Tomato soup - general principles and methods of cooking
Wonderful tomato soup with croutons at any time of the year can diversify your menu. In the summer heat it can be eaten cold, like the Spanish “Gaspacho”, in the winter it can be thicker and richer, and it should be served hot. Nothing compares to the rich soup of tomatoes “cow's heart” or “raspberry meaty”. By the way, brightly colored vegetables raise mood, give energy and increase tone. This is proven by psychologists and confirmed by nutritionists. The fact is that tomatoes contain a strong antioxidant - lycopene. During a small heat treatment, its concentration increases. This soup is perfect for those who want to lose weight, and the point here is not only low calorie content, but also the effect of saturation. Therefore, do not miss the chance to cook tomato soup with crispy croutons - tasty and healthy!
Tomato soup - food preparation
The basis of the soup is tomatoes. Be sure to ripe, red, ready to eat directly from the garden. The problem is that in our beds we can get such tomatoes only in season. Greenhouse products are not juicy enough, so they should be replaced with canned ones. In extreme cases - tomato juice or sauce diluted with water. The remaining ingredients are as for any soup. Do not forget about greenery - at any time of the year it should be a necessary element. You can refuse bread or meat, but dill, parsley, cilantro or green onions should always be on our table. Moreover, it is so beautiful.
Tomato soup - the best recipes
Recipe 1: Tomato Soup with Beans
Unreal yummy soup! Unusual, easy to prepare. In season, fresh juicy tomatoes are good. In winter, instead of tomato paste or juice, you can use canned tomatoes passed through a blender.
Ingredients: vegetable oil (40 ml), onions (2 pcs., About 100 grams), chili pepper, beans in their own juice (1 can, 500 grams), salt, beef broth, parsley, tomato puree or canned tomatoes.
Method of preparation Cut the onion and fry it in the pan, add the tomato paste. Simmer for a few minutes over low heat and add beans. Putting the mixture into boiling broth, cook on low heat for 20 minutes. Done! Season with spices and herbs and serve.
Recipe 2: Mashed Tomato Soup with Carrots and Canned Tomatoes
The original carrot flavor, spicy seasonings can be softened if desired, cream replaced with sour cream, and broth with vegetable broth - the soup becomes vegetarian.
Ingredients: onions (2 pieces), olive oil (2 tablespoons), carrots (0.5 kg), garlic (a couple of cloves), tomatoes in their own juice (1200 grams), greens (cilantro) , balsamic vinegar, sugar (1 tbsp. spoon), Worcester sauce (1 tbsp. spoon), salt, rich cream (200 ml.), pepper.
Method of preparation
Stew onion, carrot, garlic, pepper in butter over medium heat. Add tomatoes, broth and balsamic vinegar, sugar and sauce. Salt and season with pepper. Cook on low heat for 30 minutes. Remove from heat and mix with cream. Grind in a blender soup to a state of mashed potatoes. Before serving, chop the greens and add to the soup. Beautifully decorate the soup can be a spoonful of cream in the center of the plate and leaves of cilantro.
Recipe 3: Thick Tomato Soup - Puree
This soup is different from many others in that it can be served cold or hot.
This is quite a hearty soup, a little thicker than the famous "Gaspacho". Pay attention to it, if you want to do the normalization of its own weight. There are enough vitamins in the soup, but there are few calories. So, choose only ripe, delicious tomatoes, garlic, a sprig of basil.
Ingredients: tomatoes (600 gr.), Bulgarian pepper (2 pcs.), Cucumber (1 fresh), garlic, olive or other vegetable oil (2 tablespoons), meat broth (300 ml), half a lemon, herbs, crackers, pepper and salt.
Method of preparation
Finely chop the tomatoes, pepper and garlic. Bake on a baking sheet, slightly sprinkled with vegetable oil. Put aside some baked vegetables. Peel the remaining vegetables and mash with a fork for a bit, mix with chopped basil, and pass through a blender. Pour into a saucepan for the soup, boil for 5 minutes with the broth. Put some soup and dressing on the plate. Sprinkle with parsley and dill.
Recipe 4: Cold Tomato Soup with Fish
For soup, use boneless fish, fried, fresh or smoked. For example, herring, or simple sprat.
Ingredients: tomato juice (1 liter), egg (1), fish (300 grams), sour cream (half a cup), cucumber (1-2 pieces), green onions, salt.
Method of preparation
Finely chop the onion and rub with salt. Fresh cucumbers diced, grind to make juice. Egg and fresh cucumber cut into cubes. Mix fish, tomato juice, onions, cucumbers and sour cream. If there is no tomato juice, you can dilute tomato puree or sauce with boiled water. Put a large amount of sour cream and a lot of greens on the plate.
Recipe 5: Italian Tomato Soup with Mushrooms
This soup is served in the famous Italian restaurants. Everything here is thorough and at the same time simple - Parmesan cheese, special tomato paste and, of course, spices. Herbs and basil are what make our soup appetizing and delicious.
Ingredients: mushrooms (200 grams), tomato paste Pomi (Italy, 500 grams), onions (1 medium), Provencal herbs, basil, Parmesan cheese (50 grams), butter for frying (30 g.) .
Method of preparation
Finely chop the onion to fry in butter. Thinly chop the champignons and fry them in the pan. Transfer fried foods to the pan, add a little water and spices, tomato paste. Cook for 15 minutes. Pour into plates, finely grate Parmesan and sprinkle with soup.
Tomato soup - useful tips from experienced chefs
This dish can be cooked in many more recipes. For example, with meatballs from any meat or fish, with vegetables, various fillings (rice, barley, noodles). And how beautiful the tomato soup, decorated with cherry tomatoes cut in half and slightly roasted, looks beautiful.
Remember only one thing: if you suffer from gallstone disease, kidney disease and the cardiovascular system - the use of canned, pickled and salted tomatoes should be limited.
