Tomato soup with potatoes. step by step recipe with photos

Recipe 1, step by step: classic tomato soup

700 g of meaty and juicy tomatoes;
300 g red bell pepper;
200 g cucumbers;
100 g red onion;
juice of half a lemon;
Tabasco sauce;
2 tbsp. olive oil;
2 cloves of garlic;
4 slices of yesterday's loaf;
salt, pepper to taste.

It is better to use ground tomatoes for tomato soup. They have a more pronounced taste than greenhouse varieties. If there are no ground tomatoes, you can use cherry tomatoes. I used regular ground cream tomatoes in the recipe. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and make pricks with a toothpick in several places. This will help you quickly remove the thick, tough skin from the tomatoes.

But in order for the skin to be easily removed, you first need to immerse all the tomatoes in a deep bowl and pour boiling water over them for 5 minutes.

Then rinse the tomatoes again under cold water. Now the skin comes off much easier.

We clean the bell pepper from seeds and cut out the stalk. Rinse under running water. Cut into fairly large pieces. We will put them in a blender.

We wash the cucumbers, peel them and chop them coarsely.

Remove the top layer of skin from the red onion. Cut one half of the onion into several large pieces for further processing in a blender. And we chop the second half very finely; we will sprinkle this onion on the soup for beauty. Cover the finely chopped onion with cling film and put it in the refrigerator.

Place all the chopped vegetables into the blender bowl. Squeeze 2 cloves of garlic here.

Grind in a blender until the consistency of puree soup.

To make the tomato soup more tender and to avoid tomato seeds and other poorly ground pieces, rub the soup through a sieve.

Now you need to add dressing to the soup. For it we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.

Add and mix.

Cover the soup with a lid and send it to steep in the refrigerator for 2 hours.

We will serve the soup with croutons or croutons - whichever you prefer. To prepare them, cut the loaf slices into small cubes.

Place in a heated frying pan and drizzle olive oil on top.

Place the frying pan over low heat and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case they also need to be stirred a couple of times).

Pour the finished cold tomato puree soup into bowls and sprinkle with finely chopped onion. Serve with croutons. A delicious, refreshing summer lunch is ready. Bon appetit!

Tomato soup made from canned tomatoes

We suggest you experiment further and prepare tomato soup from canned tomatoes.
This soup is quite tasty and filling! So, in order to prepare the soup according to this recipe you will need:

Ingredients: red lentils – 150 grams; green-brown lentils – 200 grams; canned tomatoes – 400 grams; garlic – 6 cloves; onion – 1 head; carrots – 1 piece; olive oil – 20 milliliters; ground black pepper, sea salt - to your taste; saffron – ½ teaspoon; basil, oregano, dried tarragon - to your taste.

Now let's get down to business:

Place two types of lentils into a saucepan, add water to the ingredients and place on the fire. When the liquid begins to boil, turn the heat to low and let the lentils cook for half an hour.
Now you should put the frying pan on the fire, heat the olive oil and fry the whole garlic cloves.
Peel and cut the onion into cubes, add it to the garlic, mix and simmer the onion and garlic together.
Peel and grate the carrots. Place the grated carrots in a frying pan with onions and garlic, add salt and pepper, add tomatoes here, stir and simmer the vegetables together for 5 minutes.
Next, add the spices described in the ingredients except tarragon to the container with the lentils, add the fried vegetables here, stir and cook the food for 7 minutes, before turning off the heat, add the tarragon. That's all, pour the soup into bowls, garnish with herbs and invite everyone to the table!

Enjoy your meal!
It is quite simple to prepare, but you must carefully follow the technology and recommendations. Recipes for tomato soups are so varied that everyone will find their favorite method. Traditionally, their preparation requires a lot of tomatoes, but in winter they can be replaced with tomato paste. Some recipes suggest combining these two products. Potatoes, bell peppers, beans, mushrooms, rice, herbs, meat products and seafood are usually added to them.

The five most commonly used ingredients in recipes are:

The soup is served hot or cold, depending on the flavor and broth. If desired, you can add mayonnaise, sour cream or cream. What the different cooking methods have in common is that they contain a lot of spices and herbs. These flavorful dishes are often found in Oriental and Asian cuisine. For those who do not like spicy food, you can cook according to the technology, but excluding seasonings or reducing their quantity. This will not spoil the taste at all and everyone at home will definitely like it.

For tomato puree soup, choose ripe and aromatic tomatoes of any size, because... They will still need to be chopped during the cooking process. In spring or winter, you can use canned tomatoes in their own juice, and the taste of the soup will remain virtually unchanged.

