Soup with tomato paste - fragrant, tasty first a dish that everyone will love.
Tomato paste gives any soups a bright color, a new interesting taste and a delicious rich smell.
Soup with tomato paste - general principles of cooking
With tomato paste, you can cook any well-known and little-known soups: from simple vermicelli to complex kharcho, gazpacho and other first courses.Basically, tomato paste is laid out in a fry, but there are also recipes where this ingredient is placed directly in the broth.
Soups can be meat, vegetable, with the addition of cereals, pasta, vegetables. Tomato paste goes well with any product.
Having added this ingredient at least once to any soup, whether it has been a favorite for a long time or not so popular in your family, you will no longer be able to do without this product in the kitchen. So much it changes the taste of dishes, making it fragrant and really richly tasty.
Try it yourself.
Recipe 1: Rice Soup with Tomato Paste
Ingredients:300-500 grams of meat on the bone;
150 grams of rice;
Sweet peppers, onions, carrots - one each;
50 grams tomato paste;
Three medium potato tubers;
Two liters of water;
Garlic and herbs to taste;
Salt, spices, laurel leaves.
Cooking method:
1. Put the washed meat in a pot of water, bring to a boil. Remove the foam, salt, simmer until tender for about an hour.
2. Remove the meat and cool, separate the meat from the bones, cut the meat itself into medium cubes, and strain the broth.
3. Rinse the rice, put the cereal in the broth. Boil 5-7 minutes.
4. Peel and cut the potatoes into medium cubes, add to the cereal. Boil everything together for 10 minutes.
5. While the rice and potatoes are cooking, sauté the chopped onions, grated carrots and finely chopped bell peppers.
6. To do this, put the vegetables on the hot oil in the pan, add salt and spices to taste. Sauté, stirring, for 7-10 minutes, until the vegetables are tender and brown in color.
7. Add chopped garlic and tomato paste to the fry, simmer for about 5 minutes.
8. Put pieces of meat and fragrant roast to the finished cereals and potatoes, mix.
9. Put laurel leaves, chopped greens, cook after boiling for another 5 minutes, turn off the heat.
10. Before serving, let the soup brew for 10 minutes.
Recipe 2: Lagman soup with tomato paste
Ingredients:600 grams of lamb or any other meat;
A kilogram of flour;
One egg;
Two bulbs;
Two sweet peppers;
stalk of celery;
fleshy tomato;
100 grams of fresh green beans;
140 grams of tomato paste;
4 cloves of garlic;
Green onions, parsley;
ground paprika, anise;
coriander seeds;
Water or broth;
200 ml vegetable oil.
Cooking method:
1. First of all, prepare the lagman. To do this, pour an incomplete tablespoon of salt into one and a half glasses of water. Sift flour into a large bowl, add the egg. Gently stirring, add water and salt to the flour mixture, knead not too steep, but not soft, elastic dough. Cover the dough with a towel or film, set aside for a couple of hours.
2. Divide the rested dough into several pieces. Lubricate each piece with vegetable oil and roll into a tourniquet. As soon as the width of the tourniquet reaches half a centimeter, stretch the tourniquets even more, passing them between your fingers. Having achieved the minimum width, lay out the "strings" in a spiral on a plate. Set aside to dry for 10-15 minutes.
3. Pass the seized noodles between your fingers several more times, so that its thickness does not exceed 2-3 mm in the end.
4. Rinse the lamb, cut into large squares. Fry in a large cauldron in hot oil until golden brown.
5. Peel and cut the onion into large cubes, do the same with sweet pepper, celery. Chop the garlic, remove the skin from the tomatoes, cut the flesh into cubes. Beans, if large, cut into several pieces.
6. Put the prepared vegetables to the meat. First, the onion, as soon as it acquires a golden color - tomatoes and garlic.
7. Add tomato paste, coriander, salt, anise. Cover the cauldron with a lid, simmer on the quietest fire for 1.5 hours.
8. 20 minutes before the end, lay out the lamb Bell pepper, celery, beans. Sprinkle all ingredients with paprika. At this time, add boiling broth or water to the dish, determine the amount yourself, it all depends on how thick you want to get soup with tomato paste. For medium density, pour about a liter of liquid.
9. Put the noodles in small portions in a sieve, dip them in boiling salted water, then drain in a colander and rinse with cold water. Repeat the process until all the noodles are gone.
10. Put the finished noodles in a deep plate, pour fragrant meat with vegetables and tomato sauce, garnish with chopped herbs, green onions. Serve hot.
Recipe 3: Cold Gazpacho Soup with Tomato Paste and Tarragon
Ingredients:Half a kilo of tomatoes;
50 grams of tomato paste;
600 ml of tomato juice;
Two medium fresh cucumbers;
Two cloves of garlic;
Bulb;
Large sweet red pepper;
50 ml of wine vinegar;
half a lemon;
Salt, cayenne pepper;
Two tablespoons of fresh tarragon;
50 ml olive oil.
Cooking method:
1. Cut the washed tomatoes and cucumbers into small cubes.
2. Chop the peeled onion, cut the pepper into strips.
3. Put the prepared vegetables, garlic, olive oil, chopped tarragon and tomato paste into a blender bowl. Puree all the ingredients without achieving uniformity. If small pieces remain, the soup with tomato paste will turn out more interesting.
4. Pour the mass into another container, add tomato juice, freshly squeezed lemon juice, vinegar. Add salt and cayenne pepper to taste.
5. Let the soup brew for 2-3 hours in the refrigerator, taste it before serving, add spices if necessary.
6. Serve garnished with fresh vegetables.
Recipe 4: Soup with tomato paste Meat Solyanka
Ingredients:400-500 grams of beef;
Four sausages;
250 g boiled sausage;
200 g of ham;
Three pickled cucumbers;
Bulb;
300 grams of olives;
Oil for frying;
60 grams of tomato paste;
parsley leaves;
Salt, a mixture of peppers;
Cooking method:
1. Cook a fragrant broth from the washed meat by adding salt, bay leaves and pepper.
2. Remove the meat, cool, strain the broth.
3. Cut everything meat ingredients straws: sausage, beef, ham, sausages.
4. In hot oil, fry the onion cubes until soft, add the tomato paste and grated cucumbers. Put chopped parsley, simmer for 10 minutes.
5. Put the roast in the broth, bring to a boil.
6. Add sausages and meat, after boiling again, put olives in the soup, adding the brine in which they were.
7. Bring the soup to a boil and immediately turn it off.
8. Serve with sour cream, fresh herbs and lemon wedges.
Recipe 5: Chicken Kharcho Tomato Paste Soup
Ingredients:500 grams chicken fillet;
50 grams of rice;
2-4 cloves of garlic;
Bulb;
100 grams of tomato paste;
Salt pepper;
Vegetable oil;
fresh cilantro;
Suneli hops, laurel leaves.
Cooking method:
1. Boil chicken broth.
2. Remove the fillet, and pour thoroughly washed rice into the broth. Cook after boiling over low heat for 10 minutes.
3. Fry for vegetable oil finely chopped onion until soft, add tomato paste and half a glass of broth. Cover the pan with a lid and simmer for 4-6 minutes.
