Tomato cream soup with cream

Tomato puree soup: a simple and delicious step-by-step recipe

Greetings, dear readers!
It turns out that you can make creamy soup from tomatoes - almost the same as from broccoli with mushrooms. I recently discovered this dish and its bright taste amazed my taste buds. Therefore, today we will prepare tomato puree soup according to the classic recipe. It turns out delicious and easy to prepare! The classic recipe for tomato cream soup uses only tomatoes, onions, garlic, basil and spices.

But there are at least fifty different versions of this dish. It is prepared with cream, with various spices, with the addition of celery, carrots and other vegetables, with water, with meat broth, and with vegetable broth. It can also be served hot, as in Turkish cream soup, or cold, as in the Spanish version of the dish, called gazpacho.

We will start with the classics and make puree soup from fresh tomatoes. Let me remind you that we have already written about other types of puree soup - read on.

Required Ingredients

To prepare tomato soup you need to purchase:

• Ripe tomatoes - 4 pieces.
• Tomato juice - 1 liter.
• Bulbs - 2 pieces.
• Bell pepper - 1 piece.
• Potatoes - 2 pieces.
• Salt and other spices (add to taste).
• Sour cream (half a glass).

As a result, the first dish should turn out delicious despite the simplicity of its ingredients.

Other options

• With herbs

If you prepare a dish with herbs such as oregano and thyme, you will feel the real flavor of Italy. Fry them with onions and garlic and then simmer with tomatoes. The soup will be deliciously fragrant. And for decoration, use a sprig of fresh basil.

You can add other vegetables to the soup, but only so that the tomatoes predominate, and the remaining vegetables complement the taste of the soup and do not interrupt it. Celery, carrots, and zucchini work well. All vegetables are pre-fried and then stewed together with tomatoes and chopped in a blender. Serve the dish with sour cream and herbs.

Cream soup made from canned beans and tomatoes will be ready in 20 minutes. Beans will make it filling and nutritious. Set aside a third of the beans, simmer the rest along with the vegetables and then puree the soup in a blender. Place the reserved beans directly onto a plate before serving. You can also serve this dish with pieces of bacon fried until crisp.

One pod of chili pepper will give the dish a spicy kick. However, if you don’t really like it spicy, then take half or a quarter of the pepper. Be sure to use gloves when chopping chili peppers. Or wash your hands thoroughly after handling it. This will help avoid burning on the skin. There is no need to fry the pepper itself. Add it when you start blending the soup.

• With meatballs

If you can’t imagine eating without meat, then prepare creamy tomato soup with meatballs. Any minced meat will do: chicken, pork, beef or mixed. While the tomatoes are stewing under the lid, add spices and a chicken egg to the minced meat. Stir the minced meat thoroughly and form small meat balls. After you have pureed the soup, add the meatballs and cook for another 15 minutes. Serve with fresh herbs.

Recipe for tomato cream soup with rice

Time: 1 hour

Calories: 68.

How to cook:

1. Peel the onion, rinse and cut into small cubes.
2. Wash the celery and also cut into cubes.
3. Peel the garlic and pass it through a crusher.
4. Cut the skin off the carrots, wash it and chop it into cubes.
5. Wash the tomatoes under running water and make cuts on the skin.
6. Dip the fruits into boiling water for a minute, then remove and cool immediately.
7. Remove the peel, cut the pulp into cubes.
8. Rinse the rice until the water is clear and pour into a saucepan.
9. Pour the required amount of water, salt it and put it on the stove.
10. Cook until boiling, then another 15-20 minutes until done.
11. Pour oil into a saucepan and heat it.
12. Add celery, onion, garlic and carrots.
13. Simmer, stirring, until soft, for ten minutes.
14. Add flour, mix it with vegetables and cook for another five minutes.
15. Pour in the broth and mix it with other ingredients.
16. Add tomato puree, chopped tomatoes and spices.
17. Bring to a boil, cook for thirty minutes.
18. After this, add chopped and washed parsley and cook for another half hour.
19. Puree the finished soup with an immersion blender or strain it through a large sieve.
20. Bring the cream to a boil in a separate container and pour it into the soup.
21. Stir, add rice and serve.

