Not so long ago and completely unexpectedly, I discovered first courses with the addition of fresh tomatoes, just before serving. A somewhat unusual approach for us. Tomato soup, unlike regular soup, becomes tastier and pleasing to the eye. It turned out that the addition of fresh tomatoes to ready-made soups is not uncommon in world cuisines.
I always believed that tomato soup should be prepared with the addition of tomato paste or ripe tomato puree, and ideally, tomato is the basis of the soup. In the summer we often prepare cool tomato soup, based on the common Spanish version. And with the addition of tomato paste it is convenient to cook red, since with fresh tomato puree I don’t really like the result, as one friend said - there is no drive.
But even in the hot season, few people will refuse a bowl of hot soup for breakfast. Frankly, I don’t really like soup for breakfast, but I will definitely eat chicken noodle soup. Quite often at home for breakfast we prepare pasta with various simple sauces. Such morning dishes fill you up until lunch and are prepared very quickly. The simplest option is . Tomato sauce made from fresh tomatoes with the addition of tomato pieces without heat treatment.
For breakfast, it is ideal to prepare a thick soup of tomatoes and small soup noodles. A special paste for soup, which is produced by all manufacturers, is small and cooks very quickly. The types of soup paste commonly sold are vermicelli, appelli, filini, etc. They differ in shape and size, but the essence remains the same. This is fresh dried dough made from high-quality durum wheat flour.
Tomato soup with the addition of vegetables and small soup noodles can be prepared from any ripe tomatoes. Size doesn't matter. But, if the tomatoes are large, you should peel them and remove the seeds.
When planning to prepare tomato soup, you need to prepare ripe, but not overripe and soft tomatoes. If the tomatoes are overripe, they will make good home-cooked tomatoes, but you shouldn’t add them to the soup. As a base for the soup, you need to cook vegetable broth and season it with fried onions and tomatoes. Boil small vermicelli to make the tomato soup thick. And, at the very end, add fresh tomatoes and a lot of herbs.
Tomato soup. Step by step recipe
Ingredients (2 servings)
- Small soup vermicelli 100 gr
- Small red or cherry tomatoes 200 gr
- Large ripe tomato 1 PC
- Parsley 5-6 sprigs
- Onion 1 piece
- Garlic 1-2 cloves
- Carrot 1 piece
- Olive oil 1 tbsp. l.
- Salt, black pepper, dry hot pepper, coriander, allspice, dry mixture of Mediterranean herbs spices
- To boil vermicelli and prepare tomato soup, you need to prepare vegetable broth. It is enough to boil a standard set of soup vegetables and roots for up to half an hour. In a simple version, bring 1 liter of water to a boil in a saucepan, throw in peeled and halved carrots, 1-2 peeled cloves of garlic, and a whole peeled onion. If desired, you can add parsnip, parsley and celery root.
Make a simple vegetable broth for soup
- Vegetable broth must be boiled with spices. To prevent spices from floating in the broth, before adding them to the broth, it is better to put them in a sachet bag or in a rare nylon fabric, tying it with a knot. Then the spices will flavor the broth, they can be removed at the right time and thrown away. I advise you to use 1-2 dry hot peppers - they will not greatly increase the spiciness of the tomato soup. Add a quarter teaspoon each of coriander peas and black (multi-colored) pepper. And also a few peas of allspice and 0.5 tsp. dry aromatic herbs characteristic of Mediterranean cuisine - oregano, savory, basil, etc.
It is better to cook spices for soup in a cloth or sachet bag
- Boil the vegetables with spices for up to half an hour, then discard the bag of spices and the onion, and leave the boiled carrots and garlic for serving when the tomato soup is served.
Vegetables and herbs for soup
- While the broth is cooking, heat the olive oil in a saucepan. Peel a medium-sized onion and finely chop with a knife. Stirring constantly, fry the onion until golden brown. Meanwhile, peel a large ripe tomato from the skin and seeds, and finely chop the pulp with a knife.
Fry onions in olive oil
- Add the tomato to the fried onion, add a pinch of salt. If desired, especially if the tomato is not the most ripe, you can add a pinch of sugar. Fry the onion and tomato for 3-4 minutes, then add a quarter cup of broth, which is prepared separately. Simmer the onion and tomato under the lid over low heat for more than 10 minutes. It is necessary that the dressing for the tomato soup is thick enough and the onions are completely soft.
Add tomato and broth to the onion, simmer covered
- When the broth is cooked and the tomato dressing is ready, mix them in a saucepan and add the fine paste. You should not use paste of unknown origin. Most likely, cheap noodles from an unknown manufacturer are made from soft flour. This paste will boil and swell very quickly.
