Today you will learn how to cook an incredibly tasty and piquant Italian soup with tomatoes. This dish will be all to taste and will become your specialty.
Italian tomato soup
Ingredients:
- tomatoes - 900 g;
- olive oil - 2 tbsp. spoons;
- bulb - 1 piece;
- spice;
- garlic - 3 cloves;
- broth - 3 items;
- sugar - pinch;
- stale bread - 240 g;
- spice;
- olive oil - to taste.
Preparation
In the pot, pour the water and bring to a boil. We wash the tomatoes, make a small incision on top of each other and gently dip the tomatoes into boiling water. After 15 seconds, remove them, peel and cut into large pieces. Bulb processed, shredded cubes and grind garlic. Basil tear off pieces, and cut bread with slices. In the saucepan, warm up the olive oil, throw the onions and wess it until golden. Then add the garlic, put the tomatoes and cook for a few minutes until the vegetables are allowed to juice. Then we put the basil and pour in the broth. Soda, saharim soup to taste, boil, and then reduce the fire and cook for 10 minutes. After that, we throw slices of bread, remove the pan from the plate, close the lid and insist 15 minutes.
Italian vegetable soup
Ingredients:
- potatoes - 400 g;
- carrots - 2 pieces;
- tomato - 3 pcs .;
- bulb - 1 piece;
- ginger - to taste;
- vegetable broth - 3 items;
- olive oil - 5 tbsp. spoons;
- spice.
Preparation
We clean the bulb, shinkle the rings, and grate the carrots on the grater. We peel the potatoes and cut them into pieces. Then brown the onion in a frying pan, add carrots and potatoes. After 5 minutes, pour all the vegetable broth and add the sifted tomatoes without the skin. Solim, pepper soup to taste and cook for 20 minutes, on a weak fire. The root of ginger rubbed on a grater, put in soup and served to the table, adding olive oil.
Italian soup with shallow paste
Ingredients:
- tomato juice - 1 l;
- tomato - 5 pcs .;
- bulb - 2 pieces;
- garlic - 4 cloves;
- small vermicelli - 100 g;
- olive oil - 2 tbsp. spoons;
- spice;
- cream 25% - 200 ml.
Preparation
Bulb and carrots are cleaned and finely chopped. Garlic is cleaned and squeezed through the press. In the saucepan pour the oil, spread the prepared vegetables and brown them on medium heat for 15 minutes. Tomatoes are scalded with boiling water, remove the cuticle and cut the flesh into pieces, and then add it to the saucepan. After that, pour in the juice, add salt, bring to a boil and cook under the lid for 20 minutes. We separately boil the small vermicelli, throw it back in a colander and put it into the soup. After 10 minutes, remove the dish from the plate, close the lid and insist. In the meantime, whip cream into cream, season with spices and serve with soup, spilling it on plates.