Article on the topic: How to cook onion soup according to a classic recipe

Useful tips

1. Choose only ripe, fleshy tomatoes. This is how the vegetable grows in natural conditions, but the fruits grown in a greenhouse are not juicy enough. Therefore, instead of fresh, you can take tomatoes in their own juice.
2. To prepare cream soup, tomatoes can not only be stewed, but also baked. I cut them into 4 pieces, place them on a baking sheet in 1 layer, drizzle with olive oil and balsamic vinegar and put them in the oven preheated to 180 degrees for 30 minutes.
3. Serve the hot puree soup immediately after cooking. When reheated, most of the beneficial substances will be destroyed and the taste will become less bright and pronounced.
4. To neutralize the acidity of the tomatoes, add sugar to the soup. I usually put 1 tbsp. l. per 1 kg. tomatoes. Focus on your taste.
5. The puree soup will be more satisfying if you cook it in meat broth. My favorite version of the dish is cooked in chicken broth.

Tomato soup made from tomatoes in their own juice

Instead of chicken broth in the soup, use vegetable or even mushroom broth. You can replace tomatoes in their own juice with a kilogram of fresh fruit.

Ingredients:

• 1/4 cup olive oil;
• bulb;
• 3 cloves of garlic;
• 1/2 teaspoon red pepper;
• bell pepper pod (optional);
• bay leaf;
• 800 g tomatoes in their own juice;
• 0.8 l chicken broth;
• basil.

Prepare the vegetables: peel, remove seeds, wash, chop.

Heat olive oil in a saucepan or Dutch oven. Fry diced onions, chopped garlic, and red pepper in it for about 5 minutes.

You can improve the taste of the food by adding pieces of seeded bell pepper.

Place the canned tomatoes and juice into the same saucepan. The skins of tomatoes come off easily; it is better to remove them first.

If you are making tomato soup using pureed tomatoes in the summer, when you have fresh vegetables, you can replace canned ones. To do this, make cross cuts on the fruits and pour boiling water over the tomatoes.

Peel them and cut them into slices. Fry the tomatoes along with the rest of the vegetables.

Preparing tomato puree soup

Our simple recipe for tomato puree soup will simply captivate you as soon as you prepare it and taste it. Tender, tasty, satisfying and so ideal for strict fasting or for a meal in the summer heat. Today we will reveal the classic recipe for tomato puree soup. There are many variations of recipes for this low-calorie first course, we can talk about them for a long time, but all these “conversations” will take place in the following articles. Let's start the cooking process, of course, by becoming familiar with the necessary products, without which cooking will not be able to start.

Ingredients for making puree soup

There are quite a few ingredients needed for cooking, but don’t worry, they are all understandable even to a “newborn” cook and don’t cost so much that they won’t “hit” your wallet.

• 2 kg ripe tomatoes.
• Half a head of large garlic.
• 80 grams of olive oil.
• Onion - 1 head.
• 1 liter of chicken broth, if you are fasting, then replace the chicken broth with vegetable broth.
• 100 grams 30% cream.
• 20 gr. dry basil.
• 2 tsp granulated sugar.
• Ground black pepper and table salt to taste.

Preparing tomato puree soup

We will prepare tomato puree soup at home, designed for 6-8 servings. The scheme of your culinary manipulations is as follows, we follow step by step as our instructions “broadcast”:

1. Wash the tomatoes thoroughly, and then use a sharp knife to cut them into neat slices. We arm ourselves with a glass baking dish in the oven and place all the tomato slices in the form, pour olive oil on top.
2. We peel the garlic cloves, wash them, and then finely chop them with a knife and send the garlic to the tomatoes. Sprinkle the garlic-tomato “mass” with ground pepper and salt.
3. Set the oven temperature to 190 degrees and wait for it to heat up. The oven is heated, you can put the tomatoes in it for half an hour.
4. Peel the onion, rinse it under water and chop it finely. Take a saucepan, pour the remaining olive oil into it and add the chopped onion. Turn the stove to medium heat and fry the onion for 3 minutes.
5. It's time to add tomatoes and chicken broth to the onions (if you have vegetable broth, then add it). The future tomato puree soup must be brought to a boil, and then, turning down the heat, simmer over low heat for 10 minutes, no more.
6. Now the finishing touches are added - sugar, heavy cream and dry basil. Everything was mixed. Now you need to puree everything using a blender.

