tomato puree soup Summer has come! And with it - and a fertile vitamin season. That's where there is a frenzy of adherents of a healthy lifestyle: fresh fruits and vegetables in abundance, as well as the possibilities of cooking light and vitamin dishes. Yes, and you can relax a little to the bodyguards of a harmonious figure and indulge yourself with low-calorie desserts or even first dishes. Here, for example, soup with tomatoes. In winter, what do we eat? Boiled borscht or fatty kharcho. In the summer? In summer, you want a soup if it's tomato, then lean and light. And one of the suitable options will be tomato soup. Prepare it?

Tomato soup puree

To begin with, let's try to make such a soup on chicken broth. For him we 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 we cook the garlic oil for roasting. Pour into the saucepan vegetable oil (two tablespoons) and fry in it chopped clove of garlic. Garlic is thrown out, and in butter we put a finely chopped onion and fry it until it is transparent. We spread the onion together with the oil in a saucepan with broth and put there the same cut tomatoes (200 g), add a glass of tomato juice and parsley greens. Season with pepper and salt and cook for about half an hour. We turn the soup into puree with a blender, return it to the stove and let it boil again. We serve soup, sprinkled with grated cheese.

Soup puree from tomatoes and lentils

Spicy tomato soup with a slightly spicy and slightly sour taste. The origins of this soup-puree - in the Caucasus, where such dishes are served with fresh herbs and with sheep's cheese. Ingredients:

  • Lentils
  • Onion
  • Tomatoes
  • Carrot
  • Garlic
  • Processed cheese
  • Fresh greens
  • Vegetable oil
  • Spice
  • Chopped meat

Preparation: We will wash a glass of lentils, fill it with cold water and put it to boil (after boiling - thirty minutes). In the meantime, we will wash and clean vegetables (one carrot, one onion, stalks from greens and half a head of garlic), cut them into large pieces and fry them in a frying pan with vegetable oil. In slightly fried vegetables, add three hundred grams of any minced meat and spices (to taste) and continue to fry until half-ready to eat meat. Remove the tomatoes (five pieces) peel, after having doused them with boiling water, cut into large pieces and add to the frying pan. Continue to simmer until the tomatoes are soft enough. After that, the finished mixture of vegetables and minced meat is added to the lentil and cooked together for another ten minutes. In a hot soup, we put two hundred grams of melted cheese and with the help of a mixer or a blender we make soup puree. We put greens and salt to taste. Note: If the prepared soup is too thick, it can be diluted with boiled water. The present soup becomes more tasty and aromatic. tomato puree soup

Tomato soup with macaroni

An unusual combination in a soup of pasta and tomato will surprise many. But after all, we eat goulash with pasta, so why not try such a soup. For him we 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: Garlic and onions are cleaned and finely chopped. Washed and brushed carrots toast on the grater. Fry all this in a sauté pan in vegetable oil. With tomatoes, we remove the peel, cut them, add them to the roasting and extinguish them for about five to seven minutes. In the end, we put in the saucepan chopped greens, salt and pepper. Then we transfer the stewed vegetables into a blender and mop the mashed potatoes. Ready mashed potatoes with water to the desired consistency and once again boil. Separately boil the pasta and add them to the soup.

Tomato cream soup with cream

The soup is simply "silk": very delicate, moderately pungent taste. For such a soup the following ingredients will be needed:

  • Fresh tomatoes
  • Tomato paste
  • Cream
  • Butter
  • Onion
  • Garlic
  • Salt
  • Sugar
  • Pepper
  • Water

Preparation: Two tablespoons of butter melted in a brazier and fry on it a chopped onion. After three minutes, add to the onions five pieces of chopped tomatoes, a tablespoon of sugar and three chopped cloves of garlic. Put it out all the way down to the softness of tomatoes. Pour two glasses of water into the pan, dilute in it two tablespoons of tomato paste and the same amount of sugar. We'll put the stewed vegetables there and cook for about twenty minutes. Ready soup is mashed in a puree with a sieve or blender, fill with cream (1 glass), pepper and salt.

Soup puree with tomatoes in Italian

This recipe is different in its cooking speed. Ready soup we will get in just half an hour. Shall we try? 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: Shred the onion, three or four leaves of basil and parsley and mix with salt and sugar. Tomatoes we will cut into four parts, we shall combine in a saucepan, we will fill in greens with an onions and we will flood with water (on centimeter above tomatoes). We will cook until the tomatoes are soft. Then we will rub everything through a sieve or mash the blender. The butter is tossed with flour and diluted with warm milk. Pour the milk into a saucepan and, stirring constantly, bring it to a boil. Then add the tomato puree to the milk and boil the soup for another five minutes. We serve soup puree, sprinkled with grated cheese, and season with lemon juice and black pepper.

Gazpacho - cold tomato soup

What a summer without the famous summer "colds"! And if okroshka and beetroot on our table in the summer heat, frequent visitors, then about the famous gazpacho, many did not even hear. And if you heard, you probably did not cook. Meanwhile, this soup is not so complicated in preparation. 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: We wash all the vegetables, peel the pepper from the seeds, the cucumber from the rind. Grind the onion, garlic, cucumber and pepper in a blender. Add the tomato juice to the vegetables and once more we beat everything. Pour into a saucepan, put the same tomato cut into small pieces, lemon slices and spices. We remove the pan in the refrigerator. We get it and eat it as soon as we want a cold, spicy soup.

Soup puree from baked tomatoes

Our response to foreign gazpacho. Unlike cold Spanish soup, this soup can be served and hot. And in the heat, it is well eaten cold. Ingredients:

  • Fresh ripe tomatoes (1 kg)
  • Sweet Bulgarian pepper (1 pc.)
  • Garlic (2-3 cloves)
  • Basil
  • Vegetable oil
  • Black pepper
  • Salt

Preparation: Tomatoes are peeled, cut into quarters and put on a baking tray. We also put the sweet pepper cut into four parts and peeled from the seeds. Sprinkle vegetables with vegetable oil and sprinkle with black pepper and chopped garlic. Bake in the oven from half an hour to forty minutes. About a quarter of the ready-to-cook vegetables are put aside "for later", and the rest is grinded in puree. Puree poured into a saucepan and seasoned with salt and finely chopped basil. Serve the soup, put whole baked vegetables in a bowl and pour tomato puree. Note: Hot winter croutons can be served to the winter warm soup, to the summer croutons. Try recipes for light or hearty tomato soups. Make for yourself new culinary discoveries and cook with pleasure! We advise you to read: