcs.;
• salt – 1 tbsp;
• olive oil – 125 ml;
• Tabasco sauce – to taste;
• onion – 1 pc.

Cooking method:

1. Finely chop the garlic or pass through a press, mix with pieces of broken bread.
2. Gradually grind the contents, adding olive oil.
3. Cover the mixture and leave for 1.5 hours.
4. Peel the onion, finely chop, then add vinegar.
5. In each tomato, make a small cross-shaped incision, hold the fruits for 1 minute in boiling water, and then peel.
6. Cut tomatoes into four pieces.
7. Peel the cucumbers too.
8. Grease pepper with vegetable oil, wrap in foil and bake at 160 degrees for 10-15 minutes.
9. Then, for the same amount of time, let them stand under the lid, and then remove the skin and core.
10. Wash and chop parsley.
11. In small portions, lay vegetables in a blender, puree them, adding soaked onions, garlic bread and Tabasco sauce.

Fish

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 54 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

During fasting, you can cook sprat fish soup in tomato sauce. It turns out something in between potato and ear. The main thing is to choose a quality sprat. The sauce in it must be very thick. Only then will the soup have an unusual aftertaste. Due to the use of canned food, the cooking time of tomato soup is significantly reduced. This is another advantage over meat dishes. In addition to sprats, not only potatoes can be. It will taste delicious with noodles, pasta, lentils. Often cooked with rice or just homemade noodles..

Ingredients:

• tomato juice – 2 tbsp .;
• sprats in tomato sauce – 1 can;
• sugar, spices, salt – to taste;
• onion – 2 pcs.;
• potatoes – 4 pcs.;
• vegetable oil – to taste;
• carrots – 1 pc.;
• water – 2 l.

Cooking method:

1. Cut peeled potatoes into small cubes, then place in boiling water.
2. Chop the onion finely, process the carrots on a grater. Strain the vegetables in oil until golden brown, then simmer until soft.
3. Then pour tomato juice into a frying pan, let it boil.
4. Season with spices to taste, add a little salt and sugar.
5. Stew for 5-7 minutes.
6. Add sprats in tomato and potato with sauce to the potatoes, add the frying here.
7. Cook for another 5-7 minutes, then check for spices and salt, add them if necessary.

Tomato Cream Soup

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 47 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty: medium.

Creamy Tomato Soup – from Italian means tomato cream soup. It has a more delicate texture and an unusual combination of ingredients, because in addition to tomatoes, cream is present in it. This dish is especially popular in the summer. They eat it cold, so in extreme heat it’s just a life-saving recipe. An ideal complement to a gentle cream soup will be croutons. You can sprinkle them with your favorite spices, giving this or that taste.

Ingredients:

• vegetable broth – 2 tbsp .;
• tomatoes – 7 pcs.;
• cream – 100 g;
• garlic – 3 cloves;
• carrots – 1 pc.;
• bread – 4 slices;
• garlic – 3 cloves;
• salt to taste;
• onion – 1 pc.;
• rosemary, thyme, paprika, marjoram, cilantro – to taste.

Cooking method:

1. Prepare two containers – with boiling water and with cold water.
2. Place the tomatoes first in the first, and then shift into the second. Next peel the vegetables.
3. Passion finely chopped onion in butter until golden brown, then add grated carrot to it, cook until soft.
4. Cut the bread into small cubes, sprinkle with spices to taste, send to the preheated oven for 7-10 minutes.
5. Grind tomatoes with a blender, send to a pan with broth.
6. Salt, add spices to taste, boil, then simmer for a quiet fire for a quarter of an hour.
7. Pour cream at the end, cook another 10 minutes.
8. When serving, garnish with greens and croutons.

Tomato Paste Soup

• Cooking time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 70 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty: medium.

