Introduction
What to expect
A smooth, comforting soup that pairs roasted tomatoes with a touch of cream and fresh basil.
The story
Behind the recipe
The history of tomato soup traces back to early published recipes, with the first appearing in N. K. M. Lee's The Cook's Own Book in 1832. Eliza Leslie's 1857 New Cookery Book further popularized it. Originally, tomatoes were not widely consumed in America due to misconceptions about their toxicity before the Civil War. The Campbell Soup Company significantly boosted the dish's popularity with the release of condensed tomato soup in 1897. Variations exist across cultures, from Spanish gazpacho to Polish versions with chicken broth and sour cream.
Method
Instructions
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1
Preheat oven to 200C and halve the tomatoes, placing them cut-side up on a tray.
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2
Roast tomatoes, onion wedges, and garlic with olive oil for 40 minutes.
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3
Transfer roasted vegetables to a pot and add vegetable broth.
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4
Simmer for 10 minutes, then blend until completely smooth.
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5
Stir in cream, sugar, salt, and pepper.
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6
Taste and adjust seasoning, thinning with more broth if needed.
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7
Ladle into bowls and garnish with fresh basil leaves.
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8
Serve with grilled cheese sandwiches or crusty bread.
Adaptations