The beloved Tomato Soup, an internationally recognized comfort food with a rich presence in various worldwide cuisines, is mired in charming simplicity yet brimming with intricate flavor profiles. A well-executed tomato soup combines several aspects: a depth of flavor from high-quality, ripe tomatoes, a silky, velvety texture, and a balance between acidity and sweetness, complemented by a slight spiciness. It’s a marriage of fundamental elements representing earthy, caramelized, acidic, and sugary notes that lend this perennial favorite its unique appeal.
- Calories: An average cup (around 240 g) of homemade tomato soup contains approximately 74 calories.
- Protein: It carries around 1.82 g of protein per serving.
- Fiber: It provides around 2.8 g of dietary fiber per serving, which supports digestion.
- Vitamin C: Tomatoes are high in Vitamin C; hence, the soup can provide about 16.9 mg per serving.
- Potassium: A cup of soup typically carries around 449 mg of potassium, beneficial for maintaining heart health.
Tomato soup serves as a versatile base in the world of cooking. It’s compatible with many different ingredients, often used in tandem with a variety of herbs like basil, oregano, and thyme for added aroma. Additionally, mixing in creams or cheeses can further transform its façade, granting it a richer, creamy aspect. Highlighting the soup’s inherent sweetness with a hint of sugar or the addition of other sweet vegetables like carrots can also maximize its taste. Finally, to add a little heat and contrasting flavor, a dash of black pepper or a sprinkle of chili powder works wonders, enriching the soup’s overall character.
Recipes for Homemade Tomato Soup
Simple Recipe
Homemade Tomato Soup RecipeIngredients:
- 1kg ripe tomatoes
- 1 large onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- 1 liter vegetable stock
- Salt and pepper to taste
- Basil leaves to garnish (optional)
- Firstly, slice the onions and garlic.
- Heat the olive oil in a large pot over medium heat. Add the sliced onions and garlic and sauté until golden brown.
- Meanwhile, wash the tomatoes and cut them into quarters.
- Add the chopped tomatoes into the pot. Cook on medium heat until tomatoes are well softened.
- Pour in the vegetable stock. Season with salt and pepper according to your taste. Let the soup simmer for about 20-30 minutes.
- Use a blender or a hand immersion blender to puree the mixture until it is smooth. If the soup is too thick, you can add a little more stock or water.
- Reheat the soup, adjust the seasoning if needed, and serve with a few basil leaves for garnish if desired.
Advanced Recipe
Advanced Homemade Tomato Soup Recipe
Ingredients
- 2 kg of fresh tomatoes (mix of fresh heirlooms, cherry, vine, etc.)
- 6 cloves of garlic, peeled
- 2 small yellow onions, sliced
- 1 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 quart chicken stock
- 2 bay leaves
- 4 tablespoons unsalted butter
- 1/2 cup chopped fresh basil leaves
- 3/4 cup heavy cream, optional
Instructions
- Preheat oven to 230 degrees C (450 degrees F).
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for about 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set the baking tray aside). Add the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, then add to the pot. Use an immersion blender to puree the soup in the pot, or transfer soup to a food processor or blender to blend. Make sure to leave it slightly chunky, for additional texture.
- Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Let it simmer for another 10 minutes.
- Meanwhile, put the baking tray over medium heat on the stove (it will have a lot of caramelized pieces stuck to it). Add about 1 cup of soup broth to the tray, and use a spatula to dislodge any bits that stuck to the tray. This will intensify the soup's flavor. Pour the mixture back into the soup pot.
- Before serving, add remaining basil leaves to each bowl, pour the soup on top, add a splash of olive oil and serve hot.
Note:
For a flavorful touch, serve with crusty bread or croutons. If you choose not to include the cream, drizzle a bit of good quality olive oil over the top and sprinkle with basil before serving.
