Tomato soup recipe: cooking options and selection of ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The recipe for tomato soup is available to many experienced housewives and cooks. This is a special dish that can surprise and please even real gourmets. At the same time, it is not at all difficult to cook it, and it is guaranteed that you will be able to diversify your daily diet.

Classic recipe

The most common recipe for tomato soup is known to most of those who have ever come across this dish. Here are the ingredients for it:

• 2 kilos of red tomatoes;
• 6 tablespoons ghee or vegetable oil;
• a teaspoon of coriander;
• 1/4 teaspoon asafoetida;
• 4 tablespoons fresh coriander leaves;
• 1/2 tbsp sugar;
• 1/2 teaspoon s alt;
• 1/4 teaspoon ground black pepper;
• 1/4 teaspoon ground red pepper;
• 2 tbsp butter;
• 2 tablespoons wheat flour;
• 400 ml milk;
• a tablespoon of lemon juice.

As you can see, the basis of the classic tomato soup -a large number of various spices, which give it such a unique taste.

First, you need to thoroughly wash the tomatoes and cut each into eight slices. Bring them to a state of puree in a mixer. After passing the resulting mass through a colander, separate the skin.

Heat vegetable or ghee in a saucepan with a thick bottom, fry the coriander and asafoetida in it. This will take just a few seconds, immediately after adding tomato puree to the pan. Reduce the heat to low and simmer the mixture for about 25 minutes. Then add chopped coriander, s alt, sugar, red and black pepper to it.

In parallel, in another saucepan, heat the butter, stirring, fry the flour in it over low heat, it should become a characteristic brown-golden hue. Pour milk into it and boil to get a homogeneous mass without lumps. The sauce should thicken as much as possible. When this happens, pour it into the puree and add the lemon juice. Delicious tomato soup served hot. For decoration, you can use a fried tablespoon of vermicelli, which is evenly distributed over the surface.

Chicken Recipe

Tomato soup with chicken is very tasty. It has the freshness of lime and the aroma of oregano. Note that chicken meat should be taken already cooked if you plan to add it in the final stages of cooking. And if it is raw, then this should be done as soon as possible. This tomato soup recipe is especially popular in the US. For him we need:

• 700 grams of tomatoes;
• 600ml chicken stock;
• 400 grams of chicken meat (you can take any part, but the breast is considered the most preferable);
• big onion;
• 3 cloves minced garlic;
• teaspoon of oregano;
• bay leaf;
• 1/2 lime;
• a bunch of cilantro;
• chili - to taste.

Pour the tomatoes together with the juice into the pan, add the diced onion to them, and also squeeze the garlic, bay leaf, oregano, if desired - chili. Cooking tomato soup with chicken for about ten minutes on minimum heat.

Cut the chicken breast into small pieces, pour the chicken broth into the pan and throw in the chicken pieces. You can drizzle with lime juice if you like. Bring the soup to a boil, reduce the heat, pepper, s alt and cook for another half hour.

Now you know how to make tomato soup. It is recommended to serve it hot on the table.

Cooking with meatballs

Among the variety of this dish stands out tomato soup with meatballs, which are made from minced meat or fish, adding onions, eggs, s alt, bread, herbs and seasonings. Interestingly, the soup turns out to be quite liquid, but very nutritious, besides, it is not difficult to cook it, and the result will exceed all your expectations.

So, to make tomato soup with meatballs, take:

• 5 tomato;
• 300 grams of minced meat;
• 2 liters of water;
• 4 potatoes;
• 2bulbs;
• 4 garlic cloves;
• bunch of dill;
• chicken egg;
• 3 slices of stale bread;
• 150 grams of milk;
• bay leaf, pepper and s alt to taste.

First, let's take on the meatballs. To do this, soak bread in milk. We rub the onion on the smallest grater that you have in the kitchen, you can also chop it in a blender. Finely chop some dill. We spread the minced meat in a bowl, drive in the egg there, add the bread, s alt, pepper and dill. Mix everything thoroughly until a homogeneous mass is formed.

From the cooked minced meat we form small balls, about the size of a walnut. At the same time, we collect water in a pan and put it on gas. As soon as the water in it boils, turn off the gas, put meatballs and chopped potatoes in the water.

Grate the tomatoes or chop them in a blender, mixing them with garlic cloves and fresh herbs. Pour the tomatoes into the broth and cook for another half hour. That's the whole recipe for tomato soup. It is served hot on the table, as there is a lot of fat in minced meat, and if the dish is cooled, this negatively affects its taste. It is recommended to add sour cream and sprigs of greens to it.