If you are not afraid to cook and try new unusual dishes, then learn how to cook tomato pasta soup. It is more like recipe improvisation. Light, piquant and extremely tasty soup can be prepared with the addition of almond milk or plain cream. Spices, again, can be added at your discretion, giving the dish one or another flavor. For sharpness, garlic or chilli pepper is suitable. Tabasco sauce goes well with them.

Ingredients:

• cream – 2 tbsp .;
• water – 1 tbsp .;
• salt to taste;
• brown bread – 2 slices;
• dried herbs, pepper, garlic – to taste;
• tomato paste – 4 tbsp.

Cooking method:

1. Place the water and tomato paste in a saucepan, put on fire and bring to a boil.
2. Next, salt, add spices to taste.
3. Stir in the cream. Preheat soup without boiling.
4. Cut bread into cubes, sprinkle with spices and let stand in a preheated oven for about 7 minutes.
5. Remove the prepared soup from the fire, pour on plates, decorate with crackers.

With beans

• Cooking time: 4 hours 20 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 65 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Spanish.
• Difficulty: medium.

Tomato sauce is not only a part of canned fish. It is present in vegetables, for example, in beans. A very tasty and unusual soup also comes out of it. It is called Andalusian gazpacho. Such a bean soup may well be an independent dish. Piquant aroma and fresh taste will not leave anyone indifferent. In addition, it only takes a few minutes to cook. The longest stage is the cooling of the dish. The rest of the process is very simple. Be convinced of it, having studied the recipe of bean soup in tomato sauce.

Ingredients:

• green pepper – 1 pc.;
• garlic – 2 cloves;
• tomato – 2 pcs.;
• cucumber – 1 pc.;
• wine vinegar – 6 tbsp;
• caraway seeds – 1 tsp;
• spices, oregano, parsley, basil – to taste;
• celery stalk – 2 pcs.;
• beans in tomato sauce – 650 g;
• juice from tomatoes – 1 l;
• olive oil – 2 tbsp .;
• green onions – 5 feathers.

Cooking method:

1. Rinse and dry vegetables and herbs.
2. Finely chop the cucumbers, peppers and tomatoes. Finely chop the greens.
3. Mix chopped foods in a saucepan, add beans, oil and vinegar.
4. Then season with spices to taste, pour everything with tomato juice.
5. Send the dish to the shelf of the refrigerator, insist about 4 hours.

Italian

• Cooking time: 6 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 110 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty: medium.

Italian tomato soup surprises with its variability. In one of the classic options, it is cooked with seafood. You can take one view or just a sea cocktail with mussels, squid and octopus. White fish or shrimp will do just fine. Cream cheese is a good addition to them. So Italian soup with seafood will be even more tender. The basis is better to take the fish broth, which was cooked in advance.

Ingredients:

• sea ​​cocktail – 1 kg;
• garlic – 3 cloves;
• cod fillet – 700 g;
• onion – 2 pcs.;
• bay leaf – 2 pcs.;
• peeled shrimp – 1 kg;
• tomatoes in their own juice – 700 g;
• dried basil – 1 tbsp;
• fish broth – 1 l;
• butter – 150 g;
• salt, pepper – to taste;
• boiled water – 1 l;
• dry white wine – 400 ml;
• oregano, thyme – 0.5 tbsp each.

Cooking method:

1. Thaw a sea cocktail, rinse and clean.
2. Chop onion and garlic finely, fry them in a deep saucepan in ghee.
3. After a couple of minutes, throw the tomatoes, mashed in a spoon,.
4. Then pour the broth with wine, add spices and lavrushka.
5. Stir, simmer for half an hour on a quiet fire.
6. Next add peeled shrimp, sea cocktail.
7. Rinse cod. Drain, cut into cubes, also send to the broth.
8. Bring soup to a boil, then turn off the heat and cook for another 7 minutes.

Sharp

• Cooking time: 3 hours 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 50 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

For lovers of more savory dishes, spicy tomato soup is suitable. It is especially useful for people with low stomach acidity. If you have an ulcer or gastritis, it is better to refrain from such a dish. Pepper in combination with vinegar gives it spiciness. Fans of even more hot dishes should add Tabasco sauce. For serving, not just plates are used, but glasses where ice and some greens are added to decorate the soup.

