Tomato soup with seafood

Home Seafood soups

Tomato soup with seafood is an incredibly tasty, and most importantly simple dish, for everyone, even the most experienced taster. Preparing such a dish will not be difficult, even for the youngest and novice cook.

Seafood is considered a rare and delicious product in many parts of our country. So, cooking any dish with these ingredients will doom it to success. Seafood goes especially well with tomato sauce.

But often tomato soups with seafood are not so rich, because they themselves take no more than 5 minutes to cook. During this time, the broth will not be able to cook. However, there is a simple, and most importantly effective solution to this problem. As a rule, frozen seafood is required to prepare such a dish. So, you can pour boiling water over frozen seafood, and after they have thawed, use this broth as a base for soup.

How to cook tomato soup with seafood - 15 varieties

Tomato soup with seafood
Tomato soup with seafood and mussels
Tomato soup with white fish and shrimp
Italian tomato soup with seafood
Tomato soup with assorted seafood
Tomato soup with seafood on Italian herbs
Tomato soup Ciopino
Tomato soup with shrimp
Tomato soup with seafood and cheese
Tomato soup with seafood and pasta
Tomato soup with squid and shrimp
Malaysian tomato soup with seafood
Tomato soup is not for the lazy
Tomato soup with seafood from Sumatra
Tomato soup with seafood in a slow cooker

Chef tips

Italians have been preparing tomato soups with seafood for many centuries. They have a wide selection of not only recipes for such hot dishes, but also various secrets. Here are some of them:

It is best to use fresh tomatoes as a tomato base rather than pickled ones. It's not difficult to prepare them. To do this, you need to wash the tomatoes and pour over them with boiling water, and then remove the skin. After that, you need to either grind the vegetables through a sieve or put them through a blender. Before using in soup, prepared tomatoes can be salted;
It is always better to cook fish broth in advance. But at the same time, it is not at all necessary to use a separate good fish. This broth can be boiled on the heads, tails and shells of those seafood that will be further used in the soup itself;
The speed of preparation of tomato soups with sea cocktail is influenced by the presence of ready-made tomatoes and broth. Therefore, it is better to make this base while the seafood is defrosting, and cook the soup itself later.

And the most important secret is that if you experiment with the ratio of ingredients in a seafood cocktail, you can prepare a new delicious tomato soup every time.

As the ancient philosopher said, “Everything ingenious is simple.” The recipe for this soup is quite simple, but the taste cannot be described in words.

Ingredients:

Sea cocktail – 500 g
Tomatoes – 800 g
Onion – 2 pcs.

Preparation:

Remove the peel from the tomatoes.

To make it easy to remove the peel from the tomatoes, just pour boiling water for 2 minutes, after making an incision with a cross on the tip of the tomato.

Grind the resulting tomato pulp in a blender. In the meantime, boil the sea cocktail. After the seafood boils, cook for no more than 3 minutes.

After that, drain the seafood in a colander and add it to the tomato paste. Put the soup on the fire and add sugar, salt, thyme, basil and bring to a boil.

Benefit or harm

Any seafood is rich in vitamins A, B, PP, E and microelements. For example, rapan meat is considered not only a delicate delicacy, but also contains 2-3 times more easily digestible protein than beef and veal. Amino acids in shellfish meat act on our body as follows:

supply our muscles with energy;
improve brain function;
improve metabolism;
saturate blood cells with oxygen;
increase immunity;
promote normal kidney function;
increase libido and potency in men.

There are almost no contraindications, except for individual intolerance. If the soup is not spicy, it will be useful even for children and the elderly. It’s not for nothing that the Japanese, who love spicy seafood dishes, are considered the longest-living nation, despite the poor environmental situation in their country.

Tomato soup with seafood and mussels

This soup is very filling and very tasty. It will especially appeal to those who love seafood. You can serve this soup with crackers, sour cream, and cheese.

Ingredients:

Fresh tomatoes – 800 g
Shrimp – 300 g
Mussels – 250 g
Onion – 1 pc.
Garlic – 3 teeth.
Carrots – 1 pc.
Celery – 4 pcs.
Potatoes – 3 pcs.
Thyme – 5 g
Dry mint

Preparation:

Peel the onion and cut it into half rings. Transfer to a saucepan where the oil has been preheated.

