Secrets of making Italian tomato soup

Home Vegetable soups

Tomato soup is a great dish in the fall and winter, when the temperature drops and you want to warm up with a light, affordable dish. It can be paired perfectly with grilled cheese for a classic lunch. You can also always make it in advance and have a portion of soup on hand.

The juicy red tomato is one of the easiest plants to grow in the summer. We add them to sandwiches, salads and serve as snacks. Tomatoes always take pride of place in the kitchen. Another reason we love the prolific tomato is that it can be frozen or canned, stored during the cold winter months when we crave the taste of summer produce. There are several ways to use the versatile tomato in soup; with a few additional ingredients, frozen or canned tomatoes can be transformed into a thick and creamy comforting dish. Many people like to have a bowl of warm tomato soup and a sandwich for lunch or dinner.

You don't have to use fresh tomatoes for tomato soup. If you don’t have them, you can use canned tomatoes in their own juice or tomato sauce.

The satisfying combination of tomato soup and cheese harkens back to simpler times; when families came together around the dinner table. Gift this modern take on a classic to your loved ones and find ways to bring everyone together again.

How to make tomato puree soup - 15 varieties

1. Gazpacho
2. Bulgarian recipe for tomato puree soup
3. Simple tomato puree soup
4. Serbian tomato soup
5. Vegetarian tomato soup
6. Hungarian Tomato Cream Soup Recipe
7. Tomato puree soup with tortellini in a slow cooker
8. Quick recipe for creamy soup with tomatoes and beans
9. Turkish tomato puree soup
10. Creamy soup with tomatoes and pesto sauce
11. Dietary low-calorie tomato puree soup
12. Tomato puree soup with avocado
13. Tomato puree soup with meatballs
14. Cream soup with tomatoes and honey
15. Tomato puree soup with shrimp

Description of preparation:

Recipes like this are a real find for every housewife.
With a minimum of ingredients you can make a great lunch dish for the whole family. I want to offer a simple way to prepare classic tomato puree soup. If desired, before serving, you can add cheese, herbs or croutons, for example. By the way, in addition to canned tomatoes, you can also use fresh ones (with the skin removed) or pre-baked with herbs, for example. Purpose: For lunch Main ingredient: Vegetables / Tomato Dish: Soups / Cream soups

Gazpacho

Refreshing tomato soup is a great solution for hot weather. The classic recipe for a Spanish dish, loved by many, will not leave you indifferent either.

Ingredients:

• Tomatoes – 1 kg.
• Cucumber – 1 piece.
• Bell pepper – 2 pieces (red and green).
• Red onion - half a fruit.
• Garlic – 2 cloves.
• White bread – 1 slice.
• Red wine vinegar – 1 tbsp. l.
• Tabasco sauce - to taste.
• Lemon juice – 1 tbsp. l.
• Olive oil – 2 tbsp. l.
• Sugar – 0.5 tsp.
• Salt - to taste.

Croutons:

• White bread – 4 slices.
• Sunflower oil – 2 tbsp. l.
• Salt - to taste.

Preparation:

First, let's prepare the tomatoes.

To make it easier to remove the skin, make a cross on each tomato and cook in boiling water until the skin begins to peel away from the vegetable.

Fill the tomatoes with cold water so that they do not lose their bright color.

Remove the skin and cut into two/four parts to make it convenient to chop the pieces with a blender.

Peel the cucumber and cube it.

We take out the seeds from the red pepper and cut it into large pieces.

Peel the garlic and crush it with a knife.

Place all vegetables in a blender and blend until pureed.

Cut the crust off the bread and put it in a blender with the vegetables. Season with salt, sugar, red wine vinegar, lemon juice, and Tabasco sauce to taste. Whisk.

We rub the mixture through a sieve. This way the taste will be more tender. Add olive oil and place in the refrigerator for a couple of hours.

To serve, finely chop the red onion and green pepper.

