Useful Tips

Fresh Tomato Soup - 10 Recipes


Tomatoes - 500 g

Chicken broth - 200 ml

Onions - 1 pc.

Olive oil - 1 tbsp.

Butter - 1 tbsp.

Dried garlic - 1 tsp

Dried basil - 1 tsp

Nutmeg - 1 pinch

Salt and ground black pepper to taste

To submit:

Fresh basil - 10 g

  • 65 kcal
  • 40 min
  • 40 min

Cooking rules

For the preparation of tomato soup, it is recommended to choose meaty tomatoes with sugar pulp. Before starting cooking, remove the skin from them. To make this easier to do, it is necessary to make a shallow cross-shaped incision in the upper part of each fruit, and dip the tomatoes in boiling water for literally minutes. Then you need to take out the tomatoes and put them in cold water. After this treatment, the skin is removed very easily.

In addition, it does not hurt to remove the seeds, this is done in the process of slicing tomatoes. If you plan to make mashed soup, then peeled tomatoes are grated or whipped in a blender, and then additionally passed through a sieve to remove seeds.

In summer, cold soup made from fresh tomatoes is very good at refreshing. Such a dish is usually cooked in water. But a more satisfying soup, which is served hot, you can pre-cook the broth from meat or poultry.

Tomatoes go well with a wide variety of products, so you can safely add various vegetables, cereals, cheese to tomato soup. If desired, you can use meat products, boiled chicken, shrimp or boiled fish.

Interesting facts: the birthplace of tomatoes is South America. The Aztecs began to grow this vegetable crop in the VIII century AD. And fruits came to Europe only thanks to Columbus expeditions. Before that, the famous Spanish gazpacho and other dishes that modern people cannot imagine without tomatoes were prepared without the addition of tomatoes.

Classic Tomato Soup with Fresh Tomatoes

One of the popular options is tomato puree soup. Here is a classic recipe for this dish. It can be used as a base, adding other components as you like. For example, red bell pepper can enrich the taste of soup. You can also add pumpkin, carrots, zucchini and other vegetables.

  • 4 large ripe tomatoes,
  • 1 onion,
  • 2 cloves of garlic
  • 2 tablespoons of olive oil,
  • 1 slice of chili pepper
  • herbs to taste, basil is used in the classic recipe,
  • some salt and pepper.

Cover the baking sheet with foil or baking paper, preheat the oven to 180 degrees. We clean and wash the vegetables. Cut the tomatoes into 4-8 parts, depending on the size, cut the onion into quarters, leave the garlic cloves intact. Chili pepper finely chopped.

Lubricate the covered baking sheet with butter, spread the vegetables, sprinkle lightly with salt. Pour the remaining oil and bake in the oven for 25 minutes. Then we take out the baking sheet, transfer the vegetables to the pan along with the juice that has stood out, add a glass of boiling water and simmer for another 20 minutes over the lowest heat.

Turn the contents of the pot into mashed potatoes with a blender. Then grind through a sieve so that the mass becomes completely homogeneous. Pour into the pan again and heat, not boiling. Serve with greenery.

Meat broth tomato soup

A rich thick tomato soup with beef meat broth with vegetables is an ideal choice for the cold season.

  • 500 gr. beef (pulp, boneless),
  • 3 potatoes
  • 2 bell peppers,
  • 1 onion,
  • 2 cloves of garlic,
  • 4 tomatoes
  • 1 bay leaf
  • 1 tablespoon of sweet paprika
  • 3 tablespoons of vegetable oil,
  • salt and spices to taste.

Cut the beef into small pieces. Chop the onion into half rings, chop the garlic finely. Pour vegetable oil into a stewpan with a thick bottom, put onions and garlic, fry for five minutes. Then add the beef, fry everything together for 15-20 minutes.

Remove the peel from the tomatoes, grind it to a puree state. Add the tomato puree to the meat and continue to simmer for about half an hour with a very weak boil.

Potatoes cut into large pieces, prepare your favorite spices. Pour two liters of water into the pot with meat, dip the potatoes, chopped bell peppers, season with salt and spices. Bring to a boil, greatly reduce the heat and continue to cook with a very weak boil for 30-40 minutes until the potatoes are fully cooked.

Add chopped greens to the pan, stir and, as soon as the soup boils again, turn it off. Leaves under the lid for twenty minutes. Then it can be poured into deep plates.

Vegetarian Tomato Soup with Rice

A light meal perfect for a hot day, this vegetarian tomato and rice soup.