Italian tomato soup with bread

Necessary

: 900 g tomatoes; 1 piece – onion; 3 cloves – garlic; 250 grams of bread (stale or dried); 2 tbsp. spoons of olive oil; 3 tbsp. spoons of any broth; 1 sprig – basil; ¼ teaspoon sugar; salt, ground black pepper - to taste.

How to cook

Meanwhile, prepare the tomatoes: wash, dry and cut crosswise at the bottom. Place the tomatoes in boiling water for a few seconds and then remove the skin by pulling the cut part. Cut the tomato pulp into large pieces.

Peel the onions and chop them into small cubes.

Peel the garlic cloves and crush them in a garlic press. Wash the basil, dry and finely chop.

It is best to take bread stale and without salt. You can dry the bread yourself in the oven or in a frying pan. Cut the black into 1 cm cubes.

In a large saucepan, heat the low acid olive oil over medium heat, then add the onion and a little salt. Cook until the onion becomes soft and brown in color. Add the garlic and cook for about 1-2 minutes, stirring constantly. Now you can add the chopped tomatoes. Cook the tomatoes for about 2-3 minutes until they begin to release juice. You can add basil, ½ teaspoon of salt and broth.

If the soup is very sour, add a small amount of sugar.

Bring the soup to a boil over medium heat, then reduce and simmer for 10 minutes.

At the very end of cooking, add pieces of bread to the soup, then turn it off and let it brew for 15 minutes.

Before serving the tomato puree soup, stir it by kneading the bread, add spices to taste, sprinkle with ground black pepper and pour over olive oil. You can also sprinkle the soup with grated Parmesan cheese if desired.

Tuscan Tomato Cream Soup can be served warm or cold. In summer, the soup is wonderfully refreshing.

Tomato puree soups are popular all over the world. Thus, Andalusia (Spain) is considered the birthplace of the famous tomato soup - gazpacho. There are a great many recipes for this soup, but tomatoes are always the basis of gazpacho.

Andalusian gazpacho soup

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Necessary

(based on 5 servings): 500 grams of tomatoes; 300 grams of bell pepper; 150 grams of onions; 300 grams of cucumbers; 2 cloves – garlic; 1 PC. – lemon (for juice); 100 ml olive oil; salt, ground black pepper - to taste; greens - optional.

How to cook

Pour boiling water over the tomatoes, remove the peel and cut into 4 parts.

Peel the cucumbers, cut off the peel and cut into slices.

Wash the bell pepper, remove the seeds and core, and cut.

Place all prepared ingredients in a blender and blend, then add lemon juice. Pour in the olive oil, salt and pepper to taste, then whisk the soup again.

The finished soup must be refrigerated for 3 hours. Sprinkle the gazpacho with chopped herbs and serve cold with croutons.

See the story for another option for preparing gazpacho:
Spanish gazpacho is not the only soup with tomatoes that many chefs prepare. This version of the dish is more suitable for summer, because it is served cold. In winter, it is better to prepare hot soup with tomatoes - there are also a lot of such options. Below recipes with photos describe step by step how to prepare such an unusual dish.

Recipe 2, simple: tomato soup at home

Currently, there are a huge number of options for preparing this soup.

In Spain, the dish is prepared from a variety of ingredients.

Tomato soup prepared in Cordoba with corn flour and cream has a thick appearance, and in the winter season in Cadiz Gazpacho is served hot.

But bread, olive oil, salt and vinegar remain unchanged components of the dish, and with all the splendor of existing recipes, the cold version is considered a classic option.

ripe juicy tomatoes - 15 pcs;
cucumbers - 4 pcs;
sweet pepper - 3 pcs;
garlic - 4 large cloves;
white stale bread (preferably bran) - 3-4 pieces;
onion - 1 piece;
olive oil - 125 ml;
wine vinegar - 4 tbsp. l;
salt - 1 tbsp. l;
fresh parsley;
tomato juice, dry red wine or cold water - to taste;
Tabasco sauce.

Grind garlic and salt in a mortar. Add the bread, breaking the slices and, continuing to grind the contents, literally pour in the olive oil drop by drop. The mixture is stirred until smooth, covered and left for at least one and a half hours.

Finely chopped onion is placed in a bowl and poured with vinegar.

Having cut the tomatoes shallowly in a cross shape, immerse each fruit in boiling water for a minute and, transferring it to ice water, peel it.

Peeled tomatoes are cut into quarters and the seeds are removed.

Cucumbers are also peeled.

The pepper, greased with vegetable oil, is placed for 10-15 minutes in an oven preheated to 160 C. Then, after keeping them covered in a bowl for 10 minutes, the fruits are peeled and cored.

Chop the parsley leaves.

Vegetables are placed in a blender in small portions and, by mixing the previous and subsequent portions, turned into puree. Add onion with vinegar, garlic mass from a mortar, a couple of drops of Tabasco sauce.