Rice soup

Tomato soup with rice is considered a light summer dish that is very refreshing and satiating at lunch. There are several ways to cook it, for example, rice itself can be replaced with orza, the so-called small pasta in the form of rice. One of the ingredients of this soup is bell pepper, which, if desired, can bedo not add. Its main function is to give the soup a nice touch.

So, to figure out how to cook tomato soup with rice, you will need:

• bulb;
• red bell pepper;
• olive oil;
• 1/2 cup rice;
• 4 tomatoes;
• 2 tablespoons of tomato paste;
• 3 glasses of water;
• bay leaf;
• basil;
• parsley;
• s alt and pepper to taste.

So many ingredients for four servings. If there are more guests, then proportionally increase the amount of each component. We start preparing tomato soup with rice by chopping red bell pepper and onion.

In a saucepan, fry the onion in olive oil, it should become fairly transparent. Add pepper and cook for about 10 minutes. Then add rice and fry it with vegetables for a few more minutes.

Pour boiling water over the tomatoes so that it is easy to remove the skin from them. We cut them finely and put them in a saucepan, we send tomato paste there. Simmer five minutes.

Pour three glasses of water, s alt, pepper, put the bay leaf. Cook for another 20 minutes until the rice is fully cooked. It is recommended to put finely chopped basil or parsley into the already prepared soup

Sea delicacies

Tomato soup with seafood is a classic Italian recipe. This is a delicious, simple and low calorie dish. The main thing is that tomatoes should be fresh and juicy, you can also usecanned tomatoes.

An important component of this recipe is a sea cocktail, which can be made from a variety of ingredients - mussels, shrimps, squids, scallops, octopuses. The amount of ingredients given in this article makes four servings of this dish. You will need a pot with three liters of water.

To make seafood tomato soup you will need:

• 800 grams of canned tomatoes;
• 500 grams of sea cocktail;
• 2 bulbs;
• 2 garlic cloves;
• tablespoon of sugar;
• s alt and pepper to taste;
• 3 tbsp olive oil (you will need it for frying);
• Italian herbs (basil, oregano, savory).

A sea cocktail should contain several ingredients, at least three or four. For example, the best option is to mix mussels, scallops and shrimp. If necessary, you can add other marine life to it, which you like more. Also, complete freedom in the choice of seasonings, you can take the finished mixture, or you can use each of the seasonings separately. Pay special attention to fresh basil, which gives the soup a unique smell and serves to decorate the dish.

If you are using a frozen sea cocktail, it must first be thawed by leaving it at room temperature for a while.

At this time, cut the onion into thin half rings, finely chop the garlic, fry them in a heavy-bottomed pan in olive oil untilappetizing golden color.

Remove the tomatoes from the juice, remove the skin from them and chop in a blender until smooth. Mix the resulting tomato puree with juice and add to the pan. Bring the mixture to a boil, and only after that pour the sea cocktail into it. We are waiting for re-boiling, then add spices and sugar, leave to simmer for another five minutes on minimum heat.

You should end up with a fragrant, thick and rich soup that would be appropriate served with a baguette or garlic bread.

With tomato paste: cooking method

Soup with tomato paste is a tasty and he althy dish that many people like. The paste itself has a number of obvious advantages, it gives the soup a bright color, a unique taste, and a rich smell. A wide variety of dishes are prepared on the basis of tomato paste, for example, they even make lagman.

To implement such an unusual recipe, we need:

• 600 grams of lamb;
• a kilo of flour;
• chicken egg;
• 2 bulbs;
• 2 sweet peppers;
• meaty tomato;
• 100 grams of green beans (preferably fresh, not frozen);
• celery stalk;
• 150 grams of tomato paste;
• 4 garlic cloves;
• parsley;
• green onions;
• anise;
• ground paprika;
• coriander seeds;
• broth;
• water;
• 200 ml vegetable oil.

To make tomato pasta soup this way,first, a lagman is made. To do this, pour a tablespoon of s alt into a glass of water, and sift the flour in a large bowl. Send one egg there. While stirring this mixture, pour s alt water into it, knead the dough. It should be elastic, not very soft. Cover with a towel and set aside for a few hours at room temperature.

When the dough is infused, it must be divided into several pieces, each of them should be greased with vegetable oil and rolled up in the form of a tourniquet. It is necessary to achieve the minimum possible width, and then lay out these ropes on a plate in the form of spirals. They should dry out for about a quarter of an hour.

When the noodles have set, pass them a few more times between your fingers so that the final thickness is no more than a few millimeters.

Wash the lamb thoroughly, cut the meat into small and neat squares. Fry in hot oil in a cauldron until a characteristic golden crust forms.