Let's move on to croutons. Remove the crust from the bread and cut it into pieces. Fry in sunflower oil. Salt.

Pour the chilled puree soup into a plate and garnish with green peppers, onions and croutons. Gazpacho is ready!

Classic recipe

Ingredients:

• Tomatoes - 600 g;
• Fresh green basil - to taste;
• Garlic - 2 cloves;
• Onion - 1 piece;
• Olive oil - 30 ml;
• Butter - 30 g;
• Chicken broth - 200 ml;
• Ground black pepper and salt - to taste;
• Sugar - 0.5 tsp, if needed.

Preparation:

1. The basis of tomato soup is chicken broth. According to the classics, it is prepared from a whole carcass of a non-meat chicken (not a young laying hen); this broth is prepared for 3 hours. But you can also cook it from part of a broiler carcass - then the cooking time will be one hour. Divide the chicken into pieces, place in a saucepan and fill with cold water so that the water covers the chicken by two fingers. The broth should not boil; cook it over low heat, then it will turn out transparent. Skim off any foam that forms. After 2 hours, add the peeled onion and carrots. Cook for another 1 hour. Add salt at the end of cooking. In the finished broth, the meat should easily separate from the bone. Remove chicken and vegetables and strain broth.
2. Peel the garlic and pass through a press. Chop the basil with a knife.

Wash the tomatoes, remove the rest of the stem and cut into halves. Brush with olive oil, season with ground black pepper, basil and garlic. Place on a baking sheet and place in the oven preheated to 180 degrees for 20-25 minutes.

1. Peel the onion and chop finely. Fry in a mixture of olive oil and butter until soft.
2. After the time has passed, transfer the tomatoes into a saucepan, add the fried onions, 200 ml of chicken broth, salt to taste and simmer for 15 minutes.
3. Using a blender, puree the soup to a puree consistency. You can also strain the soup through a sieve to achieve the desired homogeneity. If the taste turns out to be sour, which depends on the type of tomato, then add 0.5 tsp. Sahara.

The dish can be served hot or cold. Experiment with serving: croutons, sour cream or cheese perfectly complement the taste of the soup, and finely chopped herbs will visually decorate tomato soup.

Bulgarian recipe for tomato puree soup

The recipe for cold Bulgarian soup is different in that it contains a lot of carrots and peppers.

Ingredients:

• Tomatoes – 0.5 kg.
• Green and yellow bell peppers – 1 pc.
• Carrots – 1 pc.
• Onions – 1 pc.
• Greenery
• Salt
• Pepper
• Unsweetened bun – 150 g.

Preparation:

We cut each tomato crosswise and lower it into boiling water, then cool it and place it in a blender along with the onion and herbs.

Add the bun to the crushed mass and start the blender again.

Peel the pepper from seeds and cut into small cubes.

Three carrots on a grater.

Add all the vegetables to the chopped puree soup and refrigerate for 3-4 hours.

Serve the dish cold.

Fried tomato soup

This dish may seem like there's a lot of garlic in it, but when fried, the flavor of the garlic combines with the other ingredients to make the soup sweet and light.

Ingredients:

• Tomatoes - 15 pcs.
• Canola oil - 1/4 cup
• Garlic - 8 cloves
• Onion - 1 pc.
• Water - 2 cups
• Salt
• Chili pepper (crushed or powdered)
• Heavy cream - 1/2 cup
• Fresh basil leaves

Preparation:

Preheat the oven. Place the tomatoes in a greased pan.

Combine 1/4 cup oil and garlic; brush the tomatoes. Bake for 20 minutes.

Sauté the onion in a frying pan. Add tomatoes, water, salt and, if desired, chili pepper flakes. Boil. Reduce heat; cover and simmer for 30 minutes.

In a blender, blend the soup in batches until smooth. Stir in cream and heat. Sprinkle with basil if desired.

