Italians have glorified their cuisine around the world, so cooking pizza, lasagna or cannelloni was something as ordinary for us as cooking borscht, pancakes or salad olivier. In the treasury of Italian recipes, you can also add aromatic tomato soups. In cold weather, the soup can be served hot, in company with crispy Italian bread , and when the thermometers on the street roll off, you can supplement the tomato dish with a couple of ice cubes and fresh herbs.
Italian tomato soup - recipe
Most of the Italian cuisine is poor food, which by our time, with the help of various additions, began to be served in restaurants. One of the classic Italian tomato soups is the bread soup Pappa al Pomodoro.
Ingredients:
- onions - 2 pcs .;
- olive oil - 4 tbsp. spoons;
- garlic - 5 denticles;
- tomatoes in its own juice - 1.5 kg;
- bay leaves - 3 pcs .;
- chicken broth - 2 items;
- bread (cut into cubes) - 1 1/2 items;
- Dried oregano - 1 teaspoon;
- salt, pepper - to taste.
Preparation
In a thick-walled frying pan heated 2 tablespoons of olive oil and fry on it crushed onions. Once the onion is clear, add garlic and dried oregano to it. After 30 seconds, when the garlic leaves the aroma, pour tomatoes into the pan in its own juice and immediately dilute them with broth. Put the bay leaf in the soup and cook on low heat, under the lid, 20-25 minutes.
Meanwhile, in another pan, we warm up the remaining oil and fry the pieces of diced bread on it. We put the bread crutons in the soup, remove the dish from the fire and leave to stand for about 10 minutes. Next, remove the laurel from the soup and we rub everything with a blender.
Italian tomato soup with cherry recipes
Ingredients:
- cherry tomatoes - 1, 3 kg;
- fresh basil - 25 g;
- garlic - 3 cloves;
- olive oil - 4 tbsp. spoons;
- potatoes - 1 pc .;
- tomato paste - 2 tbsp. spoons;
- Balsamic vinegar - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
The oven is heated up to 190 degrees. Cut the tomato peel crosswise and cut the fruits with boiling water. Peeled tomatoes are cut into large rings and spread on a greased baking sheet. On the same baking tray, put the garlic cloves directly in the skin, and on top of the tomato slices place the basil leaves. We put the pan in the oven for 1 hour.
Meanwhile, cook potatoes in 600 ml of water with the addition of tomato paste. Baked tomatoes are scraped with a blender (garlic squeezed out of the peel), add potatoes to them and again we beat everything up to mash. We season Italian tomato soup with salt, pepper, butter and vinegar.
Italian tomato soup with seafood
Ingredients:
- sausages chorizo - 250 g;
- fennel bulb - 1 piece;
- onions - 1 pc .;
- garlic - 4 cloves;
- tomato paste - 2 tbsp. spoons;
- dry white wine - 1 item;
- chicken broth - 4 items;
- tomatoes - 2 pieces;
- salmon - 300 g;
- mussels - 500 g;
- shrimp - 500 g;
- salt, pepper - to taste;
- parsley;
- lemon - 1 piece;
- olive oil.
Preparation
In a frying pan in olive oil fry chopped sausages chorizo until golden brown. We put the fried pieces on a plate,
In the same frying pan fry the fennel for 3-4 minutes, then add the chopped onion and continue cooking for another 8-10 minutes. We complement onion frying garlic and tomato paste. After 3 minutes, pour in the wine and reduce the heat, leaving most of the liquid to evaporate within 1-2 minutes. Now we pour in broth, add tomatoes, fried sausages and salt with pepper. After 5-7 minutes we put pieces of fish, shrimp and mussels. Once the seafood is ready, water the dish with lemon juice and serve it to the table.