How to make delicious tomato soup from juice

Tomato puree soup: a simple and delicious step-by-step recipe

Greetings, dear readers!
It turns out that you can make creamy soup from tomatoes - almost the same as from broccoli with mushrooms. I recently discovered this dish and its bright taste amazed my taste buds. Therefore, today we will prepare tomato puree soup according to the classic recipe. It turns out delicious and easy to prepare! The classic recipe for tomato cream soup uses only tomatoes, onions, garlic, basil and spices.

But there are at least fifty different versions of this dish. It is prepared with cream, with various spices, with the addition of celery, carrots and other vegetables, with water, with meat broth, and with vegetable broth. It can also be served hot, as in Turkish cream soup, or cold, as in the Spanish version of the dish, called gazpacho.

We will start with the classics and make puree soup from fresh tomatoes. Let me remind you that we have already written about other types of puree soup - read on.

Tomato cream soup with beans

Adding beans will add extra calories to this soup, but it will still be perfectly absorbed by your body thanks to the right combination of foods. If you like legumes, check out this lentil soup recipe.

• Cooking time: 35 minutes.
• Number of servings: 8-9.
• Kitchen appliances: saucepan, knife, cutting board, grater, blender.

Ingredients

Step by step recipe

First stage: Preparation of frying

1. Peel the onion and cut into cubes.

2. Wash the carrots, peel and grate.
3. Place onions and carrots in a dry frying pan.

4. Simmer them under a closed lid for 3-5 minutes.
5. Cut the bell pepper into small strips.
6. Send it to the onions and carrots, add butter and simmer until the peppers are soft.

7. Add the tomatoes in their own juice and simmer for another 5-7 minutes.

Second phase

1. Pour water or broth into a saucepan, bring to a boil, add salt.
2. Add peeled and diced potatoes to boiling water.

3. Boil for a quarter of an hour until the potatoes are soft.
4. Add frying, bring to a boil and cook for 5 minutes.

5. Puree the soup with a blender.

6. Add boiled beans and chopped parsley.
7. Cook for 1-2 minutes.

Soup video recipe

This soup is cooked very quickly and easily. See for yourself by watching a short video.

Puree soups are not traditional in our national cuisine. But the ease of their preparation, uniform structure and, of course, their taste are finding more and more adherents of this version of the first course. Separately, it is worth mentioning the versatility of such soups: after all, they are also suitable for small children, since this consistency of the soup does not require thorough chewing.

Tomato puree soup will take its rightful place in your baby’s diet along with cauliflower or broccoli puree soup. This is a great first course option for the whole family.

In the comments, share which tomato puree soup your family likes more: fresh or canned tomatoes?

Other options

• With herbs

If you prepare a dish with herbs such as oregano and thyme, you will feel the real flavor of Italy. Fry them with onions and garlic and then simmer with tomatoes. The soup will be deliciously fragrant. And for decoration, use a sprig of fresh basil.

You can add other vegetables to the soup, but only so that the tomatoes predominate, and the remaining vegetables complement the taste of the soup and do not interrupt it. Celery, carrots, and zucchini work well. All vegetables are pre-fried and then stewed together with tomatoes and chopped in a blender. Serve the dish with sour cream and herbs.

Cream soup made from canned beans and tomatoes will be ready in 20 minutes. Beans will make it filling and nutritious. Set aside a third of the beans, simmer the rest along with the vegetables and then puree the soup in a blender. Place the reserved beans directly onto a plate before serving. You can also serve this dish with pieces of bacon fried until crisp.

One pod of chili pepper will give the dish a spicy kick. However, if you don’t really like it spicy, then take half or a quarter of the pepper. Be sure to use gloves when chopping chili peppers. Or wash your hands thoroughly after handling it. This will help avoid burning on the skin. There is no need to fry the pepper itself. Add it when you start blending the soup.

• With meatballs

If you can’t imagine eating without meat, then prepare creamy tomato soup with meatballs. Any minced meat will do: chicken, pork, beef or mixed. While the tomatoes are stewing under the lid, add spices and a chicken egg to the minced meat. Stir the minced meat thoroughly and form small meat balls. After you have pureed the soup, add the meatballs and cook for another 15 minutes. Serve with fresh herbs.