Mix everything thoroughly and place in the refrigerator for 8 hours. During this time, the dish acquires a rich taste and thickness.

If desired, the soup can be diluted a little with tomato juice or cold water or dry red wine.

On hot days, add a few pieces of ice to the plate.

Recipe 3: Classic Tomato Cream Soup

People become familiar with soups in the form of puree or cream in early childhood. And then throughout life they periodically encounter these dishes. Cream soup is undeservedly forgotten by many people, but in vain. After all, such a first course will perfectly diversify the menu and will become indispensable in families with children and elderly people.

But the most important advantage of cream soup is that by grinding the ingredients, the dish acquires a completely different taste. In regular soup, cabbage, for example, and other vegetables do not look or taste as attractive. Therefore, this recipe for cream soup is dedicated to all gourmets, which is not only tasty, but also dietary. With this dish you will not gain extra pounds.

So, let's prepare tomato cream soup with cream. Tomatoes here decorate and add richness to the dish, and the soup also contains cream and other healthy ingredients.

1 liter of water,
1 bell pepper,
2 tomatoes
2 potatoes,
1 onion,
50 gr. any cabbage (Brussels sprouts, cabbage, broccoli.....),
50 ml cream,
yolk - 1 piece.

Put water on fire. Boil. Place potatoes into it, cut into cubes of any size.

Dice the onion and also place it in boiling water.

Continue cooking the soup by adding the chopped bell peppers to the vegetable broth.

Now that the potatoes and other vegetables are almost ready, add the shredded cabbage.

While the vegetables continue to cook, let's make a delicious dressing for the soup. Grate the tomatoes on a coarse grater without using the skin. Place in a frying pan and add chopped garlic. Fry this mass a little until a rich red color forms.

Season the soup with salt to taste.

Next, put the tomato puree in a saucepan and bring to a boil.

The final touch in preparing the soup is the addition of an egg yolk combined with 50 ml of cream.

Beat and add the yolk-cream mixture to the soup. We wait for it to boil and turn off the fire.

All that remains is to let the soup cool a little so that you can use a blender to grind it later.

The soup can be pureed or creamed directly in the pan using the blender attachment.

Whisk the contents of the pan and our soup is ready.

You and your family will certainly enjoy this dish when paired with homemade bread.

History of tomato soup

Tomato soups in one variation or another are found in Spanish and Italian cuisine. Also, more spicy types of this dish can be found among Mexicans. In Spain, this is a traditional cold tomato cream soup, gazpacho, which is prepared from grated tomatoes, chopped vegetables (cucumbers, peppers), and garlic. Fried croutons, minced meat, ham, fish, shrimp and other seafood are often added to this dish. In Spain, almost no summer feast is complete without such a soup, just like our seasonal dinners with okroshka. Italian tomato puree soup is a delicate cream soup with herbs (basil, parsley, dill), with the addition of cheese, milk or cream. However, such dishes are often served without dairy additives, and KhozOboz will prepare a similar dish with you today.

Recipe 4: American tomato soup (step-by-step photos)

This soup is almost a national treasure of the States; it is even sold there in canned form. And it really is worth such attention: it can be served both hot and cold, its consistency resembles cream, and its taste... - you have to try it!

Tomatoes - 8 pcs.
Onion - 1 pc.
Garlic - 3 teeth.
Cream 20% - 1.5 tbsp.
Butter 72.8% - 2 tbsp.
Vegetable oil (raf.) - 1 tbsp.
Drinking water - 1 tbsp.
Dry aromatic herbs - 2 tsp.
Russian cheese 50% – 200 grams
Premium white loaf – 10 pieces.
Fresh mint - 1 tbsp.
Ground black pepper - 0.5 tsp.
Ground red hot pepper - 0.5 tsp.

Cut the loaf or white bread into cubes and dry in a frying pan or oven.

Place the tomatoes in boiling water for a minute, then in cold water. Make a shallow cross-shaped cut on top of the tomato.

Remove the skin.

Finely chop.

Finely chop the onion.

Finely chop the garlic.

Grate the cheese on a coarse grater.

In a saucepan where the soup will be cooked in a mixture of butter and vegetable oil, fry the onion and garlic until transparent. Cook on low heat.

Add tomatoes, salt and pepper, add dry herbs and simmer until tender (about 15 minutes).

Then load the mixture into a blender and bring to a homogeneous consistency.

Pour the resulting liquid mass back into the pan. Dilute with cream and water (vegetable broth). Bring to a boil while stirring.

Taste and finally season to your taste with salt, sugar, spices.

Add the cheese and let it melt while stirring.

Pour the finished soup into bowls, sprinkle with crackers and herbs (mint leaves).

