Hot tomato puree soup: Italian recipes

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Prepared by: Roksolana

05/15/2013 Cooking time: 1 hour 0 minutes

Tomato puree soup is the simplest dish of Italian cuisine, for which, in fact, nothing is required except tomatoes. If the tomatoes are fresh, then the tomato puree soup turns out just like in the best restaurants.

Tomato puree soup - step by step photo recipe

If you have watched American TV series at least once, you might have noticed how often the characters are served the same tomato soup in roadside cafes. This happens for a reason, because this first dish is incredibly popular in North America. Do you want to know why fresh tomato soup attracts local gourmets? Then let's immediately figure out how to prepare it.

Your rating: (
4 ratings, average: 4.75 out of 5)
Cooking time: 35 minutes

Quantity: 4 servings

Hot tomato puree soup made from baked tomatoes

To prepare an Italian recipe, you can use not only fresh vegetables, but also baked ones.

This will in no way affect the taste and benefits of the finished dish; on the contrary, it will give it softness and a unique aroma.

For the dish you will need:

• ripe tomatoes – 400 grams;
• carrots – 1 piece;
• onion – 1 piece;
• tomato paste – 1 tbsp. spoon;
• vegetable broth - 0.6 liters;
• garlic – 1 clove;
• herbs (thyme, dried basil);
• celery – 1 stalk;
• balsamic vinegar – 1 teaspoon;
• olive oil to taste.

Let's start the cooking process:

1. Place the tomatoes, cut into several pieces, on a baking sheet, place a clove of garlic there, pour in balsamic vinegar and oil, salt, pepper, sprinkle with thyme and place in a preheated oven at 200 degrees. Cook for 30-40 minutes. Cooking time depends on the size of the tomatoes.
2. They should shrink in size and the garlic should become soft.
3. In a saucepan or deep frying pan, fry carrots and onions in olive oil.
4. When the vegetables are soft, add basil, tomato paste, broth and bring to a boil.
5. Pour the finished broth into a saucepan, add chopped garlic, tomatoes and leave to simmer over low heat for 20-25 minutes.
6. Before serving, puree the mixture using a blender.
7. Serve the dish hot, sprinkled with basil or other herbs.

Classic tomato puree soup

Simple ingredients and minimal effort - this is how classic tomato soup is prepared. This is an ideal choice for hot summer days and an unusual alternative to okroshka. Anyone who loves tomatoes will especially like this soup.

It is very important to choose ripe, juicy, fleshy fruits. It is best to use several varieties at once, then the dish will turn out to be as appetizing as possible.

Products:

• 1 kg of tomatoes;
• 2 large onions;
• 1 head of garlic;
• 5 sprigs of basil;
• Oregano - optional;
• Salt, pepper - to taste;
• 50 g olive oil;
• Water.

Preparation

1. Place a large pot of water on the stove and bring to a boil. We also prepare a bowl of cold water. We make a cross-shaped shallow cut on each tomato and lower it into boiling water for literally 20 seconds. Immediately remove with a slotted spoon and transfer to cold water. Cut the onion and garlic into arbitrary pieces and sauté in olive oil directly in the pan in which we will prepare the soup.
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2. Chop the basil and add to the vegetables.

3. Remove the skin from the tomato, chop the pulp as desired and also place it in the pan.

4. Simmer the vegetables uncovered for 20–30 minutes, adding a little water. Then add salt and pepper, add oregano, close the lid and cook over low heat for another 10 minutes. Remove from the stove and grind with a blender into a homogeneous puree.

5. When serving, drizzle with a little olive oil and garnish with a sprig of basil. Ciabatta bread toasted in a toaster or in a frying pan without oil is ideal for tomato soup.

The most delicious tomato soup recipes

In many countries around the world, tomato puree soup has taken pride of place in home and restaurant menus. It is prepared on a vegetable basis using beans, meat, seafood, fish, herbs and mushrooms. It is a universal base for hot and cold gourmet soups. Cold tomato soup is more common in cuisines around the world.