Small soup vermicelli
- Tomato soup requires high-quality paste made from durum wheat flour. Small vermicelli in the form of short strings - filini, small rings anelli, stars stelline and others are well suited.
Add vermicelli to soup
- Small pasta in soup cooks very quickly - usually 3-4 minutes. Stirring, cook the vermicelli in the soup until tender. The pasta boiling time is always indicated on the package, and the manufacturer guarantees al dente readiness during this time. There is no need to overcook the vermicelli. In addition, tomato soup should not be heated, but consumed immediately while it is hot. As it cools, the paste will swell and the soup will remain practically without liquid - just pasta boiled in broth.
Tomato soup has gained great love among the people for its pleasant sour taste and fragrant aroma. This soup is good because it goes with absolutely everything, be it meat, fish or cereal. That is, if you have a couple of tomatoes at home, then this soup will not be difficult to prepare.
Moreover, tomato soup can be either an ordinary dish, like buckwheat, where the ingredients include broth, buckwheat and tomatoes, or a restaurant delicacy. For example, how do you like the idea of preparing a cooling watermelon-tomato cold cream soup on a hot summer day? Tempting, isn't it?
What can we say about other recipes, say, with meatballs or spices? It sounds simple, but it’s so delicious. So go to the market, buy the juiciest tomatoes and choose the recipe below that you like best and get started. Believe me, those who try this soup will be unable to tear themselves away from the plate!
How to cook tomato soup - 14 varieties
This light and pleasant soup will perfectly fill you up and give you strength!
Ingredients:
- Canned tomatoes - 1 can
- Basmati rice - 250 g
- Vegetable broth - 2 l
- Celery - 1 pc.
- Carrots - 1 pc.
- Onion - 1 pc.
- Butter - 1 tsp.
- Garlic - 1 clove
- Tomato paste - 1 tsp.
- Vegetable oil - 2 tbsp. l.
- Sugar - a pinch
- Pepper
Preparation:
Wash all vegetables and chop finely. Heat a frying pan, pour oil and fry vegetables in it. After frying, add tomatoes, tomato paste, salt and pepper and leave to simmer for 5-7 minutes.
Heat the broth and add the roast, add rice. After the soup boils, add vinegar, sugar and cook for another 15 minutes.
A special feature of the soup is the tomato and pepper dressing, which gives the soup a delicate sweetness and incredible aroma.
Ingredients:
- Water - 2 l
- Tomatoes - 5 pcs.
- Chicken - 300 g
- Potatoes - 3 pcs.
- Pasta - 80 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Sweet pepper - 1 pc.
- Garlic - 1 clove
- Sugar to taste
- Salt and pepper
Preparation:
Wash and cut the chicken and set the broth to simmer. Peel and chop all vegetables except onions. Fry the onion until golden, carrots and peppers, then tomatoes. Sprinkle the tomatoes with sugar, stir and simmer for 5-7 minutes, then remove the lid and fry for another 7-10 minutes.
Add peeled potatoes, after boiling - pasta. Then add the roast, add salt and cook until it boils.
A tasty and healthy soup with vegetables and eggs will delight you with its juicy taste and aroma.
Ingredients:
- Chicken broth - 200 ml
- Tomato - 4 pcs.
- Onion - 1 pc.
- Potatoes - 6 pcs.
- Bell pepper - 1 pc.
- Boiled eggs - 3 pcs.
- Dill - half a bunch
- Salt and pepper
Preparation:
Wash and peel the tomatoes. Peel the peppers, onions and garlic, cut them together with the tomatoes and into cubes. Place the vegetables in a blender bowl and blend until pureed.
Heat the broth, add puree, add salt and boil until boiling.
To easily peel a tomato, pour boiling water over it and then place it in cold water. This way the peel will come off much easier.
A very pleasant and incredibly delicate puree soup made from spicy pumpkin and juicy tomatoes with a dense consistency.
Ingredients:
- Pumpkin - 1 large piece
- Tomatoes - 4 pcs.
- Water - 1 l
- Bouillon cubes - 2 pcs.
- Onion - 4 pcs.
- Cream - 200 ml
- Salt and pepper
Preparation:
Peel the onion and pumpkin and cut into large pieces, add to the pan and add water. Put on fire, add cubes, pepper and boil for 10 minutes.
At this time, cut the tomatoes into pieces, remove the vegetables from the pan and beat with a mixer, pour in the cream and broth, beat until pureed.
Serve with tomato slices and fresh herbs.
A soup that will appeal to a tomato lover, because it contains yellow, red, and cherry tomatoes, so you won’t find a more “tomato” soup!
Ingredients:
- Cherry tomatoes - 8 pcs.
- Yellow tomatoes - 2 pcs.
