Tomato cream soup with cream

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Prepared by: Yulia Malchenko

03/10/2016 Cooking time: 1 hour 0 min

A great vegetarian soup that can be made any time of year. Of course, in the summer it is especially popular, since tomato cream soup with cream can be eaten cold.

Cooking rules

Tomato soup is an easy dietary option for the first course, unless, of course, you add cream and vegetable oil to it in large quantities. The basis of any tomato soup is, of course, tomatoes. Fleshy fruits are best suited; they are freed from skin and seeds and crushed in a blender or any other available method.

Despite the fact that today you can buy tomatoes all year round, many people prefer to prepare tomato soup in winter from tomatoes canned in their own juice. Because winter varieties of tomatoes are very tough and do not have the pronounced taste that is inherent in fruits grown in the ground.

Various products can be used as additives to the tomato base. It could be vegetables, herbs, legumes, seafood, chicken or meat.

Tomato soup can be served hot or cold; in summer, of course, the second option is preferable, and in winter it is better to prepare a hot version of the dish.

Interesting fact: the famous Spanish gazpacho soup used to be a traditional food for mule drivers; this cold, liquid dish satisfies not only hunger, but also thirst. Before tomatoes brought by Columbus from South America spread to Europe, gazpacho was made from olive oil, garlic, vinegar, water and bread cubes.

Classic tomato puree soup made from fresh tomatoes

A classic puree soup made from fresh tomatoes is very easy to prepare. At the same time, the dish turns out to be light and delicate in taste.

• 1 kg of tomatoes;
• 1-2 cups chicken broth or water;
• 1-2 pcs. bell pepper, preferably red;
• 1 onion;
• 3-4 cloves of garlic;
• 3-4 sprigs of basil;
• 1 sprig of oregano;
• 2-3 tablespoons of olive oil;
• salt and pepper to taste;
• white homemade croutons for serving (optional).

Preparing the vegetables. Wash the tomatoes and cut them into four or eight pieces, depending on size. Cut out the stalk. Cut the peppers, remove the seeds, and cut into large pieces. Cut the peeled onion into 6-8 segments.

Cover a baking sheet with parchment or foil. Lay out the vegetables, sprinkle them with salt and pepper to taste, and pour in vegetable oil. Place washed but not peeled garlic cloves on top of the vegetables. Bake at 180 degrees until cooked for about 40 minutes. The vegetables should become soft and lightly browned, but under no circumstances burn.

Advice! If the vegetables are not ready yet, but are already starting to burn, then you need to cover the baking sheet with foil.

Cool the prepared vegetables slightly. Take out the garlic cloves and press them a little with your fingers to extract the baked pulp. We throw away the skins. Place the garlic in a blender and carefully add all the vegetables there. Add fresh basil and oregano. Beat until you obtain a homogeneous puree.

Advice! In the absence of fresh herbs, it is quite possible to use dry seasonings.

Ideally, the whipped tomato-vegetable mass should be rubbed through a sieve so that the soup has a silky, completely homogeneous structure, but you don’t have to do this. Dilute the vegetable puree with broth or water, put it on the stove and bring to a boil. Season with spices to taste. If the tomatoes are sour, you can add a little sugar. Pour the soup into soup cups and serve with croutons.

Turkish tomato soup with cheese

Light Turkish tomato soup will be a worthy start to a family or even holiday dinner. This soup is served with cheese and herbs.

• 200 gr. fresh tomatoes;
• 250 ml tomato juice;
• 1 onion;
• 1 clove of garlic;
• 500 ml broth (chicken or vegetable);
• 1-2 tablespoons of vegetable oil;
• a small bunch of parsley;
• spices and grated cheese to taste.

Pour vegetable oil into a saucepan with a thick bottom. Cut the peeled clove of garlic into large pieces, dip it in oil, and fry. Then we take the garlic out of the oil and throw it away; it has already given up its aroma to the oil and will not be used anymore.

Tomato soup with pesto and sour cream

This savory Italian dish with the subtle aroma of pesto will please even the most demanding gourmet.

Ingredients:

• Butter - 1 tbsp.
• Pesto – 125 g
• Vegetable broth - 500 ml.
• Garlic - 2 cloves
• Sugar - 1 tsp.
• Sun-dried tomatoes - 5 pcs.
• Sour cream – 150 g
• Tomatoes in juice - 1.2 kg
• Basil leaves

Preparation:

Fry garlic in oil. Add tomatoes to juice. Simmer the mixture for a couple more minutes, and then pour in the broth.