Complimentary Wine Selection for Tomato Soup
In the world of gastronomy, pairing soup with wine is not always straightforward. Yet, certain types of wines outshine when served with tomato soup. A medium-bodied Chianti, originating from Tuscany, Italy, excels with its moderate acidity and cherry-like flavor which cuts through the tanginess of the tomato soup, adding depth to its taste tally. A Cru Beaujolais from France is another splendid choice, with its expressive, fruit-forward character providing an appealing contrast to the soup’s acidity. Alternatively, a well-chilled glass of Spanish Verdejo is bound to offer a refreshing counterbalance to the richness of a cream-based tomato soup, thanks to its citrusy taste profile and sharp acidity.
Tomato Soup’s Harmonious Companions
Tomato soup with its savorsome character stands as a brilliant solo act, yet there are dishes that work harmoniously to elevate its gustatory experience.
- A warm, crunchy baguette – light, airy interiors of a freshly baked French baguette are wonderful at soaking up the soup’s umami-packed broth.
- Grilled cheese sandwich – this classic American specialty provides textural contrast to the soup with its crispy exterior giving way to gooey, melted insides.
- Garden salad – a fresh salad with arugula, cherry tomatoes, and buffalo mozzarella dressed in tangy vinaigrette pairs excellently, simultaneously cutting through and complementing the soup’s robust flavors.
Interesting Twists for Homemade Tomato Soup
A good home chef knows that adding personal twists to classic recipes is essential to keep the palate intrigued. Consider infusing your tomato soup with the smoky flavor of paprika for a Hungarian twist, or stir in some coconut milk and Thai basil for an Asian-inspired adaptation. For those who crave a bit more bite, the inclusion of Italian sausage or pancetta can add a welcome layer of hearty flavor. Finally, a bit of seafood, such as seared scallops or crab meat, can elegantly transform your tomato soup into a luxurious bisque. The joy of cooking is in experimenting and the subtle enhancements to the familiar can make your homemade tomato soup stand out in the culinary landscape.
Elevating the Humble Tomato Soup
Tomato soup is one of the quintessential comfort foods that has graced dining tables worldwide, its rich, tangy, and often creamy taste providing delight on cold winter nights or offering a light but nourishing option on hot summer afternoons. Whether it’s the classic American version often enjoyed with a grilled cheese sandwich or the gazpacho, a cold Spanish variant served during Spain’s scorching summer months, tomato soup has managed to permeate various cultures, each introducing its own unique spin on this classic dish. The versatility and simplicity of the tomato soup might be the secret behind its widespread popularity; zone in on any country, and you will discover a reinterpretation of tomato soup reflecting local culinary traditions and preferences.
The Breadth and Depth of Tomato Soups Worldwide
Italy, for instance, boasts two distinct, homey varieties of tomato soup: Pappa al Pomodoro, a hearty Tuscan dish thickened with chunks of stale bread and flavored with garlic, basil and a good amount of extra virgin olive oil; and, the tomato and rice soup ‘Minestra di riso e pomodoro’. On the other hand, the Polish ‘pomidorowka’ transforms mere tomatoes into a symphony of flavors using a blend of local herbs and spices, and by customarily adding noodles or rice. In neighbouring Germany, tomato soup, or ‘tomatensuppe’, is often served alongside bread rolls, croutons, or as an accompaniment to a sandwich.
Nutritional Benefits of Tomato Soup
Beyond its gastronomic significance, the common tomato soup packs a nutritional punch. Here are some of the health benefits you savor with every spoonful:
– High in vitamins A and C, promoting good vision and boosting immune function
– Contains lycopene, an antioxidant that may help ward off heart disease and cancer
– Low in calories and fat, making it an ideal choice for those following a calorie-controlled diet
– A source of hydrating broth, replenishing fluids and electrolytes
Despite these noteworthy benefits, it’s crucial to pay attention to ingredients, particularly the sodium content, as many commercial tomato soup varieties can be high in salt. Nonetheless, the joy of homemade tomato soup is the ability to adjust ingredients to your preference, allowing for a healthier, more personalized culinary experience.
