Tomato soup - 10 step by step recipes

Tomato soup is one of the favorite and most popular dishes in the cuisines of different countries of the world, and each has its own, special, recipe for tomato soup. Here are the most popular and delicious variations of a tomato-based first course.

Delicious tomato soup with beans

The soup in this recipe is a dense and rich first course because it contains both animal and vegetable proteins, as well as potatoes. If cooked thick enough, it can easily replace both the first and second course at the same time.

Cooking time: 1 hour 25 minutes.

Cooking time: 10 min.

Servings - 6.

• 
  Pork with a bone is placed in a saucepan, 3.5-4 liters of water is poured, and the broth is prepared for about an hour with bay leaves and sweet peas.
• 
  Sausages are cut into circles and lightly fried, then you need to put them in another bowl.
• 
  The onion is finely chopped and cooked in a frying pan where the sausage slices have been fried. When the vegetable becomes transparent, add chopped garlic, large sliced ​​tomatoes and tomato paste to it. A little water is added, and the mass is stewed for several minutes over low heat, after which it is required to salt and pepper it a little.
• 
  The meat is taken from the broth and cut into large cubes. At this time, potatoes, peeled and chopped into small cubes, are put into the broth. The soup takes 7 minutes to cook.
• 
  Tomato frying is mixed with sausages and laid out in the soup. Canned beans are also added there. The dish is brought to taste, if necessary, with more salt and pepper, and then cooked for about 7 minutes more. The soup should be served with sour cream and herbs.

Tomato soup with rice and potatoes

Hearty tomato soup with smoked meat, rice and potatoes. Such a dish is suitable for a large family when you need to prepare a meal in a way that is “cheap and cheerful”.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Tomatoes - 3 pcs.
• Leeks - 0.5 pcs.
• Celery root - 0.5 pcs.
• Parsley root - 0.5 pcs.
• Meat broth - 2 tbsp.
• Salt to taste.
• Ground black pepper - to taste.
• Potatoes - 1 pc.
• Onions - 0.5 pcs.
• Smoked meat - 100 gr.
• Tomato paste - 1 tablespoon
• Basil - 0.5 tsp
• Rice - 0.5 tbsp.
• Sour cream - for serving.

Cooking process:

1. Tomatoes are peeled and chopped coarsely, leeks, celery and parsley are peeled and chopped into thin sticks or strips.
2. Put vegetables and root vegetables in a saucepan, then pour in broth and cook with low heat for 10 minutes.
3. Cut the potatoes into cubes, take the right amount of rice and put everything together in the soup. Tomato paste is added and cooking continues for another 7 minutes.
4. Smoked meat is cut into strips or divided into fibers, you need to fry it along with half of the onion that you want to chop.
5. Put the meat and onions in the soup, season with salt and black pepper, and then cook the soup for another 5 minutes. The resulting dish is poured into plates with the addition of sour cream and chopped basil. Bon Appetit!

Italian tomato soup with seafood

A delicious and aromatic soup that takes on a Mediterranean flavor thanks to shrimp, white wine, mussels and Italian spices. Add more Tabasco sauce if you want a more savory dish, but you need to be careful: you can easily go overboard with the amount of this incredibly hot sauce.

Cooking time: 25 min.

Cooking time: 10 min.

Servings - 6.

Ingredients:

• Tomatoes - 5 pcs.
• Red onion - 0.5 pcs.
• Sweet red pepper - 1 pc.
• Basil leaves - 8 pcs.
• Garlic - 1 tooth
• Carrots - 1 pc.
• Extra virgin olive oil - 2 tablespoons
• Balsamic vinegar - 2 tablespoons
• Tomatoes in their own juice - 1 kg
• Tabasco sauce to taste.
• Salt to taste.
• Ground nutmeg - to taste.
• A mixture of Italian herbs to taste.
• Ground black pepper - to taste.
• Chili pepper - 0.5 pcs.
• Mussels - 300 gr.
• Dry white wine - 200 ml
• King prawns - 1 kg
• White bread - 6 pieces.
• Grana cheese padano - 100 gr.

Cooking process:

1. Remove the skin from the tomatoes, remove the seeds and inner walls from the pepper, cut the vegetables into even cubes.
2. Chop the peeled onions, carrots and garlic. Fry vegetables in olive oil.
3. Transfer the resulting mass to a blender, add canned tomatoes, basil leaves, seasonings and spices, half a chili pepper, wine, Tabasco sauce and balsamic vinegar. Beat everything until smooth. Transfer to a saucepan and simmer on low heat for about 10 minutes. If necessary, add a small amount of clean drinking water to thin the soup slightly.
4. Fry separately in olive oil with the addition of herbs, mussels and shrimp, lightly salt.
5. Prepare croutons from bread by drying it in a dry frying pan.
6. Pour soup into plates, put seafood, croutons in each and sprinkle with grated cheese. If desired, add a few drops of balsamic to each serving.

