The basis of mashed soup is tomatoes. This vegetable contains a minimum of calories, but at the same time saturates the body with useful substances and perfectly satisfies hunger.
Tomato soup puree - basic principles of preparation
In the summer they prepare cold tomato soup, which perfectly quenches thirst, and in the cold season it is preferable to cook a hot version of this dish.
Tomatoes can be used fresh, canned or dried. It depends on the season when you will cook the soup. The dish can be with meat or vegetarian. If there are no tomatoes, use tomato juice or pasta for cooking.
The most popular cold tomato puree soup is gazpacho. This dish comes from Spain. They were quenched by hunger and thirst poor peasants. Today it is the basis for the preparation of different versions of this dish. The basis of the soup is mashed tomatoes. Such soup is served cold, sometimes adding ice.
Hot soups, including gazpacho, are also prepared from tomatoes. The basis for such a dish is the meat broth. The cooking technology is simple: vegetables, according to the recipe, are fried in oil, then laid out in the broth and cook until cooked. Then they interrupt with a blender or grind through a sieve.
For cooking soup, you can use canned fish in tomato.
Recipe 1. Classic Tomato Soup
Ingredients
three cloves of garlic;
20 ml of olive oil;
a bunch of basil;
bulb;
four tomatoes;
stack drinking water;
a small slice of chili pepper;
table salt.
Cooking method
Turn on the oven at 180 C.
Peel and wash the garlic cloves and onion. Rinse the tomatoes and cut the stem. Grind vegetables with quarters.
Grease the baking dish with oil. Put vegetables in it, lightly salt and drizzle with oil. Bake for 25 minutes.
Boil water in a saucepan. Put the baked vegetables in it and simmer over low heat, covered with a lid, for about 20 minutes.
Smash the contents with a blender to a puree state. Cover and insist another ten minutes. Serve by spreading on plates and garnishing with sprigs of fresh basil.
Recipe 2. Mashed tomato soup "Gaspacho"
Ingredients
two branches of fresh parsley;
onion head;
four cloves of garlic;
Tabasco sauce to your taste;
15 juicy tomatoes;
125 ml of olive oil;
40 ml of wine vinegar;
10 g of salt;
dry red wine;
three pods of sweet pepper;
tomato juice;
four cucumbers;
four slices of stale white bread.
Cooking method
We clean the garlic cloves, finely chopped, or pass through a press. Break the bread into small pieces, combine with crushed garlic and mix. We shift the blender into the bowl and gradually grind, gradually adding olive oil. Leave for an hour and a half.
We clean the onion head, wash it and finely chop it. Pour with vinegar and pickle for about ten minutes.
Rinse the tomatoes, make a shallow cut on each fruit and dip the tomatoes in hot water. We stand a minute. Then we recline in a colander and remove the thin peel. Cut into four parts.
Cucumbers are also peeled. Rinse the bell peppers, wipe and grease with vegetable oil. Wrap the vegetable in foil, put on a baking sheet and put it in the oven for 15 minutes. Bake at 160 degrees. We take it out of the oven, put it in a bowl, cover with a lid and stand for the same amount of time. Peel the vegetable and remove the stalk with seeds.
Rinse fresh parsley and finely chopped. Pour vegetables in small portions in a blender and mashed, adding Tabasco, bread with garlic and pickled onions.
Recipe 3. Tomato cream soup with cream and herbs
Ingredients
two stacks. vegetable broth;
rosemary;
seven tomatoes;
thyme;
cream - 100 ml;
paprika;
six cloves of garlic;
marjoram;
carrot;
cilantro;
four loaves of bread;
bulb;
table salt.
Cooking method
Prepare two bowls. Pour boiling water into one, and cold drinking water into the second. Dip fresh tomatoes in boiling water for a minute, then transfer them with a slotted spoon to dishes with cold water. Remove the peel from the tomatoes.
Rinse the peeled onion and chop finely. Put a frying pan with oil on a fire and sauté an onion in it until golden brown. Peel the carrots, wash and grate coarsely. Put the grated carrots in a pan and continue to fry, stirring regularly, until the vegetable is soft.
Cut the bread into small pieces, season with spices, put on a baking sheet and place in the preheated oven for ten minutes.