Simple tomato puree soup

This simple recipe will delight your household. The set of ingredients is small, which makes it easy and quick to prepare the soup, and the taste is delicious.

Ingredients:

• Tomatoes – 0.5 kg.
• Olive oil – 2 tbsp. l.
• Butter – 1 tbsp. l.
• Tomato paste – 1 tbsp. l.
• Wheat flour – 2 tbsp. l.
• Water – 4 glasses.
• Dried mint.
• Milk – 0.5 cups.
• Cheese for serving.

Preparation:

Grate the tomatoes.

Place the pan on the fire, add olive butter and oil, as well as tomato paste and flour. Fry for a couple of minutes, stirring constantly.

Pour the tomato mixture into the pan. Simmer over low heat for five minutes.

Pour water, add salt, cover with a lid and bring the soup to readiness.

Add dried mint and milk.

Serve the puree soup with grated cheese.

Bon appetit!

Compound

To prepare tomato soup, you need the following products:

• ripe red tomatoes of fleshy varieties - 1 kg;

• onions - 2 medium onions;
• garlic – 2 cloves;
• greens to taste – 1 bunch;
• broth to taste (chicken, vegetable) – 0.5 liters;
• olive oil – 4 tbsp. l.;
• spices - to taste;
• White bread.

Cooking

Italian soup begins with the selection and preparation of ingredients, followed by cooking and serving.

Food preparation

The broth for the soup is prepared in advance. If this is not done, then the preparation of food begins with the preparation of broth - a chicken or vegetable mixture in water is placed on the fire. Bring to a boil, skim off the foam and simmer over low heat. Before the end of cooking, begin preparing the remaining ingredients for the tomato soup.

Peel the tomatoes, cut out the stem, and cut each into at least 4 pieces.

• Tip : To make the tomato peel easy to remove, cut the fruit and immerse it in boiling water for half a minute. The skin will come off without any problems.

The onion is peeled and cut into cubes, the garlic is chopped or pressed.

The bread is cut into cubes and dried in the oven. Alternatively, cut into slices and cook in a toaster. In the latter case, grate the cheese on a coarse grater.

The greens are washed, finely chopped or left in a bunch if desired.

Cooking procedure

1. Fry the chopped onion in a saucepan in olive oil (2 tbsp) until browning begins.
2. Add finely chopped or crushed garlic.
3. Fry these 2 ingredients for half a minute.
4. Add tomatoes and bring to a boil.
5. Simmer the mixture for 15 minutes.
6. Add greens (bunch or chopped) and bring to a boil.
7. Add broth, salt, spices and bring to a boil.
8. Cook the soup for another 10 minutes.
9. Remove from heat and remove bay leaf, if added. The greens placed in a bunch are also removed - they have already given their aroma to the dish.
10. Tomato soup removed from the stove is brought to the consistency of puree - sometimes simple stirring is enough, often you have to use a sieve, but you can also resort to using a blender.
11. Leave the dish to sit for 10 minutes.

Serving

The soup is poured into plates or soup cups. Add croutons: cut into cubes, a handful per plate, and dried in slices - 1 piece per serving.

Each serving is decorated with herbs and sour cream or yogurt is added if desired.

Total cooking time (excluding broth) is 50-60 minutes .

Serbian tomato soup

This recipe is suitable for those who like hearty dishes, as it contains pork and protein-rich lentils.

Ingredients:

• Tomatoes – 0.5 kg.
• Lentils (red) – 100 g.
• Minced pork – 250 g.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil.
• Salt and pepper to taste.
• Fresh greens.

Preparation:

Peel the tomatoes and grind them using a blender.

Place the pan with lentils on the fire.

Chop the onion, grate the carrots and place everything in a frying pan with vegetable oil. After a couple of minutes, add the minced meat, salt and pepper, and fry for 7-10 minutes over low heat.

Then add the contents of the frying pan to the pan with the lentils. After a couple of minutes, pour out the tomatoes and add salt. After 5 minutes, turn off the heat.

