Soups with tomato paste

A classic and versatile choices among the most famous classic soups with tomato paste are Frankfurt soup, goulash soup and tomato paste soup. In fact, puree is one of the staple ingredients in these recipes. Tomato soup, in particular, stands out as one of the most popular types of soups that cannot be made without tomato paste. In addition, making tomato soup is similar to the process of making tomato sauce. Not only are these soups delicious, but they also offer versatility in decorating, such as using millet. However, one challenge is dealing with stubborn stains they can leave on tablecloths.

Types of soups with tomato paste

• Frankfurt soup: a classic soup made with potatoes, onions, sausages, and tomato paste.
• Goulash soup: a hearty soup perfect for colder seasons, enriched with tomato puree.

Tomato puree soup: a simple and flavorful soup based on the fundamental ingredient, tomato paste.

FRANKFURT SOUP

A timeless recipe, for those who appreciate classic recipes, Frankfurt soup combines simple ingredients with bold flavors. Not only is it easy to prepare, but it also delivers a satisfying meal.

Ingredients

• 150 grams of sausages (pork or Frankfurter)
• 800 milliliters of broth (beef or chicken, or water as a substitute)
• lard or butter
• 350 grams of potatoes
• 120 grams of onions
• 1 clove of garlic
• parsley or marjoram
• 1 tablespoon tomato paste
• 1/2 teaspoon ground sweet paprika
• pepper or salt to taste
• 1 tablespoon millet

Preparation

1. To start, cut the sausages into thin half rings. Next, peel and dice the potatoes into 1×1 cm cubes. After that, finely chop the onion and garlic.
2. Heat a medium-sized pot with lard over medium heat. Then, add the onion and sausages and sauté for 4–5 minutes. At this point, add the potatoes, tomato paste, pepper, and garlic. Mix well and continue sautéing for another 3–4 minutes.
3. Afterward, pour in the broth and season with marjoram and pepper. Bring the mixture to a boil, then reduce the heat to medium. Add the millet, cover with a lid, and let it cook for 15–16 minutes until the potatoes are tender.

^{Our tip}

When preparing soups, the choice of fat for sautéing (lard, butter, or oil) can significantly impact the flavor. If you’re unsure about the quantity, lard is often the most reliable option—it is economical and enhances the taste of soups.

More cooking tips and soup recipes can be found on our website. On the Apetit online website, you will find more inspiration, namely recipe for tomato soup.