Even an amateur culinary specialist can cook tomato fish soup. All its ingredients are perfectly combined with each other and allow you to get a mild taste.

The final result is largely influenced by the choice of fish and tomatoes. The latter must be natural to make the soup fragrant. That is why the dish is most often prepared in the summer.

Fish can be purchased to your taste, but it is important to pay attention to its fat content. More oily fish can overshadow the taste of tomatoes, rather than enter into a culinary ensemble with them.

This soup is a real palette for experiments, so you can not be afraid of your culinary fantasy and create your own unique masterpiece.

How to cook tomato fish soup - 15 varieties

A real mix of flavors - fish, corn, celery and tomatoes. The soup is unusual, tasty and light.

Ingredients:

• Celery - 1 pc.
• Onion - 1 pc.
• Olive oil - 50 ml
• Potato - 3 pcs
• Broth - 1 l
• Tomato - 1 can
• Garlic - 3 cloves
• Fish - 350 g
• Corn - 1 can
• Greens

Cooking:

Dice onion, potatoes, celery and garlic.

Pour oil into a saucepan, fry onion and celery for 3 minutes.

Add garlic to them and fry for another 2 minutes, and then pour in the tomato.

Simmer for a minute and pour over the broth. Pour in the potatoes.

After 10 minutes, add the fish, cut into pieces.

Now you need to pour out the corn and cook the soup until the potatoes are ready.

Corn marinade can be added to the broth.

The dish appeared in Italy and is still being improved, new ingredients and spices are added. The use of pasta allows you to make the soup more satisfying.

Ingredients:

• Fish fillet - 300 g
• Pasta - 300 g
• Tomato juice - 1 glass
• Basil - 1 bunch
• Onion - 1 pc.
• Garlic - 2 cloves
• Olive oil
• Salt pepper

Cooking:

First you need to fry the onion in olive oil. Then add garlic and tomato juice. Simmer for 10 minutes.

Pour the mixture into a saucepan and cover with water. Bring to a boil, put the pasta and fish, cut into pieces. Finely chop the basil.

When the soup is almost ready, salt it and sprinkle with basil.

Tomato soup can be very budget friendly. You can cook it from canned food - sprats in tomato.

Ingredients:

• Sprat in tomato sauce- 2 cans
• Potato - 5 pcs
• Carrot - 1 piece
• Onion - 1 pc.
• Pearl barley- 80 g
• Salt pepper
• Bay leaf

Cooking:

Grind onions and carrots and fry on the "Frying" function. Add potatoes and barley to the mass, which must first be washed.

Season and fill with water. Set the "Soup" mode for 1 hour.

When the time is up, you need to add the fish and Bay leaf. Select the "Extinguishing" function for 4 minutes.

Pearl barley can be replaced with buckwheat, rice or millet.

For lovers of spicy food, this version of the soup is ideal. It combines the tenderness of fish that melts in your mouth and the sharpness of the broth.

Ingredients:

• Rice - 1/2 cup
• Fish - 300 g
• Tomatoes - 3 pcs
• Onion - 1 pc.
• Carrot - 1 piece
• Chili pepper - 1/2 piece

Cooking:

Roast carrots and onions. Add chopped tomatoes to them. Salt and simmer for a few minutes.

Pour rice into boiling water and cook for 10 minutes. Then add the chopped fish to it. When these ingredients are ready, you need to pour the roast and chili pepper, finely chopped.

Highly original dish haute cuisine. You can often try it in restaurants, but it is not difficult to cook it at home.

Ingredients:

• Fish fillet - 1 pc.
• Squid carcass - 2 pcs
• Tomato - 400 ml
• Mussels - 250 g
• Shrimps - 150 g
• Carrot - 1 piece
• Onion - 1 pc.
• Celery - 1 stalk
• Garlic - 4 cloves
• Olive oil
• Salt, seasonings to taste

Cooking:

Sauté the onion, carrot and garlic in a saucepan until translucent. Add carrots and celery to them. Now you need to pour in the tomato and pour in the chopped shrimp and squid. After - mussels.

Remove seafood from container. Pour the rest of the mass with water or broth. Blend it until puree.