Your tomato puree soup is completely ready, all you have to do is pour it into bowls and place it on the table for your meal. The cooking process only took you an hour! We think that your family will appreciate the tomato paste puree soup you prepared and will ask for more! A delicious addition to this first dish is fried croutons with melted cheese.

You can also prepare Italian tomato puree soup; its recipe is not too different from the cooking method we described above.

• To the specified ingredients only the following products are added: 60 gr. balsamic vinegar, 4 sprigs thyme, 4 sprigs marjoram or oregano.
• The dried basil is replaced with fresh one, and one bunch of it is required, and the tomato puree soup and broth loses its composition.
• And two more differences, the first is that the cooking time is shortened to 25 minutes, and the second is that the dish turns out thicker, that’s probably all!

The photo at the top of the article will help you appreciate the beauty of our recipe today!

Cooking a tomato miracle: tomato puree soup

Italian tomato soup with bread

Necessary

: 900 g tomatoes; 1 piece – onion; 3 cloves – garlic; 250 grams of bread (stale or dried); 2 tbsp. spoons of olive oil; 3 tbsp. spoons of any broth; 1 sprig – basil; ¼ teaspoon sugar; salt, ground black pepper - to taste.

Pour water into the pan and bring to a boil.

Meanwhile, prepare the tomatoes: wash, dry and cut crosswise at the bottom. Place the tomatoes in boiling water for a few seconds and then remove the skin by pulling the cut part. Cut the tomato pulp into large pieces.

Peel the onions and chop them into small cubes.

Peel the garlic cloves and crush them in a garlic press. Wash the basil, dry and finely chop.

It is best to take bread stale and without salt. You can dry the bread yourself in the oven or in a frying pan. Cut the black into 1 cm cubes.

In a large saucepan, heat the low acid olive oil over medium heat, then add the onion and a little salt. Cook until the onion becomes soft and brown in color. Add the garlic and cook for about 1-2 minutes, stirring constantly. Now you can add the chopped tomatoes. Cook the tomatoes for about 2-3 minutes until they begin to release juice. You can add basil, ½ teaspoon of salt and broth.

If the soup is very sour, add a small amount of sugar.

Bring the soup to a boil over medium heat, then reduce and simmer for 10 minutes.

At the very end of cooking, add pieces of bread to the soup, then turn it off and let it brew for 15 minutes.

Before serving the tomato puree soup, stir it by kneading the bread, add spices to taste, sprinkle with ground black pepper and pour over olive oil. You can also sprinkle the soup with grated Parmesan cheese if desired.

Tuscan Tomato Cream Soup can be served warm or cold. In summer, the soup is wonderfully refreshing.

Tomato puree soups are popular all over the world. Thus, Andalusia (Spain) is considered the birthplace of the famous tomato soup - gazpacho. There are a great many recipes for this soup, but tomatoes are always the basis of gazpacho.

Andalusian gazpacho soup

Necessary

(based on 5 servings): 500 grams of tomatoes; 300 grams of bell pepper; 150 grams of onions; 300 grams of cucumbers; 2 cloves – garlic; 1 PC. – lemon (for juice); 100 ml olive oil; salt, ground black pepper - to taste; greens - optional.

Tomato Soup-Puree in English

An easy to prepare but delicious 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 content – ​​150 grams
• Vegetable oil for frying
• Tomato paste – 1 ½ tablespoons
• Lemon juice – 1 teaspoon
• Dried basil – 1 teaspoon.

Preparation:

Chop the onion and garlic and sauté. Chop the tomatoes and put them in a blender. Then add sautéed onions, garlic, lemon juice, broth, tomato paste, and all other ingredients.

Blend until pureed. Then pour into a saucepan and cook over medium heat for 7-10 minutes.