4. Add shredded chicken fillet, fried tomato to the rice, cook everything together for 5-7 minutes.
5. Put chopped garlic, chopped cilantro, salt, laurel, suneli hops, pepper into the soup.
6. Turn off the gas after 5 minutes.
Recipe 6: Borsch Soup with Tomato Paste
Ingredients:Half a kilo of meat;
Carrot;
200-300 grams of white cabbage;
garlic to taste;
3-4 potatoes;
30 grams of tomato paste;
Salt pepper;
Sour cream and herbs for serving.
Cooking method:
1. Rinse the meat (beef or pork with fatty streaks), put in a saucepan, pour two liters of water.
2. As soon as the water boils, add salt, remove the foam, cook the meat until tender.
3. Remove the finished meat, cut into pieces.
4. Put the diced potatoes and meat into the strained broth. After 5 minutes add shredded cabbage.
5. Chop the peeled onions, beets and carrots. You can cut vegetables into thin strips or grate on coarse grater. Put them in hot oil, fry until golden, add tomato paste, simmer until they are completely softened - about 10 minutes.
6. Once the cabbage is cooked, put the fragrant tomato roast into the broth. Simmer for 5 minutes, turn off the gas.
7. In the already prepared soup, put chopped garlic, fresh herbs, add salt if necessary.
8. Serve the tomato paste soup hot with sour cream.
Recipe 7: Soup with Tomato Paste, Beans and Chicken
Ingredients:200-300 grams chicken meat;
Bank of red beans;
Two sweet peppers;
100 grams of tomato paste;
large carrots;
Salt, vegetable oil.
Cooking method:
1. Cut the chicken into small pieces, place in hot oil, fry until the meat is set, about 2-4 minutes.
2. Put chopped peppers, coarsely grated carrots to the chicken. Salt, fry for about 10 minutes.
3. Add tomato paste, canned beans, a little water (a third of a glass), simmer for about 3-4 minutes.
4. Boil 1.5-2 liters of water in a saucepan, add a little salt, put all the fried ingredients. For taste, you can dissolve the bouillon cube in water, only then salt must be added with care so as not to oversalt the dish.
5. As soon as the broth boils again, mix everything and remove the pan from the heat.
Recipe 8: Soup with Tomato Paste, Meatballs and Vermicelli
Ingredients:300 grams of minced meat;
2.5 liters of broth;
Two bulbs;
Three tomatoes;
200 ml cream;
Red ground pepper, thyme,
Salt, bay leaves;
60 grams of tomato paste;
100 grams of thin vermicelli;
Fresh parsley.
Cooking method:
1. Pour the broth into the pan, put the bay leaf, peeled but not chopped onions, a little red pepper and thyme. Salt to taste, cook for 10-15 minutes.
2. From well-mixed minced meat, make neat small meatballs, put them in a boiling broth, after removing the onion from there.
3. After 5 minutes, put the diced tomato and tomato paste, mix thoroughly. Boil for 8-10 minutes.
4. Add the cobweb, and as soon as it seizes after 1-2 minutes, turn off the gas.
5. Serve sprinkled with chopped parsley leaves and stir in warm cream.
Soup with tomato paste - tricks and secrets
Choose only high-quality ingredients for making soups, because both taste and taste depend on the quality of the original product. appearance dishes.Buy tomato paste from trusted manufacturers, you can also prepare this ingredient yourself.
Use various spices and fresh or dried herbs to give a special taste and aroma.
Soup with tomato paste is a fragrant, tasty first course that everyone will like.
Tomato paste gives any soups a bright color, a new interesting taste and a delicious rich smell.
Soup with tomato paste - general principles of cooking
With tomato paste, you can cook any well-known and little-known soups: from simple vermicelli to complex kharcho, gazpacho and other first courses.
Basically, tomato paste is laid out in a fry, but there are also recipes where this ingredient is placed directly in the broth.
Soups can be meat, vegetable, with the addition of cereals, pasta, vegetables. Tomato paste goes well with any product.
Having added this ingredient at least once to any soup, whether it has been a favorite for a long time or not so popular in your family, you will no longer be able to do without this product in the kitchen. So much it changes the taste of dishes, making it fragrant and really richly tasty.
Try it yourself.
Recipe 1: Rice Soup with Tomato Paste
Ingredients:
300-500 grams of meat on the bone;
150 grams of rice;
Sweet peppers, onions, carrots - one each;
50 grams of tomato paste;
Three medium potato tubers;
Two liters of water;
Garlic and herbs to taste;
Salt, spices, laurel leaves.
Cooking method:
1. Put the washed meat in a pot of water, bring to a boil. Remove the foam, salt, simmer until tender for about an hour.
2. Remove the meat and cool, separate the meat from the bones, cut the meat itself into medium cubes, and strain the broth.
3. Rinse the rice, put the cereal in the broth. Boil 5-7 minutes.
4. Peel and cut the potatoes into medium cubes, add to the cereal. Boil everything together for 10 minutes.
5. While the rice and potatoes are cooking, sauté the chopped onions, grated carrots and finely chopped bell peppers.
6. To do this, put the vegetables on the hot oil in the pan, add salt and spices to taste. Sauté, stirring, for 7-10 minutes, until the vegetables are tender and brown in color.
7. Add chopped garlic and tomato paste to the fry, simmer for about 5 minutes.
8. Put pieces of meat and fragrant roast to the finished cereals and potatoes, mix.
9. Put laurel leaves, chopped greens, cook after boiling for another 5 minutes, turn off the heat.
10. Before serving, let the soup brew for 10 minutes.
Recipe 2: Lagman soup with tomato paste
Ingredients:
600 grams of lamb or any other meat;
A kilogram of flour;
One egg;
Two bulbs;
Two sweet peppers;
stalk of celery;
fleshy tomato;
100 grams of fresh green beans;
140 grams of tomato paste;
4 cloves of garlic;
Green onions, parsley;
ground paprika, anise;
coriander seeds;
Water or broth;
200 ml vegetable oil.
Cooking method:
1. First of all, prepare the lagman. To do this, pour an incomplete tablespoon of salt into one and a half glasses of water. Sift flour into a large bowl, add the egg. Gently stirring, add water and salt to the flour mixture, knead not too steep, but not soft, elastic dough. Cover the dough with a towel or film, set aside for a couple of hours.
2. Divide the rested dough into several pieces. Lubricate each piece with vegetable oil and roll into a tourniquet. As soon as the width of the tourniquet reaches half a centimeter, stretch the tourniquets even more, passing them between your fingers. Having reached the minimum width, lay out the “strings” in a spiral on a plate. Set aside to dry for 10-15 minutes.
3. Pass the seized noodles between your fingers several more times, so that its thickness does not exceed 2-3 mm in the end.
4. Rinse the lamb, cut into large squares. Fry in a large cauldron in hot oil until golden brown.
5. Peel and cut the onion into large cubes, do the same with sweet pepper, celery. Chop the garlic, remove the skin from the tomatoes, cut the flesh into cubes. Beans, if large, cut into several pieces.