Useful tips

1. Choose only ripe, fleshy tomatoes. This is how the vegetable grows in natural conditions, but the fruits grown in a greenhouse are not juicy enough. Therefore, instead of fresh, you can take tomatoes in their own juice.
2. To prepare cream soup, tomatoes can not only be stewed, but also baked. I cut them into 4 pieces, place them on a baking sheet in 1 layer, drizzle with olive oil and balsamic vinegar and put them in the oven preheated to 180 degrees for 30 minutes.
3. Serve the hot puree soup immediately after cooking. When reheated, most of the beneficial substances will be destroyed and the taste will become less bright and pronounced.
4. To neutralize the acidity of the tomatoes, add sugar to the soup. I usually put 1 tbsp. l. per 1 kg. tomatoes. Focus on your taste.
5. The puree soup will be more satisfying if you cook it in meat broth. My favorite version of the dish is cooked in chicken broth.

Making classic tomato soup

Time: 45 min.

Calories: 70.

1. Pour olive oil into a saucepan or saucepan and place it on the stove.

2. Turn on the heat to heat up.
3. At this time, peel the onion, rinse and finely chop.
4. Peel the garlic and press the cloves through a crusher.

5. Place both components in heated oil and fry, stirring, for about five minutes.

6. Add tomato paste and fry for just thirty seconds.

7. Open the tomatoes in their own juice and add them to the other ingredients.

8. Add salt and pepper to taste and let the soup boil.

9. Cook it for a quarter of an hour.
10. Then puree using an immersion blender.

11. Mix a spoonful of milk with soda, add it to the soup and stir.

12. Pour in the remaining milk and let the soup boil again.
13. Cook for another five minutes at a low simmer.
14. Bring to taste and serve while hot.
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Tomato soup made from tomatoes in their own juice

Instead of chicken broth in the soup, use vegetable or even mushroom broth. You can replace tomatoes in their own juice with a kilogram of fresh fruit.

Ingredients:

• 1/4 cup olive oil;
• bulb;
• 3 cloves of garlic;
• 1/2 teaspoon red pepper;
• bell pepper pod (optional);
• bay leaf;
• 800 g tomatoes in their own juice;
• 0.8 l chicken broth;
• basil.

Prepare the vegetables: peel, remove seeds, wash, chop.

Heat olive oil in a saucepan or Dutch oven. Fry diced onions, chopped garlic, and red pepper in it for about 5 minutes.

You can improve the taste of the food by adding pieces of seeded bell pepper.

Place the canned tomatoes and juice into the same saucepan. The skins of tomatoes come off easily; it is better to remove them first.

If you are making tomato soup using pureed tomatoes in the summer, when you have fresh vegetables, you can replace canned ones. To do this, make cross cuts on the fruits and pour boiling water over the tomatoes.

Peel them and cut them into slices. Fry the tomatoes along with the rest of the vegetables.

Recipe for tomato soup with rice and vegetable broth

Adding rice transforms this soup from a side dish to a main dish. Cereals make it more satisfying and nutritious. You can use white or brown, but the latter has more protein and fiber. If you want to make this dish a little spicy, add half a teaspoon of red pepper.

This is an easy and inexpensive dinner that can feed a large family.

Source - iheartvegetables.com

List of products (for 8 servings):

• 1 tsp olive oil
• 1 large onion
• 2 cloves garlic
• 170 g tomato paste
• 1 tsp dried oregano
• 800 g tomatoes, diced
• 3 tbsp. vegetable broth
• 1 tbsp. Sahara
• 2 tbsp. cooked brown rice
• 1/2 tsp. salt

1. Place diced onion and garlic in a pan with heated oil. Cook over medium heat for 5-7 minutes until the onion is soft.

2. Add pasta, oregano and stir. Simmer over medium heat for 2 minutes.

3. Pour in vegetable broth, tomato pieces, sugar. Bring the mixture to a boil and carefully transfer it to a blender. Blend until pureed.

Remember to periodically release steam from the blender.

4. Pour the soup back into the pan and combine with pre-boiled rice. Cook over low heat for 10-15 minutes.

Serve hot with fresh basil leaves and garlic croutons.