Serve with fresh herbs.

Garlic-tomato soup

This soup has wonderful, intense flavors and is perfect for lunch or a light dinner.

Ingredients:

• Tomatoes – 900 g
• Onion - 2 pcs.
• Balsamic vinegar - 1 tablespoon
• Oil
• Thyme
• Onion – 1 pc.
• Celery – 2 stalks
• Carrots - 1 pc.
• Tomato sauce - 2 tablespoons
• Broth - 1 liter
• Crispy bread

Preparation:

Preheat the oven. Chop onions and tomatoes. Mix, add spices and oil. Bake for 40 minutes.

Add the onion, celery, and carrots to the pan with the oil and cook for 1 minute, stirring occasionally. Reduce heat to medium and cook for 6 minutes. Add tomato sauce and broth and bring to a boil.

Chop the garlic and add the soup along with the baked tomatoes. Boil for 25 minutes. Add spices. Beat everything in a blender.

Serve the soup in deep bowls with crusty bread.

Vegetarian tomato soup

Even from a small amount of products you can create a masterpiece. This recipe is no exception. The main highlight of this dish is mozzarella cheese.

Ingredients:

• Tomatoes – 600 g.
• Tomato paste – 3 tbsp.
• Mozzarella cheese.
• Onion – 1 pc.
• Garlic – 1 head.
• White bread - 2 slices.
• Cream – 100 ml.
• Greenery.

Preparation:

We make a cross-shaped cut on each tomato.

Peel the onion and cut into four parts.

Peel the garlic (only 3 cloves so far).

Place the tomatoes in boiling water and cook for 3 minutes. Then cool and peel.

Place the pan on the fire, fill it halfway with water and put the onion and garlic in it.

Cut the tomatoes into four parts and add to the broth. Salt and cover with a lid for 15 minutes.

Then add tomato paste and cook for another 10 minutes.

Cut the bread into squares and fry in a frying pan.

Mode: medium sized cheese cubes.

Cool the tomato soup and grind the contents of the pan with a blender, then add the cream. Chop the remaining garlic and add to the soup to taste. Beat again.

Add chopped mozzarella cheese to our puree soup.

Before serving, reheat, add croutons and herbs.

Do not bring the soup to a boil, otherwise the cheese will melt.

Creamy spicy tomato soup

Very bright thanks to the right combination of spices and tomato, but at the same time incredibly delicate thanks to the cream.

Ingredients:

• Tomatoes in their own juice - 2 cans
• Onion - 1 pc.
• Garlic - 8 cloves
• Olive oil
• Coriander
• Rosemary
• Cinnamon
• Chicken broth - 3 cups
• Thyme - 4 sprigs
• Cream - 3/4 cup
• Basil - 1/2 cup

Preparation:

Preheat the oven.

Chop the onion and garlic. Mix with tomatoes and oil. Place everything on a baking sheet and bake for 10 minutes.

Transfer the tomato mixture to a saucepan, add liquid and simmer for 10 minutes. Beat with a blender, add spices and cream. Cook for 3 minutes.

Hungarian Tomato Cream Soup Recipe

The recipe is famous for its extraordinary taste, as it contains cream cheese. Your children will really like this aromatic dish.

Ingredients:

• Water – 0.5-1 l.
• Tomatoes – 0.5 kg.
• Chicken bouillon cube.
• Onion – 1 pc.
• Butter – 90 g.
• Cream cheese – 150-200 g.
• Salt and pepper to taste.
• Fresh greens.

Preparation:

Peel the tomatoes and grind in a blender.

Finely chop the onion.

Place the pan on the fire, add butter. After the butter has melted, add the onion and fry for 5 minutes.

Add chopped tomatoes, gradually pour water into the pan. After the water has boiled, add the chicken broth cube.

Grate the cheese and place it in the pan. Salt and pepper.

