The recipe for tomato soup is available to many experienced housewives and culinary specialists. 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 will be guaranteed to diversify the daily diet.
Classic recipe
The most common tomato soup recipe is known to most who have at least once come across this dish. Here are the ingredients needed for it:
- 2 kilograms of red tomatoes;
- 6 tablespoons of ghee or vegetable oil;
- a teaspoon of coriander;
- 1/4 teaspoon of asafoetida;
- 4 tablespoons of fresh coriander leaves;
- 1/2 tablespoon sugar;
- 1/2 teaspoon of salt;
- 1/4 teaspoon black pepper;
- 1/4 teaspoon red pepper;
- 2 tablespoons butter;
- 2 tablespoons of wheat flour;
- 400 ml of milk;
- a tablespoon of lemon juice.
As you can see, the basis of the classic tomato soup is a large variety of spices that give it such a unique taste.
First you need to thoroughly wash the tomatoes and cut each into eight slices. Bring them to a puree condition in the mixer. Pass the resulting mass through a colander, peel the skin.
Heat vegetable or ghee in a pan with a thick bottom, fry coriander and asafoetida in it. This will take literally a few seconds, immediately after add tomato puree to the pan. After making the fire minimal, cook the mixture for about 25 minutes. Then add chopped coriander, salt, 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 brownish-golden hue. Pour milk into it and cook to get a homogeneous mass without lumps. The sauce should be as thick as possible. When this happens, pour it in mashed potatoes and add 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
It turns out very delicious tomato soup with chicken. It has fresh lime and oregano. Note that you need to take chicken already ready if you plan to add it at the final stages of cooking. And if it is raw, then this must be done as soon as possible. This recipe for tomato soup is especially popular in the United States. For him we need:
- 700 grams of tomatoes;
- 600 ml of chicken stock;
- 400 grams of chicken (you can take any part, but the breast is considered the most preferable);
- large onion;
- 3 cloves of minced garlic;
- a teaspoon of oregano;
- Bay leaf;
- 1/2 lime
- a bunch of cilantro;
- chili to taste.
Pour the tomatoes into the pan along with the juice, add the onions, diced, and squeeze the garlic, bay leaf, oregano, and chili if desired. Cooking tomato soup with chicken for about ten minutes on low heat.
We divide the chicken breast into small pieces, pour the chicken stock into the pan and throw the chicken pieces there. If desired, you can sprinkle with lime juice. Bringing the soup to a boil, reduce the heat, pepper, salt 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, salt, bread, herbs and seasonings. Interestingly, the soup turns out to be quite liquid, but very nutritious, and it’s not difficult to cook it at all, 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;
- 2 onions;
- 4 cloves of garlic;
- a bunch of dill;
- egg;
- 3 slices of stale bread;
- 150 grams of milk;
- bay leaf, pepper and salt to taste.
First, take the meatballs. To do this, soak the bread in milk. Rub the onion on the smallest grater that you have in the kitchen, and it can also be chopped in a blender. Finely chop a little dill. Put the minced meat in a bowl, drive the egg into it, add bread, salt, pepper and dill. Mix everything thoroughly until a homogeneous mass is formed.
From the prepared meat, we form small balls, about a walnut. In parallel, we collect water in a pan and put it on gas. As soon as the water in it boils, turn off the gas, put the meatballs and chopped potatoes in the water.
Rub the tomatoes on a grater or chop 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 the minced meat, and if the dish cools, this negatively affects its taste. Add to it is recommended sour cream and sprigs of herbs.
Rice soup
Tomato soup with rice is considered a light summer dish, which is well refreshing and saturates at dinner. There are several ways to prepare it, for example, rice itself can be replaced with orza, so called small pasta in the form of risen. One of the ingredients of this soup is bell pepper, which, if desired, can not be added. Its main function is to give the soup a pleasant shade.
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;
- salt and pepper to taste.
So many ingredients are for four servings. If there are more guests, then increase proportionally the amount of each component. We start cooking tomato soup with rice by chopping red bell pepper and onion.
In a stewpan, fry the onion in olive oil, it should become quite transparent. Add pepper and cook for about 10 minutes. Then pour the rice and fry it with vegetables for a few more minutes.
We pour tomatoes with boiling water so that it is easy to peel them. Finely chop them and put in a pan, send tomato paste to the same place. Stew for five minutes.
Pour in three glasses of water, salt, pepper, put a bay leaf. Cook for another 20 minutes until rice is cooked. In a ready-made soup, it is recommended to put finely chopped basil or parsley
Seafood specialties
Seafood Tomato Soup - A classic recipe for Italian cuisine. This is a tasty, simple and low-calorie dish. The main thing is that tomatoes should be fresh and juicy, canned tomatoes can also be used.
An important component of this recipe is a sea cocktail, which can be composed of a variety of ingredients - mussels, shrimp, squid, scallops, octopuses. From the amount of ingredients that are given in this article, four servings of this dish are obtained. You will need a pot for three liters of water.
To make tomato seafood soup, you will need:
- 800 grams of canned tomatoes;
- 500 grams of sea cocktail;
- 2 onions;
- 2 cloves of garlic;
- a tablespoon of sugar;
- salt and pepper - to taste;
- 3 tablespoons of olive oil (it will be needed for frying);
- Italian herbs (basil, oregano, savory).
A sea cocktail should contain several ingredients, at least three to four. For example, the best option is to mix mussels, scallops and shrimp. If necessary, you can add other marine animals 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 use a frozen sea cocktail, you must first defrost it, leaving it at room temperature for some time.