Puree the mixture and bring to a boil, adding pesto and sun-dried tomatoes.

Season the finished soup with basil and sour cream.

Italian tomato soup with mozzarella and basal

Another option is Italian tomato soup with basil; it is also prepared with cheese; mozzarella would be the ideal choice. We will prepare it from canned tomatoes, although it can be cooked in the same way using fresh tomatoes.

• 1 can of tomatoes in their own juice (500 grams each);
• 70 gr. tomato paste;
• 1 large bell pepper (preferably red);
• 7 tablespoons of vegetable oil;
• 1 onion;
• 1 carrot;
• 3 stalks of petiole celery;
• 3-4 cloves of garlic;
• 1.5 liters of broth - vegetable or chicken, or at least just water;
• 100 gr. mozzarella;
• fresh or dried basil to taste;
• 1-3 tablespoons sugar (to taste);
• salt, pepper to taste.

Place a thick-bottomed saucepan on the fire and heat the oil in it. Place chopped stalked celery in the oil, then thinly sliced ​​or grated carrots, chopped onions and bell peppers. Lightly fry. Add chopped garlic, fry vegetables over medium heat for 15 minutes, stir occasionally.

Then add canned tomatoes along with juice and tomato paste, stir and add salt. If fresh tomatoes are used, they must first be peeled and chopped, removing the seeds during the cutting process.

Pour in the broth, let the soup boil, reduce the heat and cook at low simmer for about 20 minutes. Shortly before the end of cooking, add fresh or dry basil. Remove the soup from the heat and puree it with a blender.

Put the soup back on the fire and heat it up. We taste and, if necessary, add salt and sugar, you can pepper. Pour the soup and place chopped mozzarella in each bowl. Decorate with greens.

Italian tomato cream soup

Time: 40 min.

Calories: 62.

How to cook:

1. Peel the garlic and cut it into slices.
2. Heat oil in a saucepan, add garlic and fry for one minute. Then the garlic will start to burn, so you have to be careful here.
3. At this time, peel the onion, wash it in running water, cutting off the roots.
4. Cut the root vegetable into large pieces, possibly into half rings, strips or feathers.
5. Add it to the garlic and simmer until soft, remembering to stir.
6. Wash the tomatoes, remove the stems, cut into cubes.
7. Add to the saucepan and cook together for another two to three minutes.
8. Open a jar of tomatoes in their own juice and pour into a saucepan.
9. Add all the spices, stir, let it boil and cook for five minutes.
10. At this time, wash and finely chop a bunch of fresh basil without branches (leaves only).
11. Reduce heat, add herbs and puree everything with a blender.
12. Stirring continuously, pour in the cream and remove the soup from the heat.
13. Let it brew a little and you can serve, garnishing portions with chopped pistachios.

Classic cold gazpacho

Traditional gazpacho is served cold and is based on juicy tomatoes.

• 700 gr. tomatoes;
• 300 gr. bell pepper;
• 200 gr. cucumbers;
• 100 gr. red onion;
• 0.5 lemon;
• 2 tablespoons olive oil;
• 2 cloves of garlic;
• 4 slices of loaf (better than yesterday's);
• Tabasco sauce, salt and pepper to taste.

We make a shallow cut crosswise in the top of the tomatoes, lower them into boiling water for a couple of minutes, and then immerse them in cold water. Remove the skin. Chop tomatoes, peeled bell peppers and red onions. Place all the vegetables in a blender and squeeze the garlic into it through a press. Whisk everything together. Then we rub through a sieve, since the blender cannot cope with the pepper skins and tomato seeds.

Season the finished puree with olive oil, salt, pepper, Tobasco sauce and lemon juice. Stir, cover the dish with a lid and put in the refrigerator for two hours to infuse. Serve the soup with croutons and herbs.

Andalusian hot gazpacho

If desired, you can also prepare hot gazpacho; this version of the soup is offered in Andalusia (part of Spain).

• 4 large fleshy tomatoes;
• 1 large bell pepper;
• 2 cloves of garlic;
• 5-6 tablespoons of vegetable (preferably olive) oil;
• salt, pepper to taste;
• stale wheat bread – 1 kg;
• 1 small orange.

