Traditional recipes

Tomato soup

Tomato soup


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Peel the vegetables, cut them into large pieces and boil them in salted water. When they are cooked, take them out of the soup and mix / pass them, then put the puree back in the soup, chewing it for dispersion. Add the tomato juice ( be careful, not the one that exists in the trade, with the addition of sugar! ) or tomatoes in broth, mashed, leaving to boil a few more. It tastes and matches the salt, and if the tomato juice is not made at home (this is a little sour), add a pinch of lemon salt.

In this recipe I used egg-free noodles bought from the market, because I cooked tomato soup to be fasting, but the soup is excellent with homemade noodles.

The noodles are added to the boiling tomato soup, stopping the fire after boiling. Add plenty of parsley.

The quantities are indicated for a pot of approx. 6 liters capacity.


Tomato soup with rice

ingredients Tomato soup with rice

1 kg of tomatoes
1 bell pepper
1 carrot
1 onion
3 tablespoons rice
2 tablespoons oil
green parsley
salt to taste

Preparation Tomato soup with rice

In a saucepan or any pot we have at hand we put water and boil to scald the tomatoes. Meanwhile, clean the carrot, pepper and onion. Cut the pepper and onion into cubes, and put the carrot on a small grater. After scalding the tomatoes, leave them to cool, peel them and grate them or mix them in a food processor. I put them on the grater, they come out creamier in the mixer, but I like to feel the tomato pieces. In a larger pot put the oil and put the onion to harden, then add the carrot and pepper and leave for a few minutes until they become glassy. Then add the tomatoes and leave for a few minutes, then fill with water and let it boil over medium heat. Wash the rice in more water, leave it to soak for about 5 minutes, then add it to the soup. Leave for a few more minutes, until the rice is cooked. Add salt to the soup to taste. At the end of cooking, add green parsley on top. We can serve hot soup, but cold is wonderful.


Tomato soup with rice

ingredients Tomato soup with rice

1 kg of tomatoes
1 bell pepper
1 carrot
1 onion
3 tablespoons rice
2 tablespoons oil
green parsley
salt to taste

Preparation Tomato soup with rice

In a saucepan or any pot we have at hand we put water and boil to scald the tomatoes. Meanwhile, clean the carrot, pepper and onion. Cut the pepper and onion into cubes, and put the carrot on a small grater. After scalding the tomatoes, leave them to cool, clean them from the skin and put them on a grater or mix them in a food processor. I put them on the grater, they come out creamier in the mixer, but I like to feel the tomato pieces. In a larger pot put the oil and put the onion to harden, then add the carrot and pepper and leave for a few minutes until they become glassy. Then add the tomatoes and leave for a few minutes, then fill with water and let it boil over medium heat. Wash the rice in more water, leave it to soak for about 5 minutes, then add it to the soup. Leave for a few more minutes, until the rice is cooked. Add salt to the soup to taste. At the end of cooking, add green parsley on top. We can serve hot soup, but cold is wonderful.


Raw tomato soup with avocado (fasting)

Ingredients Raw tomato soup with avocado (fasting)

3 medium-sized ripe tomatoes
3 slices of dried tomatoes
2 stalks of celery
a knife tip of onion powder
a knife tip of garlic powder
1-2 sprigs of basil
1/2 avocado
salt to taste

Preparation Raw tomato soup with avocado (fasting)

Wash the tomatoes, cut them in half, remove the useless parts and put them in a blender. Beat at high speed. Now add the dried tomatoes and mix well. If your blender is not strong enough you will need to add a little water.

Peel celery, onion, then cut into pieces. Add to the tomato puree, celery, onion, garlic powder and salt. Once you get a homogeneous mixture, add the basil.

Finally, add the avocado paste and mix for a few seconds. Your raw soup is ready!