Cook the soup for 7-10 minutes. Decorate with greens for serving.

Tomato puree soup with tortellini in a slow cooker

Cooking in a slow cooker is always pleasant, as it does not require much time and effort. A variation of delicious tomato puree soup is presented below.

Ingredients:

• Tomatoes in their own juice – 800 g.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Garlic – 4 cloves.
• Vegetable broth – 1 l.
• Bay leaf – 2 pcs.
• Basil leaves – 10 g.
• Sugar – 1 tbsp. l.
• Salt and pepper to taste.
• Tortellini – 450 g.
• Cream (heavy) – ¾ cup.
• Grated Parmesan.

Preparation:

Grate the carrots, cut the onion and garlic into small pieces.

Turn on the multicooker, set the “Soup” mode and fry the vegetables.

Add broth, tomatoes, all the spices and herbs. Stir constantly.

Take out the bay leaf and puree the soup.

Add cream and tortellini. Cook covered for 10 minutes, constantly stirring the puree soup.

Serve with grated Parmesan and finely chopped basil.

Classic tomato soup

Old-fashioned tomato soup is the perfect meal. Garnish the soup with crispy, delicious croutons. Needless to say, tomato soup pairs perfectly with the sandwich and cheese.

Ingredients:

• Canned tomatoes - 1 can
• Onion - 1 pc.
• Garlic - 1 clove
• Ginger - 1 pc.
• Pepper
• Zira
• Vinegar
• Sugar

Preparation:

Chop some of the onion and garlic and fry. Add ginger, salt and sugar. Grind the cumin and add to the vegetables.

Coarsely chop the tomatoes.

Add tomatoes in their own juice, pepper and water to the frying.

Bring to a boil, add 1/2 tsp. vinegar and beat with a blender.

Quick recipe for creamy soup with tomatoes and beans

Thanks to canned vegetables, you can prepare this soup in no more than 15 minutes.

Ingredients:

• Tomatoes cons. – 350 g.
• Canned beans (white) – 700 g.
• Bacon - 3 strips.
• Chopped onion - 0.5 cups.
• Vegetable broth - 1.5 cups.
• Pepper to taste.

Preparation:

Cut the bacon pieces into several pieces and fry it in a cast iron frying pan. Place the cooked crispy bacon on napkins and drain the fat from the pan (leaving only 1 tbsp). Break the bacon into small pieces.

Place the onion in the same pan and fry for a couple of minutes. Then add tomatoes, 350 g of beans, season everything with pepper and fill with broth. Cook for 4-5 minutes.

Puree the soup, add the remaining 350 g of beans and bacon.

Our tomato puree soup is ready!

Some subtleties

• Greens are chosen according to taste and habits. In the classic recipe, along with other herbs, green basil and rosemary are always present. But they are rarely boiled and stewed; more often they are added as a finely chopped decoration to a ready-made dish before serving.
• To soften the sour tomato taste, add sour cream; vegetarians use a small portion of honey. To, on the contrary, increase acidity, use a few drops of lemon juice.
• Large croutons are sometimes added to soup, previously baked with cheese.
• To prevent the puree-like soup from separating over time, it is not enough to simply mix the ingredients. It is important to achieve a certain thickness of the prepared dish and boil it to the correct density. This is learned in practice.
• In the summer, when it’s very hot, cold tomato soup will refresh and give you strength. Sometimes it is served with pieces of ice in a plate. Therefore, in this case it is prepared with less broth.
• In winter, pappa al pomodoro is served hot. Italians often eat it for dinner.
• Instead of natural tomatoes, it is permissible to use canned tomatoes in their own juice out of season (when purchasing, choose peeled fruits). In this case, reduce the amount of salt added during cooking.
• In winter, you can use dried herbs if fresh ones are not available. A good way to provide yourself with herbs in winter is to grow herbs on the windowsill in the kitchen. It is not difficult to sow seeds in flower pots and water the seedlings. As it grows, tear off the required amount and use it to add to dishes.