6. Put the prepared vegetables to the meat. First, the onion, as soon as it acquires a golden color - tomatoes and garlic.
7. Add tomato paste, coriander, salt, anise. Cover the cauldron with a lid, simmer on the quietest fire for 1.5 hours.
8. 20 minutes before the end, put sweet peppers, celery, and beans on the lamb. Sprinkle all ingredients with paprika. At this time, add boiling broth or water to the dish, determine the amount yourself, it all depends on how thick you want to get soup with tomato paste. For medium density, pour about a liter of liquid.
9. Put the noodles in small portions in a sieve, dip them in boiling salted water, then drain in a colander and rinse with cold water. Repeat the process until all the noodles are gone.
10. Put the finished noodles in a deep plate, pour fragrant meat with vegetables and tomato sauce, garnish with chopped herbs, green onions. Serve hot.
Recipe 3: Cold Gazpacho Soup with Tomato Paste and Tarragon
Ingredients:
Half a kilo of tomatoes;
50 grams of tomato paste;
600 ml of tomato juice;
Two medium fresh cucumbers;
Two cloves of garlic;
Bulb;
Large sweet red pepper;
50 ml of wine vinegar;
half a lemon;
Salt, cayenne pepper;
Two tablespoons of fresh tarragon;
50 ml olive oil.
Cooking method:
1. Cut the washed tomatoes and cucumbers into small cubes.
2. Chop the peeled onion, cut the pepper into strips.
3. Put the prepared vegetables, garlic, olive oil, chopped tarragon and tomato paste into a blender bowl. Puree all the ingredients without achieving uniformity. If small pieces remain, the soup with tomato paste will turn out more interesting.
4. Pour the mass into another container, add tomato juice, freshly squeezed lemon juice, vinegar. Add salt and cayenne pepper to taste.
5. Let the soup brew for 2-3 hours in the refrigerator, taste it before serving, add spices if necessary.
6. Serve garnished with fresh vegetables.
Recipe 4: Soup with tomato paste Meat Solyanka
Ingredients:
400-500 grams of beef;
Four sausages;
250 g boiled sausage;
200 g of ham;
Three pickled cucumbers;
Bulb;
300 grams of olives;
Oil for frying;
60 grams of tomato paste;
parsley leaves;
Salt, a mixture of peppers;
Cooking method:
1. Cook a fragrant broth from the washed meat by adding salt, bay leaves and pepper.
2. Remove the meat, cool, strain the broth.
3. Cut all the meat ingredients into strips: sausage, beef, ham, sausages.
4. In hot oil, fry the onion cubes until soft, add the tomato paste and grated cucumbers. Put chopped parsley, simmer for 10 minutes.
5. Put the roast in the broth, bring to a boil.
6. Add sausages and meat, after boiling again, put olives in the soup, adding the brine in which they were.
7. Bring the soup to a boil and immediately turn it off.
8. Serve with sour cream, fresh herbs and lemon wedges.
Recipe 5: Chicken Kharcho Tomato Paste Soup
Ingredients:
500 grams of chicken fillet;
50 grams of rice;
2-4 cloves of garlic;
Bulb;
100 grams of tomato paste;
Salt pepper;
Vegetable oil;
fresh cilantro;
Suneli hops, laurel leaves.
Cooking method:
1. Boil chicken broth.
2. Remove the fillet, and pour thoroughly washed rice into the broth. Cook after boiling over low heat for 10 minutes.
3. Fry finely chopped onion in vegetable oil until soft, add tomato paste and half a glass of broth. Cover the pan with a lid and simmer for 4-6 minutes.
4. Add shredded chicken fillet, fried tomato to the rice, cook everything together for 5-7 minutes.
5. Put chopped garlic, chopped cilantro, salt, laurel, suneli hops, pepper into the soup.
6. Turn off the gas after 5 minutes.
Recipe 6: Borsch Soup with Tomato Paste
Ingredients:
Half a kilo of meat;
Carrot;
200-300 grams of white cabbage;
garlic to taste;
3-4 potatoes;
30 grams of tomato paste;
Salt pepper;
Sour cream and herbs for serving.
Cooking method:
1. Rinse the meat (beef or pork with fatty streaks), put in a saucepan, pour two liters of water.
2. As soon as the water boils, add salt, remove the foam, cook the meat until tender.
3. Remove the finished meat, cut into pieces.
4. Put the diced potatoes and meat into the strained broth. After 5 minutes add shredded cabbage.
5. Chop the peeled onions, beets and carrots. You can cut vegetables into thin strips or grate on a coarse grater. Put them in hot oil, fry until golden, add tomato paste, simmer until they are completely softened - about 10 minutes.
6. Once the cabbage is cooked, put the fragrant tomato roast into the broth. Simmer for 5 minutes, turn off the gas.
7. In the already prepared soup, put chopped garlic, fresh herbs, add salt if necessary.
8. Serve the tomato paste soup hot with sour cream.
Recipe 7: Soup with Tomato Paste, Beans and Chicken
Ingredients:
200-300 grams of chicken meat;
Bank of red beans;
Two sweet peppers;
100 grams of tomato paste;
large carrots;
Salt, vegetable oil.
Cooking method:
1. Cut the chicken into small pieces, place in hot oil, fry until the meat is set, about 2-4 minutes.
2. Put chopped peppers, coarsely grated carrots to the chicken. Salt, fry for about 10 minutes.
3. Add tomato paste, canned beans, a little water (a third of a glass), simmer for about 3-4 minutes.
4. Boil 1.5-2 liters of water in a saucepan, add a little salt, put all the fried ingredients. For taste, you can dissolve the bouillon cube in water, only then salt must be added with care so as not to oversalt the dish.
5. As soon as the broth boils again, mix everything and remove the pan from the heat.
Recipe 8: Soup with Tomato Paste, Meatballs and Vermicelli
Ingredients:
300 grams of minced meat;
2.5 liters of broth;
Two bulbs;
Three tomatoes;
200 ml cream;
Red ground pepper, thyme,
Salt, bay leaves;
60 grams of tomato paste;
100 grams of thin vermicelli;
Fresh parsley.
Cooking method:
1. Pour the broth into the pan, put the bay leaf, peeled but not chopped onions, a little red pepper and thyme. Salt to taste, cook for 10-15 minutes.
2. From well-mixed minced meat, make neat small meatballs, put them in a boiling broth, after removing the onion from there.
3. After 5 minutes, put the diced tomato and tomato paste, mix thoroughly. Boil for 8-10 minutes.
4. Add the cobweb, and as soon as it seizes after 1-2 minutes, turn off the gas.
5. Serve sprinkled with chopped parsley leaves and stir in warm cream.
Soup with tomato paste - tricks and secrets
Choose only high-quality ingredients for making soups, because the taste and appearance of the dish depend on the quality of the original product.
Buy tomato paste from trusted manufacturers, you can also prepare this ingredient yourself.
Use various spices and fresh or dried herbs to give a special taste and aroma.
Tomato soup gained immense popularity due to the specific sweet and sour taste of tomatoes, which goes well with a variety of products, and this greatly expands the scope of culinary imagination.
Variety makes it possible to combine it with various spices, serving with cream, sour cream.