Raw tomato soup with avocado (fasting)

Ingredients Raw tomato soup with avocado (fasting)

3 medium-sized ripe tomatoes
3 slices of dried tomatoes
2 stalks of celery
a knife tip of onion powder
a knife tip of garlic powder
1-2 sprigs of basil
1/2 avocado
salt to taste

Preparation Raw tomato soup with avocado (fasting)

Wash the tomatoes, cut them in half, remove the useless parts and put them in a blender. Beat at high speed. Now add the dried tomatoes and mix well. If your blender is not strong enough you will need to add a little water.

Peel celery, onion, then cut into pieces. Add to the tomato puree, celery, onion, garlic powder and salt. Once you get a homogeneous mixture, add the basil.

Finally, add the avocado paste and mix for a few seconds. Your raw soup is ready!


Soup of the day & # 8211 tomato soup

I'm a big fan of tomato soup, in whatever form it is. The images below will demonstrate this again and will probably contribute an idea to one of your meals in the coming days.

For four servings I used about 500 grams of large, fatty and relatively juicy tomatoes and a few cherry tomatoes, sweet and fragrant. I washed them, took out the stalks, cut them into large pieces and put them in a small pot. I sprinkled salt and pepper on them and for flavor I brought a sprig of basil.

I put a liter of water over the tomatoes and put the pot on the fire.

I let it boil until the tomatoes are completely softened.

I crushed the tomatoes with the blender.

I sprinkled with extra virgin olive oil.

I put some croutons in the soup.


Be fresh after enjoying a tomato soup

First of all, I want to tell you that, from my point of view tomato soup it is much more delicious if it is made only from vegetables. Therefore, I suggest that for this recipe tomato soup not to use meat. So to prepare tomato soup you need:
1 kg of tomatoes
2 carrots
3 potatoes
a bell pepper
an average onion in size
or celery root
noodles or noodles
salt pepper
a bunch of parsley

Choose a roomy pot to work in and boil the water with a little salt. Peel a squash, grate it and chop it as small as possible. Boil them, while chopping the pepper, onion and grated carrots and celery. Once you have finished chopping the vegetables, you can boil them with the tomatoes. Peel the potatoes, cut them into larger pieces and add them to the soup.


Ingredients Eggplant Cream Soup With Baked Tomatoes:

  • 1 medium-sized eggplant (choose eggplant with black and shiny skin, slightly fluffy to the touch)
  • 1 zucchini of about 300 grams
  • 2, 1/2 tablespoon oil (I used olives)
  • 2 red onions
  • 5 cloves of garlic
  • 1 hot chilli pepper
  • 12 cherry tomatoes
  • 1 liter of chicken or vegetable soup (and on such a cold is also allowed the concentrate for the soup, although I usually recommend using home-made soup made from natural ingredients)
  • 2 bay leaves
  • 1/2 teaspoon of oregano and basil, finely chopped
  • 1 tablespoon finely chopped green parsley
  • 1 teaspoon brown sugar and pepper
  • 4 tablespoons Greek yogurt (or sour cream, to taste)

Preparation of Eggplant Cream Soup with Baked Tomatoes:

When I said that the frost is severe, I was not kidding, here is what can be seen looking out the window of my kitchen:


Brr! so let's move on to ours, so we started with tomatoes:

1. Wash the cherry tomatoes, drizzle and cut in half. Place the tomatoes with the cut up in a non-stick tray (or on baking paper), sprinkle with salt and pepper to taste (do not be stingy), brown sugar, oregano and finely chopped basil and sprinkle with 1/2 teaspoon of oil. Tomatoes prepared in this way are baked at 180 degrees Celsius, for 20-25 minutes, to dry and caramelize.


2. The eggplant is pricked in 2-3 places (to avoid cracking during baking) and bake on a hot plate on the stove, turning until the skin is burnt, effectively charred and the core very soft (more about the way the eggplants are baked).

3. Place the eggplant in a sieve, on top of a collecting bowl, to drain the juice while it cools.

4. Meanwhile, chop the onion and whole garlic cloves and put them in 2 tablespoons of oil, in a bowl of the right size to fit all the soup.