How to make Spanish gazpacho soup at home?

Light and rich cold soup will be perfect, by the way, in hot weather. It perfectly satisfies the appetite and at the same time remains light, with a pleasant puree-like consistency. Tasty, original and even children will like it.

Cooking time: 30 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Tomatoes - 450 gr.
• Bulb onions - 1 pc.
• Canned pepper - 1 pc.
• Cucumber - 1 pc.
• Tomato juice - 3 tbsp.
• Cilantro - 35 gr.
• Red wine vinegar - 1 tsp
• Olive oil - ¼ tbsp.
• Tabasco sauce to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Grated hard cheese - for serving.
• White bread croutons - for serving.

Cooking process:

1. Remove the skin from the tomatoes and cucumber halves.
2. Put the tomatoes, half a cucumber and part of an onion into a bowl of a food processor or blender, add pepper and puree until the mixture is completely homogeneous.
3. Transfer to a deep non-metallic bowl, pour in tomato juice, vinegar, oil and a couple of drops of Tabasco. Check for salt, top up if necessary.
4. Finely chop the cilantro, finely chop the rest of the cucumber and onion.
5. Put all the vegetables in the soup and leave in the refrigerator to steep. Before serving, if necessary, bring to taste, season with salt and pepper, serve with croutons and grated cheese, sprinkle with cilantro.

How to cook sprat soup in tomato sauce?

This soup is suitable for those who do not want to spend a lot of effort, time and money, but want to try an original and tasty first course. Even a novice chef can cook it, and the result will be liked even by picky household members.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Sprat, canned in tomato sauce - 1 can.
• Potatoes - 3 pcs.
• Rice - 3 tablespoons
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Salt to taste.
• Ground black pepper - to taste.
• Bay leaf - 2 pcs.
• Allspice peas - 3 pcs.
• Dill - 2 branches.
• Parsley - 2 sprigs.
• Butter - 1 tablespoon
• Vegetable oil - 2 tablespoons

Cooking process:

1. Bring 1.5 liters of water to a boil, put bay leaves and peppercorns there.
2. Cut the potatoes into cubes. Pour rice into boiling water, and after 5 minutes transfer potatoes to the same place.
3. Prepare frying from onions and carrots. It should get a nice golden color.
4. Mash the fish with a fork and transfer to frying, cook everything together for 5 minutes.
5. Place the fish fry in a stockpot, add salt if necessary, and cook for 3 minutes. Then pour chopped herbs and butter into the finished soup. Stir the soup and let it brew for a couple of minutes. Pour into bowls and serve with garlic croutons.

Simple and delicious recipe for soup with meatballs and tomato paste

Small balls of meat in a creamy tomato broth with noodles and tomatoes are the perfect dish for a cool day when you need to recharge and nourish the body. Soup with meatballs will appeal not only to adults, but also to little gourmets.

Cooking time: 45 min.

Cooking time: 10 min.

Servings - 5.

Ingredients:

• Meat broth - 2.5 l
• Bay leaf - 2 pcs.
• Bulb onions - 400 gr.
• Thyme to taste.
• Ground red pepper - 1 tablespoon
• Minced meat - 300 gr.
• Tomatoes - 500 gr.
• Vermicelli - 100 gr.
• Cream 40% - 200 ml
• Parsley to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Tomato paste - 4 tablespoons
• Dry white wine - to taste.
• A baguette is a slice for serving.

Cooking process:

1. Put bay leaf, coarsely chopped onion and thyme into the broth, add a little red pepper. Cook for about 20 minutes.
2. Beat the minced meat and mold small meatballs, carefully put them in the broth.
3. Add tomato paste and diced tomatoes there. Stir and cook for a few minutes.
4. Pour in the noodles, bring the soup to a boil and add a little wine. Let the alcohol evaporate for about 10 minutes, then bring the dish to taste with salt and freshly ground black pepper.
5. At the end of cooking, pour in the cream, sprinkle with chopped parsley and serve with a slice of toasted baguette.

Spicy kharcho soup with tomato paste

Favorite by many Georgian soup kharcho - meaty, rich and spicy. It is prepared quite simply, but it captivates with an abundance of spices and aroma, and rice and lamb make it very satisfying.

Cooking time: 3 hours 15 minutes.

Cooking time: 10 min.

Servings - 5.