Place 250 grams in a large saucepan. piece of bread and place the washed tomatoes. Pour water so that it covers the components and place it on the stove. Bring to a boil, cook for one minute. Then we remove the tomatoes and the bread into another. Do not pour out the water yet, it will be needed to dilute the puree soup. When the tomatoes have cooled a little, remove the skins from them.

We crumble the remaining bread by hand, remove the crusts, and set the crumbs aside for now. Place the soaked bread, peeled and chopped tomatoes, and pieces of peeled bell pepper into a blender bowl and beat everything until pureed. Then add the bread crumbs and beat again.

Creamy tomato soup (in a slow cooker)

Delicious puree soup can be cooked not only on the stove, but also in a slow cooker. Let's make soup with cream.

• 500 gr. tomatoes canned with their own juice (without liquid);
• 300 ml broth (vegetable or chicken);
• 100 ml cream;
• 10 gr. butter;
• 1 small onion;
• 1-2 cloves of garlic;
• 1 tablespoon of tomato paste;
• 0.25 teaspoon of dry ground thyme;
• 0.25 teaspoon of dry chopped basil;
• sugar, salt, pepper to taste;
• grated cheese to taste for serving.

Remove the skin from the tomatoes, mash with a fork, chop the onion and garlic. Place the butter in a bowl and melt it on the “fry” setting. Place the onion and garlic, which have previously been finely chopped, into the hot oil. Lightly fry. Add tomatoes and tomato paste, pour in the broth. Cook on the “stew” or “Soup” program for half an hour.

Pour the finished soup into a suitable container and grind with an immersion blender. Then pour it into the bowl again and heat it up a little, without bringing it to a boil. Season with sugar, salt, pepper and other spices. Add cream and mix. When serving, sprinkle the soup with grated cheese and decorate with sprigs of herbs.

Tomato cream soup with cream

A tender and very velvety dish for a hearty dinner.

Ingredients:

• Tomatoes in their own juice - 400 g
• Parsley
• Tomato paste - 2 tbsp.
• Basil greens
• Garlic - 2 cloves
• Cream - 150 ml.
• Dried paprika - 1 tbsp.
• Onion - 2 pcs.

Preparation:

Fry the chopped onion in a saucepan until translucent.

Add garlic and sauté for another minute.

Add paprika, spices, salt and tomato paste.

Add tomatoes to juice and boil soup.

If the soup is too sour, add sugar.

Pour in the cream and boil again.

Serve the dish hot. Season with basil and parsley.

Tomato soup with seafood

Tomato puree soup prepared with seafood is very tasty and healthy. For cooking, you can use any type of seafood, here is an option with shrimp and white sea fish.

• 6 tomatoes;
• 2 onions;
• 2 cloves of garlic;
• 600 gr. shrimp;
• 500 gr. fish fillet;
• 4-5 tablespoons of olive oil;
• salt, sugar, pepper and herbs - to taste.

Chop the onion and garlic very finely. Fry in half the olive oil until browned. Peel the tomatoes and grate them using a measuring stick or blend them in a blender. Pour the tomato mixture into the onion. Add hot water to the desired thickness of the soup and bring to a boil. Season with sugar, salt and spices to your taste.

Cut the fish fillet into small cubes. Defrost and clean the shrimp. Quickly fry the shrimp in the remaining oil and set aside. Dip the fish pieces into the tomato soup and cook for 10 minutes. Pour the finished soup into bowls and add a few fried shrimp to each serving. Sprinkle with herbs.

How to cook “Tomato soup with cream”

Make cross cuts on the tomatoes and pour boiling water over them for 4-5 minutes. Then remove and rinse with cold water.

Peel the onions and carrots, remove the core and seeds from the pepper. Grate the carrots, finely chop the onion and pepper.

Peel and chop the garlic. Heat a frying pan with oil and fry the garlic for 1-2 minutes until light golden brown.

Add onions, carrots and peppers to the garlic. Fry and simmer for 10-15 minutes. If you have dried basil and oregano, you can add them now.

Peel the tomatoes, cut into pieces and add to the vegetables in the pan. Simmer for 15-20 minutes.