Put the seafood back into the pan, add the fish. Season and bring to a boil.

For taste and aroma, you can add dry white wine to the roast and let it evaporate.

Soup - representative Chinese food. It does not contain rare and expensive ingredients. On the contrary, the dish includes a minimum of products.

Ingredients:

• Rice - 1 cup
• Fish - 400 g
• Tomatoes - 4 pcs
• Egg - 2 pcs
• Soy sauce to taste

Cooking:

Pour rice into boiling water. After 15 minutes, add fish to it.

Grate the tomatoes and boil the eggs.

Pour the tomato mass into the soup when the fish is almost ready. Boil 10 minutes.

Add diced eggs. Pour in a tablespoon soy sauce(possibly more).

Capers, combined with tomatoes and fish, can take a gourmet to sunny Italy at the table of a friendly Italian family. This recipe is very simple, but will definitely prove itself positively.

Ingredients:

• Mackerel - 300 g
• Salmon - 200 g
• Halibut - 100 g
• Tomato - 1 pc.
• Onion - 1 pc.
• Garlic - 3 cloves
• Capers - 40 g
• Olive oil
• Salt, pepper, spices

Cooking:

Saute onion and garlic in olive oil in a saucepan. Peel the tomato, chop and pour into the fry. Put out and pour water (about 1.5 liters).

Add capers and bring to a boil. Chop all the fish and add to the soup. Cook for 10 more minutes.

You can take any fish you want. The main thing is that it is combined with each other and tomatoes.

Light soup to give Summer mood. It is characterized by sourness and cheesy taste.

Ingredients:

• Tomato - 5 pcs
• Onion - 1 pc.
• Water - 1 l
• Fish - 400 g
• Cheese - 150 g
• Salt pepper

Cooking:

The cooking process is simple and straightforward. First you need to make a frying of onions and tomatoes.

Fill the fish with water and put on fire. After its preparation, pour out the roast and add the grated cheese. Season, you can add your favorite herbs.

Who would refuse a dish with red fish? There are few of them, so making soup from it is a real pleasure. The dish is very rich, but at the same time light.

Ingredients:

• Water or fish broth - 200 ml
• Tomatoes - 800 g
• Pink salmon in own juice- 2 cans
• Onion - 2 pcs
• Garlic - 2 cloves
• Olives - 1 can
• Butter
• Salt pepper

Cooking:

Fry the onion and garlic butter. Grate the tomatoes. Pour in tomato puree in roast.

Add olives and pink salmon, simmer for a few minutes. Pour in water or broth, season and bring to a boil.

The dish can also be served cold.

This recipe should be taken into account when you need to cook something quickly and from what is in the refrigerator. In addition, it will be tasty and satisfying.

Ingredients:

• Fish - 500 g
• Potato - 4 pcs
• Tomato paste - 3 tbsp
• Onion - 1 pc.
• Garlic - 3 cloves
• Spices

Cooking:

Add fish to boiling water, then potatoes. Saute onion and garlic with tomato paste. Pour the mass into the soup and season.

Fish soup "Gobies in tomato"

Another option for a budget soup fast food. It turns out delicious, despite the simple ingredients.

Ingredients:

• Potato - 2 pcs
• Bulb - 1 pc.
• Carrot - 1 piece
• Rice - 1/2 cup
• Gobies in tomato - 1 can

Cooking:

Vegetables must be cut into cubes, pour water and put on fire. Once the water boils, add the rice. Cook until done, season.

Add gobies, cook for another 5 minutes.

This dish is served cold. His time is a hot summer, when you do not want fatty foods.

Ingredients:

• Boiled eggs - 2 pcs
• Fish - 200 g
• Tomato - 3 pcs
• Garlic - 2 cloves
• Crackers

Cooking:

Turn the tomatoes into puree. Cover the fish with water and cook until done. Add eggs, garlic, tomato puree. Cook for 10 more minutes. Sprinkle with crackers.

The first course is very fragrant thanks to the symbiosis of fish and spices. It also comes out quite spicy, but the amount of spices can be adjusted to taste.