  • 4 meaty tomatoes
  • 250 gr cooked boiled rice
  • 2 onions,
  • 15 gr flour
  • 1.5 teaspoons of sugar
  • 2 tablespoons of lemon juice
  • 4 tablespoons of vegetable oil,
  • 1.5 liters of vegetable stock
  • 3 cloves of garlic
  • 1 stalk of petiole celery,
  • spices and salt to taste.

Fry chopped onion in butter. Peel and chop the tomatoes. You can just finely chop or make tomato puree a blender. Fry the onion in vegetable oil, when the onion is ready, add the tomato puree to the onion.

Advice! To prepare this soup, it is recommended to use bay leaf, rosemary, basil, ground coriander, turmeric. In addition, you need a few peas of allspice and a little hot pepper.

We put the vegetable broth on the fire. Bring it to a boil. Cut the celery stalk into several pieces along, put it in the broth. We shift the onions from the tomatoes into the pan. Pour into spices and pour in lemon juice. Cook the broth with spices for about five minutes with a slight boil. Then we extract petiole celery and spread boiled rice. Cook for another five minutes. Serve sprinkled with herbs.

How to make tomato soup - 15 varieties

Gazpacho is a classic cold tomato soup invented by the Spaniards. It is preparing very fast.


  • Fresh tomatoes - 2 kilograms
  • Onion - 50 grams
  • Cucumbers - 250-350 grams
  • Garlic - 50 grams
  • Sweet pepper - 250-350 grams
  • Wine dark vinegar 20-40 milliliters
  • Olive oil 100-150 milliliters
  • Bread for crackers
  • Pepper, salt - to taste.


Cut vegetables, put in a blender bowl.

Add vinegar, olive oil, salt. Grind thoroughly, refrigerate.

This stage is not important for the soup to cool - just for the sharpness of garlic to be evenly distributed over the entire volume of the soup you need some time.

Cheese crust tomato soup

Another version of a light tomato soup, which can be prepared very quickly. This dish is made with cheese.

  • 1.2-1.5 kg of tomatoes,
  • 1 can of canned corn
  • 1 onion,
  • 300 gr smoked ham or sausage,
  • 100 gr. hard cheese
  • 2-3 tablespoons of vegetable oil,
  • salt and spices to taste,
  • sour cream and herbs for serving.

First you need to make tomato juice from tomatoes. To do this, you can use a juicer or a blender. We wipe the tomato mass through a sieve to remove seeds and pieces of the skin.

Pour the finished juice into the pan. Pour oil into the pan, put onion diced into cubes. Lightly fry. Then add the diced ham (sausage), and fry everything together.

In a pan with tomato juice, pour the contents of a can of canned corn (both grains and liquid). We put the soup on the stove, bring to a boil. Put onion and ham in the soup, stir. Bring to a boil. Add salt and spices to taste.

Pour tomato soup into soup cups. Sprinkle with grated cheese and put each serving in the microwave for 2-3 minutes to completely melt the cheese.

Advice! You can use a different feed option. To do this, fry in oil a piece of loaf per serving. We put croutons in a cup with soup, pour cheese on the surface of the croutons and put the soup in the microwave for 2-3 minutes. Serve the soup right away so that the crouton does not have time to soften.

Tomato Soup with Olives and Vegetables

This soup has a spicy taste and is prepared simply and quickly.


  • Onion is small - 1 piece,
  • Garlic - 2 cloves,
  • Vegetable oil - 4 tablespoons,
  • Small zucchini - 1 piece,
  • Sweet pepper - 1 piece,
  • Average carrot - 1 piece,
  • String beans - 200 grams,
  • Tomatoes - 3 pieces,
  • Tomato paste - 1 tablespoon,
  • Rosemary - 1 sprig,
  • Hot water or broth - 2 liters,
  • Pitted olives - 6 pieces,
  • Salt, pepper, spices - to taste.


In a saucepan with a thick bottom, heat the oil, finely chop the onion, garlic and fry.

Sliced ​​green beans, carrots, peppers, zucchini put in a pan, cook over low heat until soft. Blanch tomatoes - peel them off.

In order to make it easier to peel tomatoes - a cross-shaped incision is made on the upper part of the fruit before blanching.

Dice tomatoes, put in a pan. Put a sprig of rosemary and tomato paste, pour hot water or broth.

After boiling, cook for 15 minutes. B ready soup add sliced ​​olives, spices, salt to taste.

