Summer has come!And along with it – a fertile vitamin season. This is where adherents of a healthy lifestyle can have fun: there is plenty of fresh fruit and vegetables, as well as opportunities to prepare light and vitamin-rich dishes. And those who are watching over a slim figure can relax a little and treat themselves to low-calorie desserts or even first courses. For example, here is tomato soup. What do we eat in winter? Rich borscht or fatty kharcho. And in summer? In summer, you want soup, if it is tomato, then low-fat and light. And one of the suitable options is tomato puree soup. Let's cook it?
Tomato soup puree
First, let's try to make this soup with chicken broth. For it, we'll need the following ingredients:
- Fresh tomatoes
- Tomato juice
- Chicken bouillon
- Vegetable little
- Onion
- Garlic
- Green parsley
- Cheese
- Spice
Preparation: Cook chicken broth.For the soup, we need two glasses of broth. Then prepare the garlic oil for frying. Pour vegetable oil (two tablespoons) into a saucepan and fry a chopped clove of garlic in it. Throw away the garlic, and put a finely chopped onion in the oil and fry it until transparent. Put the onion with oil in a saucepan with broth and put chopped tomatoes (200 g) there, add a glass of tomato juice and parsley. Season with pepper and salt and cook for about half an hour. Turn the finished soup into a puree using a blender, return to the stove and let it boil again. Serve the soup, sprinkled with grated cheese on top.
Soup puree from tomatoes and lentils
A spicy tomato soup with a slightly hot and slightly sour taste. The origins of this creamy soup are in the Caucasus, where similar dishes are served with fresh herbs and sheep cheese. Ingredients:
- Lentils
- Onion
- Tomatoes
- Carrot
- Garlic
- Processed cheese
- Fresh greens
- Vegetable oil
- Spice
- Chopped meat
Preparation:Wash a glass of lentils, pour cold water over them and put them to boil (after boiling - thirty minutes). Meanwhile, wash and peel the vegetables (one carrot, one onion, stems from greens and half a head of garlic), chop them coarsely and fry in a frying pan with vegetable oil. Add three hundred grams of any minced meat and spices (to taste) to the lightly fried vegetables and continue frying until the meat is half cooked. Peel the tomatoes (five pieces), first pour boiling water over them, chop coarsely and add to the frying pan. Continue stewing until the tomatoes become soft enough. After this, add the prepared mixture of vegetables with minced meat to the lentils and cook everything together for another ten minutes. Put two hundred grams of processed cheese in the hot soup and make a puree soup using a mixer or blender. Add herbs and salt to taste. Note: If the finished soup is too thick, you can dilute it with boiled water. The infused soup becomes more delicious and aromatic.
Tomato soup with macaroni
The unusual combination of pasta and tomato in the soup will surprise many. But we eat goulash with pasta, so why not try this soup. For it we will need the following ingredients:
- Tomatoes (5 pcs.)
- Garlic (2 cloves)
- Onion (1 pc.)
- Carrot (1 pc.)
- Macaroni (100-150 g)
- Salt
- A bunch of greenery
Preparation:Peel and finely chop the garlic and onion. Grate the washed and peeled carrots. Fry all of this in a saucepan with vegetable oil. Peel the tomatoes, chop them, add to the frying and simmer for five to seven minutes. Finally, add chopped greens, salt and pepper to the saucepan. Then transfer the stewed vegetables to a blender and puree. Dilute the finished puree with water to the desired consistency and boil again. Boil the pasta separately and add it to the soup.
Tomato cream soup with cream
The soup turns out simply "silky": very delicate, moderately spicy taste. For such a soup you will need the following ingredients:
- Fresh tomatoes
- Tomato paste
- Cream
- Butter
- Onion
- Garlic
- Salt
- Sugar
- Pepper
- Water
Preparation:Melt two tablespoons of butter in a frying pan and fry the chopped onion in it. After three minutes, add five pieces of chopped tomatoes, a tablespoon of sugar and three crushed cloves of garlic to the onion. Simmer everything until the tomatoes are soft. Pour two glasses of water into a saucepan, dissolve two tablespoons of tomato paste and the same amount of sugar in it. Put the stewed vegetables there and cook for about twenty minutes. Grind the finished soup into a puree using a sieve or blender, season with cream (1 glass), pepper and salt.
Soup puree with tomatoes in Italian
This recipe is distinguished by its speed of preparation. We will have ready soup in just half an hour. Let's try it? For four servings of soup we will need the following ingredients:
- Tomatoes (1 kg)
- Onions (1-2 heads)
- Butter (2 tablespoons)
- Flour (tablespoon)
- Milk (3 cups)
- Sugar (tablespoon)
- Lemon juice
- Basil
- Greenery
- Cheese
- Salt and pepper
Preparation:Chop the onion, three or four basil leaves and parsley and mix with salt and sugar. Cut the tomatoes into four parts, put them in a saucepan, sprinkle with herbs and onions and fill with water (a centimeter above the tomatoes). Cook until the tomatoes are soft. Then rub everything through a sieve or make a puree in a blender. Rub the butter with flour and dilute with warm milk. Pour the milk into a saucepan and, stirring constantly, bring to a boil. Then add tomato puree to the milk and cook the soup for another five minutes. Serve the pureed soup, sprinkled with grated cheese and seasoned with lemon juice and black pepper.
Gazpacho - cold tomato soup
What summer would be complete without the famous summer "cold drinks"!And if okroshka and beetroot soup are frequent guests on our table in the summer heat, many have never even heard of the famous gazpacho. And if they have, they have hardly cooked it. Meanwhile, this soup is not so difficult to prepare. Ingredients:
- 1 large fresh tomato
- 4 cups of tomato juice
- 1 fresh cucumber
- 1 green bulgarian pepper
- 1 onion
- 1 clove of garlic
- 1 lemon
- Red hot pepper
- Ground black pepper
Preparation:Wash all the vegetables, remove seeds from the pepper, peel the cucumber. Grind the onion, garlic, cucumber and pepper in a blender. Add tomato juice to the vegetables and beat everything again. Pour into a saucepan, add finely chopped tomato, lemon wedges and spices. Put the saucepan in the refrigerator. Take it out and eat as soon as you want some cold spicy soup.
Soup puree from baked tomatoes
Our answer to the foreign gazpacho. Unlike the cold Spanish soup, this soup can be served hot. And in hot weather it is great eaten cold. Ingredients:
- Fresh ripe tomatoes (1 kg)
- Sweet Bulgarian pepper (1 pc.)
- Garlic (2-3 cloves)
- Basil
- Vegetable oil
- Black pepper
- Salt
Preparation:Peel the tomatoes, cut into quarters and place on a baking sheet. Add the sweet pepper, cut into quarters and peeled from seeds. Sprinkle the vegetables with vegetable oil and sprinkle with black pepper and chopped garlic. Bake in the oven for half an hour to forty minutes. Set aside about a quarter of the cooked vegetables “for later”, and puree the rest. Pour the puree into a saucepan and season with salt and finely chopped basil. When serving the soup, place the whole baked vegetables in a plate and pour over the tomato puree. Note: You can serve hot croutons with a warm winter soup, and croutons with a summer soup. Try recipes for light or hearty tomato puree soups. Make new culinary discoveries for yourself and cook with pleasure! We recommend reading:
