- Yield : 4 bowls
- Servings : 4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Fresh and healthy tomato Soup
This recipe of tomato soup is one of the quickest and yummiest. Tangy tomatoes with flavors of onion and garlic, combined with cream and crunchy bread makes this warm bowl of soup an instant hit. I guarantee you will not be satisfied with just one bowlful.
If you are health conscious, reduce the cream quantity to half, or skip it altogether. A bit of cream, however, is good for the soul.
You can also flavor your tomato soup with fresh basil, and avoid the bread croutons.
Tomato Soup – Trivia
The first noted tomato soup was made by Maria Parloa in 1872, and Joseph A. Campbell’s recipe for condensed tomato soup in 1897 further increased its popularity.
Canned tomato soup: Canned tomato soup is primarily tomato puree that is tomato paste and water with a few other ingredients added for flavor and physical properties of the food. The tomato is a high acid food therefore, “ … the tomato is not considered a high-risk food, as the pH of the fruit generally ranges from pH 4.2-4.9 with an average of about 4.5. At this point pathogens are unlikely to grow”. However, there are still some food born pathogens that can pose as a major problem when it comes to the safety of the food and its shelf life stability
Gazpacho: Gazpacho is a tomato soup of Spanish origin, served cold. It originates in the region of Andalucía in southern Spain. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.
- Tomatoes 5 large (Red and ripe)
- Onion 1 small
- Garlic 2 cloves
- Cream - 3 Tbsp
- Bread 3 slices (stale bread works best)
- Sugar 1 Tsp
- Salt to taste
- Pepper to taste
Boil tomatoes, onion, garlic in 4-5 cups of water along with salt and sugar till the tomatoes are completely mushy.
While the tomatoes are boiling, toast the bread and cut them in small squares. Your free of oil croutons are ready.
Allow the boiled ingredients to cool and puree them, taking care to remove the skin of tomatoes before pureeing.
Add pepper. Adjust salt and sugar to taste. Mix half the cream, pour into the bowls, serve with croutons and a dollop of cream on top.