Classic tomato puree soup

For preparation you will need:

• 5 kg of fully ripe tomatoes;
• 1 clove of garlic;
• 1 tablespoon olive oil;
• 20 g butter;
• 100 ml poultry broth or water;
• 1 onion;
• pepper, basil, 15 sugar, salt.

Tomatoes are baked in the oven at 180 °C for 15-20 minutes. First, they should be pricked with a fork in several places, and large ones should be cut into pieces. Remove the skin from baked tomatoes.

Onions and garlic are browned in olive oil and butter is added. Add peeled tomatoes to this mixture and simmer for 5-10 minutes, stirring. The next step is to add liquid (water or broth) and bring the soup to a boil. Season with salt, sugar, spices. Cool and puree with a blender.

Tomato soup with fish balls

Ingredients:

• 1 kg of tomatoes;
• 2 onions;
• 1 clove of garlic;
• 2 tablespoons olive oil;
• 250 g pike perch fillet;
• 1 tablespoon sour cream;
• 1 egg;
• a little lemon juice, coriander or parsley.

In a saucepan, fry the onion and garlic in olive oil, add the diced, peeled tomatoes, and simmer for 15-20 minutes. The resulting mass should be pureed using a blender or grind it, removing seeds and solid parts of vegetables through a sieve.

Separately, pass the pike perch fillet through a meat grinder. Add lemon juice, salt, pepper, sour cream and beaten egg white to the resulting minced fish. Form meatballs and cook them until tender in boiling water.

Before serving, pour tomato puree into a plate, add meatballs and herbs.

Soup "Gazpacho"

For 4-5 servings take:

• excellent quality tomatoes – 1 kg;
• cucumber – 1 piece;
• assorted bell peppers (red, green) – 2 pieces;
• sweet onion – 0.5 heads;
• garlic;
• white bread - a slice;
• wine vinegar – 30 g;
• olive oil – 50 g;
• salt, sugar;
• a few drops of Tabasco sauce.

Remove the skin from washed tomatoes. To do this, make an incision in the area where the legs are attached and place them in boiling water for 2 minutes. Then place in ice water for a couple of minutes. The peel can be easily separated after these manipulations.

Cut the peppers and cucumbers into squares. Tomatoes should be cut into pieces and the whitish and rough parts at the core should be removed. The garlic should be peeled and placed in a blender along with the vegetables. Grind the vegetables into a puree.

Place a slice of white bread in the puree and let it soften. After this, blend everything together until smooth.

Salt, pepper, lemon juice, and Tabasco sauce are used as seasonings. The soup is ground through a sieve, olive oil is added and placed in the refrigerator for three hours.

Serve with garlic croutons, green peppers, chilled red onions.

With meat broth

You will need:

• three large ripe tomatoes;
• sweet pepper - 2 pieces;
• one onion and one carrot each;
• pork on the bone - 400 g;
• vegetable oil - 60 g;
• large potatoes - 3 pieces;
• chicken egg - 2 pieces;
• rice - 3 tablespoons;
• paprika, hot pepper, coriander, cilantro, salt, sugar to taste.

The basis is a classic tomato puree soup. After baking and chopping the tomatoes, they are stewed with pre-fried onions and garlic. Celery root goes well with this soup. It can be fried in oil along with other vegetables. After 10 minutes of simmering, the pre-prepared broth is introduced.

To make meat broth, take chicken or beef bones, wash them well, add cold water and bring to a boil over low heat. Remove the noise and cook for 60 minutes.

This soup is richer and more nutritious. It will serve as an ideal first course for lunch, as the extractive substances from the broth will promote better digestion and appetite.

The step-by-step recipe for tomato soup with meat is as follows.

1. Rinse the meat and place in a saucepan, cook a rich broth.
2. After this, diced potato roots are added to the broth.
3. After 5-10 minutes add rice.
4. Boil hard-boiled eggs.
5. Cut the onion and carrots into cubes and fry in oil.
6. Peeled tomatoes, cut peppers into cubes and add to the pan with vegetables.
7. Keep the contents of the frying pan on the fire for 10 minutes, then add tomato paste and add everything to the soup.
8. Cook everything together for 10 minutes, then add spices, garlic and let the soup brew.
9. Serve the soup with half an egg and herbs.

