Tomato cream soup - general cooking principles
If for you tomato puree soup is associated exclusively with the world-famous Andalusian "Gazpacho", then you are mistaken - each nation has created its own recipe from ground tomatoes. It can be served both cold and hot, with a variety of additives, but what is common in all recipes - ready-made tomato cream soup turns out incredibly tasty and healthy.
Tomato cream soup - preparation of products and dishes
Of course, for the soup you will need tomatoes. Choose ripe tomatoes of any size, since anyway you will grind them. Also prepare greens and vegetables.
Chop the tomatoes with a combine or blender.
Recipes for tomato puree soup:
Recipe 1: Tomato Cream Soup
Prepare a Spanish tomato puree soup in a classic version, also known as "Gazpacho".
Ingredients Required:
- Tomatoes 4 pieces
- Bulgarian pepper 1 piece
- Leek 150 grams
- Garlic 2 prong
- Fresh cucumber 1 piece
- Olive oil 1 tablespoon
- Parsley, basil
- Tabasco hot sauce 2 tsp
Cooking method:
- Before chopping tomatoes, they need to prepare. Scale them with boiling water and remove the skin - it will be removed very easily. Wash the Bulgarian pepper, cut and clean the seeds. Cucumber also wash and remove the tails. Immerse the vegetables in a blender and mash them.
- Peel the garlic peels and onions. Add to vegetables along with butter, salt and Tabasco sauce. Beat the whole blender one more time.
- Put the tomato soup in the fridge for 2-3 hours. Cut greens and decorate it ready soup.
Recipe 2: Bulgarian tomato soup
This variation of soup is also served cold. The peculiarity of Bulgarian tomato puree soup in Bulgarian is that it contains a large amount of pepper and carrot.
Ingredients Required:
- Ripe tomatoes 4 pieces
- Bulgarian pepper 2 pieces (green and yellow)
- Carrots 1 piece
- Onion large 1 piece
- Parsley
- Salt, pepper, ground
- White roll 100 grams
Cooking method:
- Tomatoes need to remove the skin. Scald them with boiling water and dip into a blender. Add peeled onions and washed parsley to the bowl. Crush vegetables. Add a loaf in the bowl to the vegetables and turn the chopping on again.
- Pepper wash, clean the seed and cut into cubes.
- Wash carrots thoroughly, cut the tails and rub them on a fine grater.
- Add vegetables to tomato puree, salt and pepper, then put the soup in the fridge for a couple of hours.
Recipe 3: Turkish Tomato Cream Soup
You can taste this dish in any Turkish restaurant, or you can cook it yourself at home.
Ingredients Required:
- Ripe tomatoes 4 pieces
- Tomato paste 1 tablespoon
- Flour 3 tablespoons
- Sunflower oil 1 tablespoon
- Salt
- Ground pepper
- 1 liter of purified water
- Fresh herbs for your taste
Cooking method:
- Peel the skins off the tomato and mash them.
- Pour flour into an enamel pan and set it on fire. When the bottom of the pan is hot, mix the flour and do not let it burn. After a minute, add the butter to the flour, continuing to stir. A minute later - tomato paste.
- After tomato paste, quickly put tomato puree into the pan and mix.
- Two minutes after entering the tomatoes, gradually pour in the water, stirring all the way, salt and pepper. Bring the soup to a boil. Three minutes after that, the fire under the pan can turn off.
- Sprinkle the ready tomato soup with chopped greens.
Recipe 4: Serbian Tomato Cream Soup with Lentils
Anyone agrees that some vegetables are not enough to get a hearty meal. Useful lentils and pork containing many proteins will complement the tomato cream soup, giving it a completely unexpected taste.
Ingredients Required:
- Tomatoes 4 pieces
- Lentils red 150 grams
- Minced pork 300 grams
- Bulb large 1 piece
- Carrots 1 piece
- Sunflower oil for roasting meat
- Salt, pepper, ground
- Fresh herbs for your taste
Cooking method:
- Prepare mashed tomatoes. To do this, remove the peels from the tomatoes and chop them with a blender.
- Type in a pan of water and put the lentils on the fire.
- Heat the pan, grease with oil and put on it the chopped onions, grated carrots, and after three or four minutes - stuffing. Salt the mixture and fry for about 10 minutes.
- Put the roasted minced meat in boiling water, bring to a boil, and in a couple of minutes add tomato sauce to the pan. Salt it. After 5 minutes, remove the pan from the heat.
- Serve ready soup with chopped greens.
Recipe 5: Hungarian Tomato Cream Soup
A hearty first dish that will appeal to both children and adults. Hungarian-style tomato cream soup is prepared with cream cheese, and can be served sprinkled with croutons.
Ingredients Required:
- Clean water for soup 1 liter
- Ripe tomatoes 4 pieces
- Chicken Cube 1 Piece
- Bulb large 1 piece
- Butter 100 grams
- Cream cheese 2 pieces (200 grams)
- Salt, pepper, ground
- Fresh herbs for your taste
Cooking method:
- Make a mashed tomato: peel them from the skin and grind in a combine or blender.
- Cut the onion as small as possible.
- Put the pot on the fire and put a piece of butter in it. When the butter has melted, place the chopped onion in a saucepan. Fry it for 3-4 minutes, then add tomato puree to the pan. Mix well, pour in water gradually. When the liquid boils, add the chicken cube to the soup.
- Cream cheese cut into small cubes or grate. Add to saucepan, salt and pepper.
- Make the fire under the saucepan less and let the soup boil for about 10 minutes, then remove the saucepan from the stove. Serve ready tomato soup with finely chopped greens.
Tomato cream soup - secrets and tips from the best chefs
For tomato soups, use only ripe tomatoes, as the taste of the finished dish depends on this ingredient.
Perhaps, there is no combination of more exciting than a fresh tomato with basil. If you do not treat tomato puree thermally, then feel free to add basil to the tomato soup.
Tomato soup before serving, keep for at least two hours in the refrigerator (if it is recommended for serving cold).
Feel free to add parsley, wild garlic, spinach, garlic and onion to the soup, even if these ingredients are not listed in the recipe.