Ingredients:

• Fish fillet - 300 g
• Butter - 1 tsp
• Onion - 1 pc.
• Broth - 1 l
• Garlic - 2 cloves
• Tomato paste - 2 tbsp
• Curry - 1 pinch
• Paprika - 1 pinch
• Sweet pepper - 1/2 piece
• Greens to taste

Cooking:

Melt the butter in a frying pan and fry the onion. Add garlic to it, and then tomato paste with spices.

Pour the mass into a saucepan, pour in the broth or water and bring to a boil.

Cut the fish into pieces, salt and send to the soup. Add after 15 minutes Bell pepper and cook for another 10 minutes.

This soup can also be classified as fast. This is facilitated by the components - fish in the form of canned food and canned beans.

Ingredients:

• Fish in tomato - 1 can
• Rice - 1 cup
• Canned beans - 1 can
• Onion - 1 pc.
• Carrot - 1 piece

Cooking:

Pour rice into water or fish broth, cook until tender.

Fry onions and carrots.

When the rice is ready, add the roast to it. After 5 minutes - fish and beans. Season to taste.

The consistency of puree gives the soup special tenderness and airiness. The cooking process is not complicated.

Ingredients:

• Fish puree - 200 g
• Onion - 3 pcs
• Carrot - 3 pcs
• Potato - 1 kg
• Tomato juice - 1 glass
• Garlic - 4 cloves
• Salt, pepper, spices to taste

Cooking:

Onions, garlic and carrots must be fried. Put the roast and potatoes into the pan, pour the mass fish broth or water. Add tomato juice and simmer for 15 minutes. After that, you need to beat the mass with a blender.

Bring the soup to a boil and throw in the fish fillet, cut into pieces. Cook for another 15 - 20 minutes, after seasoning with salt, pepper and herbs.

Tomato fish soup for someone will be a real discovery. It is very tasty and nutritious, and its preparation does not take much time. The dish proves that tomatoes and fish are excellent gastronomic companions.

The best fish soup in the world must be cooked with tomatoes: this axiom has been proven many times, and from frequent repetition it only becomes brighter. Well, fennel appeared here for a different reason: this vegetable, not yet the most familiar to us, combines anise spirit, fresh taste and fragrant greens, which are ideally combined with fish. Try it, you won't regret it. As for saffron, it shows itself exclusively from the best side in fish soups, but if you couldn’t find it, don’t let that stop you. And we will cook soup like this: first of all, you need to go to a store or market and buy fish there - the best you can find, and best of all different, at least a couple of species. Do not look for something specific, just choose the freshest fish, look into its eyes, brazenly poke your finger in the side, and already at the table you will understand that this was the most correct tactic.

Tomato soup with fish and fennel

Ingredients

for the broth:

2 kg. fish

1 carrot

1 bulb

a few peas of allspice

couple of bay leaves

a few sprigs of thyme

1 tsp fennel seed

for soup:

1 bulb

4 garlic cloves

1 tsp fennel seed

2 fennel bulbs

800 g tomatoes in their own juice

a pinch of saffron

Clean and gut the fish and cut the fillets. Especially do not waste time on trifles, because even the meat that remains on the bones will eventually be used, but it is better to remove small bones from the fillet immediately. Put the heads and spines in large saucepan, add the carrots and onions cut into several parts, as well as bay leaves, thyme, allspice and fennel seeds. Bring to a boil, remove the foam, reduce the heat and simmer for half an hour at a gentle boil. Strain and when the ridges have cooled slightly, remove all the meat from them: it will still be useful to us.

Pour a glass of hot broth over the saffron to infuse a little. Finely chop the onion, garlic and one fennel bulb and fry in a large saucepan with butter or over low heat. Add a teaspoon of fennel seeds and continue sautéing until the vegetables are translucent. After that, pour in the broth, add the tomatoes in their own juice and the meat that you removed from the ridges after boiling the broth, and beat with an immersion blender until a smooth, thick consistency. At this stage, you can add a little dried white bread then the soup will be quite thick.

Cut the remaining fennel into half rings, add to the soup and return it to the stove. Now we no longer boil the soup so that it does not change color from bright red to treacherous orange, but simply heat over low heat for about fifteen minutes, until the fennel is soft. When softened but still slightly crunchy, season soup with salt and pepper and remove from heat. Add saffron infusion, fish fillet, shrimp (if using) and let the soup stand under the lid for another five to ten minutes - during this time the fish will just come to readiness. Serve garnished with fennel and basil greens, toast and cool white wine.