Tomato soups are not only delicious, but also very healthy. The lycopene contained in them in large quantities is one of the most powerful natural antioxidants.
Tomato soup in one variation or another is presented in many national cuisines. It is also used as the basis for other spicy soups, for the preparation of various sauces.
Unlike other spicy soups, there are recipes for both hot and cold tomato soups. In the USA, in England, a canned version of tomato soup is very popular.
We offer several recipes for the most popular tomato soups.
How to cook tomato soup - 15 varieties
Gazpacho is a classic cold tomato soup invented by the Spaniards. Prepares very quickly.
Ingredients:
- Fresh tomatoes - 2 kilograms
- Onion - 50 grams
- Cucumbers - 250-350 grams
- Garlic - 50 grams
- Sweet pepper - 250-350 grams
- Wine dark vinegar 20-40 milliliters
- Olive oil 100-150 milliliters
- Bread for croutons
- Pepper, salt - to taste.
Cooking:
Cut vegetables, put in a blender bowl.
Add vinegar, olive oil, salt. Grind thoroughly, put in the refrigerator.
This stage is important not for the soup to cool - just for the sharpness of the garlic to be evenly distributed throughout the volume of the soup, it takes some time.
This soup has a spicy taste and is prepared simply and quickly.
Ingredients:
- Bulb small - 1 piece;
- Garlic - 2 cloves;
- Vegetable oil - 4 tablespoons;
- Small zucchini - 1 piece;
- Sweet pepper - 1 piece;
- Medium carrot - 1 piece;
- Green beans - 200 grams;
- Tomatoes - 3 pieces;
- Tomato paste - 1 tablespoon;
- Rosemary - 1 sprig;
- Hot water or broth - 2 liters;
- Pitted olives - 6 pieces;
- Salt, pepper, spices - to taste.
Cooking:
Heat the oil in a heavy bottomed pan, finely chop the onion, garlic and fry.
sliced green beans, carrots, peppers, zucchini put in a saucepan, cook over low heat until soft. Blanch the tomatoes - remove the skin from them.
In order to make it easier to remove the skin from tomatoes, a cross-shaped incision is made on the top of the fruit before blanching.
Cut the tomatoes into cubes, put in a saucepan. Put a sprig of rosemary and tomato paste, pour hot water or broth.
After boiling, cook for 15 minutes. In the finished soup add chopped olives, spices, salt to taste.
Easy to make but tasty soup. When serving, garnish with roasted pumpkin seeds.
Ingredients:
- Onion - one and a half heads
- Large tomatoes - 3 pieces
- Garlic - 5 cloves
- Chicken broth - 200 milliliters
- Cream -60% fat - 150 grams
- Vegetable oil for frying
- Tomato paste - 1 ½ tablespoons
- Lemon juice - 1 teaspoon
- Dried basil - 1 teaspoon.
Cooking:
Chop onion, garlic and save. Chop the tomatoes and put in a blender. Then add sautéed onions, garlic, lemon juice, broth, tomato paste, and all other ingredients.
Blend to a puree consistency. Then pour into a saucepan - cook over medium heat for 7-10 minutes.
This soup is not only very original in serving, but also tastes great and is quite satisfying.
Ingredients:
- Olive oil - 1 table spoon
- Garlic - 5 cloves
- Red onion - 75 grams
- Pureed canned tomatoes - 1 liter jar
- Beef broth - 1 cup
- Bouillon cube - 1
- Sugar - 1 teaspoon
- Basil leaves, finely chopped - 2 tablespoons
- Mozzarella - 60 grams
- Gouda cheese - 200 grams
- Grated parmesan - 1 tablespoon
- Ground black pepper, salt - to taste
- Bread for making bowls - depending on the number of people.
Cooking:
Cut the crust off the tops of the bread loaves and scoop out the flesh with a spoon to form a bowl.
Heat the oil in a medium-sized saucepan with a thick bottom and fry the garlic and onion until golden brown.
Pour in the broth, then add the tomatoes, cube, pepper, sugar, bring to a boil. Continue to cook for about 3 minutes. Salt to taste.
Add basil and mozzarella, cook, stirring constantly for a couple of minutes.
Pour the finished soup into bowls of bread, put a piece of cheese, sprinkle with parmesan and put in a preheated oven.
Hold until the cheese is melted. Garnish with basil and serve.
The soup is easy and quick to prepare. Due to the presence of mozzarella, the taste of which goes well with the taste of tomatoes, it is very nutritious.
Ingredients:
- Tomato paste -= 3 tablespoons
- Mozzarella - 1 small head
- Tomatoes - 6 pieces
- Onion - 1 small onion
- Garlic - 1 small head
- Cream - 100 milliliters
- Bread for toast - 2 slices
- Greens - 1 bunch of parsley.
Cooking:
Cut the onion into 4 pieces. Peel the garlic. Tomatoes, cut crosswise at the top of the fruit, blanch for 2-3 minutes. Cleanse the skin.
Pour 2 cups of water into a saucepan and place on medium fire. Add onion and garlic.
Cut the tomatoes into large pieces and put them in a saucepan. Cook for 15 minutes. Then add tomato paste.
Mix well and continue to cook for ten minutes.
Cut the bread into small squares and fry in vegetable oil.
Cut mozzarella into small cubes.
Grind the cooked soup in a blender by adding cream and 2 cloves of garlic. Mix well and add mozzarella. To stir thoroughly. The soup is ready.
Garnished with herbs and crackers, you can serve.
This is an original Italian cold tomato soup served with toasted bread and fried croutons. Cooking does not take much time.
Ingredients:
- Chopped canned tomatoes - 400 milliliters
- Chopped green pepper - 1 piece
- Cucumber - 1 piece
- Red onion - 1 small onion
- Garlic - 1 clove
- Red wine vinegar - 1 tablespoon
- Olive oil - 1 table spoon
- Tomato juice - 200 milliliters
- Olives - 6 olives
- Salted capers - 1 tablespoon
- Basil leaves - 2 tablespoons
- For serving - toasted croutons.
Cooking:
Place all ingredients except olives, basil and capers in a blender and blend until creamy. The soup is ready.
Can be diluted with cold water if desired. When serving, decorate with basil, chopped capers and olives, slices of dried bread or toasted croutons.
The bright taste of the soup is given not only by the classic ingredients of tomato soup, but also by baked meatballs.
Ingredients:
- Canned tomatoes in their own juice - 1.5 liters
- Chicken or vegetable broth - 1 liter
- Onion - 1 piece
- Medium carrot - 1 piece
- Garlic - 1 head
- Olive oil - 2 tablespoons
- Fresh tomatoes - 4 pieces
- Stem celery - 150 grams
- Fresh basil - 1 bunch
- Minced beef for meatballs
- Cherry tomatoes - 1 sprig
- Pepper, sugar, salt - to taste.
Cooking:
Cut vegetables. Pour olive oil into a saucepan, heat up.
Olive oil must not be allowed to overheat - this drastically changes its taste for the worse.
Put chopped carrots and onions in a saucepan, fry until the onion is transparent.
Chop the garlic and add to the fried vegetables.
