Tomato cream soup - hearty dishes for an exquisite menu: recipe with photos and videos

Home Cream soups

Cream of tomato soup is a very popular dish in many countries, particularly in Europe, Asian countries, Mexico, African and Mediterranean lands and the Australian continent. The special feature of the dish is not only its simplicity, but also its delicious velvety texture.

Achieving this consistency is very simple - you need to use an immersion blender or food processor.

You can prepare tomato cream soup with vegetables or by adding meat, seafood and various types of fish. The soup is served both cold and hot, which adds variety to the taste of the same soup. The finished dish is usually seasoned with sour cream, cream, cheese and milk.

Tomato soup should be served in the form of a delicate cream with herbs. You can flavor the soup with grated cheese or crackers. A good option to complement the dish would be toasted croutons with garlic.

How to cook tomato cream soup - 15 varieties

Classic tomato cream soup - “Gazpacho”
Tender soup with milk
Tomato-cheese cream soup
Tomato-ginger soup with honey
Tomato cream soup with cream
Tomato soup with pesto and sour cream
Vegetable soup with tomatoes
Spicy tomato cream soup
Tomato soup with shrimp
Nourishing Avocado Soup
Tomato soup "Trio"
Soup with croutons
Sea tomato soup
Creamy cream soup
Tomato cream soup with light meatballs

Classic tomato cream soup - “Gazpacho”

This cold, creamy soup is a classic in Spanish and Mediterranean cuisine. It's easy and quick to prepare, and the taste is incredible! Ideal for a summer menu.

Ingredients:

Tomatoes - 4 pcs.
Salt
Cucumbers - 3 pcs.
Pepper
Onion - 1 pc.
Sweet green peppers - 2 pcs.
Olive oil
Red pepper - 1 pc.

Preparation:

Remove seeds from pepper and finely chop.

Chop the cucumbers.

Chop the onion.

Blanch the tomatoes and chop coarsely.

All components should not be mixed at once.

Combine the butter with half of all the chopped vegetables in a blender bowl and blend.

Pour the soup into a plate and place in the refrigerator until completely cooled.

Once the dish has cooled, add the remaining vegetables to each plate.

Sprinkle the dish with grated egg or herbs, if desired.

Tomato-cheese cream soup

A delicate dish with a spicy tomato note for lovers of Italian cuisine.

Ingredients:

Tomatoes – 1 kg
Olive oil
Cheese - 100 g
Bunch of parsley
Tomato paste - 2 tbsp.
Salt
Onion - 1 pc.
Oregano
Garlic – 6 cloves
Pepper
Chicken broth - 1 l

Preparation:

Chop the onion and garlic. Sauté in a saucepan in butter until golden brown.

Chop the tomatoes and add to the onion. Simmer for about ten minutes.

Add oregano and tomato paste.

Mix the ingredients and pour in the broth.

You can use either chicken or beef broth.

Cook the dish for a quarter of an hour.

Chop the greens and grate the cheese coarsely.

Add to soup and puree the dish.

Add spices, salt and boil the tomato soup.

Serve the soup with grated cheese and croutons.

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-ginger soup with honey

A savory Asian dish with a spicy finish.

Ingredients:

Bay leaf - 2 pcs.
Tomatoes in juice - 200 g
Ginger – 5 g
Olive oil - 20 ml.
Honey - 2 tsp.
Tomatoes - 1 pc.
Chili pepper - 10 g
Red onion - 30 g
Dried basil
Tomato juice - 100 ml.
Garlic - 1 piece
Black pepper
Salt

Preparation:

Fry chopped onion and garlic in a large saucepan.

Add chopped ginger root and chili. Add honey and tomatoes to juice.

After five minutes, pour in the tomato juice, add spices and laurel.

Simmer the dish for another 5 minutes, and then remove the bay leaves and puree the soup.

Serve with basil.

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.

Cream soup with champignons and potatoes

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Ingredients

4 potatoes;
2 tablespoons vegetable oil;
300 g champignons;
2 onions;
500 ml medium fat cream;
salt - to taste;
ground black pepper - to taste.

Preparation

Boil the potatoes. Heat the oil in a frying pan and fry the chopped onion for a few minutes. Then add thinly sliced champignons and fry for a few more minutes, stirring occasionally.

Drain the boiled potatoes, but do not pour them out. Place onions and mushrooms in a saucepan with potatoes, add cream and spices. Puree the soup with a blender. If you find it too thick, add a little water in which the potatoes were boiled.

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.

Tender chicken puree soup with cream, zucchini and egg

The main ingredient in all today's soups is chicken broth; it is common for preparing first courses. But zucchini is rarely used in first courses, but its delicate structure is perfect for puree soup.

Another advantage is that this vegetable does not have a characteristic taste; it takes on the taste of the products with which it is cooked.

Add more cream and an egg and you will get a tasty, healthy, dietary and at the same time well-satisfying soup.