5. After the onion softens, add the peeled and diced zucchini.

6. After the zucchini is cooked for 2-3 minutes with onion, add the core of the ripe eggplant, hollowed with a spoonful of burnt peel (attention, it is unpleasant to find pieces of burnt peel on the plate). Cook everything for 2-3 minutes, stirring frequently.

7. Add hot soup, bay leaves and chopped chilli pepper, salt and pepper to taste (be careful, if the soup is salty do not add too much salt).

8. Because the eggplant is already cooked and the zucchini softens very easily, we will know that the soup is ready when the garlic cloves are soft and will turn into a paste by pressing them. It is time to remove the bay leaves and the soup to put in the blender (you can also care with the hand blender or you can pass through a sieve). If necessary, the mashed soup is diluted with a little water or soup, adjusting its consistency according to everyone's taste, then it is given in a short boil and the salty and peppery taste also fits.

9. Remove the ripe tomatoes from the oven and leave to cool slightly.


10. Portion hot soup in bowls or plates, add Greek yogurt (or sour cream), chopped green parsley and baked tomatoes. Serve immediately.


I also couldn't believe how tasty this cream turned out, I would be very pleased to try it and tell me your opinion. Good job and good appetite!


Tomato soup with homemade noodles

Tomato soup with homemade noodles , my favorite since childhood, was one of the tomato soup recipes most often made on hot summer days (in second place is the cream of tomato soup with croutons). Of course, Mommy only made it with garden tomatoes, fresh and full of taste.

Nowadays, organic tomatoes are quite difficult to find if we do not have our own yard in which to grow them or relatives somewhere in the country. Tomatoes in the markets, even if they are sold as 100% Romanian, no longer have the taste of the tomatoes of yesteryear.

Even if I make this delicious tomato soup recipe more in the summer, sometimes I feel like it in the cold season, when the garden tomatoes are just a beautiful dream. And for extra taste, I made some house noodles , as my mother used to do when I was little. The recipe for the noodle dough is very simple, so I advise you to enrich the tomato soup with noodles. It will taste even more delicious!


Tomato soup with homemade noodles

Tomato soup with homemade noodles , my favorite since childhood, was one of the tomato soup recipes most often made on hot summer days (in second place is the cream of tomato soup with croutons). Of course, Mommy only made it with garden tomatoes, fresh and full of taste.

Nowadays, organic tomatoes are quite difficult to find if we do not have our own yard in which to grow them or relatives somewhere in the country. Tomatoes in the markets, even if they are sold as 100% Romanian, no longer have the taste of the tomatoes of yesteryear.

Even if I make this delicious tomato soup recipe more in the summer, sometimes I feel like it in the cold season, when garden tomatoes are just a beautiful dream. And for extra taste, I made some house noodles , as my mother used to do when I was little. The recipe for the noodle dough is very simple, so I advise you to enrich the tomato soup with noodles. It will taste even more delicious!


Tomato soup with homemade noodles

Tomato soup with homemade noodles , my favorite since childhood, was one of the tomato soup recipes most often made on hot summer days (in second place is the cream of tomato soup with croutons). Of course, Mommy only made it with garden tomatoes, fresh and full of taste.

Nowadays, organic tomatoes are quite difficult to find if we do not have our own yard in which to grow them or relatives somewhere in the country. Tomatoes in the markets, even if they are sold as 100% Romanian, no longer have the taste of the tomatoes of yesteryear.

Even if I make this delicious tomato soup recipe more in the summer, sometimes I feel like it in the cold season, when garden tomatoes are just a beautiful dream. And for extra taste, I made some house noodles , as my mother used to do when I was little. The recipe for the noodle dough is very simple, so I advise you to enrich the tomato soup with noodles. It will taste even more delicious!


Video: ΑΦΟΙ ΣΤΕΦΑΝΙΔΗ - Ντοματόσουπα (May 2022).