Tomato soups - puree are perfectly combined with both simple and exotic cheeses. Check out this statement by repeating one or more of our favorite tomato recipes.
Tomato soup with cheese
A classic Italian soup with cheese is an ideal dish for beginning to get acquainted with tomato soups.
Ingredients:
- olive oil - 2 tbsp. spoons;
- onions - 1 pc .;
- garlic - 2 cloves;
- flour - 2 tbsp. spoons;
- tomatoes in its own juice - 800 g;
- vegetable broth - 2 items;
- milk - half a century;
- thyme - 3 twigs;
- Parmesan cheese - 160 g;
- salt, pepper - to taste.
Preparation
In the saucepan, warm up the olive oil and fry it finely chopped onions until it is transparent. Add the garlic passed through the press to the onions and continue cooking for another 30 seconds, and then pour in the flour. Now it is the turn of tomatoes: they are poured directly into the pan with a liquid and kneaded by a crib for potatoes. After the tomatoes have turned into a more or less homogeneous mass, we pour broth and cream or milk. Add sprigs of thyme and bring the soup to a boil and cook for 15 minutes. After, extract the thyme, add grated cheese to the hot soup and mix until it melts. To make the soup more homogeneous, before serving, rub it through a sieve or whisk with a blender.
A similar tomato soup can be prepared with melted cheese, just keep in mind that the latter should be of good quality.
Turkish tomato soup with cheese
Turkish tomato soup is an affordable and easy-to-prepare dish based on tomato juice . As a basis for a dish, it's better to use home-made tomato juice, but if you stopped on the purchased product, add salt with extreme caution, since often the ready-made juices are already sold salted.
Ingredients:
- tomato juice - 1 l;
- Butter - 3 tbsp. spoons;
- flour - 2 tbsp. spoons;
- salt - 2 teaspoons;
- ground black pepper - 1/4 tsp;
- milk - 1 item;
- cheese of kashar.
Preparation
In the saucepan, melt the butter and fry the flour on it for a minute. Gently pour tomato juice into the roasted flour, stirring constantly. Then season everything with salt, pepper and cook the soup over low heat for about 10 minutes. After removing the dish from the fire, add the milk and pour the dish on the plates. Sprinkle the soup with Turkish cheese kashar before serving.
Tomato cream soup with cheese - recipe
This recipe for soup differs from previous ones with its piquant taste. The latter can be achieved by pre-baking all the vegetables before boiling. And if you have access to a barbecue or a fire, do not miss the chance to give the dish a fragrance of haze.
Ingredients:
- fresh tomatoes - 1 kg;
- onions - 2 pcs .;
- carrots - 2 pieces;
- garlic - 4 cloves;
- olive oil;
- salt, pepper - to taste;
- vegetable broth - 4 items;
- Dried oregano - 1/2 tsp;
- smoked paprika - 1/2 tsp;
- hard cheese - 140 g;
- tomatoes in own juice - 600 g.
Preparation
The oven is heated to 200 ° C. We cover the baking tray with paper and put vegetables on it: tomatoes, onions and carrots, watering them
We put baked vegetables in a pan with tomatoes in their own juice, oregano, paprika, and pour everything with broth. After the contents of the pan come to a boil, pour the soup into a table blender and whisk until smooth. Cream soup is returned to the fire, reheated and mixed with grated cheese. Cook the soup until the cheese is completely melted, after which, serve the dish, sprinkling some more cheese on top. Bon Appetit!