Shrimp Tomato Soup

Useful and easy is a tomato soup cooked with seafood. Most often, shrimp are used.

  • 2 tomatoes
  • 1 carrot
  • 1 red onion,
  • 1 stalk of celery,
  • 300 gr shrimp
  • some green dill
  • 1 teaspoon tomato paste,
  • 20 gr. butter
  • salt, soy sauce

Peel the tomatoes and cut them into pieces. Cut the red onion, carrot, petiole celery into fairly large pieces. We put all the vegetables in a pan, pour the water so that the vegetables are barely covered with liquid. Bring to a boil, reduce heat and simmer at low boil until soft. At the end of the stew add salt, spices, tomato paste.

We cool the vegetables and grind them in mashed potatoes. Then we grind the mass through a sieve to make the soup homogeneous.

Melt the butter in a pan, add soy sauce. Fry peeled shrimps in oil until golden brown. Pour the finished soup into plates or cups. We lay the fried shrimp on top and decorate with greens.

Italian fresh tomato soup with basil

Traditional Italian tomato soup cooked with basil and bread. The thickness of the soup can be adjusted as you like, but usually the soup is made quite thick.

  • about 1 kg tomato,
  • 1 roll of ciabatta (you can use plain white bread),
  • 3 cloves of garlic
  • 1 bunch of basil,
  • 30 ml olive oil,
  • salt, spices to taste.

Peel ripe tomatoes, grate or grind in a blender. Finely chop the basil, chop the garlic into slices.

We put a pan with a thick bottom on the fire, cut the oil into it. Throw chopped garlic into hot oil and fry for 1-2 minutes. Then, with a small slotted spoon, we take out the plates of garlic, they have already given their flavor to the oil and we no longer need it.

Spread chopped tomatoes in garlic oil and simmer for about fifteen minutes. Then pour in about half a liter of water, bring to a boil. Cut into medium slices of ciabatta, put the bread in the soup and cook everything together, adding salt and pepper. You need to cook until the bread breaks down and the soup becomes almost uniform. Let the soup brew for about a quarter of an hour, pour on plates, decorate with basil and serve.

Spicy Tomato Soup with Potatoes

We recommend to those who like spicy things to cook this delicious tomato soup, it is well absorbed and warms up the body. Tomato soup gets a sharp taste due to adjika and spices. Soup with potatoes and rice is being prepared, so it turns out to be satisfying.

  • 1 kg of tomatoes
  • 4 potatoes
  • 2 tablespoons of rice,
  • 2-3 cloves of garlic,
  • 1-2 teaspoons of acute adjika (without tomatoes),
  • 1 onion,
  • 1 tablespoon dry paprika
  • salt and hot red pepper,
  • 2 tablespoons of vegetable oil,
  • 1-1.5 liters of water.

Step by step recipe with photo

Tomato soup puree is my husband's favorite soup. He can eat it as often as I will cook it. Fortunately, supermarkets now have fresh tomatoes in their own juice in cans that are great for making this soup all year round. But, of course, you will get the most delicious tomato soup puree from fresh ripe tomatoes, just such tomatoes should be chosen for soup.

Today I suggest you cook the tomato soup puree in the classic version. The presence of tomatoes, basil, olive oil and onions is a classic composition of the soup. You can add various spices, cream, cheese, but this is a bonus to the classic version.

So, we will prepare all the products on the list and proceed to the preparation of the classic tomato puree soup.

To begin with, in the classic version of cooking this soup, tomatoes are pre-baked in the oven and only then are sent to the soup.

Wash the tomatoes, cut into halves or quarters. Spread the chopped tomatoes on a baking sheet. To prevent the pan from being washed, cover it with foil. Sprinkle pieces of tomato with dried garlic and dried basil. We send the pan to the oven preheated to 190 degrees, you can turn on the grill for 20 minutes.

While preparing the tomatoes, prepare the remaining ingredients of the soup. Finely chop the onion with a knife or chopper.

In a pan with a thick bottom, first heat the olive oil, then add the butter and let the oil warm, then fry the onion in oil until soft for 10 minutes.

We get a baking sheet with tomatoes from the oven. You can peel the tomatoes, or leave them. We shift the tomatoes into the pan to the onion. Add nutmeg, salt and black pepper.

Add 200 ml of boiling water to the pan. Cook the soup over medium heat for 15 minutes until the tomatoes are almost completely softened.

Remove the pot of soup from the heat. Punch the soup with a blender until smooth.

