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Tomato juice soup with cheese. Tomato soup with cheese

Step 1: fry the onions.

Peel the onions, rinse cold water and cut into small cubes.
Pour into the pan 3-4 tablespoons olive oil. Put on fire and heat. Then add the onion pieces and fry them until golden brown, stirring all the time with a wooden spatula.
Add Italian herbs, black and red ground peppers, a pinch of salt and minced garlic cloves to the onion. Stir.
Later 30 seconds when you smell the bright aroma of garlic, add to the pan tomato paste and toss it with the fried onions and seasonings.

Step 2: add the tomatoes.



Now it's turn canned tomato, add them, and then sprinkle with sugar and finely chopped parsley on top. Stir well and simmer a little together.

Step 3: add the broth and bring the cream of tomato soup with cheese until tender.



Separately heat the chicken stock and pour it into a saucepan with the tomatoes and onions. Bring to a boil and simmer for 20 minutes partially covered with a lid.
Later 20 minutes, remove the soup from heat and open the lid. Add 1/2 cup grated cheese and, using a hand blender, turn the contents of the pan into a smooth puree. But be careful! Tomato soup very hot, so it is best to choose a low speed for the blender so as not to splash the liquid all over the kitchen and not burn yourself.
Try the ready-made creamy tomato soup with cheese and add more salt or pepper if needed.

Step 4: Serve Creamy Tomato Soup with Cheese.


Pour hot creamy tomato soup with cheese into a tureen or separate serving bowls. Sprinkle with a mixture of grated cheeses that melt well and easily. Add fresh basil and serve.


Creamy tomato soup with cheese should be served with crispy croutons, garlic croutons or toasted toast (toast with cheese is especially good). A full-fledged hot dish comes out for a family or holiday dinner. Very tasty, all fans of cheese and tomatoes are recommended to eat without fail!
Bon Appetit!

To make delicious croutons for creamy tomato soup with cheese, chop french baguette, pour the resulting slices with olive oil and bake in the oven until golden brown. Then, while the croutons are still hot, rub them with garlic. Put garlic croutons into the soup and sprinkle with grated cheese on top.

To prevent the onion from pinching your eyes while cutting, dampen your knife with clean water. And if you need to chop a lot of onions, then the knife should be moistened periodically.

Tomato and cheese soup can be made any time of the year. In the summer, use fresh tomatoes, in the winter they will help out canned own juice or tomato juice homemade... If there are no homemade products, buy fresh tomatoes at the supermarket, only choose the ripe, bright red. There are two options cooking lung healthy soup from tomatoes with cheese: in the form of mashed potatoes or chop only tomatoes, and leave the fried vegetables in pieces. In the recipe, a tomato puree soup is prepared - very tasty, thick creamy consistency. To prevent the soup from becoming too sour, it is recommended to add sour cream or cream at the end of cooking, or put on plates when serving. See the recipe from the photo step by step.

Ingredients:

  • fresh tomatoes - 500 gr;
  • carrots - 1 pc;
  • small onion - 1 pc;
  • Bell pepper- 1 PC;
  • vegetable oil - 2 tbsp. l;
  • salt to taste;
  • water or chicken broth - 1 glass;
  • cream or sour cream - 2 tbsp. l;
  • cheese hard grade- 50 gr;
  • ground black pepper - 2-3 pinches.

How to make tomato soup with cheese

Scald the tomatoes with boiling water, remove the skin and grind with a blender into a homogeneous puree. You can replace the tomatoes with thick tomato juice with pulp.

Cut the carrots into slices, chop the bell peppers into strips, cut the onion into cubes or half rings.


Put the onion in the heated oil, sauté for a couple of minutes, saturating it with oil. Then add the carrots, bell pepper.


On low heat, bring the vegetables to half-readiness, without browning, but only softening. We shift the vegetable mix into a saucepan, pour in a glass of water or chicken (vegetable) broth. Covering with a lid, simmer for ten minutes until fully cooked.


We puree vegetable mix blender into a thick, homogeneous puree. If we are preparing a soup with pieces of vegetables, skip this step and immediately fill the vegetables with tomato juice.