Each housewife puts her soul into the cooking process and creates a unique dish. There are no two identical dishes, even those prepared according to the same recipe. Italian tomato soup, like any other, gives room for creativity and the realization of your ideas about the dish.

Classic Italian tomato puree soup is a great way to diversify the family menu and enrich it with vitamins and minerals. And, of course, no one can resist the opportunity to create variations on the theme of this dish. Several new dishes based on this treat will appear in the home diet.

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Turkish tomato puree soup

Believe me, this dish tastes no worse than in any Turkish restaurant.

Ingredients:

• Tomatoes – 700 g.
• Chicken meat – 500 g.
• Chicken bouillon.
• Bell pepper (red) – 2 pcs.
• Onion – 2 pcs.
• Garlic – 3 cloves.
• Celery – 1 bunch.
• Tomato paste – 3 tbsp. l.
• Butter – 30 g.
• Olive oil – 1 tbsp. l.
• White loaf.
• Cream, salt, spices to taste.

Preparation:

Boil the meat in salted water until cooked.

Chop garlic and onion.

Melt the butter in a frying pan and fry the onion and garlic until the vegetables become translucent.

Finely chop the pepper and celery and place in a frying pan where the onion and garlic are fried.

Chop the tomatoes, add them to the vegetables and simmer until tender. Don't forget to add salt and pepper.

Add tomato paste, wait until the mixture boils. Let it cool a little.

Cut the loaf into slices.

Chop the garlic and add olive oil. You need to roll the bread in the resulting mixture and fry it a little.

Beat the vegetables in a blender and rub through a sieve.

Add puree to chicken broth. Season with spices to taste.

Serve the puree soup with cream and chopped meat.

Bon appetit!

Creamy soup with tomatoes and pesto sauce

A wonderful recipe for those who like to try something new. Pesto sauce will be a great addition to the dish.

Ingredients:

• Cut cherry tomatoes – 300 g.
• Cream tomatoes (halved) – 300 g.
• Tomatoes (halved) – 300 g.
• Shallots – 2 pcs.
• Tomato paste – 30 g.
• Vegetable broth – 700 g.
• Salt, pepper - to taste.
• For the pesto:
• Arugula – 20 g.
• Olive oil – 80 g.
• Pine nuts – 20 g.
• Garlic – 1.5 cloves.
• Parmesan – 30 g.

Preparation:

Puree the tomatoes (all) with shallots in a blender or food processor. Add tomato paste, mix and grind through a sieve into the pan.

Add broth there, bring to a boil, cook over medium heat for 5 minutes. Salt and pepper.

Cool, then place in the refrigerator for 3 hours.

Prepare pesto sauce: grind arugula, add oil, nuts, garlic.

The sauce can also be prepared in a blender: this will save time and the taste will be very delicate.

Grate Parmesan and mix with sauce.

When serving, season the puree soup with the resulting sauce.

Dietary low-calorie tomato puree soup

If you follow proper nutrition, then this recipe is just for you. It is low in calories and will not harm your figure.

Ingredients:

• Tomatoes – 0.5 kg.
• Chicken breast – 0.5 kg.
• Bell pepper – 1 pc.
• Green beans – 100 g.
• Onion – 1 pc.
• Salt and pepper to taste.

Preparation:

Place the chicken breast in a saucepan with water, salt and pepper to taste, and put on fire.

After 10 minutes, add the whole onion. Boil for another 10 minutes.

Chop tomatoes and bell peppers. Add to the pan and continue cooking.

Remove the chicken from the broth and cut the breast into pieces.

Grind the vegetables in a saucepan using a blender (submersible).

Put back the chopped chicken and add beans. Bring until done (10-15 minutes).

Easy three-ingredient tomato soup

You only need three ingredients to make this velvety, rich tomato soup recipe.