Peel the carrots and grate them on a coarse grater, then add them to the onion. Chop the celery and garlic and also add to the pan.

Peel the tomatoes and mix in a blender. Place the resulting mass into a saucepan. Peel and cut the potatoes into cubes and add to the soup.

Pour broth or water over the vegetables.

The soup will be much tastier if you boil it before pouring the broth over the vegetables. This will make the soup richer.

Now you can add seafood. It is no coincidence that they are added last.

Seafood should be cooked for no more than 5 minutes, otherwise it will turn rubbery. Season the soup with pepper and salt. After boiling, cook for 5 minutes.

Seafood soup “Sea Cocktail”

Seafood has long been the basis of the Mediterranean diet. Seafood soups are the most popular dish because they are easy to prepare, filling and tasty.

One of these interesting soups is Sea Cocktail soup.

Ingredients:

Cooking time: 45 minutes.

Calorie content: 180 kcal.

Cooking method:

The celery root should be peeled and chopped;
Grind the onion and pepper;
Pour boiling water over seafood, drain through a colander after 5 minutes;
Pour a little vegetable oil into a saucepan set on fire. Chopped onions should be fried until soft;
Add celery and pepper. Fry for 5 minutes;
Chop the tomatoes and add them to the pan. Fry for 2 minutes;
Pour the mixture with water. Wait until it boils;
Cut the potatoes into cubes. Place it in the pan. Cook for 15 minutes;
Add assorted seafood and spices to the vegetable mixture. Add salt. Cook for 5 minutes;
Remove the soup from the heat. Let it sit for 10-15 minutes;
Serve the dish garnished with herbs and a slice of lemon.

You can use a varied set of vegetables for assorted seafood soups. It all depends on the preferences and tastes of those who will eat the soup. You can experiment with the cocktail, add new ingredients, replace or exclude old ones, and even come up with your own recipes.

Read how to cook. This dessert has an interesting taste and freshness, which is inherent only in citrus fruits.

A simple recipe for smoked sausage and cabbage salad. Take this one to your treasury for every day.

Turkey breast baked in the oven is the most tender, dietary meat. Which is according to our recipes.

Seafood is rich in microelements, essential amino acids and vitamins. Their nutritional value is comparable to meat, but they are digested much faster and easier. Therefore, it is important to use seafood in your diet, making your meals varied and healthy.

Cocktail is one of the easiest seafood to use. However, when using it in cooking, it is important to know some subtleties and nuances.

There is no need to defrost the seafood cocktail. You just need to pour boiling water over it for 5 minutes, and then drain through a colander. If the frozen seafood platter will not be used in preparing the soup, it can be immediately thrown into boiling water;
If the cocktail is still defrosted, you should not store it outside the refrigerator. Seafood spoils quickly;
Boil the seafood cocktail for 5-7 minutes. Therefore, when preparing soups, it should be added when the remaining ingredients are almost ready;
If you don’t even have time to bother with soups, just boil the seafood, add salt, add the available spices, sprinkle with lemon juice and start eating.

Dishes in which you can use a seafood cocktail are very diverse. You can experiment with it, add it to salads, first courses, and complement side dishes. It is enough to have a couple of packages of frozen assorted meats in the freezer so that, if necessary, you can quickly cook yourself a tasty and nutritious soup.

Bon appetit!

To surprise your family during a family dinner, you can prepare rich tomato soup with seafood. This amazingly tasty dish will appeal to even sophisticated gourmets; besides, making it at home is not difficult, and all the necessary products can easily be found in any supermarket.

Tomato soup with seafood, cooked according to a classic recipe, is aromatic, healthy and contains very few calories. For its preparation, frozen mussels, shrimp or snails are suitable, which harmonize well with tomato sauce and give the dish a refined and original taste.

Ingredients used:

chicken broth - 1.8 liters;
three onions;
two cloves of garlic;
one hot pepper (small);
two large tomatoes;
basil – 80 grams;
frozen seafood (any) – 480 grams;
parsley – 70 grams;
sugar and salt - to your taste.