Place fresh tomatoes in a blender bowl and beat until pureed. Transfer to a pot of broth. Salt, season with spices, boil. Then twist the fire and simmer on low heat for 15 minutes. Pour in the cream, stir and cook for another ten minutes. Pour into plates. Add greens and croutons to each.
Recipe 4. Tomato cream soup with cheese
Ingredients
onion head;
kg of tomatoes;
a pinch of sugar;
salt;
a pinch of spices;
200 g of cheese;
20 g butter;
stack drinking water;
50 g tomato paste;
two slices of bread;
three cloves of garlic;
10 ml of vegetable oil.
Cooking method
Wash fresh tomatoes. On each, make a small incision, put the fruits in a deep bowl and pour boiling water. After a minute, peel the tomatoes and finely chop.
Peel the cloves of garlic and onion, finely chop and fry until lightly browned in vegetable oil. Put the frying in a pan and fill with water. Put on fire.
Once the contents boil, lay the tomatoes and continue to cook, twisting the fire to moderate.
Grind cheese with a fine grater.
Season the soup with tomato paste. Salt and season with sugar.
Cut the bread into small pieces. Dissolve the butter in a pan and fry the bread in it, seasoning it with spices.
Put the cheese into the broth, stir and simmer for a couple of minutes. Break everything to a puree state and boil. When serving, place crackers in plates.
Recipe 5. Tomato Pesto Soup
Ingredients
six slices of dried tomatoes in olive oil;
fresh basil;
1.2 kg sliced canned peeled tomatoes;
basil pesto sauce;
two cloves of garlic;
half a glass of sour cream;
10 ml of olive oil;
25 g of sugar;
half a liter of vegetable broth.
Cooking method
Dried tomatoes in oil can be made independently. To do this, medium-sized tomatoes are cut into four parts, peeled, peeled seeds, core and tail are removed. Spread the prepared tomatoes on a baking sheet, sprinkle with olive oil and put in the oven for five hours. It is dried at 100 C. Then the tomatoes are placed in a jar, seasoning with spices and poured with olive oil.
Olive oil is poured into a pan with a thick bottom, finely chopped garlic is added and sautéed in just a couple of minutes. Now dried tomatoes are added and mixed.
After a couple of minutes, spread the canned tomatoes into the pan. Cover and simmer until slices of tomatoes soften.
Hot vegetable broth is poured into the pan, sugar is added and mixed. Using a submersible blender, they chop the tomatoes directly on the stove. Sour cream is added, again blended with a blender and brought to a boil.
Spread the soup on a plate. Basil pesto and sour cream are poured in a circle. Lay basil leaves and serve.
Recipe 6. Tomato Soup with Meatballs
Ingredients
800 g of fresh tomatoes;
ground pepper black;
two potato tubers;
salt;
two stalks of celery;
two carrots;
liter of chicken stock;
olive oil - 30 ml;
paprika;
onion head;
tomato paste - 30 g.
Meatballs
250 g of minced meat;
freshly ground pepper;
egg;
salt;
a pinch of nutmeg;
50 g of fresh bread crumbs.
Cooking method
Put a thick-walled pan on medium heat. Pour in olive oil.
Rinse the peeled onion head and chop finely. Put in a pan and cook, stirring regularly, for about five minutes, until soft.
Peel and finely chop the garlic. Pour the tomatoes over with boiling water and peel off the thin skin. Cut the tomatoes into small pieces. Chopped peeled carrots. Finely chop the celery petioles.
Add all the vegetables, except the tomatoes, to the pan, mix and cook for ten minutes over low heat.
Put the tomatoes and tomato paste in the soup. Season with paprika and stir well. Pour in all the broth and bring to a boil. Twist the fire, cover the pan with a lid and cook for half an hour.
Put the minced meat in a bowl, combine it with the egg and bread crumbs. Season with pepper, nutmeg and salt. Mix well with your hands. Form small meatballs.
Puree the soup with an immersion blender right in the pan, salt, pepper and warm. Put the meatballs in the tomato mixture, stir and simmer for about ten minutes.
Tomato soup puree - tips and tricks
Cook the soup puree at a time. When re-heated, a significant part of the useful properties of the dish will be lost.
Serve soup with croutons, crackers or wheat cakes.
If you do not have a blender, you can grind the ingredients through a sieve.
Chili pepper will add to the dish spicy, and garlic piquancy.
