Tomato soup is a comfort food dish, traditionally eaten in the United States with a grilled cheese sandwich. The first tomato soup recipe is attributed to Eliza Leslie in her 1857 publication, New Cookery Book. A recipe for condensed tomato soup by Joseph A. Campbell, combined with canning technologies, led to the soup’s popularity in the 20th century. While tomato soups can have many additional ingredients, the base recipe is simple to prepare.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 Tbsp unsalted butter
- 1 large onion, cut into large wedges
- 20–24 whole tomatoes, peeled (or a 52 oz can whole peeled or crushed tomatoes)
- 3 cups water or chicken broth
- 1 tsp fine sea salt, or more to taste
Directions
- In a Dutch oven or large saucepan, melt butter over medium heat.
- Add the onion, water, fresh or canned tomatoes and their juices, and salt.
- Bring to a simmer and cook, uncovered, about 40 minutes, stirring occasionally.
- Season with additional salt if desired.
- With an immersion blender, puree the mixture, or work in batches using a blender or other food processor.
- Return to pot and reheat.
- Serve hot.
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