Peel the onion and cut into cubes, do the same with celery and sweet pepper. Finely chop the garlic, free the tomato from the skin. Cut the pulp in the form of sticks. If you come across a large bean, cut it into several pieces, you can not touch the small ones.

Spread the prepared vegetables to the meat. Start with a bow. When it turns golden, add garlic and tomatoes. Then send coriander, tomato paste, anise and s alt to the soup. Cover the cauldron with a lid, the dish should languish on low heat for an hour and a half.

20 minutes before the end of this period, add sweet peppers, beans and celery to the lamb. Sprinkle everything with paprika. Pour in the boiling broth, if desired, it can be replaced with water. The amount of water or broth depends on how thick your soup should be. Remember, a medium-thick soup will require about a liter of liquid.

Put the noodles in portions into a sieve, and then dip into boiling water, which should be s alted in advance.

Put the already prepared noodles on a plate and fill with the rest of the ingredients. The dish is always served hot on the table, it can be garnished with green onions, chopped herbs.

Bean soup

Tomato soup with beans recipe is suitable for vegetarians or for those who closely monitor their diet. To prepare it, you need to take the following ingredients:

• 800 grams of canned red beans;
• 500 grams of pureed tomatoes;
• big onion;
• 2 garlic cloves;
• 5 sprigs of thyme;
• 3 tablespoons olive oil;
• 3 teaspoons all-purpose seasoning;
• 4 slices of bun for croutons;
• freshly ground chili and s alt to taste;
• bunch of parsley.

Cut the onion into strips, sauté it for several minutes in a saucepan in olive oil until transparent. Chop the garlic with a crusher and send after the onion. Sauté a little more and then sprinkle with chili peppers. Add thyme and tomatoes, s alt and mix everything thoroughly.

Pass the beans through a colander, pour into a saucepan. Top up with water from the kettlethe required density, it is usually advised to add about a liter of water, add a universal seasoning.

On medium heat, bring to a boil, after three minutes add parsley and immediately turn off. For an original serving, you can make crackers from a roll by drying them in a toaster and cutting them into small cubes.

Canned Soup

Canned tomato soup is a delicious and fragrant first course. It requires:

• 2 cans of canned fish in tomato sauce;
• 3 potatoes;
• carrot;
• bulb;
• tablespoon of tomato paste;
• greens;
• s alt, pepper, sugar - to taste.

Peel the vegetables, cut into small cubes, pass the carrots through a coarse grater. Boil potatoes in boiling water, fry carrots and onions in a pan. Tomato paste will also be appropriate with them.

After that, we attach the vegetables in a saucepan to the potatoes, put the canned food there. S alt, add sugar and spices. The soup should boil, after it you can season with herbs.

Lent option

Lenten tomato soup can be made from both frozen and fresh vegetables, so it can be made at any time of the year. For this you will need:

• 800 grams of potatoes;
• 300 grams of tomatoes;
• 50ml vegetable oil;
• 50 grams of carrots;
• 50 grams of onion;
• 30 grams of tomato paste;
• 2 liters of water;
• 30 grams of dill.

Onionyou need to cut as finely as possible, and pass the carrots through a grater. Remove the skin from the tomato and cut into neat small cubes.

Fry vegetables in vegetable oil, adding tomato paste. Put the potatoes, cut into cubes, into boiling water, bring to a boil. After that, we send the fried vegetables to the pan and cook the mixture until fully cooked. Sprinkle the finished soup with chopped dill.

Tomato kharcho

Kharcho tomato soup is a very original recipe that only lovers of culinary experiments dare to cook. You need to take the following ingredients:

• 400 grams of beef on the bone;
• 3 handfuls of rice;
• 2 bulbs;
• carrot;
• 5 tablespoons of tomato sauce;
• 5 sprigs of greenery;
• 4 green onions;
• 3 bay leaves;
• 10 black peppercorns;
• vegetable oil;
• s alt to taste.

In a three-liter saucepan, cook the meat broth until it comes to a boil, peel the onions and carrots, put the vegetables in boiling water with spices and cook for two hours over low heat. We wash the rice and put it on a plate to dry.

The finished broth must be carefully filtered, and then sent back to the fire. At this stage, add rice to kharcho. Cover with a lid and cook for a quarter of an hour.

At the same time we make frying. Fry the onion in vegetable oil until translucent, stirring in the tomato sauce. Then simmer for a few minutes.

Cut the meat into portions and season with finely chopped herbs. Add soup to soup, bring to a boil. After that, pour the greens and meat, mix thoroughly, wait until it boils a little and remove from the stove.

With the recipe for this unusual and versatile tomato-based kharcho, you are guaranteed to be able to surprise any (even the most sophisticated) gourmets. They will appreciate your culinary creativity, they will ask you to cook this dish more than once.