Drizzle the prepared beef meatballs and a sprig of cherry tomatoes with olive oil and place in an oven preheated to 250˚C, bake until the meatballs are browned.
Add canned tomatoes to the pot and stir. Pour in the chicken broth and turn up the heat.
Skinned fresh tomatoes cut into pieces and add to soup. Boil over medium heat for 25 minutes.
Then add the basil to the soup and mash it. Add sugar and salt to taste.
Put a couple of meatballs on a plate, a sprig of baked cherry tomatoes and pour over the soup.
Tasty soup fast food. It will only take 15 minutes.
Ingredients:
- Ripe tomatoes - 2 pieces
- small onion
- Vegetable or chicken broth - ½ cup
- Tomato paste - 2 tablespoons
- Adyghe cheese or non-spicy cheese - 100 grams
- Vegetable oil - 1 teaspoon
- Canned olives - 6 pieces
- Basil, pepper, salt - to taste.
Cooking:
Fry chopped onion until translucent in hot oil in a saucepan with a thick bottom.
Cut the tomatoes into cubes and add to the pan, keep over medium heat until the juice separates (about 2 minutes).
Pour in the broth, bring to a boil, cook until the tomatoes are soft (8-10 minutes).
Heat the other half of the butter in a frying pan and fry the diced cheese until browned. Salt and stir.
Add pepper, salt, tomato paste to the finished soup, then puree with a blender. Stir in chopped olives.
Put the fried cheese on a plate, pour over the soup and sprinkle with basil.
The soup is both tasty and healthy, it contains a fairly large amount of protein.
Ingredients:
- Tomato juice - 200 milliliters
- Onion - 1 piece
- Lemon - 1 piece
- Bulgarian pepper - 1 piece
- Tomato 1 piece
- Olive oil for frying
- Egg - 1 piece
- Seafood - 200 grams
- Basil - 10 grams
- Spices, saffron.
- Water - 1 liter
- Pepper, salt - to taste.
Cooking:
Remove skins and seeds from tomatoes, seeds from peppers. Vegetables cut into cubes, fry. Add chopped tomatoes, chopped garlic.
Put seafood into boiling water. When ready, pour in the tomato juice. Add saffron and aromatic herbs.
Put the fried vegetables, chopped basil leaves. When the soup boils, add the egg white.
The soup is ready.
Traditional Bulgarian dish. Give satiety to the soup flour products. At the same time, it has a minimum calorie content and is perfect for vegetarian diets.
Ingredients:
- Tomatoes - 350 grams
- Tomato juice - 100 milliliters
- Vegetable oil, preferably olive - 40 grams
- Wheat flour- 20 grams
- Onion - 75 grams
- flour vermicelli durum varieties- 70 grams
- Warm water - 600 milliliters
- Sugar, pepper, salt - to taste.
Cooking:
Blanched tomatoes are peeled and rubbed through a colander. Finely chop the onion and sauté together with flour in vegetable oil until transparent.
Pour flour with onions with warm water, add tomato juice, mashed tomatoes, vermicelli. Cook until the vermicelli is done.
A delicious soup that, thanks to the presence of legumes, can serve as an excellent source of protein for those who adhere to a vegetarian diet.
Ingredients:
- Onion - 1 piece
- Tomatoes - 5 pieces
- Carrot - 1 piece
- Canned beans - 1 0.5 liter jar
- Garlic - 3 cloves
- Butter - 1 1/2 tablespoons
- Vegetable oil
- Salt, aromatic herbs - to taste.
Cooking:
Pour vegetable oil into the bowl of the multicooker, select the “Frying” mode with a temperature of 160˚С and fry the finely chopped onion and grated carrots, chopped garlic.
Turn off the “Frying” mode and put prepared tomatoes, butter, canned beans, spices into the bowl.
If soup seems thick, add warm water. Close the lid, turn on the "Soup" mode, time - 40 minutes.
The sweet and sour flavor of the soup goes well with the taste of cheese.
Ingredients:
- Tomatoes - 3 pieces
- Flour - 3 tablespoons without a slide
- Tomato paste - 1 table spoon
- Vegetable oil - 30 milliliters
- Cheese - to taste
- Crackers - to taste
The amount of water or tomato juice is selected depending on the desired thickness of the soup.
Cooking:
Peel tomatoes, chop, chop in a blender.
Over low heat, overcook the flour for 3 minutes, add the tomato paste and continue frying for another 1 minute.
Then add blended tomatoes.
Add water or tomato juice and bring to a boil while stirring. After boiling, reduce heat, cook for 5 minutes. Salt, pepper.
The soup is ready. When serving, sprinkle with grated cheese and crackers.
Taco soup is very spicy and very tasty.
Ingredients:
- Ground beef - 0.5 kilograms
- Onion - 1 piece
- Ramirez pepper - 1 piece
- Hot hot pepper - 1 piece
- Green pepper - 1 piece
- Tomato juice with pulp - 1 liter
- Tomato paste - 3 tablespoons
- Water - 125 milliliters
- Tomatoes
- Canned beans - 1 can ½ liter
- Canned corn - half a can of ½ liter
- Olive oil
- Aromatic spice mix - red pepper (½ tsp), zira (1 tsp), oregano (½ tsp), garlic (½ tsp), salt, black pepper to taste).
- Basil
- Grated non-hard cheese - to taste
Cooking:
Chop the onion and fry together with minced meat in a saucepan. Add canned beans and corn, tomato paste and grated tomatoes, spices to the saucepan.
Mix everything thoroughly and pour tomato juice and water. Bring to a boil and turn off.
Serve soup with chips and cheese.
It's thick enough and so hearty soup. It perfectly combines the sweet taste of tomatoes and the lightness of chicken broth.
Ingredients:
- Ripe large tomatoes - 3-4 pieces
- Chicken fillet - 1 piece
- Young zucchini - 1 piece
- Bulb - 1 piece
- Carrot - 1 piece
- Garlic - 2 cloves
- Olive oil - 2 tablespoons
- Greens - dill 1 bunch
- Ground black pepper, sugar, salt to taste.
Cooking:
Remove the skin from the blanched tomatoes, cut in half, remove the seeds. Blend until puree.
Finely chop the garlic and onion. Cut carrots and zucchini into small cubes.
Fry the prepared vegetables in a saucepan for olive oil.
Cut the fillet into small pieces. Add to saucepan and fry until whitened. You can add aromatic herbs to taste.
Pour ¼ cup of water into a saucepan and simmer over low heat for 25 minutes. Then add blended tomatoes and sugar. Cook until it boils.
Let the soup cool down a bit.
This Moroccan dish contains no animal ingredients, but thanks to legumes, it can serve as a source of protein for those who prefer a vegetarian diet.
Ingredients:
- Vegetable oil - 2 tablespoons
- Onion - 1 piece
- Tomatoes - 1 kilogram
- Cherry tomatoes - 1 handful
- Boiled chickpeas - 250 grams
Chickpeas are pre-soaked for 6 hours
- Parsley - 1 bunch
- Flour - 1 table spoon
- Starch - 1 teaspoon
- Cilantro - 1 bunch
- Mint - 20 leaves
- Paprika - 1 teaspoon
- Cucurma - 1 teaspoon
- Ground ginger - 1 teaspoon
- Harissa - ½ teaspoon
Instead of harissa, you can use tomato paste with the addition of ¼ teaspoon of red pepper.
