Any home cook at least once in his life had to prepare the first dish. Soups are hot and cold, meat, vegetable, purried and creamy, often based on tomato recipes. It is believed that soup with tomatoes is especially useful in the summer, when the seasonal vegetable is juicy, fresh and perfectly in harmony with the fragrant greens, but it is not. In the cold winter time, frozen tomatoes prepared for future use will also please with color and taste, and more caloric ingredients in soups will warm and satisfy your loved ones at lunchtime.
Soup with pepper and tomatoes
Ingredients:
- tomatoes - 600 g;
- water 570 ml;
- pepper - 500 g;
- eggs - 2 pieces;
- onion - 210 g;
- dill and parsley - 25 g;
- vegetable oil - 45 ml.
Preparation
Preliminarily bringing the temperature of the oven to 220 degrees, place the sweet pepper in it and bake it for 15 minutes. Peel the softened pepper and chop it. Finely fried onion, save in non-stick cookware, add finely chopped tomatoes, blanching them first, and then peeling. Extinguish everything for about 10 minutes, waiting for the mixture to thicken. Combine the prepared vegetables together, add water and cook for 10 minutes. After, beat the eggs in a hot soup and season with chopped greens.
Chicken soup with rice and tomatoes - recipe
Ingredients:
- water - 3,8 l;
- rice - 260 g;
- Tomatoes - 280 g;
- onion - 75 g;
- tomato paste - 10 g;
- a pinch of sugar;
- chicken fillet - 370 g;
- vegetable oil - 45 ml;
- ground black pepper - pinch;
- a bunch of green dill;
- clove of garlic;
- carrots - 90 g.
Preparation
Cook low-fat chicken broth using fillets. Prepare the vegetable pasteurization by letting together pieces of carrot with onion and garlic. To vegetable roast, add peeled tomatoes, put out for a few minutes, season the vegetable mixture with tomato paste, add pepper, sugar, and warm up for 3 minutes. Pour the rice to the prepared vegetable mix and pour hot chicken broth. Chicken fillet sorted into fibers. Cook the first dish for 15 minutes, waiting for the softening of rice. In the finished soup, add dill greens and chicken.
Tomato soup with fresh tomatoes - recipe
Such a light soup perfectly satisfies the hunger on a hot day, when you want to avoid unnecessary fuss in the kitchen and do not waste time preparing the first dish.
Ingredients:
- tomatoes - 700 g;
- onion - 70 g;
- carrots - 70 g;
- garlic - 2 teeth;
- sugar - 1 teaspoon;
- water - 650 ml;
- tomato paste - 10 g;
- Basil leaves - 7-8 pieces;
- black pepper - ½ tsp;
- vegetable oil - 35 ml.
Preparation
Blanched tomatoes are cleaned from the broken skin. Pre-chopped vegetables passer for several minutes, add the peeled and chopped tomatoes, sugar, pasta, black pepper and garlic. Fill the tomato mixture with water and cook for half an hour until the softness of the vegetables. Ready soup is poured, cook a couple of minutes and decorate the soup with fresh basil leaves.
Soup with tomatoes and potatoes
Ingredients:
- tomatoes - 720 g;
- onion - 75 g;
- potatoes - 90 g;
- garlic - 2 teeth;
- sweet pepper - 80 g;
- parsley - 30 g;
- water 250 ml.
Preparation
Blanched tomatoes, peel and cut together with onion, garlic and pepper. Put it in a blender and pour, adding water. Transfer the tomato mixture into a saucepan, add the slices of peeled potatoes, after which simmer the soup for 10 minutes, waiting for its ready. The aroma of soup will give a finely chopped green parsley.