IMPORTANT: if your tomatoes were not sweet enough and the soup turned out to be sour, add a little sugar to taste.

Classic tomato puree soup is ready! Pour the soup into portions. Add slices of fried bacon, cream, cheese or just crackers if desired.

English Tomato Soup

Easy to prepare but tasty soup. When served, garnish with fried pumpkin seeds.


  • Onion - one and a half heads
  • Large tomatoes - 3 pieces
  • Garlic - 5 cloves
  • Chicken broth - 200 milliliters
  • Cream -60% fat - 150 grams
  • Vegetable oil for frying
  • Tomato paste - 1 ½ tablespoons
  • Lemon juice - 1 teaspoon
  • Dried basil - 1 teaspoon.


Grind onions, garlic and save. Slice tomatoes, put in a blender. Then add sautéed onions, garlic, lemon juice, broth, tomato paste, and all other ingredients.

Blend to a puree consistency. Then pour into a pan - cook over medium heat for 7-10 minutes.

Tomato Soup with Cheese

This soup is not only very original in serving, but also tastes great and hearty enough.


  • Olive oil - 1 tablespoon
  • Garlic - 5 cloves
  • Red onion - 75 grams
  • Mashed canned tomatoes - 1 liter can
  • Beef broth - 1 cup
  • Bouillon Cube - 1
  • Sugar - 1 teaspoon
  • Finely chopped basil leaves - 2 tablespoons
  • Mozzarella - 60 grams
  • Gouda cheese - 200 grams
  • Grated Parmesan - 1 tablespoon
  • Ground black pepper, salt to taste
  • Bread for making bowls - depending on the number of people.


Cut the crust from the tops of the bread loaves and select the pulp with a spoon to make a bowl.

In a medium-sized pan with a thick bottom, heat the oil and fry the garlic, as well as onions until golden brown.

Pour in the broth, then add the tomatoes, cube, pepper, sugar, bring to a boil. Continue cooking for about 3 minutes. Salt to taste.

Add basil and mozzarella, cook constantly stirring a couple of minutes.

Pour the finished soup into bowls of bread, put on a piece of cheese, sprinkle with parmesan and put in a preheated oven.

Soak until melted cheese. Garnish with basil and serve.

Vegetarian Tomato Cream Soup with Mozzarella (Italian Cuisine)

Soup is prepared easily and quickly. Thanks to the presence of mozzarella, the taste of which goes well with the taste of tomatoes, it is very nutritious.


  • Tomato paste - = 3 tablespoons
  • Mozzarella - 1 small head
  • Tomatoes - 6 pieces
  • Onion - 1 small onion
  • Garlic - 1 small head
  • Cream - 100 milliliters
  • Toast bread - 2 slices
  • Greens - 1 bunch of parsley.


Onion cut into 4 parts. Peel the garlic. Tomatoes, crosswise incising on top of the fruit, blanch for 2-3 minutes. Clean the skin.

Pour 2 cups of water into a saucepan and put on medium heat. Add onions and garlic.

Cut the tomatoes into large pieces and put them in a pan. Cook for 15 minutes. Then add tomato paste.

Mix well and continue to cook for ten minutes.

Cut the bread into small squares and fry in vegetable oil.

Cut the mozzarella into small cubes.

Grind the cooked soup in a blender by adding cream and 2 cloves of garlic. Beat well and add mozzarella. To stir thoroughly. The soup is ready.

Garnished with greens and crackers can be served.

Panzanella Tomato Soup

This is the original Italian cold tomato soup, it is served along with dried bread, fried croutons. Cooking does not take much time.


  • Sliced ​​canned tomatoes - 400 milliliters
  • Chopped green pepper - 1 piece
  • Cucumber - 1 piece
  • Red onion - 1 small onion
  • Garlic - 1 clove
  • Wine red vinegar - 1 tablespoon
  • Olive oil - 1 tablespoon
  • Tomato juice - 200 milliliters
  • Olives - 6 olives
  • Salted capers - 1 tablespoon
  • Basil leaf - 2 tablespoons
  • Для подачи - поджаренные гренки.


Place all ingredients in a blender, excluding olives, basil and capers, and beat until creamy. The soup is ready.

If desired, can be diluted with cold water. When served, garnish with basil, sliced ​​capers and olives, slices of dried bread or toasted croutons.

Spanish Hot Tomato Soup with Meatballs

The vivid taste of the soup is given not only by the classic ingredients of tomato soup, but also baked meatballs.