Products for the recipe:

chicken fillet - 140−150 gr.
carrots (medium) - 1 pc.
onions (medium) - 1 pc.
zucchini (small size) - 1 pc.
cream 20% - 200 ml.
eggs - 2 pcs.
flour - 1 tsp. with a slide
oil (vegetable or butter) - for frying
salt - to taste

Cooking method:

Prepare the vegetables - wash them and cut them into medium-sized cubes. Although the size does not really matter, since we will still make puree from them.
Wash the chicken fillet and cut into pieces. Place in a saucepan, add a liter of water, and cook. When it boils, remove the foam. Pour a couple of ladles of broth into a separate bowl and let it cool.
Place carrot pieces in the pan with the chicken and cook together.
Pour a little oil into the pan, add the onion and fry until golden brown. Place the fried onion in a saucepan, cook until the meat and carrots are cooked, cover with a lid.
Then add the zucchini pieces, add salt, and cook until the vegetable is soft.
In the meantime, let's prepare the dressing. Pour flour into cream at room temperature or slightly warm, mix well with a fork or whisk so that there are no lumps. Then pour in the cooled broth and break the eggs. Beat with a fork or whisk until smooth.
Remove the finished soup from the heat. Using an immersion blender, grind all the ingredients of the dish until it becomes a smooth puree without any chunks.
Add creamy egg dressing and mix well. Place on the stove and bring to a boil, but do not boil so that the dressing does not curdle. You can pour into plates and serve.

When choosing cream for seasoning soups, pay attention to the fat content; the higher it is, the less likely it is that it will curdle. But it is more important that the cream is fresh and of good quality.

Vegetable soup with tomatoes

A hearty and very flavorful dish for any occasion.

Ingredients:

Black pepper
Butter - 3 tbsp.
Salt
Chicken broth - 250 ml.
Olive oil - 1 tbsp.
Celery - 1 stalk
Bay leaf - 2 pcs.
Onion - 1 t.
Sugar - 1 tbsp.
Garlic - 2 cloves
Flour - 60 g
Parsley - 4 stems
Fresh tomatoes - 2 kg
Thyme - 2 stems
Carrots - 1 pc.
Cream - 500 ml.

Preparation:

Chop the onion and garlic.

Melt the butter and combine with vegetable oil.

Add vegetables to oil.

Chop the remaining vegetables.

Add carrots and celery to the onions, pour in the pureed tomatoes.

Stir the mixture and simmer for five minutes. Add flour to the soup.

Cook the dish for another five minutes.

Pour in the broth, stirring the dish vigorously. Add sugar and spices.

Cook the soup for another half hour.

Remove the bay leaf and sprigs of herbs from the soup, and then puree.

Pour cream into the soup and boil the soup.

Bring the dish to taste 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.

Spicy tomato cream soup

A very refined and spicy dish for lovers of Asian spicy motifs.

Ingredients:

Basil
Olive oil - 3 tbsp.
Vegetable broth - 600 ml.
Onion - 1 head
Fennel - 3 heads
Garlic - 3 cloves
Sugar - 1 tbsp.
Tomatoes – 450 g
Cumin - ½ tbsp.
Canned tomatoes - 400 g

Preparation:

Fry onions and garlic. Add spices, fennel and sugar to the vegetables.

Add tomatoes in juice and chopped tomatoes to the pan with the vegetables.

Simmer for about twenty minutes and then pour in the broth.

Puree the finished soup and serve.

Low-calorie cream of chicken and spinach soup

Spinach has a light taste and aroma and goes well with many foods. Suitable for preparing both vegetarian and meat soups.

If the caloric content of a dish matters to you, then do not pass by this recipe. Its calorie content is only 48 kcal per 100 g. product, but this is provided that you serve it without crackers.

Ingredients:

chicken fillet - 400 gr.
potatoes - 400 gr. (weight without peel)
onion - 1 pc.
garlic - 2 cloves
fresh spinach - 200 gr.
cream 10% - 300 ml.
soy sauce - 2 tbsp. l.
Parmesan cheese - 30 gr.
sunflower oil for frying
salt, parsley to taste
croutons optional
water - 1.8 liters

Recipe description:

Cut the chicken fillet into pieces. Place half of the pieces in boiling salted water and cook until tender. Place the other part of the meat in a bowl, pour in soy sauce and leave to marinate.
Add chopped potatoes, onions and garlic to the broth. Cook until the potatoes are ready. Pour some of the broth into a separate bowl, and then use it to adjust the thickness you need.
Wash the spinach leaves and dry with a paper towel. Place in a blender bowl and pour in the required amount of cream. Grind with a blender until smooth.
Remove the pan with the prepared vegetables from the stove, add the green mass and use a blender to grind all the ingredients.
Put it back on the stove, bring to a boil, but do not cook, since it is not recommended to boil the cream. Turn off the heat, cover with a lid, and let it brew.
In the meantime, fry the marinated breast in vegetable oil for 7 minutes.
Grate Parmesan cheese into a separate bowl and finely chop the parsley.
Pour the puree soup into bowls, add a few pieces of fried chicken, sprinkle with grated Parmesan and chopped parsley. You can add crackers, but this is optional.

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.

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.

Nourishing Avocado Soup

An unusual tomato soup with avocado will complement dinner well.