Classic cream soup

The whole world is subject to fashion. This trend has not passed over food either. Today, cream soup is one of the most popular dishes. They eat it everywhere: at home for lunch, in restaurants for business lunches, etc. If you try tomato once, you immediately want to add it to your piggy bank. It doesn’t matter if a person doesn’t know how to cook his favorite food at home. For the soup you will need:

800 grams of tomatoes;
1 onion;
1 clove of garlic;
50 milligrams of butter;
150 milliliters of cream;
2 tablespoons dried basil;
half a liter of beef broth;
salt, pepper, spices to taste.

So, how to make tomato soup? First you need to peel the tomatoes and cut into small slices. Peel and chop the onion and garlic and place them in a saucepan in which the butter has previously been melted, and fry there.

After the frying has acquired a golden color, add half the beef broth and tomatoes. You need to add a pinch of soda to the mixture in order to neutralize the acid produced by the tomatoes. Bring the resulting soup to a boil and cook for 15 minutes. After the time has passed, it must be sent to a blender to obtain a homogeneous mass. After grinding, pour the soup back into the pan, pour in the rest of the broth, add spices to taste and cook for another 5 minutes.

Recipe 5: Tomato puree soup with basil (step by step)

Tomato puree soup is made from tomatoes with the addition of basil and tomato paste.

Canned tomatoes without skins - 1.75 cups
Tomato paste - 1 tbsp. l.
Basil, fresh leaves - 1/2 cup
Extra virgin olive oil - 2 tbsp. l.
Onion (chopped) - 1 pc.
Vegetable broth - 1.25 cups
Hot chili sauce - 1 tsp.
Salt - to taste
Ground black pepper - to taste
Basil leaves for decoration

Heat olive oil in a large saucepan over medium heat, add onion and cook, stirring, until soft, about 4-5 minutes.

Place tomatoes with juice in a saucepan, pour in broth, chili sauce, tomato paste and basil.

Puree the tomato soup in a blender or food processor. Pour the pureed soup back into the pan. Place the pan over medium heat, bring to a boil, and add salt and pepper to the soup to taste. Remove the pan from the stove.

Serve the soup in portioned bowls, garnished with basil leaves.

Benefits of tomato soup

The basis of our recipe is tomatoes, and they are certainly very healthy. Note that we are talking about vegetables grown in natural conditions, without the use of chemicals. So, what are the benefits of tomatoes? Natural sugars (glucose and fructose) and acids (malic and citric), which are present in abundance in these colorful vegetables, are beneficial for digestion, since they regulate the acid-base balance. Vitamins A, C, E perfectly strengthen the walls of blood vessels, increase our immunity, and in tandem with the substance lycopene they are also a sure way to prevent cancer. In addition, lycopene, as a natural antioxidant, can prolong our youth and prevent early aging. By the way, this unique substance is found in the highest concentration in fruits that have been subjected to heat treatment, which means that the tomato puree soup, the recipe for which we used today, is not only very tasty, but also the most healthy.

Well, as noted above, tomatoes are a natural, natural antidepressant no worse than chocolate, known for its properties. So eating tomatoes will help you see the world in bright colors again when you give up. Don't be afraid to try new dishes into your daily menu. Thanks to our step-by-step photos, even a completely inexperienced housewife can make tomato soup. “Delicious” colors, fresh aroma, delicate structure will make you love this soup with all your heart.

Recipe 6: classic tomato puree soup in a slow cooker

Cooking tomato soup in a slow cooker is like an exciting game. All you have to do is prepare all the ingredients and then watch as a masterpiece of engineering transforms them into a delicious dish! You will definitely like it!

Soups made from ripe and tasty tomatoes have firmly taken a leading position. They are very easy to prepare, do not require complex ingredients and are very diverse. We recommend trying this soup recipe!

Water – 600 ml
Olive oil – 30 ml
Garlic – 10 g
Onions - 80 g
Bell pepper – 80 g
Tomatoes – 500 g
Spices - to taste
Chili sauce – 5 g
Tomato paste - 70 g
Chili pepper - 10 g
Ginger – 10 g
Salt - to taste

We start by preparing the vegetables. Chop the onion into small cubes.

Then cut the tomatoes into medium-sized cubes.

Next, cut the garlic into thin disks; you can also crush it with a knife blade.

After this, grind the bell pepper, first removing the seeds.

In the next step, finely chop the ginger root.

Now cut the chili pepper into small circles.

Place all the vegetables in the multicooker bowl, add tomato paste, hot sauce, olive oil, salt and spices, add water. Set the “Soup” mode, cooking time 1 hour.

When all the vegetables are ready, grind the contents of the bowl using an immersion blender, then put it on a plate, and you can decorate it with herbs on top.