Add tomato mass. Stirring, cook the soup over low heat for five to seven minutes, avoiding a strong boil.


At the end of cooking, straighten it with salt and acid. If the soup is sour, add sour cream or cream and bring to a boil again. As soon as it boils, remove it from the heat, otherwise the sour cream may curl.


Serve the tomato soup hot, adding grated cheese and a pinch of black pepper to the bowls.

Puree goes well with both simple and exotic cheeses... Test this statement by repeating one or more of our favorite tomato recipes.

Tomato puree soup with cheese

Classic Italian cheese soup - perfect dish to get started with tomato soups.

Ingredients:

  • olive oil- 2 tbsp. spoons;
  • onion- 1 PC.;
  • garlic - 2 cloves;
  • flour - 2 tbsp. spoons;
  • tomatoes in their own juice - 800 g;
  • vegetable broth - 2 tbsp.;
  • milk - 1/2 tbsp.;
  • thyme - 3 branches;
  • Parmesan cheese - 160 g;
  • salt, pepper - to taste.

Preparation

Heat olive oil in a saucepan and fry finely chopped onions in it until transparent. Add garlic passed through a press to the onion and continue cooking for another 30 seconds, and then add flour. Now it is the turn of the tomatoes: we pour them directly with the liquid into the pan and knead with a potato crush. After the tomatoes have turned into a more or less homogeneous mass, pour in the broth and cream, or milk. Add thyme sprigs and bring the soup to a boil and cook for 15 minutes. After that, remove the thyme, add grated cheese to the hot soup and stir until it melts. To make the soup more homogeneous, grind it through a sieve or beat it with a blender before serving.

A similar tomato soup can be made with melted cheese, just keep in mind that the latter must be of good quality.

Turkish tomato soup with cheese

Turkish Tomato Soup is an affordable and easy-to-prepare dish based on. It is better to use homemade tomato juice as a base for a dish, but if you have settled on a purchased product, add salt with extreme caution, since ready-made juices are often sold already salted.

Ingredients:

  • tomato juice - 1 l;
  • butter- 3 tbsp. spoons;
  • flour - 2 tbsp. spoons;
  • salt - 2 tsp;
  • ground black pepper - 1/4 tsp;
  • milk - 1 tbsp.;
  • Kashar cheese.

Preparation

Melt the butter in a saucepan and fry the flour in it for a minute. Carefully add tomato juice to the fried flour, stirring constantly. Then season everything with salt, pepper and simmer the soup for about 10 minutes. After removing the dish from the heat, add milk and pour the dish into plates. Sprinkle the soup with Turkish Kashar cheese before serving.

Cream of tomato soup with cheese - recipe

This soup recipe differs from the previous ones in its spicy taste. The latter can be achieved by pre-baking all vegetables before boiling. And if you have access to a brazier or fire, don't miss the chance to add a smoky flavor to the dish.

Ingredients:

  • fresh tomatoes - 1 kg;
  • onions - 2 pcs.;
  • carrots - 2 pcs.;
  • garlic - 4 cloves;
  • olive oil;
  • salt, pepper - to taste;
  • vegetable broth - 4 tbsp.;
  • dried oregano - 1/2 tsp;
  • smoked paprika - 1/2 tsp;
  • hard cheese- 140 g;
  • tomatoes in their own juice - 600 g.

Preparation

Preheat the oven to 200 ° C. Cover the baking tray with paper and put vegetables on it: tomatoes, onions and carrots, pouring oil over them. Sprinkle the dish with salt and pepper. Wrap the garlic cloves in foil and bake everything for about 45 minutes.

Put the baked vegetables in a saucepan along with tomatoes in their own juice, oregano, paprika, and fill everything with broth. After the contents of the pot have come to a boil, pour the soup into a table blender and whisk until smooth. Return the cream soup to the fire, reheat and mix with grated cheese. Cook the soup until the cheese is completely melted, after which we serve the dish, sprinkling with a little more cheese on top. Bon Appetit!