Ingredients:

onion – 2 pcs.;

• salt, spices – to taste;
• Tabasco sauce – to taste;
• hot pepper – 2 pcs.;
• tomato juice – 1 l;
• greens – to taste;
• white vinegar – 50 g;
• cucumber – 2 pcs..

Cooking method:

1. Peel vegetables, chop smaller and process in a blender.
2. Next, rub the resulting mass through a sieve and season to taste with spices and salt.
3. Add Tabasco sauce and vinegar, send the mixture to cool for 3 hours in the refrigerator.
4. When serving, garnish with chopped cucumber and herbs, toss a couple of ice cubes.

From canned tomatoes

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 90 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty: medium.

Another tasty and quick dish is tomato soup made from canned tomatoes. It is very convenient to cook it in the winter. During this period, ripe juicy tomatoes are not always found on store shelves, and you can buy a couple of canned jars. If you have homemade products – this is even better. Of vegetables, except tomato with onions, nothing is needed. Preservation gives a lot of salt, so salt the tomato-chicken soup carefully.

Ingredients:

• onion – 1 pc.;
• salt – 1 pinch;
• chicken broth – 3 tbsp .;
• sugar – 2 tbsp;
• fresh parsley and basil – 1 bunch each;
• canned tomatoes – 400 g4
• tomato juice – 1.5 l;
• butter – 6 tbsp;
• fat cream – 1.5 tbsp .;
• pepper to taste.

Cooking method:

1. Take a pan at the bottom of which melt the butter.
2. Fry chopped onions on it, and after a couple of minutes, add grated tomatoes.
3. Then pour juice with broth into a saucepan, pepper and salt to your liking.
4. Cook for 5 minutes, then add cream, mix.
5. Stew until cooked for another 5-7 minutes.
6. At the end add chopped greens.
7. After removing from heat, insist soup for another 15 minutes under the lid.

With cheese

• Cooking time: 35 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 118 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Difficulty: medium.

Light, appetizing, soft and tender – this is a tomato-mashed soup with cheese. It is better to take mozzarella or parmesan for this dish. Although any other kind of cheese is suitable – hard, sour cream, processed or even smoked. Provencal herbs give an unusual piquant flavor to the dish, but you can take spices as you wish. A nice addition to a bowl of soup are crackers.

Ingredients:

• onion – 1 pc.;
• sugar, spices – 1 pinch each;
• tomato paste – 2 tbsp;
• butter – 20 g;
• garlic – 3 cloves;
• vegetable oil – 1 tbsp;
• bread – 2 slices;
• water – 1 tbsp .;
• cheese – 200 g;
• salt to taste;
• tomatoes – 1 kg.

Cooking method:

1. Rinse the tomatoes, make a small incision in each top, then pour boiling water over them.
2. After a couple of minutes, drain the water, then remove the peel from the fruits and finely chop them.
3. Peel the onions and garlic, fry them, then transfer to a saucepan and add water. Put on fire.
4. When the water boils, introduce tomatoes, cook the soup already over medium heat.
5. Cut cheese into small cubes or grind with a grater.
6. Season the broth with tomato paste, sugar and salt.
7. Dice bread, fry in warmed butter with spices.
8. Add cheese to the broth, then simmer for a couple of minutes, then beat with a hand blender and bring to a boil again.
9. Add croutons when serving.

How to Cook Tomato Soup – Chef Tips

Tomato soup necessarily contains olive oil – it makes the dish soft and hearty. Not to do without vinegar, which keeps the product from fermentation. Even if parsley, spinach, wild garlic or garlic with onions are not indicated in the recipe, you can still safely add them. It is recommended to keep cold soups in the refrigerator for 2-3 hours. It is believed that ice only violates the consistency of the dish.