Cooking a tomato miracle: tomato puree soup

Italian tomato soup with bread

Necessary

: 900 g tomatoes; 1 piece – onion; 3 cloves – garlic; 250 grams of bread (stale or dried); 2 tbsp. spoons of olive oil; 3 tbsp. spoons of any broth; 1 sprig – basil; ¼ teaspoon sugar; salt, ground black pepper - to taste.

Pour water into the pan and bring to a boil.

Meanwhile, prepare the tomatoes: wash, dry and cut crosswise at the bottom. Place the tomatoes in boiling water for a few seconds and then remove the skin by pulling the cut part. Cut the tomato pulp into large pieces.

Peel the onions and chop them into small cubes.

Peel the garlic cloves and crush them in a garlic press. Wash the basil, dry and finely chop.

It is best to take bread stale and without salt. You can dry the bread yourself in the oven or in a frying pan. Cut the black into 1 cm cubes.

In a large saucepan, heat the low acid olive oil over medium heat, then add the onion and a little salt. Cook until the onion becomes soft and brown in color. Add the garlic and cook for about 1-2 minutes, stirring constantly. Now you can add the chopped tomatoes. Cook the tomatoes for about 2-3 minutes until they begin to release juice. You can add basil, ½ teaspoon of salt and broth.

If the soup is very sour, add a small amount of sugar.

Bring the soup to a boil over medium heat, then reduce and simmer for 10 minutes.

At the very end of cooking, add pieces of bread to the soup, then turn it off and let it brew for 15 minutes.

Before serving the tomato puree soup, stir it by kneading the bread, add spices to taste, sprinkle with ground black pepper and pour over olive oil. You can also sprinkle the soup with grated Parmesan cheese if desired.

Tuscan Tomato Cream Soup can be served warm or cold. In summer, the soup is wonderfully refreshing.

Tomato puree soups are popular all over the world. Thus, Andalusia (Spain) is considered the birthplace of the famous tomato soup - gazpacho. There are a great many recipes for this soup, but tomatoes are always the basis of gazpacho.

Andalusian gazpacho soup

Necessary

(based on 5 servings): 500 grams of tomatoes; 300 grams of bell pepper; 150 grams of onions; 300 grams of cucumbers; 2 cloves – garlic; 1 PC. – lemon (for juice); 100 ml olive oil; salt, ground black pepper - to taste; greens - optional.

Tomato soup with seafood, vegetables and spices

A broth of spices, garlic, onions and tomatoes combined with potato pieces creates the perfect base for seafood. Delicious and light soup is an ideal dish for lunch or dinner. This dish is not only healthy and nutritious, it is quick and easy to prepare - you only need 30 minutes. Served with bread and salad.

Source - anoregoncottage.com

Ingredients (for 6 servings):

• 4 tbsp. olive oil
• 1 onion
• 6 cloves garlic
• 6 stalks of celery
• 4 medium potatoes
• 2 medium carrots
• 1 red or yellow bell pepper
• 680 g tomato sauce for spaghetti
• 4 tbsp. chicken or fish broth
• 450 g seafood (cod, halibut, tilapia or salmon)
• 250 g peeled shrimp or scallops
• 1 tsp dried oregano
• 1 tsp basilica
• 1 tsp thyme
• 1/8 tsp cayenne pepper flakes (optional)
• salt to taste

1. Chop the onion, celery and bell pepper into small cubes. Cut the potatoes into medium slices. Chop the carrots on a coarse grater and crush the garlic in a press. Cut the seafood into 3 cm pieces.

2. In a heavy-bottomed saucepan, heat the oil in a frying pan over medium heat. Add onion, garlic, oregano, basil, thyme and cayenne pepper. Fry for about 5 minutes.

3. Add celery, carrots, bell peppers and potatoes, simmer in oil with spices for 2 minutes, then pour in the broth. Cook until the vegetables are done.

4. Add the sauce, cover the pan with a lid and simmer over low heat for about 20 minutes. Season with salt to taste.

5. Then add seafood to the tomato soup. Cook over medium heat until the fish and shrimp are fully cooked.

Taste the finished dish and add salt if necessary. Pour into plates and garnish with fresh herbs. Serve with good crusty bread.