About Tomato Soup
Tomato soup is a popular dish that originated in Europe, particularly in the Mediterranean region. It is a comforting and nourishing soup made primarily from tomatoes and other ingredients like onions, garlic, herbs, and sometimes cream or stock. It is known for its rich, smooth texture and tangy, slightly sweet flavor.
The exact origins of tomato soup are unclear, but tomatoes themselves were introduced to Europe in the 16th century after Spanish explorers brought them back from the Americas. Initially regarded as decorative plants, tomatoes gained popularity as a food ingredient in the 18th century. It wasn't until the 19th century that tomato soup began to appear in recipe books, with different variations emerging across various European cuisines.
- Heat olive oil in a large pot over medium heat.
- Add diced onions, carrots, and celery to the pot.
- Cook until the vegetables are soft and onions are translucent.
- Add minced garlic and cook for another minute.
- Stir in tomato paste and cook for a minute to remove its raw flavor.
- Pour in canned tomatoes and their juice.
- Add vegetable broth, sugar, dried basil, dried oregano, and dried thyme.
- Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce heat to low and let it simmer for 15-20 minutes.
- Use a handheld immersion blender or transfer the soup to a blender to puree until smooth.
- Return the soup to the pot, place it back on the stove over low heat.
- Stir in heavy cream and let it heat through for a few minutes.
- Remove from heat and ladle the tomato soup into bowls.
- Garnish with fresh basil leaves and a drizzle of olive oil.
|Nutrient||Per 100g||Per serving|
|Vegetable broth||2 cups|
|Heavy cream||1/4 cup|
|Dried basil||1 teaspoon|
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