  • Canned tomatoes in their juice - 1.5 liters
  • Chicken or vegetable broth - 1 liter
  • Onions - 1 piece
  • Medium carrot - 1 piece
  • Garlic - 1 head
  • Olive oil - 2 tablespoons
  • Fresh tomatoes - 4 pieces
  • Stem celery - 150 grams
  • Fresh basil - 1 bunch
  • Ground beef for meatballs
  • Cherry Tomatoes - 1 sprig
  • Pepper, sugar, salt - to taste.


Slice the vegetables. Pour olive oil into a pan, heat.

Olive oil cannot be allowed to overheat - this drastically changes its taste for the worse.

Put chopped carrots and onions into the pan, fry until the onions are transparent.

Chop the garlic and add to the fried vegetables.

Pour the prepared beef meatballs and a sprig of cherry tomatoes with olive oil and put in the oven preheated to 250˚C, bake until the meatballs are browning.

Add canned tomatoes to the pan and mix. Pour in chicken stock and increase the heat.

Cut peeled fresh tomatoes into pieces and add to the soup. Boil over medium heat for 25 minutes.

Then add basil to the soup and turn into mashed potatoes. Sugar and salt add to taste.

Put a couple of meatballs in a plate, a sprig of baked cherry tomatoes and pour soup.

Grilled Cheese Tomato Soup

Delicious instant soup. It takes only 15 minutes.


  • Ripe Tomatoes - 2 pieces
  • Small onion
  • Vegetable or chicken stock - ½ cup
  • Tomato paste - 2 tablespoons
  • Adyghe cheese or mild cheese - 100 grams
  • Vegetable oil - 1 teaspoon
  • Canned olives - 6 pieces
  • Basil, pepper, salt - to taste.


Fry chopped onion until transparent in a pan heated with a thick bottom oil.

Dice the tomatoes and add to the pan, keep on medium heat until the juice is separated (about 2 minutes).

Pour the broth, bring to a boil, cook until soft tomatoes (8-10 minutes).

Heat the second half of the oil in a pan and fry the cheese, diced, until browned. Salt and mix.

In the finished soup add pepper, salt, tomato paste, then mashed with a blender. Stir in chopped black olives.

Put the fried cheese in a plate, add soup and sprinkle with basil.

Seafood and Saffron Tomato Soup

The soup is both tasty and healthy, it contains a fairly large amount of protein.


  • Tomato juice - 200 milliliters
  • Onions - 1 piece
  • Lemon - 1 piece
  • Bell pepper - 1 piece
  • Tomato 1 piece
  • Roasting Olive Oil
  • Egg - 1 piece
  • Seafood - 200 grams
  • Basil - 10 grams
  • Spicy herbs, saffron.
  • Water - 1 liter
  • Pepper, salt - to taste.


Peel tomatoes and seeds, pepper - seeds. Dice vegetables, fry. Add chopped tomatoes, chopped garlic.

Put seafood in boiling water. Upon reaching the readiness to pour tomato juice. Add saffron and aromatic herbs.

Put the fried vegetables, chopped basil leaves. When the soup boils - add egg white.

Bulgarian tomato soup

A traditional dish of Bulgarian cuisine. Meal products give satiety to the soup. At the same time, it has a minimal calorie content and is perfect for vegetarian diets.


  • Tomatoes - 350 grams
  • Tomato juice - 100 milliliters
  • Vegetable oil, preferably olive - 40 grams
  • Wheat flour - 20 grams
  • Onions - 75 grams
  • Durum flour vermicelli - 70 grams
  • Hot water - 600 milliliters
  • Sugar, pepper, salt - to taste.


Blanched tomatoes are peeled and rubbed through a colander. Onion is finely chopped and sautéed together with flour in vegetable oil until transparent.

Pour flour with onion with warm water, add tomato juice, mashed tomatoes, vermicelli. Cook until tender vermicelli.

Slow cooked tomato and bean soup

A delicious soup that, thanks to the presence of legumes, can serve as an excellent source of protein for those who are vegetarian.


  • Onion - 1 piece
  • Tomatoes - 5 pieces
  • Carrots - 1 piece
  • Canned Beans - 1 0.5 liter can
  • Garlic - 3 cloves
  • Butter - 1 1/2 tablespoons
  • Vegetable oil
  • Salt, aromatic herbs - to taste.


Pour vegetable oil into the multicooker bowl, select the “Fry” mode with a temperature of 160 ° C and fry finely chopped onions and grated carrots, chopped garlic.