Cooking:

Peel the onion and cut into squares, then add it to a frying pan with hot olive oil and fry until light brown.
Scald the tomatoes with boiling water, remove the skins and chop them. Then add them to the onion and simmer for three minutes.
Chop the garlic into small cubes and also add it to the pan.
Now add seafood to the tomato mixture and cook until it becomes soft.
Pour the broth into the pan, bring it to a boil and combine with the frying.
Wash the pepper, cut into rings and add to the soup. Then salt everything, add finely chopped basil and sugar (3 grams).
Boil the dish for about three minutes, turn off the burner.

Pour the hot treat into deep plates and serve. It is recommended to garnish each serving of soup with parsley sprigs.

Tomato soup with white fish and shrimp

For those who are looking for how to diversify their diet, we can suggest adopting the recipe for this soup. It is tasty and simple, and most importantly, its ingredients can be found in any store.

Ingredients:

Tomatoes (large) – 8 pcs.
Shrimp – 500 g
White fish fillet – 300 g
Butter – 100 g
Garlic
Oregano
Cream – 250 ml (33%)
Cognac – 40 ml

Preparation:

Let's start preparing the soup with white fish. It must be cleaned of skin and bones, placed in salted water to cook for 15 minutes.

Then take out the fish and cut it into pieces.

Now let's remove the code from the tomatoes. To do this, make cuts at the base and place them in boiling water for 3 minutes.

So, the skin will peel off from the tomato much faster. Cut the tomato pulp into cubes and place them in a saucepan. Where the olive oil is already heated.

Let's peel the garlic, put it through a press and add it to the tomatoes along with oregano and salt. Simmer for 5 minutes and add vegetable broth, approximately 750 ml.

We wait 15 minutes. Now you can beat the resulting mass in a blender.

Clean the shrimp and fry in butter for 3 minutes. Then add cognac to the shrimp and simmer for 1 minute.

You can pour the resulting mixture from the blender into the shrimp. We wait until the soup boils and add heavy cream in a thin stream.

Salt, pepper and add your favorite spices. White fish can be added to the soup immediately or divided into portioned bowls.

Bon appetit.

With creamy taste

A delicate and pleasant soup with cheese and seafood will perfectly fill you up, give you a great mood and is well suited for a child’s table. For this treat, it is better to choose soft cheeses, ripe vegetables and large shrimp.

Ingredients used:

seafood – 400 grams;
cream cheese (processed) – 3 pcs.;
one onion;
tomatoes – 0.3 kg;
potatoes – 4 pcs.;
salt, oregano - at your discretion;
carrot;
crackers – 170 grams.

Cooking:

Peel the potatoes, carrots and onions, wash them and chop them into medium cubes. Then boil in salted water.
Pour half of the prepared broth and grind the mixture in a blender.
Cut the cheese into small pieces, add it to the remaining vegetable broth and stir vigorously until it melts.
After this, combine the mashed mixture with the cheese mass, put the soup on the stove and cook over low heat for ten minutes.
Cook the shrimp separately by placing them in boiling water for seven minutes.

Distribute the finished seafood into plates and pour tomato soup over them. Add a little crackers to each serving and add chopped herbs.

Italian tomato soup with seafood

This soup is perfect for a romantic dinner. Moreover, the soup will be much tastier if your beloved man cooks it for you. After all, it’s no secret that men cook much better.

Ingredients:

Tomatoes – 1 pc.
Pepper – 1 sh.
Onion – 1 pc.
Lemon – 1 pc.
Egg - pcs.
Saffron
Seafood – 400 g

Preparation:

We clean the vegetables. Cut the onion into cubes. We clean the pepper from the stalk and seeds. Cut the pepper into cubes.

Cut the tomato into fillet cubes. Pour a small amount of oil into the frying pan. Here we will fry the vegetables.

Boil water in a saucepan. Separate the white from the yolk. Place the seafood into boiling water; as soon as the water boils again, pour in the tomato juice.

Pour the juice of half a lemon into the soup. Add saffron and Provençal herbs to the soup. Add the fried vegetables to the soup. Chop the basil finely and add it at the end.

Add the protein to the soup, stirring constantly.

Instead of an afterword

Whichever of the recipes you choose, the taste of this amazing dish will certainly impress you. Don’t think that only connoisseurs of Italian cuisine will enjoy the soup. It's not like that at all. Even those who prefer classic dishes will like the soup. To fully appreciate its taste, you should not only try it in a restaurant, but also cook it yourself at home. Moreover, the recipes are not complicated.