Ingredients:

Sun-dried tomatoes - 1 cup
Lemon juice
Tomatoes - 1 pc.
Salt
Avocado - ½ pc.
Water - 2 glasses
Garlic - 1 clove

Preparation:

Soak sun-dried tomatoes in boiling water for an hour.

Peel tomatoes and avocados.

Chop the vegetables, add lemon juice and puree along with the spices.

Add water and sun-dried tomatoes.

Boil the soup and serve.

Soup with croutons

Hearty tomato soup with crispy croutons will complement lunch well.

Ingredients:

Water - 200 ml.
Ciabatta – 4 pieces
Tomatoes – 500 g
Salt
Onion - 2 pcs.
Black pepper
Grated Parmesan cheese - 50 g
Carrots - 2 pcs.
Basil - 1 bunch
Olive oil - 30 ml.

Preparation:

Fry carrots, chopped onions and tomatoes in oil. Add water and simmer until the tomatoes are soft.

Puree the soup and season with spices and grated cheese.

Add toasted ciabatta crumbs and basil.

Cream of chicken, broccoli and cauliflower soup

Vitamin broccoli and cauliflower soup will be an excellent addition to your daily diet, which will saturate the body and energize you for the whole day.

Can be cooked with both fresh and frozen vegetables.

You will need:

chicken drumsticks - 2 pcs.
potatoes - 2 pcs.
onion - 1 pc.
carrots - 150 g + 1 pc. for frying
cauliflower - 150 gr.
broccoli - 150 gr.
cream - 0.5 cups
salt, spices - to taste

Recipe description:

Let the chicken cook, after boiling, skim off the foam and add salt. When ready, remove the bird from the broth and disassemble it into small pieces.
Add broccoli, cauliflower and carrots to the broth. Cook until done.
While the vegetables are cooking, fry finely chopped onion and carrot rings in a frying pan. Add fried vegetables to the boiled vegetables, boil together for a couple of minutes.
Remove from heat and use a blender to puree.
Add cream and beat a little more with a blender.
Add the chicken pieces, bring to a boil and serve.

Sea tomato soup

A rich dish with seafood will decorate any table, complement the meal and perfectly fill you up.

Ingredients:

Onion - 1 pc.
Salmon – 300 g
Tomatoes in juice - 1 can
Salt
Mussels – 150 g
Water - 1 l
Italian herb blend
Tomatoes - 2 pcs.
Shrimp – 150 g
Basil - 1/2 tsp.
Black pepper - a pinch
Celery – 2 stalks
Squid – 150 g
Olive oil 2 tbsp.

Preparation:

Remove the bones from the salmon and cover the bones with water. Boil fish broth.

It is best to use smoked or salted salmon.

Chop the onion into half rings and fry.

Beat vegetables with herbs, onions, tomatoes in juice and spices.

Sauté mussels and shrimp in oil.

Chop a little fillet into pieces.

Chop the cleaned squid into rings.

Combine the broth with vegetable puree and bring to a boil.

Add seafood and serve.

How to make cold tomato soup Gazpacho

Try to cook an Italian dish, which is usually served during the hot season. The soup turns out light and is served only cold, sometimes ice is added. Due to the fact that the composition is completely free of animal products, it is ideal for vegetarian nutrition.

Required:

Sweet pepper – 1 large.
Baguette – 1 pc.
Cucumber – 1 medium.
Red wine vinegar – 1 tsp.
Black pepper.
Sugar – 0.5 tbsp. l.
Garlic – 2 cloves.
Curd cheese - jar.
Hot chili sauce – 10 ml.
Tomatoes – 2 medium.
Olive oil – 10 ml.
Green onions – 50 g.
Salt.
Tomatoes in their own juice – 600 g.

Preparation:

1. Start cooking by making croutons. Instead of a baguette, you can use garlic buns or any loaf. Cut into medium-sized slices, place in a dry frying pan and dry on each side.

2. Thinly cut the skin from the cucumber. Cut the vegetable in half and remove the seeds with a teaspoon. Cut the cucumber pulp into half rings. Reserve a quarter of the unpeeled cucumber for garnish.

3. You can use any color of pepper. If you choose red, the soup will turn out to be the most saturated in color. Remove seeds and cut into pieces. Reserve a quarter for garnish.

4. Choose tomatoes that are strong and dense. Cut into quarters, then remove the seeds and trim the skin. This preparation will help make the soup more smooth.

5. Chop the green onions, setting aside some for decoration.

6. Drain the tomatoes in their own juice into a blender bowl, then remove the tomatoes from the jar. Add cucumber, tomatoes and pepper. Puree. If the bowl is small, you can grind in several batches.

7. Pour into a deep container. Add salt and sweeten. Sprinkle with pepper. It is better to use freshly ground, it will give the dish a richer taste.

8. Add chili sauce, olive oil and vinegar.

9. Chop the reserved pepper, green onions, garlic and cucumber into small cubes. Connect. Grease croutons with curd cheese.

10. Pour tomato soup puree into bowls. Sprinkle with chopped vegetables, drizzle olive oil on top and serve with croutons.