Unveiling the History of the Homely Tomato Soup
The enticing charm of a traditional homemade tomato soup can lend comfort and warmth to the most demure bland days. However, not many soup enthusiasts are aware of the rich and unexpected history behind this simple yet satisfying dish. The journey of tomato soup began back in the early 18th century, with the introduction of tomatoes to the American soil. Famed botanist Thomas Jefferson was a fervent adopter of the tomato, plumbing for it to be an integral offering in established culinary repertoires. The masses, however, were initially suspicious of this ‘poisonous’ fruit, echoing the European sentiment that tomatoes were unfit for consumption. Despite this, by around 1822, American cookbooks started featuring tomato soup recipes, heralding the beginning of this soup’s rise to gastronomic fame.
Tomato Soup in the Commercial Sphere
Commercial tomato soup made its first notable appearance in 1897 when the Campbell Soup Company introduced condensed tomato soup. This inexpensive convenience product became a staple in American pantries, giving rise to its iconic status today. The Campbell Soup Company pioneered in their use of mass marketing campaigns, which made tomato soup a standard part of the American culinary landscape. It wasn’t just in the US, the love for tomato soup took hold in other parts of the world too.
In particular, British company Heinz launched their version of canned tomato soup in the UK in 1910. It’s considered a classic in British cuisine, signifying comfort food at its finest. Both Campbell’s and Heinz’s canned varieties astoundingly remain top sellers today, demonstrating the enduring affection and relatability of tomato soup in various cultures globally.
The Quintessence of Homemade Tomato Soup
Despite the popularity of canned versions, nothing can compete with the rich, vibrant taste of homemade tomato soup. Making it at home gives us the freedom to select the best quality tomatoes, fresh herbs, and a careful blend of spices to maximize flavor. Homemade tomato soup is versatile and can be dialled up or pared down to suit an individual’s palette, but the essential ingredients usually include:
- Tomatoes: Fresh, ripe tomatoes are ideal. However, high-quality canned tomatoes can be used in off seasons.
- Herbs: Basil, thyme, and oregano impart a depth of flavor to the soup.
- Stock: Both vegetable and chicken stocks work well.
- Cream: Although optional, a touch of cream can make the soup rich and velvety.
For all its simplicity, tomato soup is a testament to the timeless allure of fresh, quality ingredients cooked with love, holding a special place in our hearts, and bowls.
The Universality and Variation of Tomato Soup
Tomato soup, widely cherished for its comforting warmth and rich aroma, is a universal dish that is present in almost every cuisine worldwide. Originating from Spanish Gazpacho, this soup has undergone numerous transformations to adapt to the local taste palettes and climates. Cold versions like Gazpacho originate from hot climates while warm versions like cream of tomato soup appear in colder climates such as Canada and Northern Europe. Although fundamentally built upon the hearty flavor of tomatoes, the final taste greatly varies depending on ingredients used in its preparation.
In Spain, the birthplace of tomato soup, it is served cold as Gazpacho or Salmorejo. These recipes accentuate the fresh and zesty taste of ripe tomatoes. Gazpacho, a blend of ripe tomatoes, cucumber, bell pepper, garlic, and bread tempered with olive oil and vinegar, is a refreshing summer delight. Salmorejo, a thicker version, excludes bell peppers and cucumbers and is commonly garnished with Serrano ham and boiled egg, providing a richer and more robust flavor.
Variations of tomato soup can be found across continents. In Italy, tomato soup or Pappa al Pomodoro is a thick soup made with ripe tomatoes, basil, and stale bread. In the United States, the soup retained its simple base of tomatoes but is usually served with a grilled cheese sandwich, a comfort combination that has stood the test of time. In the United Kingdom and Canada, cream of tomato soup is a staple – a creamy variation that finds its mainstay in winter menus. From these examples, we can discern that the humble tomato soup is a dynamic dish, easily adaptable and welcoming to variations:
- Gazpacho – Spain (served cold)
- Salmorejo – Spain (served cold)
- Pappa al Pomodoro – Italy
- Tomato soup with grilled cheese – United States
- Cream of tomato soup – United Kingdom and Canada
Regardless of its iterations, the appeal of tomato soup lies in its simplicity. Its warmth is a comfort, its taste evokes home, and its universal presence makes it an unpretentious representative of global gastronomy.