Of course, the original tomato soup can only be tasted in Italy. But if you are not going on a trip in the near future, then you can please your family with something new and tasty. Experienced housewives claim that preparing Italian soup takes no more time than any of our dishes. But the new taste and aroma will give you a lot of new sensations. Perhaps tomato soup will become a frequent guest on your table.

Tomato soup with assorted seafood

An excellent recipe for those who are used to receiving praise and compliments for their prepared dishes.

Ingredients:

Assorted seafood cocktail – 250 g
Onion – 1 pc.
Bell pepper - 1 pc.
Tomatoes – 3 pcs.
Garlic – 3 teeth.
Tomato juice – 350 ml
Egg – 2 pcs.
Saffron – 10 g
Provencal herbs - 10 g
Basil – 5 g
Lemon juice – 40 ml

Preparation:

First of all, you need to defrost the seafood.

To make the defrosting process go faster, you need to pour boiling water over the seafood and then rinse it well.

Pour cold water over seafood and place in a saucepan. After boiling, cook the soup for no more than 5 minutes.

Fry peeled onion and garlic in olive oil. Place the roast into the pan. Without oil, fry the tomato pulp and chopped pepper.

Fry for no more than 5 minutes, then pour in lemon juice, season with spices, herbs and add the fry to the soup.

While the soup is cooking, you need to beat two eggs and carefully add them to the soup. Now cover the soup with a lid and leave to steep for an hour.

What is special about Italian cuisine?

First courses in Italy are no less popular than pasta, although tourists often forget to try them. Italian housewives prepare soups using vegetable, fish or mushroom broth. They are supplemented with durum pasta, potatoes, tomatoes, asparagus and, of course, seafood: squid, oysters, octopus, shrimp, mussels. Before serving, add more aromatic spices and cheese. There are more than 400 types of it in Italy, so the choice depends solely on the recipe and the person’s desire. As a rule, melted, Mozzarella or Parmesan are used.

The main feature is that Italians do not use sunflower oil for frying. They sauté vegetables exclusively in olive oil or lard. Locals love hot and cold, hearty and light, thick and thin soups, that is, absolutely any first course. It is impossible to list all the names, as there are so many of them. However, we will talk about kachukko - this is a soup that includes 13 types of fish! Using a similar technology, you can make tomato cream soup with fish and shrimp.

Tomato soup with seafood on Italian herbs

The recipe for this soup came to us from Italian cuisine. Tasty and simple, it quickly found its admirers here in Russia.

Ingredients:

Tomatoes in their own juice – 400 g
Seafood - 300 g
Capers – 10 g
Broth – 1 l

Preparation:

Cut the tomatoes in their own juice into small cubes. Then fry it with a clove of garlic. You can choose anything you want as seafood.

In this recipe we will use scallops and shrimp. Cut the seafood into small pieces. Place the mussels in the shell into the soup.

Cut the capers into small pieces. Cut the leek into rings. Add capers and onions to the soup. Fill it with broth.

Wait for it to boil and add seafood. After adding seafood, cook the soup for no more than 3 minutes.

Serve to taste.

Sea cocktail - what to look for when choosing?

Typically, assorted seafood includes:

Squid;
Shrimps;
Rapana;
Mussels;
Octopuses.

Sometimes it contains lobsters, scallops and cuttlefish.

Seafood producers and sellers do not always comply with the conditions for freezing and storing products. Therefore, when purchasing, carefully consider the contents of the package. A large amount of ice is a consequence of the fact that the product has been thawed and re-frozen. It is impossible to be sure of the quality of such assorted seafood.

When opening the package at home, pay attention to the smell and color of the seafood. If it raises any doubts, refrain from using such a cocktail for food. Food poisoning is an unpleasant thing, it is not worth the risk, especially if the finished dish will be eaten not only by adults, but also by children.

Once you are convinced of the quality of the cocktail, there is only one thing left to do - prepare a tasty and nutritious dish. Salads and main courses are prepared from assorted seafood, but soups deserve special attention.

Tomato soup Ciopino

This recipe has many steps, it will take quite a lot of time to prepare, but it is worth it, because this soup is incredibly tasty.