Tomato fish soup is a great alternative to the usual first courses and a great opportunity to diversify your diet. There are hundreds of the most different ways its preparation. As an example, you can get acquainted with the most interesting of them.

Spicy soup

The beauty of fish soups is that they cook very quickly. No matter how complicated the recipe is, the whole process takes no more than an hour. The proposed tomato fish soup is prepared in just 30 minutes and includes the following ingredients:

450 grams (1 tin can) of tomatoes in their own juice, onion, 300 grams of sea fish fillet, 2 cloves of garlic, zest of one lemon, a teaspoon of ground paprika, ginger root (2 centimeters), 35 grams of vegetable oil, 1 fresh pod and ½ a teaspoon of ground chili pepper, as well as a bunch of cilantro.

It is better to start cooking tomato fish soup with food processing:

1. First of all, you need to squeeze the garlic through a press, chop the cilantro, onion and pepper, and then chop the ginger on a grater.
2. Heat the oil in a pan and lightly fry the prepared foods in it. In this case, the onion should become soft.
3. Finely chop the tomatoes and add to the saucepan along with the juice. After boiling, cook for a quarter of an hour over medium heat.
4. Don't cut the fish big chunks and put it into the soup along with the lemon zest. Products should cook together for 30 minutes. This time will be quite enough for the readiness of the fish. Then the soup can be immediately removed from the stove.

Now it remains only to pour chopped cilantro on top, cover the pan with a lid and let the dish brew for about 5 minutes.

Thick soup

Those who prefer the first course to be thick and rich will definitely like tomato fish soup, which consists of the following components:

0.4 kilograms of white fish fillet (cod is better), onion, liter of vegetable broth (or water), 3 potatoes, celery stalk, 3 cloves of garlic, a jar (380 g) of tomatoes in their own juice, a package of mini corn, a little oil vegetable and greens.

In this case, the soup must be prepared as follows:

1. First, the onion, celery and garlic should be finely chopped, the fish cut into large pieces, and the potatoes into medium-sized cubes.
2. Heat oil in a soup pot.
3. Fry in it for 3 minutes celery with onions.
4. Add the garlic and heat the food for a couple more minutes until it becomes slightly translucent.
5. Enter the tomatoes, potatoes and pour all the broth. After the mixture boils, make the flame smaller and continue to cook for another 10-12 minutes.
6. Add fish.
7. Put the corn into the soup, after breaking each cob into 3 parts. In this composition, the mixture should be cooked for another 5 minutes until the potatoes are ready.
8. After that, you can add pepper and salt to taste.

Now you need to remove the pan from the heat, cover with a lid and let stand for 15 minutes. To give this soup a special flavor, you can add a sprig of thyme at this time.

Mediterranean motifs

In the Mediterranean countries, they prepare tomato fish soup in their own way. Step by step recipe will help you better understand the technology of this simple process. To get started, stock up necessary products. For work you will need:

0.5 kilograms of fish, 2 carrots, onion, one pod of hot and sweet bell peppers, 3 stalks of celery, a pinch of salt, 2 potatoes, 3 cloves of garlic, 35 grams sunflower oil, 350 grams of tomatoes in their own juice, bay leaf and three tablespoons of tomato paste.

This soup is prepared in five stages:

1. First, all the ingredients must be chopped in any convenient way.
2. Saute celery, sweet peppers, carrots and onions in oil for 10 minutes. At the very end, add the garlic.
3. Introduce tomatoes with juice, potatoes and pasta. To taste, add a little salt, pepper and put a bay leaf.
4. Pour in water (or broth) and cook for half an hour until the potatoes are ready. The volume of liquid will depend on the desired thickness of the soup.
5. Add the fish fillet, cut into cubes, and cook for another 8-10 minutes.

The finished dish must be allowed to stand for a while. During this time, the products will have time to exchange flavors, and the rich taste of the soup will become more balanced.