- Regular tomatoes - 3 pcs.
- Garlic - 2 cloves
- Bell pepper - 1 pc.
- Celery - 2 stalks
- Olive oil - 1 tbsp. l.
- Basil - a few leaves
- Sugar to taste
Preparation:
Wash the vegetables, peel, chop and place in a blender. Grind into puree, add salt, sugar, basil and beat again.
Set the liquid mixture to simmer, add to simmer and sprinkle with chopped garlic after serving, drizzle with oil.
To make the liquid with tomatoes more intense, it is better to leave it in the refrigerator overnight.
This soup is low in calories and therefore ideal for those losing weight; it has a pleasant rich and spicy taste.
Ingredients:
- Tomatoes in their own juice - 1 can
- Chicken broth - 300 ml
- Egg - 2 pcs.
- Ginger - 1 root
- Soy sauce - 2 tbsp. l.
- Vegetable oil - 1 tbsp. l.
- Pepper
Preparation:
Grate the ginger on a fine grater. Beat eggs, add salt, pepper, soy sauce. Pour the egg mixture into the pan, add ginger, fry for 5 minutes. Add tomatoes and broth, cook for 5 minutes, add 1 spoon of soy sauce and cook for another 3 minutes.
A very warming and healthy soup in the cold season, which will please you with its spicy taste.
Ingredients:
- Tomatoes - 4 pcs.
- Millet - 3 tbsp. l.
- Chum salmon fillet - 200 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Garlic - 2 cloves
- Bay leaf
- Parsley
- Lemon juice
- Salt and pepper
Preparation:
Finely chop the onion, carrots and celery, add to the pan and cook until “dissolved” in the broth. Peel the potatoes and cut them into slices, add them to the vegetables. Rinse the millet until the water is clear and add to the water, then add the tomatoes. Cook until the millet is ready.
Cut the fish fillet into cubes, then add to the soup, add chopped garlic and add this to the soup, sprinkle with lemon juice before serving.
For soup, you can do regular frying, but in fish soup this can ruin the fishy taste itself, so it’s better to boil them.
The soup, familiar from childhood, combined with tomatoes gives an unusual, pleasant sour taste.
Ingredients:
- Pork - 200 g
- Dried peas - 200 g
- Carrots - 1 pc.
- Onion - 2 pcs.
- Tomato - 3 pcs.
- Pork fat - 1 tbsp. l.
- Bay leaf
- Butter - 1 tbsp. l.
- Dill
- Salt and pepper
Preparation:
Wash the peas and soak in cold water for an hour. Boil the broth on the pork bone, remove it, separate the meat and put it back.
Peel the carrots and onions, cut into pieces and add to the broth along with the peas until pureed. Remove the skin from the tomato and cut into cubes, add to the soup.
Add bay leaf, pepper and salt to the soup and cook until fully cooked.
Harira soup is a dish of Moroccan cuisine and therefore has an unusual and spicy flavor that lovers of everything new will definitely like.
Ingredients:
- Boiled chickpeas - 250 g
- Tomatoes - 5 pcs.
- Onion - 1 pc.
- Vegetable oil - 1 tbsp. l.
- Harissa - 1/2 tsp.
- Water - 1 liter
- Paprika - 1 tsp.
- Mint - a few leaves
- Turmeric - 1 tsp.
- Ground ginger - 1 tsp.
- Saffron - 1 tsp.
- Starch - 1 tsp.
- Flour - 1 tsp.
- Salt and pepper
Preparation:
Chop onions, tomatoes, chickpeas and mint. Fry the onion, add vegetables and spices. Pour the roast into a saucepan and add water and cook for about half an hour.
To cook chickpeas, you need to soak them overnight or for 6-8 hours and boil over low heat until softened.
This simple and uncomplicated soup is perfect for a simple family lunch.
Ingredients:
- Meat broth - 250 ml
- Potatoes - 2 pcs.
- Tomatoes - 2 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Buckwheat - 70 g
- Greenery
- Salt and pepper
Preparation:
Peel and cut vegetables, except tomatoes, into pieces. Fry onions and carrots in a frying pan. Boil the broth, add potatoes. Rinse the buckwheat, add to the broth and salted frying. At the end, add chopped and peeled tomatoes, cook for another 10 minutes and sprinkle with chopped herbs.
This soup will go well when served with sour cream.
Incredibly delicious cheese soup with tomatoes will appeal to both children and adults!
Ingredients:
- Tomatoes - 4 pcs.
- Chicken broth - 300 ml
- Chicken fillet - 1 pc.
- Hard cheese - 100 g
- Tomato paste - 1 tbsp. l.
- Onion - 1 pc.
- Vegetable oil - 1 tbsp. l.