Ingredients:

Canned tomatoes in their own juice – 0.85 kg
Onion – 2 sh.
Garlic – 3 teeth.
Parsley – 1 bunch.
Fish broth – 1 l
King prawns – 0.75 kg
Scallops – 0.75 kg
Crab meat – 0.15 kg
Cod fillet – 0.75 kg
Mussels - 0.45 kg
Butter – 200 g
Dry white wine – 350 ml
Water – 1 l
Oregano
Basil
Thyme

Preparation:

Place butter in a saucepan. While it is melting, we clean the garlic and onions. Fry the onion and garlic in oil until the onion becomes soft.

Place the canned tomatoes in a blender and blend until smooth. Add tomato paste to onions.

Pour wine, broth, water there. Mix all the ingredients well and bring the soup to a boil and leave to simmer over low heat for an hour.

Wash the cod fillet and seafood well. Cut the fish into small pieces and add everything to the soup. Let the soup boil again.

Then cook for another 7 minutes. Add spices and salt. Cover the soup with a lid and cook for another 5 minutes, then remove from the heat.

Cooking

To prepare the soup, you can use any seafood. Seasonings can be purchased as a set or individually. But fresh basil will be needed to decorate the finished dish. Pre-defrost seafood. Chop the onion into half rings, chop the garlic, then fry the vegetables until golden brown in a thick-bottomed pan.

We take out the juice from the tomatoes and remove the skin from them. Grind the pulp using a blender. Mix tomato puree and juice and transfer to a saucepan. Bring the mixture to a boil and add seafood. Bring the mixture to a boil again and add spices and sugar, leaving to simmer over low heat. Thick and aromatic soup must be served with a fresh baguette.

Tomato soup with shrimp

Great idea for a delicious and simple soup.

Ingredients:

Shrimp – 250 g
Tomatoes – 3 pcs.
Lemon juice – 40 ml
Garlic – 3 teeth.
Eggs – 2 pcs.

Preparation:

Pour water into a saucepan and set it to boil. Pour boiling water over the shrimp. Chop the garlic and fry in oil. By this time the water had already boiled.

Throw in the shrimp, cook them for 5 minutes, then drain the water and cool the shrimp. Peel and chop the onion.

Add garlic to the frying pan. Cut the tomatoes into small cubes. Pour the fry into the broth with shrimp.

Add tomatoes to the pan and fry for 5 minutes. After which we add the tomatoes to the soup. We clean the shrimp.

Pour the tomato paste into the frying pan, add a little water and simmer for about a minute. Then pour the resulting sauce into the soup.

Squeeze lemon juice and add to soup. Add shrimp to the soup. Beat the eggs with a fork and add them into the soup in a thin stream, stirring constantly.

Minestra di nochi

Minestra di noci is a nut soup typical of the cuisine of Piemonte. It is often prepared using meat broth. Not only whole or chopped walnuts are added to the soup, but also nut puree. Additional ingredients include butter, pumpkin, lemon juice, salt, pepper and spices.

Minestra di noci is a very high-calorie and filling dish, so it is prepared more often in the winter months.

Tomato soup with seafood and cheese

Do you want to please your family with a tasty and enjoyable dish? Then be sure to prepare this soup for them.

Ingredients:

Water – 1 l
Dry white wine – 100 ml
Olive oil – 1 tbsp. l.
Hard cream cheese, Gouda – 100 g
Tomatoes in their own juice – 1l
Onion – 1 pc.
Carrots – 1 pc.
Shrimp – 400 g
Lemon – 100 g
Sugar – 10 g
Oregano

Preparation:

We clean and wash the vegetables. Grate the carrots on a coarse grater. Cut the onion into small pieces. Wash and clean seafood.

Heat the olive oil in a thick-bottomed pan and fry the onions, garlic and carrots in it. Simmer for 10 minutes.

Then add wine and lemon juice, oregano, simmer over low heat for 7 minutes. Then add the tomatoes and grind the whole mass into a puree.

Cover with a lid and simmer for 10 minutes over low heat. Add boiling water and spices, cover again and simmer for 20 minutes.

Clean the shrimp and sprinkle with lemon juice and place in the oven. Grate the cheese on a coarse grater.

Pour the soup into bowls, put a few shrimp and grated cheese in each bowl.