- Saffron - a pinch
- Water - 1 liter
- Black pepper, salt - to taste.
Cooking:
Fry chopped onion in a saucepan until softened and add chickpeas, chopped tomatoes, cilantro, mint, parsley, kukrma, paprika, ginger, harissa, saffron.
Pour 1 liter of water and cook over medium heat for thirty minutes.
Then pour ½ cup of broth and stir in flour, as well as starch. Pour into soup and add cherry tomatoes cut in half.
Bring to a boil, reduce heat and simmer until thickened for another 10 minutes.
Soup with tomato paste is a fragrant, tasty first course that everyone will like.
Tomato paste gives any soups a bright color, a new interesting taste and a delicious rich smell.
Soup with tomato paste - general principles cooking
With tomato paste, you can cook any well-known and little-known soups: from simple vermicelli to complex kharcho, gazpacho and other first courses.
Basically, tomato paste is laid out in a fry, but there are also recipes where this ingredient is placed directly in the broth.
Soups can be meat, vegetable, with the addition of cereals, pasta, vegetables. Tomato paste goes well with any product.
Having added this ingredient at least once to any soup, whether it has been a favorite for a long time or not so popular in your family, you will no longer be able to do without this product in the kitchen. So much it changes the taste of dishes, making it fragrant and really richly tasty.
Try it yourself.
Recipe 1: Rice soup with tomato paste
Ingredients:
300-500 grams of meat on the bone;
150 grams of rice;
Sweet peppers, onions, carrots - one each;
50 grams of tomato paste;
Three medium potato tubers;
Two liters of water;
Garlic and herbs to taste;
Salt, spices, laurel leaves.
Cooking method:
1. Put the washed meat in a pot of water, bring to a boil. Remove the foam, salt, simmer until tender for about an hour.
2. Remove the meat and cool, separate the meat from the bones, cut the meat itself into medium cubes, and strain the broth.
3. Rinse the rice, put the cereal in the broth. Boil 5-7 minutes.
4. Peel and cut the potatoes into medium cubes, add to the cereal. Boil everything together for 10 minutes.
5. While the rice and potatoes are cooking, sauté the chopped onions, grated carrots and finely chopped bell peppers.
6. To do this, put the vegetables on the hot oil in the pan, add salt and spices to taste. Sauté, stirring, for 7-10 minutes, until the vegetables are tender and brown in color.
7. Add chopped garlic and tomato paste to the fry, simmer for about 5 minutes.
8. Put pieces of meat and fragrant roast to the finished cereals and potatoes, mix.
9. Put laurel leaves, chopped greens, cook after boiling for another 5 minutes, turn off the heat.
10. Before serving, let the soup brew for 10 minutes.
Recipe 2: Lagman soup with tomato paste
Ingredients:
600 grams of lamb or any other meat;
A kilogram of flour;
One egg;
Two bulbs;
Two sweet peppers;
stalk of celery;
fleshy tomato;
100 grams of fresh green beans;
140 grams of tomato paste;
4 cloves of garlic;
Green onions, parsley;
ground paprika, anise;
coriander seeds;
Water or broth;
200 ml vegetable oil.
Cooking method:
1. First of all, prepare the lagman. To do this, pour an incomplete tablespoon of salt into one and a half glasses of water. Sift flour into a large bowl, add the egg. Gently stirring, add water and salt to the flour mixture, knead not too steep, but not soft, elastic dough. Cover the dough with a towel or film, set aside for a couple of hours.
2. Divide the rested dough into several pieces. Lubricate each piece with vegetable oil and roll into a tourniquet. As soon as the width of the tourniquet reaches half a centimeter, stretch the tourniquets even more, passing them between your fingers. Having reached the minimum width, lay out the “strings” in a spiral on a plate. Set aside to dry for 10-15 minutes.
3. Pass the seized noodles between your fingers several more times, so that its thickness does not exceed 2-3 mm in the end.
4. Rinse the lamb, cut into large squares. Fry in a large cauldron in hot oil until golden brown.
5. Peel and cut the onion into large cubes, do the same with sweet pepper, celery. Chop the garlic, remove the skin from the tomatoes, cut the flesh into cubes. Beans, if large, cut into several pieces.
6. Put the prepared vegetables to the meat. First, the onion, as soon as it acquires a golden color - tomatoes and garlic.
7. Add tomato paste, coriander, salt, anise. Cover the cauldron with a lid, simmer on the quietest fire for 1.5 hours.
8. 20 minutes before the end, put sweet peppers, celery, and beans on the lamb. Sprinkle all ingredients with paprika. At this time, add boiling broth or water to the dish, determine the amount yourself, it all depends on how thick you want to get soup with tomato paste. For medium density, pour about a liter of liquid.
9. Put the noodles in small portions in a sieve, dip them in boiling salted water, then drain in a colander and rinse with cold water. Repeat the process until all the noodles are gone.
10. Put the finished noodles in a deep plate, pour fragrant meat with vegetables and tomato sauce, garnish with chopped herbs, green onions. Serve hot.
Recipe 3: Cold Gazpacho Soup with Tomato Paste and Tarragon
Ingredients:
Half a kilo of tomatoes;
50 grams of tomato paste;
600 ml of tomato juice;
Two medium fresh cucumbers;
Two cloves of garlic;
Bulb;
Large sweet red pepper;
50 ml of wine vinegar;
half a lemon;
Salt, cayenne pepper;
Two tablespoons of fresh tarragon;
50 ml olive oil.
Cooking method:
1. Cut the washed tomatoes and cucumbers into small cubes.
2. Chop the peeled onion, cut the pepper into strips.
3. Put the prepared vegetables, garlic, olive oil, chopped tarragon and tomato paste into a blender bowl. Puree all the ingredients without achieving uniformity. If small pieces remain, the soup with tomato paste will turn out more interesting.
4. Pour the mass into another container, add tomato juice, freshly squeezed lemon juice, vinegar. Add salt and cayenne pepper to taste.
5. Let the soup brew for 2-3 hours in the refrigerator, taste it before serving, add spices if necessary.
6. Serve garnished with fresh vegetables.
Recipe 4: Soup with tomato paste Meat Solyanka
Ingredients:
400-500 grams of beef;
Four sausages;
250 g boiled sausage;
200 g of ham;
Three pickled cucumbers;
Bulb;
300 grams of olives;
Oil for frying;
60 grams of tomato paste;
parsley leaves;
Salt, a mixture of peppers;
Cooking method:
1. Cook a fragrant broth from the washed meat by adding salt, bay leaves and pepper.
2. Remove the meat, cool, strain the broth.
3. Cut all the meat ingredients into strips: sausage, beef, ham, sausages.
4. In hot oil, fry the onion cubes until soft, add the tomato paste and grated cucumbers. Put chopped parsley, simmer for 10 minutes.
