Tomato soups are prepared from fresh, canned in their own tomato juice or with the addition of tomato paste. Below, we consider several interesting variations of a saturated first course.
Soup of fresh tomatoes - recipe
Ingredients:
- red tomatoes - 6 pcs .;
- butter - 75 g;
- rice - 3 handfuls;
- root of parsley;
- carrots - 1 small piece;
- onion - 1 piece;
- tomato paste natural - 65 g;
- lean oil;
- salt, pepper, herbs;
- sour cream.
Preparation
Peel the chopped onions finely, carrots and parsley root must be peeled and cut into small pieces or chopped on a large grater. Spasertuyte onion on a mixture of lean and butter. Add the carrots and the spice of parsley. Put the vegetable mass in a small saucepan, pour in a little water. Add the washed rice, put on fire, cook for five minutes.
Meanwhile, blanch tomatoes, remove the skin from them. Grind tomatoes with a knife or pass through a large sieve. Add the tomatoes along with the pasta in the soup, pepper, salt, wait until boiling and cook a couple more minutes. Before serving, season with sour cream and greens.
Italian tomato soup
Ingredients:
- cherry tomatoes - 750 g;
- fresh basil (violet) - 15 g;
- garlic - 1 tooth;
- olive oil - 75 g;
- potatoes - 1 pc .;
- tomato paste natural - 1 tbsp. spoons;
- Balsamic vinegar - 10 g;
- salt pepper.
Preparation
Warm up the oven. Peel the tomatoes peeled crosswise and pour on boiling water. Peeled tomatoes cut into large rings and distribute on a greased baking sheet. Place the garlic clove directly in the skin, and place the leaves of the basil over the tomato slices. Put the baking sheet in the oven for half an hour.
Meanwhile, boil potatoes in water with added tomato paste. Baked tomatoes are blended with a blender (remove the garlic from the husk), add potatoes to them and whisk again until smooth. Season the soup with salt, pepper, butter and balsamic.
Tomato soup with cheese
Ingredients:
- tomatoes - 560 g;
- onions, carrots - 45 g;
- garlic - 2 cloves;
- olive oil, salt, pepper;
- broth 750 ml;
- oregano, paprika - 5 g each;
- hard cheese - 115 g;
- tomatoes in its own juice - 375 g.
Preparation
Warm up the oven. Cover the parchment with parchment and spread the vegetables on it: tomatoes, onions and carrots, pour oil. Sprinkle with salt and pepper. Separately in the foil wrap the cloves of garlic and bake for half an hour.
Baked vegetables are sent to a saucepan with canned tomatoes, seasonings and pour all the broth. After the soup has boiled, pour it into the blender and pour the mass to homogeneity. Return the dish to the fire, heat it again and mix it with pre-grated cheese. Cook until the cheese melts. Serve the dish with a little cheese.
Cold gazpacho soup from tomatoes
Ingredients:
- bread is not fresh - 50 g;
- tomatoes ripe (red, soft) - 90 g;
- Bulgarian pepper - 70 g;
- fresh cucumber - 55 g;
- onion - 25 g;
- garlic - 2 teeth;
- olive oil - 25 g;
- wine vinegar - 15 ml.
Preparation
After peeling the cucumber, divide into large pieces. Large cut tomatoes and peppers. Send the vegetables to the blender, add onions here, pour in the vinegar and butter. Last drop the pieces of bread and punch the mass to the maximum uniformity. Then the contents are passed through a fine sieve, so that the cream soup becomes an ideal smooth and homogeneous consistency. Now the dish can be further cooled or thrown into the plate a few ice cubes before serving.