Vegetarian rice soup

Take the prepared puree of peppers, onions, tomatoes and garlic as a base. Boil the rice separately. Place rice into the prepared puree and let it brew. Chop the greens and serve chilled.

With shrimps

This soup will appeal to many people - it is light and easy to prepare and has a rich, spicy taste.

Needed:

• 400 g shrimp;
• half a glass of water;
• 100 g butter;
• a handful of chopped green onions and celery;
• 1 teaspoon chili;
• 2 tablespoons flour;
• 2 cups crushed tomatoes;
• 150 ml cream;
• 3 spoons of coconut milk;
• salt, pepper, curry to taste.

The shrimp should be peeled, the shells should be placed in heated butter and fried until red, pour cold water and cook for 20 minutes.

In a thick-bottomed pan, fry finely chopped vegetables, add flour and cook for another 2-3 minutes. Add shrimp broth, tomato puree and cream. The soup is brought to a boil. Then add coconut milk, spices and peeled shrimp. After 2-3 minutes the soup is ready.

In Turkish

Ingredients:

• garlic clove;
• bulb;
• olive oil – 50 g;
• light broth – 500 ml;
• tomato juice – 250 ml;
• tomatoes – 200 g;
• parsley, hard cheese, spices.

Fry the garlic in olive oil.
After browning, remove the clove from the oil and add the onion to the pan. Sauté until a beautiful golden hue. Add chopped tomatoes and simmer for 5-10 minutes. Add broth and tomato juice. Cook for 20-30 minutes. Grind until smooth, add spices and boil. Turkish tomato soup is served with herbs and grated cheese.

With beans

Make classic tomato soup. Boil the beans or use ready-made canned ones for salads. It is better to take red or small brown. For 0.5 liters of tomato base, take 600-800 g of boiled beans. Drain the liquid from the beans, add to the soup and bring it to a boil over low heat.

Chop the parsley and serve hot with crackers or croutons.

Tomato soup pureed from fresh tomatoes

We offer the simplest and fastest recipe for a delicious soup with a delicate creamy taste and refreshing mint notes. Preparation will take no more than 30 minutes, and this soup is enough for a complete lunch for the whole family.

If you want to get a less calorie soup, you don’t have to add flour, but it will make the consistency smoother and more uniform.

Ingredients:

• 5 medium tomatoes;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. butter;
• 1 tbsp. l. tomato paste;
• 1 tbsp. l. flour;
• 4 tbsp. water;
• 0.5 tbsp. milk;
• Salt, pepper, dried mint to taste;
• 50 g hard cheese.

Preparation:

1. Wash the tomatoes and grate them on a coarse grater so that the skin remains, discard it.
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2. Place a thick-walled pan on the stove, immediately add vegetable oil, butter, tomato paste, and stir. After 2-3 minutes, add flour and stir until smooth.

3. Add grated tomatoes and simmer for 5 minutes, stirring constantly. Add water and cook for another 15 minutes. Pour in milk, salt and add spices to taste.

4. Boil for another 2 minutes and remove from the stove. Let it brew under the lid for 15 minutes. Before serving, put a little grated hard cheese on a plate.

How to cook “Tomato puree soup”

Wash the tomatoes and cut into slices.

Take a baking dish and lay out the tomatoes overlapping. Sprinkle olive oil on top. Add peeled and coarsely chopped garlic there. Salt and pepper.

Place the oven in a preheated oven at 190 degrees and bake the tomatoes for about 30 minutes.

In a soup pot, fry finely chopped onion in olive oil. Once the onions are lightly fried (this will take 3-4 minutes over medium heat), add the roasted tomatoes and chicken broth to the pan. Bring to a boil, then reduce the heat and simmer the soup over low heat for about 10 minutes.

All that remains is to add cream, sugar and basil to the pan, then use a blender to grind the contents of the pan to the consistency of puree soup.

Tomato puree soup is ready. I usually serve croutons with cheese along with soup - it turns out very tasty. Bon appetit!