Calorie content: Not specified
Cooking time: Not indicated

In European countries, light mashed soups are very popular, and often creamy soup is served at dinner parties, friendly gatherings and prepared for a family celebration. Why don't we also adopt this tradition? Of course, the serving should be spectacular, the soup should be tasty, and the dishes should be portioned so that guests do not stretch across the whole table for a ladle of soup. Small tureens are a great idea for serving hot meals in portions, and for "special" occasions, wide glasses or dainty teacups can be used. A dessert spoon is served with mashed soups, and if the wine glasses are high, then a buffet spoon with a long handle is needed.

You can take a tomato cream soup recipe as a basis and make a lot of options. WITH different cheeses and spices, bacon and pieces of fried vegetables, with herbs and croutons, in general - add everything that tomatoes are combined with, except fresh tomatoes you can take it. In the cold season, it is better to serve such a soup warm, and in summer it is well chilled.
Tomato soup is also called. You may have already heard such a name. Tomato gazpacho, cooked in summer or winter, will be an excellent table decoration.

Tomato puree soup with cheese - a simple recipe with a photo.
Ingredients:
- ripe tomatoes with dense pulp - 5-6 pcs;
- sweet red paprika - 2 large;
- carrots - 1 large;
- bow - 2 heads;
- parsley or cilantro - a few twigs;
- vegetable broth - 1 liter;
- butter or vegetable oil - 2 tbsp. spoons;
- cheese or feta cheese - 50 gr;
- salt, spices - to taste;
- any greens for serving.

Recipe with photo step by step:




First, we'll cook the vegetable broth. Peel the carrots, onions, wash the herbs. Put the vegetables in a small saucepan (you don't need to cut them), add the herbs. If there is parsley root, add that too, the broth will be tastier. Pour in a little more than a liter of water and cook the vegetable broth. We'll get the vegetables. Throw away the onions and herbs, use the carrots to make the soup. You can cook delicious on vegetable broth.




Fill the tomatoes with boiling water for a few minutes, then sprinkle with cold water.




We peel the tomatoes, cut out the stalk.




Cut the bell peppers into slices. It can be baked in the oven (grease whole peppers with oil and bake for 10-15 minutes until soft, then remove the skin, remove the seeds) or lightly fry in a pan. Choose any option.






If the pepper is fried, then put it in a pan along with the onion and simmer for 5-7 minutes until soft.




Place the tomatoes in a blender, chop in mashed potatoes. To make the soup more homogeneous, chopped tomatoes can be rubbed through a fine sieve.




Put boiled carrots, peppers and onions into a blender.




Puree until smooth. If the mass turns out to be very thick, pour in a little vegetable broth. Mix all the chopped vegetables, dilute them with vegetable broth. Salt and pepper to taste, let the soup simmer for a few minutes.






We rub the cheese. We moisten the edges of the wine glasses with water and dip in coarse salt (black sesame seeds, spices, etc.). Let the rim dry, then carefully fill the glasses with soup. Decorate with herbs and serve. Instead of bread, it is better to serve croutons or croutons with mashed soup.
By Elena Litvinenko (Sangina)

Italian tomato soup is the "brother" of Spanish gazpacho, which, although served cold, with its spicy taste warms no worse than a dish barely removed from the fire.

Gallina Blanca's tomato puree soup recipe allows you to combine culinary traditions both countries, experiment with ingredients, the way of cooking, create different flavoring and aromatic bouquets, each time surprising with an original treat.

For example, the dish can be complemented with bell peppers and cucumbers, beans, or green peas, fish or seafood, mushrooms or chicken, cream or sour cream. The choice of spices is also unlimited: basil, sage, rosemary, thyme, marjoram.

The recipe for tomato cream soup is suitable for those who follow the figure - it is light and low in calories. And those who want something more satisfying can supplement the soup chicken meat... It should be boiled separately and added before the soup is mashed. However, you can make the soup more nutritious without meat: rice or young potatoes will give the dish the necessary thickness, but will not interrupt its expressive smell and taste. Instead of chicken broth you can use vegetable - thanks to Gallina Blanca bouillon cubes, any base for the soup appears in a matter of minutes.

A decoration of tomato puree soup can be mascaparone or Adyghe cheese, herbs - basil and fennel. Tiny cherry tomatoes fried in olive oil look very nice on a plate.