Transfer the vegetables from the frying pan to the pan, add salt and pepper. Add water and bring to a boil. Adjust the amount of water to your taste - if you like thick soup, then add less water. Puree the soup using a blender. Add cream, stir and cook for another 5-7 minutes.

Tomato puree soup with chicken

Let's prepare tomato soup with chicken. The dish is prepared very simply, but it turns out tasty and original.

• 300 gr. chicken fillet;
• 4 tomatoes;
• 2 young zucchini;
• 1 carrot;
• 1 onion;
• 3 tablespoons vegetable oil;
• 2 cloves of garlic;
• 1.5 liters of water;
• salt, spices, herbs to taste.

Wash the chicken fillet, add cold water and bring to a boil. Skim off the foam, reduce the heat and cook until the chicken is done. During the cooking process, add allspice and bay leaf to the broth. Remove the finished fillet and strain the broth.

Peel all the vegetables and cut into small pieces. First fry the onion and garlic in oil. Then add the chopped zucchini and simmer everything together until the excess liquid evaporates. Then add tomatoes, freed from skin and seeds. Add a little chicken broth and simmer until the vegetables are fully cooked.

Grind the resulting vegetable mixture into a puree in a blender. For greater uniformity, you can rub through a sieve. Add broth to the puree until the soup is as thick as desired. Place on the fire again, bring to a boil and season to taste with spices.

Cut the chicken fillet into cubes and place on plates. Pour in tomato soup and garnish with herbs. Serve with croutons or crackers.

Tomato soup with shrimp

A savory and delicious dish for a festive occasion.

Ingredients:

• Tomatoes in juice - 1 can
• King shrimps – 8 pcs.
• Carrots - 1 pc.
• Cream - 100 ml.
• Olive oil - 2 tbsp.
• Salt
• Red onion - 1 pc.
• Black pepper
• Butter - 25 g
• Potatoes - 1 pc.

Preparation:

Heat two types of oil in a saucepan.

Add chopped carrots and onions.

Fry vegetables for 15 minutes.

Add tomatoes and simmer the dish for about seven minutes.

Pour in a liter of water and boil the dish. Add chopped potatoes and cook the soup for another half hour.

Puree the finished soup and boil. Serve with shrimp, peeled and fried if desired.

Spicy tomato soup with minced meat, eggplant and potatoes

Fans of bright flavors can prepare spicy tomato soup using this recipe. He's getting ready

with eggplants, minced meat and potatoes, so it turns out quite filling.

• 6-7 potatoes;
• 2 small eggplants;
• 6-7 tomatoes;
• 1 small onion;
• 3 cloves of garlic;
• 250 gr. minced meat;
• ½ chili pepper;
• 1 pod of sweet pepper;
• 3 tablespoons vegetable oil;
• a small piece of ginger;
• 1-1.5 liters of broth;
• salt, seasonings, herbs to taste.

We clean all the vegetables. Remove the skins from tomatoes and eggplants. Chop the onion and bell pepper into smaller pieces, and chop the garlic. Cut the potatoes and eggplants into fairly large cubes (about 2 by 2 cm).

Tomato soup with meatballs

Another version of meat tomato soup is prepared with meatballs.

• 5 tomatoes;
• 300 gr. minced meat;
• 2 liters of water;
• 4 potatoes;
• 2 onions;
• 4 cloves of garlic;
• 1 egg;
• 1 small bunch of dill;
• 3 slices of stale white bread;
• 150 gr. milk;
• salt, bay leaf, pepper and other spices as desired

Grate one onion on a fine grater, soak the bread in milk, finely chop the dill. Place the minced meat in a bowl, mix it with a raw egg, grated onion and bread squeezed out of excess liquid, add some chopped herbs, season with salt and your favorite seasonings and knead. With wet hands, roll the minced meat into meatballs. Their size depends on your taste. Boil 1 liter of water, boil the meatballs until tender, remove.

Pour oil and vegetable oil into a thick-walled bowl and fry the onion in it. Add potato cubes to the onion and fry everything together for a few minutes. Pour some water, bring to a boil, add salt, and simmer until the potatoes are ready.

