Ripe tomato puree soup is a hearty, light and very healthy dish, rich in lycopene, potassium and vitamin C. The dish can be served hot or cold, it is perfect for lunch or dinner, it will fit well into the diet menu.
Quick Tomato Soup: Basic Recipe
Ready-made chicken broth will add saturation to the dish. Vegetarians can boil the soup in water, but the flavor will be less intense. To make the dish beautiful, you need very ripe fleshy tomatoes of a bright red color. If the soup is pale, you can remedy the situation by adding a spoonful of tomato paste while cooking.
Ingredients:
- 700 g ripe tomatoes;
- 1 potato;
- 1 onion;
- 450 ml chicken broth;
- 450 ml of milk;
- 0, 5 tbsp. l. refined vegetable oil;
- 15 g butter;
- 2 tsp Sahara;
- 150 ml heavy cream;
- basil greens (fresh or dried);
- salt, ground black pepper.
Wash the tomatoes and cut into cubes without removing the skin. Mix vegetable oil and butter in a deep frying pan. Peel and finely chop the potatoes and onions. Fry vegetables in hot oil until soft. Put the tomatoes on the potatoes and onions, stirring occasionally, simmer for 6 minutes.
Pour milk and chicken broth into the pan, add sugar, salt, pepper, dried or fresh basil. Simmer everything without a lid for 15 minutes. Chill soup, pass it through a food processor, pour into a saucepan. Heat and pour into plates before serving. Add a little cream to the center of each, use a toothpick to make a beautiful curl. Serve tomato soup with homemade white bread croutons.
Canned Tomato Soup
Winter is not a reason to deprive yourself of vitamins. Delicious fresh tomatoes are difficult to find at this time, but they can be replaced with canned tomatoes. Saturation will add spicy herbs, cream and grated cheese.
Ingredients:
350 g of canned tomatoes in their own juice;
- 3 cloves of garlic;
- 2 tbsp. l. vegetable oil;
- 1 small onion;
- 300 g of fried canned peppers;
- 2 cups chicken stock
- 1 tbsp. l. balsamic vinegar;
- 0.5 cups chopped basil greens;
- 2 tsp Sahara;
- 0.25 cups heavy cream;
- 0.4 cups grated cheese;
- salt and ground black pepper.
Finely chop peeled tomatoes, chop canned peppers and onions. Pass the garlic through a press. In a deep frying pan or a thick-walled saucepan, heat the vegetable oil, fry the onions and garlic, put the tomatoes and peppers, and simmer for 7 minutes. Add broth, chopped basil, salt and pepper, cook the mixture for another 10-15 minutes over medium heat.
Season the stewed vegetables with balsamic vinegar and sugar and pour into a blender bowl. Puree the soup, return to the pot, pour in the cream and bring the soup to a boil. Serve hot by pouring into warmed plates. Add grated cheese to each, garnish with a basil leaf.