Ingredients:

• Oil - 4 tablespoons
• Onion - 1/2 pcs.
• Tomatoes – 400 g

Preparation:

Melt the butter over medium heat. Add onion wedges, water, chopped tomatoes and salt. Cook for about 40 minutes. Stir occasionally.

Blend the soup with a blender - it should not be ultra-smooth.

If you are using a regular blender, it is best to blend in batches and not overfill the blender.

Tomato puree soup with avocado

The secret to this dish is the salsa made from avocado. Try it and you won't regret it.

Ingredients:

• Consumed tomatoes crushed – 0.5 kg.
• Red kidney beans – 700 g.
• Onion (chopped) – 1 pc.
• Garlic (chopped) - 1 clove.
• Cumin – 1 tsp.
• Cayenne pepper – 0.2 tsp.
• Paprika – 0.5 tbsp. l.
• Tomato paste – 0.5 tbsp. l.
• Oregano – 1 tsp.
• Olive oil – 1 tbsp. l.
• Water – 800 g.
• Salt, pepper, to taste.
• Salsa:
• Avocado – 1.5 pcs.
• Red onion (chopped) – 1.5 pcs.
• Chili (chopped) – 1 pc.
• Fresh cilantro (chopped) - 0.5 tbsp. l.
• Lime juice.

Preparation:

Heat olive oil in a saucepan, add onion and garlic, fry for 5 minutes. Season with paprika, cayenne pepper and cumin and cook for another minute.

Add pasta and oregano and stir. Place tomatoes and beans in a saucepan and fill with water. Simmer for 15-18 minutes.

Cool the soup a little and use a blender to puree until smooth. Salt and pepper.

Prepare the salsa: peel the avocado and cut into small pieces. Stir in red onion, lime juice, cilantro and chili pepper.

Before serving, heat the puree soup a little and add a little salsa to each plate.

Tomato puree soup with meatballs

A hearty and healthy recipe for the whole family. Meatballs go well with tomatoes and saturate the body.

Ingredients:

• Tomatoes – 2 kg.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 4 cloves.
• Cheese.
• Ground meat.
• Ground pepper.
• Salt.

Preparation:

Coarsely chop carrots, onions and garlic.

Grate the cheese.

We form balls from the minced meat.

In the pan where the soup will be prepared, fry the chopped vegetables.

Remove the skins from the tomatoes and add to the pan. Simmer for 30 minutes.

After 10 minutes, add salt and pepper.

After 30 minutes, beat everything with a blender.

Place the pan on low heat again, add the meatballs and cook for 20 minutes.

Serve with grated cheese.

Italian tomato soup

As vibrant and impressive as its home of preparation. This is a moderately spicy but warming dish.

Ingredients:

• Tomatoes – 1 kg
• Onion – 1 pc.
• Garlic – 1 clove
• Basil - 5 branches
• Spices
• Olive oil

Preparation:

Heat the oil, add chopped onion and garlic. Fry.

Add basil sprigs and spices.

Add tomatoes.

Beat the soup with a blender. Pour into a saucepan. Add some water and boil for 15 minutes.

Cream soup with tomatoes and honey

Honey gives this dish a very unusual taste. This soup will diversify your diet and add color to your daily life.

Ingredients:

• Tomatoes – 0.5 kg.
• Bell pepper (chopped) - 2 pcs.
• Onion (chopped) – 1 pc.
• Basil – 20 g.
• Vegetable broth - 1.5 cups.
• Honey – 3 tbsp.
• Cherry (halved).
• Basil for decoration.

Preparation:

Peel and seed the tomatoes and cut into quarters. Place them in a blender along with pepper, onion, and basil. Pour in the broth and whisk.

Pour the mixture into a deep frying pan and simmer for 5-6 minutes. Add honey and mix.

Place in the refrigerator for a day. Serve with cherry tomatoes and basil, adding a little honey on top.