Ingredients for puree soup

Tomato puree soup with seafood is no less tasty. The recipe for the dish is not very different, but the dish itself has the consistency of puree. It gets its special notes from the addition of cream and cognac. The aroma of oregano makes family members eagerly await the end of the cooking process.

Ingredients:

Ripe tomatoes - six pieces.
White fish (fillet) – 350 g.
Peeled shrimp – 400 g.
Oil drain. – 2 table. l.
The same amount of olive oil.
Vegetable broth - three glasses.
Oregano.
Garlic.
Cream (at least 33%) – a glass.
Pepper mixture.
Cognac – 2 tables. l.
Salt.

Tomato soup with seafood and pasta

This Italian dish does not require special culinary skills or rare ingredients; on the other hand, this soup will interest every taster.

Ingredients:

Tomatoes in their own juice – 250 g
Onion – 1 pc.
Vegetable broth – 500ml
Garlic – 2 teeth.
Lemon – 0.5 pcs.
Greens (basil, dill)
Spices (Italian herbs, paprika)
Shrimp – 100 g
Mussels -100 g
Cuttlefish – 100 g
Squid – 100 g
Paste – 100 g

Preparation:

First of all, chop the onion and garlic, put them in a thick-bottomed pan and fry in a small amount of oil.

Seafood must be thawed and dried with a paper towel. We send seafood to garlic and onions. Fry for 3-4 minutes.

Then add the tomatoes in their own juice to the pan and simmer until the liquid decreases.

Then add vegetable broth, paprika, Italian herbs, juice of half a lemon, and pepper to the pan. Bring to a boil and add pasta.

Now reduce the heat and cook for another 15 minutes. You can serve soup.

Bon appetit.

Ribollita

Ribollita is a hearty Tuscan stew made from bread and vegetables. Like many vegetable soups, ribollita becomes more delicious each time it is reheated. It was first invented by peasants who heated leftover minestrone and vegetable soup together. Hence the name of the dish, which literally translates as “re-boiling.” It is based on bread crumbs, beans, cabbage and inexpensive vegetables such as carrots, celery, potatoes and onions.

In Italy, ribollita is considered a winter soup. Traditionally it is cooked in a wood-burning oven in a clay pot.

Tomato soup with squid and shrimp

You will probably remember the recipe for this soup the first time, because it is very simple. And the soup itself turns out incredibly tasty.

Ingredients:

Tomatoes in their own juice (peeled) – 800 g
Squid – 400 g
Tiger shrimp – 300 g
Thyme
Greenery
Potatoes – 4 pcs.

Preparation:

First of all, you need to mash the tomatoes in their own juice, either with a blender or with a masher. Peel the potatoes, eat them and put them on the fire in 700 ml of water.

When the potatoes are cooked, puree them with a blender.

We send tomato paste to the potatoes, adding thyme and oregano, you can add any spices that are suitable for seafood.

Meanwhile, boil the squid.

To prevent the squid from being rubbery, cook it for no more than a minute.

Now clean and cut into small pieces. Clean the shrimp and fry in a small amount of butter.

Then, add the shrimp and squid to the vegetable broth. Finely chop the greens and add to the soup, turn off the heat and leave under the lid to brew.

Bon appetit.

Garmuja

Garmugia is a soup that originated in the Tuscan city of Lucca in the 17th century. In the books it was described as "a hearty soup unknown outside Italy." Its main ingredients: chicken or vegetable broth, asparagus, artichokes, beans, peas, onions, meat (pork or beef). Carrots, celery and beet leaves can also be used. Modern cooks add a little pancetta for flavor. Some versions of Garmuja include ground beef, mortadella, and cheeses (Parmesan, Pecorino).

Traditionally, soup is prepared in clay containers mainly in the spring, when the harvest is harvested, since most of the ingredients are of plant origin.

Malaysian tomato soup with seafood

An original dish that will make every guest give you a standing ovation.

Ingredients:

Shellfish – 100 g
White fish – 100 g
Squid – 100 g
Tomato paste – 100 g
Fish broth – 1 l
Shrimp – 100 g
Onion – 1 pc.
Grated tomatoes – 300 g
Chile

Preparation:

Cut seafood into small pieces. Chop the onion and garlic and add it to the pan together with the mint to fry.

After 5 minutes, add grated tomatoes and chili pepper. Add tomato paste, broth, salt, pepper, fish. After which you can send seafood.