5. Put the roast in the broth, bring to a boil.
6. Add sausages and meat, after boiling again, put olives in the soup, adding the brine in which they were.
7. Bring the soup to a boil and immediately turn it off.
8. Serve with sour cream, fresh herbs and lemon wedges.
Recipe 5: Chicken Kharcho Tomato Paste Soup
Ingredients:
500 grams of chicken fillet;
50 grams of rice;
2-4 cloves of garlic;
Bulb;
100 grams of tomato paste;
Salt pepper;
Vegetable oil;
fresh cilantro;
Suneli hops, laurel leaves.
Cooking method:
1. Boil chicken broth.
2. Remove the fillet, and pour thoroughly washed rice into the broth. Cook after boiling over low heat for 10 minutes.
3. Fry finely chopped onion in vegetable oil until soft, add tomato paste and half a glass of broth. Cover the pan with a lid and simmer for 4-6 minutes.
4. Add shredded chicken fillet, fried tomato to the rice, cook everything together for 5-7 minutes.
5. Put chopped garlic, chopped cilantro, salt, laurel, suneli hops, pepper into the soup.
6. Turn off the gas after 5 minutes.
Recipe 6: Borsch Soup with Tomato Paste
Ingredients:
Half a kilo of meat;
Carrot;
200-300 grams of white cabbage;
garlic to taste;
3-4 potatoes;
30 grams of tomato paste;
Salt pepper;
Sour cream and herbs for serving.
Cooking method:
1. Rinse the meat (beef or pork with fatty streaks), put in a saucepan, pour two liters of water.
2. As soon as the water boils, add salt, remove the foam, cook the meat until tender.
3. Remove the finished meat, cut into pieces.
4. Put the diced potatoes and meat into the strained broth. After 5 minutes add shredded cabbage.
5. Chop the peeled onions, beets and carrots. You can cut vegetables into thin strips or grate on a coarse grater. Put them in hot oil, fry until golden brown, add tomato paste, simmer until they are completely softened - about 10 minutes.
6. Once the cabbage is cooked, put the fragrant tomato roast into the broth. Simmer for 5 minutes, turn off the gas.
7. In the already prepared soup, put chopped garlic, fresh herbs, add salt if necessary.
8. Serve the tomato paste soup hot with sour cream.
Recipe 7: Soup with Tomato Paste, Beans and Chicken
Ingredients:
200-300 grams of chicken meat;
Bank of red beans;
Two sweet peppers;
100 grams of tomato paste;
large carrots;
Salt, vegetable oil.
Cooking method:
1. Cut the chicken into small pieces, place in hot oil, fry until the meat is set, about 2-4 minutes.
2. Put chopped peppers, coarsely grated carrots to the chicken. Salt, fry for about 10 minutes.
3. Add tomato paste, canned beans, a little water (a third of a glass), simmer for about 3-4 minutes.
4. Boil 1.5-2 liters of water in a saucepan, add a little salt, put all the fried ingredients. For taste, you can dissolve the bouillon cube in water, only then salt must be added with care so as not to oversalt the dish.
5. As soon as the broth boils again, mix everything and remove the pan from the heat.
Recipe 8: Soup with Tomato Paste, Meatballs and Vermicelli
Ingredients:
300 grams of minced meat;
2.5 liters of broth;
Two bulbs;
Three tomatoes;
200 ml cream;
Red ground pepper, thyme,
Salt, bay leaves;
60 grams of tomato paste;
100 grams of thin vermicelli;
Fresh parsley.
Cooking method:
1. Pour the broth into the pan, put the bay leaf, peeled but not chopped onions, a little red pepper and thyme. Salt to taste, cook for 10-15 minutes.
2. From well-mixed minced meat, make neat small meatballs, put them in a boiling broth, after removing the onion from there.
3. After 5 minutes, put the diced tomato and tomato paste, mix thoroughly. Boil for 8-10 minutes.
4. Add the cobweb, and as soon as it seizes after 1-2 minutes, turn off the gas.
5. Serve sprinkled with chopped parsley leaves and stir in warm cream.
Soup with tomato paste - tricks and secrets
Choose only high-quality ingredients for making soups, because the taste and appearance of the dish depend on the quality of the original product.
Buy tomato paste from trusted manufacturers, you can also prepare this ingredient yourself.
Use various spices and fresh or dried herbs to give a special taste and aroma.
Appetizing tomato soup is a frequent guest on the menu of Turks and Italians, and its classic recipe- a real find for hostesses. From the minimum number of ingredients, you get a full meal for the whole family, and you can endlessly improve the basic recipe with additional components.
Ingredients: 760 g canned tomatoes in own juice, onion, 3-5 garlic cloves, 1 tbsp. vegetable broth, coarse salt, a mixture of peppers, a piece of butter.
Tomato puree soup - very nutritious and delicious!- Hot butter onion cubes and crushed garlic are fried in a saucepan. Vegetables should become transparent.
- Sent to container canned tomatoes without skin. The mass is salted, peppered, broth is poured into it.
- After boiling, the mixture languishes on fire for 17-20 minutes.
Finished Classic tomato puree soup crushed with a blender and heated again.
How to cook "Gazpacho" at home?
Ingredients: a kilo of very ripe fleshy tomatoes, strong fresh cucumber, half a purple onion, 1 tbsp. olive oil, red wine vinegar and lime or lemon juice, a pinch of sugar, salt, 2 sweet bell peppers, slice of white bread.
- Tomatoes are washed and skinned. The easiest way to do this is by pouring boiling water over the vegetables. Next, the tomatoes get rid of the stalks and cut into 3 parts.
- Cucumber, onion and peppers are peeled, washed, cut into cubes.
- All prepared vegetables are chopped in a blender bowl. White bread without crusts is shifted to them and left until soaked.
- Next, all the ingredients are processed again with a blender until smooth.
- The resulting mixture is seasoned with sugar and salt, the remaining liquid components are poured into it.
Before serving, the soup is infused in the cool for 4-5 hours.
Hot tomato soup - exquisite and simple
Ingredients: a kilo of tomatoes, 3-5 garlic cloves, red bell pepper, onion, 3 sprigs of fresh thyme, salt, 1 liter of vegetable broth, 2 tbsp. spoons of olive oil, half a glass of heavy cream.
Tomato soup is a delicious, healthy first course that can be made with just a few ingredients. - Tomatoes are dipped in boiling water for a couple of minutes, after which the skin is very easily removed from them. Next, the prepared tomatoes, peppers and onions are cut into small pieces, laid out on a baking sheet and baked in the oven for about half an hour.
- Ready vegetables are mixed with olive oil, chopped thyme, salt and crushed garlic.
- The mass is transferred to a saucepan and poured with broth.
- The future tomato cream soup is cooked until fully cooked for about half an hour. At the final stage, cream is poured into it.
It remains to puree the dish and you can serve it hot to the table.
Cold tomato soup
Ingredients: large fresh cucumber, a kilo of ripe tomatoes, fresh garlic to taste, sweet onion, bell pepper, olive oil, salt, Provence herbs.
- First, the tomatoes are peeled and chopped into small pieces.