Remove the skins from the tomatoes and chop the tomatoes in a blender or on a grater. Pour the tomato mixture into the potatoes and cook for another five minutes. Then remove from heat and puree the contents of the pan using a blender. Put the soup on the fire; if it turns out thick, dilute it with water. Season with salt and other spices to taste. Place the prepared meatballs into the soup. Bring to a boil and turn off. Let it brew under the lid for about a quarter of an hour. Serve garnished with fresh herbs.

Recipe for tomato cream soup with rice

Time: 1 hour

Calories: 68.

How to cook:

1. Peel the onion, rinse and cut into small cubes.
2. Wash the celery and also cut into cubes.
3. Peel the garlic and pass it through a crusher.
4. Cut the skin off the carrots, wash it and chop it into cubes.
5. Wash the tomatoes under running water and make cuts on the skin.
6. Dip the fruits into boiling water for a minute, then remove and cool immediately.
7. Remove the peel, cut the pulp into cubes.
8. Rinse the rice until the water is clear and pour into a saucepan.
9. Pour the required amount of water, salt it and put it on the stove.
10. Cook until boiling, then another 15-20 minutes until done.
11. Pour oil into a saucepan and heat it.
12. Add celery, onion, garlic and carrots.
13. Simmer, stirring, until soft, for ten minutes.
14. Add flour, mix it with vegetables and cook for another five minutes.
15. Pour in the broth and mix it with other ingredients.
16. Add tomato puree, chopped tomatoes and spices.
17. Bring to a boil, cook for thirty minutes.
18. After this, add chopped and washed parsley and cook for another half hour.
19. Puree the finished soup with an immersion blender or strain it through a large sieve.
20. Bring the cream to a boil in a separate container and pour it into the soup.
21. Stir, add rice and serve.

Cream soup with canned beans and tomatoes

Tomato soup cooked with beans turns out to be quite satisfying.

• 2 cans of beans (400 g each);
• 5-7 tomatoes;
• 1 bell pepper;
• 1 onion;
• 1 carrot;
• 1 clove of garlic;
• 1-1.5 tablespoons of tomato sauce;
• 1 liter of broth or water;
• 2-3 tablespoons of vegetable oil;
• salt, pepper, to taste.

Heat the oil in a thick-walled pan, add a finely chopped onion and fry for five minutes. Add garlic, chopped bell pepper and grated carrots. Fry everything together for another five minutes, stirring occasionally.

Peel the tomatoes and grate them or puree them in a blender. Pour the tomato mixture into the vegetables, cook, stirring for 3-4 minutes. Add beans from one can (without liquid), tomato sauce, spices and salt. Stir, add water. Bring to a boil, cook at low simmer for about half an hour.

Remove from heat and puree using an immersion blender. Return the puree soup to the stove, add a second can of beans without liquid, and season to taste. Bring to a boil and turn off. Let it brew for 10 minutes under the lid. Serve sprinkled with herbs.

Serbian-style tomato puree soup with lentils

Another option is Serbian tomato soup with lentils.

• 4 tomatoes;
• 150 gr. red lentils;
• 300 gr. minced pork;
• 1 onion;
• 1 carrot;
• vegetable oil for frying;
• salt, herbs, pepper to taste.

Remove the skins from the tomatoes and grind them into puree. Pour the washed lentils with water (1 liter) and cook for 20 minutes until they begin to boil and turn into puree. Pour oil into a frying pan, fry onions, carrots and minced meat. Fry, stirring until done. We spread the frying to the lentils, and put the tomato puree there. Bring to a boil and cook for a few more minutes. Season to taste. Serve with chopped herbs.

How to cook “Tomato cream soup with cream”

1. For this soup we need to properly prepare the tomatoes. They must be dipped first in boiling water and then in cold water. After this, you need to peel them.

2. You need about 6-7 medium-sized tomatoes. Choose the variety of tomatoes according to your taste.

3. Fry the onion over low heat until golden brown, add carrots to it and fry until tender.

4. While cooking the soup, cut the white bread into small pieces and place them in the preheated oven. You can add spices to the croutons first.

5. Grind the tomatoes in a blender and add them to the pan, adding water or broth (if the soup is not a lean one).

6. Add salt and spices, bring to a boil.

7. Cook the soup for about 15 minutes over low heat, stirring constantly. You can add herbs; tomatoes really “love” them.

8. At the very end, add the cream and cook for about 10 minutes.

9. Serve tomato cream soup with cream, croutons and (if desired) fresh herbs.