Vegetarian Soup Recipes – Tomato Soup

Tomato soups have been a staple of many different cuisines for hundreds of years.
The tomato soup or use of tomatoes was popular among the Aztecs and other native inhabitants of Latin America. With the Spanish exploring the area in 1400s the tomato plant was one of the many things they brought back with them to Spain. Eventually tomatoes became widespread throughout Western Europe.

In 1897, soup mogul Joseph Campbell came out with condensed tomato soup for the general public.
Campbell may have made tomato soup popular, but the first recipe is credited to Maria Parloa whose 1872 book ‘The Appledore Cook Book’ describes her tomato chowder.

Ingredients:
1/2 cup – Carrots pureed
1 1/2 cup – Tomatoes blanched
1/2 cup – White stock
1 tbsp – Fresh Basil chopped
1/4 tsp – Pepper
1/4 tsp – Sugar (optional)
2 tbsp – Cream
Salt to taste

Method:
In boiling water drop the tomatoes, remove the skin and puree. Heat the stock in a pot and add the carrots and tomatoes to it and cook for a while 20 mins. Use quality Stainless Steel 5-Quart Soup Pot with Pour Spouts and Lid for making soups.
Mix the cream and add with salt, pepper and basil.
Cook over a low heat till well done.

Variation

Ingredients:
2 cup – Tomatoes blanched
1 cup – Brown stock
1 tbsp – Fresh Basil chopped
1/4 tsp – Pepper
Salt to taste

Method:
In boiling water drop the tomatoes, remove the skin and puree.
Heat the stock and add the rest. Cook till done.

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