Ingredients:

• Beef or lamb meat on the bone - 700 gr.
• Water - 2.5 l
• Potatoes - 3 pcs.
• Rice - 100 gr.
• Bulb onions - 2 pcs.
• Garlic - 4 teeth.
• Tomato paste - 2 tablespoons
• Tomato - 1 pc.
• Salt to taste.
• Ground red pepper - 0.5 tsp
• Ground black pepper - to taste.
• Ground sweet paprika - 0.5 tsp
• Black peppercorns - 3 pcs.
• Allspice peas - 1 pc.
• Seasoning "khmeli-suneli" - 2 tsp.
• Ground dill - 2 tablespoons
• Shake parsley - 2 tablespoons
• Fresh chopped cilantro - 2 tablespoons

Cooking process:

1. Rinse the meat, add cold water and bring to a boil. Add bay leaf and peas of two types of pepper to the broth and cook with low heat for about 2 hours. After that, remove the meat from the broth, cut into portions and put back into the strained broth.
2. Cut the peeled potatoes into large slices and cook in the broth for 15 minutes, until very soft.
3. Cook the rice separately until half cooked, and then strain.
4. Onions, cut into small cubes, fry for 4-5 minutes in a pan in the fat removed from the broth.
5. Remove the skin from the tomato, grate it and, along with tomato paste and ground paprika, put it on the onion. Cook for a few more minutes.
6. Remove the potatoes from the broth and mash them in a frying pan with tomato dressing. Put the mixture back into the broth, add the rice. Add the remaining unused seasonings and cook for 10 minutes, until the rice is cooked through.Turn off the stove, put crushed garlic and herbs in kharcho, let it brew for 30 minutes and serve with a flat cake.

Step-by-step recipe for making tomato soup with beef

Tomato soup with beef and celery root is a spicy first course that is especially interesting thanks to the apple cider vinegar added to it. The result is a delicious and rich soup, suitable for everyone who loves meat and vegetable broth.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings - 5.

Ingredients:

• Beef (pulp) - 200 gr.
• Celery root - 100 gr.
• Bulb onions - 1 pc.
• Tomatoes - 500 gr.
• Butter - 20 gr.
• Potatoes - 200 gr.
• Ketchup - 4 tablespoons
• Apple cider vinegar - 1 tablespoon
• Green onions - for serving.

Cooking process:

1. The meat is washed and cut into portions. Then pour it over with cold water and cook for about 2 hours.
2. Finely chopped onion is sautéed in butter, then celery chopped into cubes and peeled tomatoes are put there, which are cut into small cubes.
3. Ketchup and apple cider vinegar are added to the frying.
4. Pour potatoes cut into large cubes into the beef broth, and after 10 minutes transfer the tomato and vegetable frying there. Season with salt, add pepper and cook for another 10 minutes.
5. Serve the soup hot, garnish with finely chopped green onions.

How to make delicious chicken tomato soup?

Unusual recipe for tomato soup with chicken fillet and young zucchini. Herbs and spices make this light, summer-style soup fresh and delicious. What you need for lunch on a hot summer day.

Cooking time: 30 min.

Cooking time: 10 min.

Servings - 3.

Ingredients:

• Chicken (fillet) - 1 pc.
• Young zucchini - 2 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Tomatoes - 4 pcs.
• Garlic - 2 tooth.
• Olive oil - 2 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Granulated sugar to taste.
• A mixture of herbs to taste.
• Fresh chopped dill - to taste.

Cooking process:

1. Remove the skin from the tomatoes and puree them, after removing the seeds. To do this, you can use a blender or food processor.
2. Cut the peeled onion and carrot into small cubes, chop the garlic.
3. Young zucchini can not be peeled, but only rinsed well and cut into cubes or cubes.
4. In olive oil in a saucepan, where the soup will be prepared, first fry the onions, then put the carrots there and cook the vegetables together for 5 minutes, a little of them, salt and add pepper.
5. Cut the chicken fillet into strips and put it with the vegetables being prepared, fry everything together for another 5 minutes. Add some herbs.
6. Pour some water into a saucepan, put slices of zucchini and simmer for 25 minutes with low heat under the lid. Add tomato puree and sugar, cook for another 10 minutes. Dilute slightly with water if necessary. Serve with chopped dill.

Classic tomato puree soup with fresh tomatoes

To make tomato puree soup without the hassle, it's best to use a saucepan. In it, you can both heat food, and, using an immersion blender, turn the vegetable mass into a delicate puree.

Cooking time: 30 min.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Tomatoes - 500 gr.
• Fresh basil - 2 sprigs.
• Dried oregano - 1 pinch
• Onions - 50 gr.
• Garlic - 3 teeth.
• Chicken broth - 200 ml
• Olive oil - 2 tablespoons
• Salt to taste.
• Granulated sugar to taste.

Cooking process:

1. Remove stalks from washed tomatoes and peel them, cut into large slices.
2. Cut the peeled onion into cubes and sauté in a saucepan in olive oil.
3. Once the onion is soft, add the chopped garlic and fry until the characteristic aroma appears, then add the coarsely chopped basil leaves.
4. Place tomato slices in a saucepan and cook for 10 minutes, stirring constantly. Season with salt, black pepper and oregano. Bring to taste by adding a little
5. Pour broth into a saucepan with tomatoes, cover and cook over very low heat for 10 minutes. After that, puree the mass so that it becomes homogeneous.
6. Serve the tomato puree soup, garnish with basil leaves and season with olive oil. White bread croutons with cheese can be served with the soup.