Now bring to a boil and serve.

Pappa al pomodoro

Pappa al pomodoro is the first dish that was born as food for the Tuscan poor. The name literally translates as “tomato paste.” Its main ingredients are stale bread, tomatoes, cloves, garlic, basil, olive oil, salt and pepper. The soup can be served hot or chilled.

Tomato soup is not for the lazy

The name already speaks for itself; preparing the soup consists of several stages. Moreover, preparing the soup will take a long time.

Ingredients:

Tomatoes in their own juice – 300 g
Onion – 1 pc.
Tomatoes – 2 pcs.
Salmon – 300 g
Mussels – 150 g
Shrimp – 150 g
Squid – 150 g
Celery – 2 pcs.
Basil – 10 g
Salt

Preparation:

The salmon needs to be cut. The tail or ridge, in general, everything that remains after cutting, must be sent to the pan and the broth boiled.

Peel the onion and cut into rings until transparent. Cut the celery into small pieces. Peel the tomatoes.

In a blender, mix celery, tomatoes in their own juice and beat the tomatoes in a blender. Add thyme, basil and salt to the mixture.

Place peeled shrimp and mussels in a frying pan with butter. Cut the fish fillet into small pieces. Squid (cleaned) cut into rings.

Strain the fish broth and mix with the mixture from the blender. Mix well, add squid, fish, mussels and shrimp. Boil.

Bon appetit.

Pasta e fagioli

Pasta e fagioli is a soup whose name literally translates as “pasta and beans,” which speaks for itself. Like many beloved Italian dishes, it originated among peasants. Today it can be found in the most expensive restaurants.

The recipe for pasta e fagioli varies from region to region, but the main ingredients are the same: pasta and beans. To taste, it is supplemented with olive oil, garlic, onion, celery, carrots, stewed tomatoes or tomato paste. The non-vegetarian version contains meat (usually pancetta).

Tomato soup with seafood from Sumatra

This delicious dish can be prepared both for a holiday and for an ordinary dinner table. The recipe is simple and the taste is incredible.

Ingredients:

Seafood cocktail – 300 g
Onion – 1 pc.
Garlic – 3 teeth.
Sweet pepper – 1 pc.
Tomatoes - 1 pc.
Tomato juice – 1.5 cups.
Italian herbs
Provençal herbs – 10 g
Dried basil – 10 g
Lemon juice – 10 g
Eggs – 2 pcs.

Preparation:

Pour boiling water over frozen seafood for 10 minutes. Then pour 0.5 liters of seafood and place the pan over low heat.

Heat a frying pan with a tablespoon of oil, add finely chopped onion and garlic until golden brown.

Place the fry into the pan with the seafood. Peel the tomatoes and peppers and finely chop them into cubes.

Place the vegetables in the same pan where the onions were fried. Fry the vegetables over high heat for 3-4 minutes. Place the roast into the pan.

Bring the soup to a boil, add spices. Pour in tomato juice. And bring the soup to a boil again. Squeeze lemon juice into the soup and simmer for 7 minutes.

Meanwhile, beat the eggs and then add them in a thin stream to the soup.

Bon appetit.

Cachucco

Cacciucco is a soup made from fish meat, shellfish and crustaceans, traditional for the city of Livorno. It is complemented with tomatoes and croutons. The traditional recipe calls for as many as 13 species of marine life: sepia, octopus, shark, conger eel, moray eel, sea rooster, sea bass, redfish, goby, bavosa, rock perch, lobster and horse mackerel. Currently, chefs are limited to 6 or 7 options. Sometimes red wine is added to cacucco (contrary to the culinary tradition of combining fish only with white drinks).

Livorno is very proud of its first course, and every year in April the Caciucco festival is held.

Stracciatella

Stracciatella is a meat broth-based soup popular in the Lazio region. In Italy it is better known as Stracciatella alla romana. To prepare it, beaten eggs are mixed with grated Parmesan, salt, pepper, nutmeg, lemon zest and sometimes semolina. The resulting mass is gradually added to the boiling meat broth. After stirring, small plates of the cheese-egg mixture form in the soup. Hence the name of the soup, which literally translates as “shreds.”

Before serving, the stracciatella is decorated with toasted bread and grated Parmesan. Some chefs flavor the dish with marjoram.