Turn off the "Frying" mode and put in a bowl prepared tomatoes, butter, canned beans, spices.

If the soup seems thick - add warm water. Close the lid, turn on the “Soup” mode, time - 40 minutes.

Tomato cream soup with cheese (Turkish cuisine)

The sweet and sour flavor of the soup goes well with the taste of cheese.


  • Tomatoes - 3 pieces
  • Flour - 3 tablespoons of tablespoons without a slide
  • Tomato paste - 1 tablespoon
  • Vegetable oil - 30 milliliters
  • Cheese to taste
  • Crackers to taste

The amount of water or tomato juice is selected depending on the desired density of the soup.


Peel the tomatoes, cut, chop in a blender.

Over low heat, fry the flour for 3 minutes, add tomato paste and continue frying for another 1 minute.

Then add blended tomatoes.

Add water or tomato juice and stir to a boil. After boiling, reduce heat, cook for 5 minutes. Salt, pepper.

The soup is ready. When serving, sprinkle with grated cheese and crackers.

Taco Soup (Mexican Cuisine)

Taco soup is very spicy and very tasty.


  • Ground beef - 0.5 kilograms
  • Onions - 1 piece
  • Pepper Ramirez - 1 piece
  • Hot hot pepper - 1 piece
  • Green pepper - 1 piece
  • Tomato juice with pulp - 1 liter
  • Tomato paste - 3 tablespoons
  • Water - 125 milliliters
  • Tomatoes
  • Canned beans - 1 can ½ liter
  • Canned corn - half a can ½ liter
  • Olive oil
  • Aromatic spice mix - red pepper (½ tsp), zira (1 tsp), oregano (½ tsp), garlic (½ tsp), salt, black pepper to taste).
  • Basil
  • Grated cheese of non-firm grades - to taste


Chop and fry the onion with minced meat in a saucepan. Add canned beans and corn, tomato paste and grated tomatoes, spices to the stewpan.

Mix everything thoroughly and pour in tomato juice and water. Bring to a boil and turn off.

Serve the soup with chips and cheese.

Chicken and Zucchini Tomato Soup

It is quite thick and therefore a hearty soup. It perfectly combines the sweet taste of tomatoes and the lightness of chicken broth.


  • Large ripe tomatoes - 3-4 pieces
  • Chicken fillet - 1 piece
  • Young zucchini - 1 piece
  • Onion - 1 piece
  • Carrots - 1 piece
  • Garlic - 2 cloves
  • Olive oil - 2 tablespoons
  • Greens - dill 1 bunch
  • Ground black pepper, sugar, salt to taste.


Peel off blanched tomatoes, cut in half, remove seeds. Blend until mashed.

Finely chop the garlic and onions. Cut the carrots and zucchini into small cubes.

Fry prepared vegetables in a saucepan in olive oil.

Cut the fillet into small pieces. Add to the saucepan and fry until whitening. Aromatic herbs can be added to taste.

Pour ¼ cup of water into a saucepan and simmer for 25 minutes over low heat. Then add blended tomatoes and sugar. Boil until it boils.

Give the soup a little brew.

Harira Tomato Soup

This dish of Moroccan cuisine does not contain animal components, but nevertheless, thanks to legumes, it can serve as a source of protein for those who prefer a vegetarian diet.


  • Vegetable oil - 2 tablespoons
  • Onion - 1 piece
  • Tomatoes - 1 kilogram
  • Cherry Tomatoes - 1 handful
  • Boiled Chickpea - 250 grams

Pre-soaked chickpeas for 6 hours

  • Parsley - 1 bunch
  • Flour - 1 tablespoon
  • Starch - 1 teaspoon
  • Cilantro - 1 bunch
  • Mint - 20 leaves
  • Paprika - 1 teaspoon
  • Kukurma - 1 teaspoon
  • Ground ginger - 1 teaspoon
  • Harissa - ½ teaspoon

Instead of harissa, you can use tomato paste with the addition of ¼ teaspoon of red pepper.

  • Saffron - a pinch
  • Water - 1 liter
  • Black pepper, salt to taste.


Fry chopped onion in a pan until softened and add chickpeas, chopped tomatoes, cilantro, mint, parsley, kukrm, paprika, ginger, harissa, saffron.

Pour in 1 liter of water and cook over medium heat for thirty minutes.

Then pour ½ cup of the broth and stir flour and starch in it. Pour into soup and put cherry tomatoes, cut in half.

Bring to a boil, reduce heat and cook until thickened for another 10 minutes.