Tomato soup - general principles and methods of preparation
A wonderful tomato soup with croutons at any time of the year can diversify your menu. In the summer heat it can be eaten cold, like the Spanish Gaspaccio, in winter it can be thicker and richer, and it must be served hot. Nothing beats a rich cowhide or raspberry meaty tomato soup. By the way, brightly colored vegetables cheer you up, give energy and tone. This is proven by psychologists and confirmed by nutritionists. The fact is that tomatoes contain a strong antioxidant - lycopene. During a small heat treatment, its concentration rises. This soup is perfect for those who want to lose weight, and the point here is not only low calorie content, but also the saturation effect. Therefore, do not miss the opportunity to cook tomato soup with crispy croutons - tasty and healthy!
Tomato Soup - Food Preparation
The basis of the soup is tomatoes. Necessarily ripe, red, ready to eat right from the garden. The problem is that on our beds we can get such tomatoes only in season. Greenhouse products are not juicy enough, so it is better to replace canned ones. In extreme cases - tomato juice or water-diluted sauce. The rest of the ingredients are as for any soup. Do not forget about greenery - at any time of the year it should be a necessary element. You can refuse bread or meat, but dill, parsley, cilantro or green onions should always be on our table. Moreover, it is so beautiful.
Tomato Soup - The Best Recipes
Recipe 1: Tomato Bean Soup
Unrealistically delicious soup! Unusual, easy to prepare. Fresh juicy tomatoes are good in season. In winter, canned tomatoes passed through a blender can be used instead of tomato paste or juice.
Ingredients: vegetable oil (40 ml), onions (2 pcs., about 100 g.), chili peppers, beans in their own juice (1 can, 500 grams), salt, beef broth, parsley, tomato puree or canned tomatoes.
Cooking method
Cut onion and fry it in a pan, add tomato paste. Simmer for several minutes over low heat and add beans. We spread the mixture in a boiling broth, cook on low heat for 20 minutes. Done! Season with spices and herbs and serve.
Recipe 2: Mashed Tomato Soup with Carrots and Canned Tomatoes
The original carrot flavor, hot seasonings can be softened if desired, cream replaced with sour cream, and the broth with vegetable broth - the soup becomes vegetarian.
Ingredients: onions (2 pcs.), olive oil (2 tbsp. tablespoons), carrots (0.5 kg), garlic (a couple of cloves), tomatoes in their own juice (1200 grams), herbs (cilantro), balsamic vinegar, sugar (1 tablespoon), Worcester sauce (1 tablespoon), salt, fat cream (200 ml.), pepper.
Cooking method
Stew onion, carrots, garlic, pepper in oil over medium heat. Add tomatoes, broth and balsamic vinegar, sugar and sauce. Season with salt and pepper. Cook over low heat for 30 minutes. Remove from heat and mix with cream. Grind the soup in a blender until mashed. Finely chop the herbs and serve in the soup before serving. You can decorate the soup beautifully with a spoon of cream in the center of the plate and cilantro leaves.
Recipe 3: Thick Tomato Soup - Mashed Potatoes
This soup differs from many others in that it can be served cold or hot.
This is quite a hearty soup, a little thicker than the famous "Gaspacho". Pay attention to it if you want to do the normalization of your own weight. The soup has enough vitamins, but few calories. So, we choose only ripe tasty tomatoes, garlic, a sprig of basil.
Ingredients: tomatoes (600 gr.), bell pepper (2 pcs.), cucumber (1 fresh), garlic, olive or other vegetable oil (2 tbsp.), meat broth (300 ml), half a lemon, herbs, crackers, pepper and salt.
Cooking method
Finely chop the tomatoes, peppers and garlic. Bake on a baking sheet, slightly sprinkled with vegetable oil. Set aside some baked vegetables. Peel the remaining vegetables and knead a little with a fork, stir with finely chopped basil, and pass through a blender. Pour into a soup pot, boil for 5 minutes with the broth. Put some soup and dressings in a bowl. Sprinkle with parsley and dill.
Recipe 4: Cold Tomato Soup with Fish
For soup, we use boneless fish, fried, fresh or smoked. For example, herring, or simple sprats.
Ingredients: tomato juice (1 liter), egg (1), fish (300 grams), sour cream (half a cup), cucumber (1-2 pcs), green onions, salt.
Cooking method
Finely chop the onion and grind with salt. We cut fresh cucumbers into cubes, grind to make juice. Dice the egg and fresh cucumber. Mix fish, tomato juice, onions, cucumbers and sour cream. If there is no tomato juice, you can dilute the tomato puree or sauce with boiled water. Put a large amount of sour cream and a lot of greens in a plate.
Recipe 5: Italian Tomato Soup with Mushrooms
This soup is served in the famous Italian restaurants. Everything here is thorough and at the same time simple - Parmesan cheese, special tomato paste and, of course, spices. Herbs and basil are what make our soup delicious and refined.
Ingredients: champignons (200 grams), tomato paste Pomi (Italy, 500 grams), onions (1 medium), Provencal herbs, basil, Parmesan cheese (50 grams), roasting oil (30 gr.).
Cooking method
Finely chop the onion and fry in oil. Thinly cut the champignons and fry them in a pan as well. Transfer the fried foods to the pan, add some water and spices, tomato paste. Cook for 15 minutes. Pour into plates, finely grate Parmesan and sprinkle soup.
Tomato soup - useful tips from experienced chefs
Such a dish can be prepared according to many more recipes. For example, with meatballs from any meat or fish, with vegetables, various fillings (rice, pearl barley, noodles). And how beautiful the tomato soup looks, decorated with cut in half and slightly fried little cherry.
Remember only one thing: if you suffer from gallstone disease, diseases of the kidneys and cardiovascular system - the use of canned, pickled and salted tomatoes should be limited.
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