Tomato soup puree is a surprisingly tasty and nutritious dish that is enjoyed by both adults and children. At the same time, he will please any housewife with the speed and simplicity of cooking, and those who appreciate healthy food that does not harm the figure will appreciate its low calorie content and high content of nutrients.
At the same time, tomato puree soup is also a unique opportunity to make a real culinary journey without leaving your own kitchen, because such soups are prepared in Spain, Italy, Mexico, Turkey and many other countries of the world. And, changing the ingredients, experimenting with spices, trying different recipes, you can learn the subtleties of these national cuisines.
Tomato Soup: Mexican
This is not the most common and easy to make recipe, but lovers of spicy and piquant cuisine will appreciate it. In addition, he is very satisfying and will be able to replace a full meal. So we need:
- 1 large onion;
- 400 g of red beans;
- 1 liter of strong broth (chicken, pork, beef - to your taste);
- 3 chili peppers;
- 2 red bell peppers;
- 3 teaspoons of chili sauce;
- 700-750 ml of thick tomato juice;
- 100 gr tomato paste;
- garlic to taste, but not less than 3 large cloves.
Cooking soup is worth starting in the evening. Pour red beans with cold tap water and leave overnight. If possible, prepare the broth in advance. In the morning, drain the liquid from the beans, rinse the beans and pour them into the broth. After the beans boil, add the tomato paste (it is not necessary to dilute it with water) and chili sauce. While the beans are being cooked, fry finely chopped onions and chopped garlic on a tablespoon of olive oil. After 5 minutes of frying, add chopped chili pepper and diced red bell pepper to the pan. When the vegetables “catch”, fry together with the oil, pour into the broth and leave to cook until the beans are ready. Before the end of cooking, salt to taste, if necessary - add pepper, and pour tomato juice. After that, cook for 10 minutes and turn it off. Let the mass cool slightly and grind it in a blender. Mexican mashed potato soup is ready. Before serving, you can decorate it with greens, add a little sour cream (it will soften the sharpness). Such a soup with garlic croutons is especially tasty .
Turkish Tomato Soup
This is another national recipe for this delicious dish, which is prepared much faster than the Mexican version.
For cooking you need:
- 300 gr of tomatoes (the larger, the better);
- 0.5 liters of light chicken stock;
- 1 medium onion;
- a few cloves of garlic;
- A glass of tomato juice;
- 250 g of cheese (preferably hard varieties);
- salt and pepper;
- cooking oil for frying;
- greens (1 small bunch).
In a saucepan with a thick bottom, pour vegetable oil (so that it covers the bottom with a thin layer) and put lightly chopped garlic. After a few minutes, when the garlic begins to brown, remove it from the pan and send the pre-chopped onion there. After it becomes transparent, add all other ingredients to the pan, including chopped parsley. Salt and pepper (if you like spicy - add a little red pepper). Then simmer the vegetables in the broth for about half an hour. Then cool the future tomato puree slightly and grind it with a blender. After that, bring the pureed mass to a boil again and, after pouring on plates, serve. Add a handful of grated cheese to each plate (this makes sense only when serving a hot version of the soup) and decorate with greens.
These soup options can be safely used as the base for creating new recipes, because tomato soup, like no other, allows all kinds of variations.