Fast and tasty

The easiest way to do it is in tomato sauce. For any hostess, such a recipe is a real find. You will need the simplest components:

1 can (240 g) sprats in tomato, 0.25 kilograms of potatoes, 60 grams of onion, 5 grams of salt, 100 grams of carrots, 40 milliliters of vegetable oil, ground pepper, 10 grams of dill, one and a half liters of water and 1 bay leaf.

The technology is extremely simple:

1. First you need to boil water in a saucepan, and then lower the peeled and chopped potatoes into it.
2. Add zazharka prepared from finely chopped carrots and onions.
3. 5-6 minutes before the potatoes are ready, put in a boiling soup canned fish together with tomato sauce, bay leaf, dill and a little salt.
4. As soon as the vegetables are ready, the pan can be removed from the stove so that the products can brew a little.

The soup will be much tastier if it is sprinkled with plenty of herbs before serving (already in the bowl).

Fish soup with shrimps

Residents of coastal countries are well aware and love tomato fish soup. The recipe for its preparation is often improved, for example, they supplement the composition with various seafood. So the dish becomes even more tasty and fragrant. Take, for example, the option when the initial components are used:

white sea ​​fish, shrimps, onion, salt, sweet bell pepper, leeks, celery, tomato puree, carrots, parsnips, parsley root, pepper (peas) and bay leaf.

Soup preparation consists of several successive stages:

1. Vegetables first (with the exception of sweet peppers and onion) must be washed, put in a saucepan, pour 2 liters of water (cold) and put on fire. Cook for 2 hours until food is soft.
2. Peel the head of onion, crumble and sauté in oil.
3. Add de-seeded and diced bell peppers to it. Fry foods together for 2 minutes.
4. Boil the shrimp in the remaining vegetable broth for 3 minutes. After that, they need to be removed and cleaned from the shell.
5. In the hot broth, add fish cut into strips, tomato puree, a little salt and cook over low heat for 5 minutes.
6. Put the shrimp into the boiling soup and just bring it to a boil.

Then the fire must be immediately turned off. The soup is ready. Before serving it to the table, you need to add chopped greens and a small slice of lemon to each plate.

Calories: 587
Proteins/100g: 5
Carbs/100g: 4

Tomato soup with white fish is very tasty and spicy. Tomatoes and white fish are a great combination, the rest of the ingredients complement the flavor of this soup.

This soup can be prepared for dinner for the whole family. Tomato soup turns out to be light and at the same time rich and very satisfying.

Hake - useful and delicious fish. Its meat contains minerals, vitamins, fats and protein that are important for our body. Hake meat is recommended by nutritionists to those who want to lose weight and monitor their health.

Hake does not have a lot of bones, it is very easy to fillet it at home.

Ingredients:
- hake fillet - 300g;
- tomatoes in their own juice - 400 g;
- potatoes - 2 pcs.;
- olive oil - 1 tbsp;
- water - 1 glass;
- parsley;
- salt, black pepper - to taste;
- red hot peppers- taste.

How to cook at home

We prepare all the ingredients for cooking soup with fish.

Peel potatoes and cut into pieces. Boil potatoes in a double boiler or pan.

Remove the skin from the tomatoes and mash with a fork. Transfer the tomatoes to a saucepan, add 1 tablespoon olive oil and simmer for 5 minutes.

Then add the juice from the tomato and a glass of water. Boil everything together over low heat for 5 minutes.

Cut the hake into small pieces and dip into the boiling tomato base. Hake fillets are the most convenient, but if you can't find them in the store, buy a whole fish and cook the fillets yourself.

Instead of a hake, you can use another white fish such as cod or pollock.

Cover the pot with a lid and simmer the soup for 5 minutes. Season with salt and black pepper to taste. I did not add red pepper, as I cooked soup for children, but with it the soup turns out to be spicy and tasty. If you like spicy, be sure to add hot red pepper to the tomato soup.

Arrange boiled potatoes on plates. You can make soup without potatoes by adding more fish. This soup will be more dietary.

Pour the tomato broth over the potatoes and top with the fish pieces. Serve tomato soup with fish garnished with a sprig of parsley or sprinkle with finely chopped parsley.

Well, for the second treat yourself