- Greenery
- Salt and pepper
Preparation:
Peel the tomatoes and grind until puree. Chop the onion and fry until golden brown. Add tomato puree to the onion, simmer for another 3 minutes. Boil the chicken, remove and chop, mix with tomatoes and onions. Add the whole mixture to the broth, add salt and pepper. Chop the cheese and add to the soup before serving.
Everyone's favorite soup since childhood with meatballs, coupled with tomatoes, will be a very satisfying and interesting option for lunch.
Ingredients:
- Chicken broth - 1 l
- Tomatoes in their juice - 1.5 l
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 1 head
- Celery - 150 g
- Minced meat - 200 g
- Basil - 1 bunch
- Sugar - 1 pinch
- Salt and pepper
Preparation:
Peel the onion, carrots and celery and chop as desired. Fry the onion and carrots, add celery and garlic, and cook together.
Make meatballs from the minced meat and bake on a baking sheet. Add tomatoes to the roast and stir, pour in chicken broth and turn up the heat. Add basil and start blending. Add salt and sugar. Add the meatballs last.
A soup that can be prepared every day, as it takes very little time and does not require standing at the stove.
Ingredients:
- Chicken fillet - 1 pc.
- Tomatoes - 4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Eggs - 2 pcs.
- Pasta - 200 g
- Vegetable oil - 1 tbsp. l.
- Dill
- Salt and pepper
Preparation:
Wash the meat and cut into cubes, chop the onions and carrots, chop the tomatoes. Place onions and carrots in a multicooker bowl and fry in oil until golden. Add pasta, meat and tomatoes to the vegetables, cook in the “Soup” mode. Beat the eggs and pour into the soup, add chopped herbs, salt and pepper and cook until tender.
The ideal idea for a hot day would be to make a soup that will perfectly refresh and fill you up.
Ingredients:
- Tomatoes - 3 pcs.
- Watermelon pulp - 400 g
- Cayenne pepper - 1 pc.
- Red pepper - 1 pc.
- Basil leaves
- Olive oil
Preparation:
Peel tomatoes and watermelon and pass through a sieve. Sprinkle the mixture with salt and pepper. For basil oil, mix basil with oil, salt and beat, pass through a sieve. Blanch the tomatoes in boiling water and rinse with cold water. Mix everything and pour into serving bowls.
Hot peppers can be replaced with Tabasco sauce, this will not affect the taste.
Soup with tomatoes and lentils
The aromatic and lean soup will not leave even the most avid meat-eater indifferent thanks to its delicate taste.
Ingredients:
- Lentils - 1 cup
- Tomatoes in juice - 1 can
- Tomato juice - 200 ml
- Carrots - 2 pcs.
- Onion - 1 pc.
- Bell pepper - 1 pc.
- Meat broth - 1 glass
- Olive oil - 2 tbsp. l.
- Garlic - 2 cloves
- Salt and pepper
Preparation:
Boil the lentils and add salt to taste. Peel onions, peppers and carrots and cut into cubes. Fry the onion in oil, then add the carrots and pepper. Pour broth into the roast and cover with a lid.
Remove cooked lentils from heat and drain water. Add vegetables and broth to it, put on fire, add garlic and a little pepper. Add tomatoes, stir, and add juice. Cook until boiling and add salt at the end if desired.
How to cook vegetable soup with tomatoes
The recipe for vegetable soup with tomatoes will be useful to all those who want to quickly and easily get rid of extra pounds. The soup prepared according to this recipe can be eaten unlimited for several days. The diet is designed for a week, but if you like it, you can always repeat it.
Since the soup is made from fresh vegetables, they will need to be washed very well.
Pour clean water into a large, convenient saucepan and bring it to a boil. Vegetables will better retain their beneficial properties if you pour boiling water over them.
Peel ripe tomatoes and cut into small cubes. If you want to make the soup faster, you can make tomato puree. To do this, cut the tomatoes in half and grate each half, carefully leaving the skin behind.
It is advisable to take sweet peppers green - all vegetables that are green have a negative calorie content, which has a beneficial effect on the weight loss process.
Vegetable soup with tomatoes is prepared very quickly, so it is best to prepare all the vegetables in advance.
Wash the pepper and cut into thin strips. You can use a special grater for slicing vegetables.
There is no need to fry vegetables before adding them to the pan.
Place tomatoes, peppers, onions and carrots in boiling water, bring to a boil and cook for several minutes.
Add salt and allspice to taste.
It is best to add fresh herbs already to the plate to keep the greens fresh.
Fresh tomato soup can be served with low-fat sour cream or yogurt.
Try not to cook soup in large quantities - the fresher it is, the more benefits you will get from it. Bon appetit!
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