- Together with peeled chopped onion, peeled cucumber and pepper, the tomatoes are transferred to the blender bowl and mashed.
- The mass is salted and sprinkled with Provence herbs. Crushed garlic is also added to taste.
Before serving, a little olive oil is added to each serving of cold tomato soup.
With meatballs
Ingredients: 320 g of any minced meat, 4 slices of white bread without a crust, half a glass of full-fat milk, a large egg, 1 pc. potatoes, sweet peppers, onions, celery root and carrots, 3-4 large tomatoes, a pinch of turmeric, salt.
This tomato soup is delicious. - Bread is torn into small pieces and poured with milk. It should be well soaked.
- Next, the bread is squeezed and shifted to the minced meat. The mass is salted, kneaded well, an egg is driven into it.
- Potato grated on a fine grater is also laid out in minced meat.
- Large meatballs are formed from the mixture, which are placed on a baking sheet covered with foil, and baked until golden brown at high temperature.
- The base of the dish is boiled from water, carrot cubes and celery root. When the broth boils, you can salt it and add small pieces of sweet pepper. Onions are sent to the future soup after preliminary frying on a small amount of any fat.
- Tomatoes are coarsely chopped and mashed together with the skin. The resulting mass is flavored with turmeric and transferred to the rest of the ingredients.
- The dish will cook for another 5-7 minutes, after which it can already be poured in portions. Each plate is laid out on several ready-made meat balls from the oven.
Soup with meatballs and hot tomatoes is served.
Simple soup with tomato paste
Ingredients: 40 g noodles, 5 tbsp. spoons of tomato paste, 2 tbsp. tablespoons of sifted flour, 1 tbsp. spoon granulated sugar and refined oil, 1 teaspoon of table vinegar, fresh parsley.
- Oil is heated in a frying pan and flour is fried until golden brown. As soon as the mass has cooled, 700 ml of filtered water is poured into it in a thin stream. In this case, you need to constantly stir the ingredients so that lumps do not form.
- The mixture is boiled for about half an hour.
- Next, another half a glass of water, tomato paste, salt, vinegar, and finally sugar are added to the pan.
- After boiling, you can lay out in a container and noodles. As soon as the latter is cooked, the dish is completely ready.
The soup with tomato paste is garnished with chopped fresh parsley.
with beans
Ingredients: 420 g of homemade tomato puree, the same amount of red canned beans in own juice, 2 onions, 1 l beef broth, 20 g cornmeal, 2 chili peppers, salt.
The soup is very filling! - The whole onion is finely chopped and fried in a saucepan in any heated oil until transparent. Next, tomato puree is laid out to it. After boiling, the mass languishes over low heat for 3-4 minutes.
- Chile gets rid of seeds and finely chopped. Then, together with the beans without liquid, it is transferred to the pan.
- Cornmeal is stirred in a small amount of broth and sent to the future soup. The mass is salted. The ingredients are poured with the remaining broth.
- Soup with beans should boil for a couple more minutes and after that, you can serve it to the table.
If the treat is slightly sour, correct the situation by adding a pinch of sugar.
With seafood
Ingredients: 820 g of canned tomatoes with juice, a pound of sea cocktail, 2 onions, fresh garlic to taste, 1 tbsp. a spoonful of granulated sugar, a mixture of dry herbs (basil and oregano are good in this case), salt.
- Onions and garlic are chopped, then fried until a pleasant aroma appears in well-heated oil (best of all, in olive oil).
- Tomatoes are crushed in a blender along with juice, after which they are transferred to a saucepan. The mass is salted and sprinkled with dry herbs.
- When the tomatoes boil, you can spread the defrosted Seafood Cocktail and add sugar.
- The mass languishes over low heat for 6-7 minutes.
Seafood tomato soup is served with garlic bread croutons.
Cooking with cheese
Ingredients: a kilo of fresh meaty tomatoes, 2 sweet bell peppers, 2 carrots, a large onion, 220 g of semi-hard cheese, a full glass of fat sour cream, fresh garlic to taste, a pinch of granulated sugar, salt.
Bright and fragrant, with a rich taste of tomato soup. - Tomatoes are washed well, get rid of the skin and grind in a blender, where they should turn into a homogeneous thick puree.
- The remaining vegetables are peeled and finely chopped. After that, they are well fried in hot oil until they become soft and slightly golden.
- The tomato mass is poured into the pan, the roast is shifted and sugar and salt are added.
- The mass languishes for 6-7 minutes.
- Garlic is passed through a press and combined with sour cream.
- The dressing from the fifth step is mixed into the soup.
Each portion of the treat is generously sprinkled with grated cheese and served at the table.
spicy tomato soup
Ingredients: 4 large tomatoes, sweet peppers and 2 chili, white onion, 3 tbsp. spoons of olive oil, 20 ml. apple cider vinegar, a glass of purified water, 4-6 garlic cloves, salt.
- Olive oil is heated in a saucepan and very finely chopped onion is fried on it until golden brown. After 3-4 minutes, miniature cubes are added to the vegetable. hot pepper and crushed garlic.
- After another couple of minutes, sweet pepper sticks and chopped peeled tomatoes are laid out in the pan, apple cider vinegar is poured.
- The mass is diluted with water, brought to a boil and boiled for 25 minutes.
The finished dish is whipped with a blender, cooled and served at the table.
From canned tomatoes
Ingredients: large onion, 1.5 l of thick tomato juice, 420 g of tomatoes in their own juice, 6-7 tbsp. tablespoons of butter, half a glass of chicken broth, 5-6 tbsp. tablespoons of granulated sugar, salt, a mixture of peppers, 1.5 cups of very heavy cream.
Tomato soup improves mood and boosts immunity. - In a saucepan in butter, pieces are fried until appetizing ruddy. onion. Finely chopped canned tomatoes are laid out to the vegetable.
- The components are poured immediately with all the tomato juice with sugar. The mass is salted, peppered and the broth is poured to it.
- The soup is boiled for 6-7 minutes and combined with cream.
- Until the dish is fully cooked, there are still 5-6 minutes of cooking.
The treat should be infused before serving for about half an hour. It is delicious to eat it hot.
Traditional Italian tomato soup
Ingredients: a pound of canned tomatoes, half a liter of chicken broth, 2 onions, a couple of sprigs of rosemary, 1 teaspoon of honey, a bunch of fresh basil, Provence herbs, fresh garlic to taste.
- In a saucepan, small onion cubes are fried in olive oil. When they turn golden, crushed garlic is sent here.
- Then spices are poured out, chopped rosemary and basil are added. A wonderful tomato soup can diversify your menu.
- Tomatoes get rid of the skin. To do this, cross-shaped incisions are made on them, after which the vegetables are doused first with boiling water, and then with ice water.
- They are cut into pieces and sent to the bowl of the "smart pan". Small pieces of garlic, onion cubes, potatoes and carrots are also poured there.
- Added and washed in several waters of cereals.
- The mass is salted, poured with the amount of liquid indicated in the recipe.
- In the program designed for stewing, the soup languishes for 45-50 minutes.
- The finished dish is crushed with a blender, after which it is left for 6-7 minutes in the heating mode.