At this time, chop the onion into thin rings, chop the garlic finely, fry them in a pan with a thick bottom in olive oil until they are delicious golden brown.
Remove the tomatoes from the juice, peel them and chop them in a blender until they are homogeneous. Mix the resulting tomato puree with juice and add to the pan. Bring the mixture to a boil, and only then pour a sea cocktail into it. We are waiting for boiling again, then we sprinkle spices and sugar, leave for another five minutes to simmer over low heat.
As a result, you should get a fragrant, thick and rich soup, which will be appropriate to serve with a baguette or garlic bread.
With tomato paste: method of preparation
Tomato paste soup is a tasty and healthy dish that many people like. The paste itself has a number of obvious advantages, it gives the soup a bright color, unique taste, rich smell. A large number of various 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 kilogram of flour;
- egg;
- 2 onions;
- 2 sweet peppers;
- fleshy tomato;
- 100 grams of green beans (it is better that it is fresh, not frozen);
- celery stalk;
- 150 grams of tomato paste;
- 4 cloves of garlic;
- parsley;
- green onions;
- anise;
- ground paprika;
- coriander seeds;
- bouillon;
- water;
- 200 ml of vegetable oil.
To make tomato soup with pasta in this way, a lagman is first made. To do this, pour a tablespoon of salt in a glass of water, and sift the flour in a large bowl. Send one egg there. While mixing this mixture, pour salt water into it, knead the dough. It should turn out elastic, not very soft. Cover it with a towel and set aside for several hours at room temperature.
When the dough is infused, it must be divided into several pieces, each of them 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. About a quarter of an hour they should dry.
When the noodles have set, skip it 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 is formed.
Peel and dice the onion, do the same with celery and sweet pepper. Chop the garlic finely, free the tomato from the skin. Cut the flesh in the form of sticks. If you come across a large bean, cut it into several parts, you can not touch the small one.
Put prepared vegetables for meat. Start with a bow. When it turns golden, add garlic and tomatoes. Next, send coriander, tomato paste, anise and salt to the soup. Cover the cauldron with a lid; over low heat, the dish should languish for an hour and a half.
20 minutes before the end of this period add to the lamb sweet peppers, beans and celery. Sprinkle everything with paprika. Pour in boiling broth; if desired, it can be replaced with water. The amount of water or broth directly depends on how thick your soup should be. Remember, for a soup of medium density you will need about a liter of liquid.
Put the noodles in portions in a sieve, and then dip in boiling water, which should be salted in advance.
Put the ready-made noodles on a plate and pour the rest of the ingredients. The dish is served hot on the table, it can be decorated with green onions, chopped herbs.
Bean soup
The recipe for tomato beans and beans 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 red canned beans;
- 500 grams of mashed tomatoes;
- large onion;
- 2 cloves of garlic;
- 5 sprigs of thyme;
- 3 tablespoons of olive oil;
- 3 teaspoons of universal seasoning;
- 4 slices of bread rolls for crackers;
- freshly ground chili and salt to taste;
- a bunch of parsley.
Cut the onion into strips, pass it a few minutes in a saucepan in olive oil until transparent. Chop the garlic with a crush and send after the onion. Stir in a little more and then sprinkle with chili pepper. Add thyme and tomatoes, salt and mix thoroughly.
Pass the beans through a colander, pour into a pan. Add water from the kettle to the required density, it is usually advised to add about a liter of water, add a universal seasoning.
Bring to a boil over medium heat, add parsley in three minutes and turn it off immediately. For the original serving, you can make crackers from the rolls, dried them in a toaster and cut 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;
- a tablespoon of tomato paste;
- greens;
- salt, pepper, sugar - to taste.
We clean 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. With them, tomato paste will be appropriate.
After this, we attach the vegetables in a pan to the potatoes, put canned goods there. Salt, add sugar and spices. The soup should boil, after which it can be seasoned with herbs.
Lean option
Lean tomato soup can be prepared from both frozen and fresh vegetables, so it can be made at any time of the year. This will require:
- 800 grams of potatoes;
- 300 grams of tomatoes;
- 50 ml of vegetable oil;
- 50 grams of carrots;
- 50 grams of onions;
- 30 grams of tomato paste;
- 2 liters of water;
- 30 grams of dill.
Onions need to be chopped as finely as possible, and the carrots are passed through a grater. Peel the tomato and cut into small, neat cubes.
Fry vegetables in vegetable oil, adding tomato paste. Potatoes, cut into cubes, put in boiling water, bring to a boil. After that, send the fried vegetables to the pan and cook the mixture until cooked. Sprinkle the prepared 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 per bone;
- 3 handfuls of rice;
- 2 onions;
- carrot;
- 5 tablespoons of tomato sauce;
- 5 sprigs of greenery;
- 4 feathers of green onions;
- 3 bay leaves;
- 10 peas of black pepper;
- vegetable oil;
- salt to taste.
In a three-liter saucepan, cook the meat broth until it reaches 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 out to dry on a plate.
The finished broth must be carefully filtered, and then sent to the fire again. At this point, add rice to the kharcho. Cover with a lid, cook for a quarter of an hour.
In parallel, we do the frying. In vegetable oil, fry the onions to a state of translucency, interfering in tomato sauce. After stewing for several minutes.
We cut the meat into portions and season with finely chopped greens. Add the frying to the soup, bring to a boil. After this, pour the greens and meat, mix thoroughly, wait until it boils a little and remove from the stove.
The recipe for this unusual and versatile kharcho made on a tomato basis, you are guaranteed to be able to surprise any (even the most sophisticated) gourmets. They will appreciate your culinary creativity and will ask you to cook this dish more than once.