Tomato soup

Tomato soup is a cherished dish made primarily from tomatoes, enjoyed either hot or cold. This versatile soup comes in various styles—either smooth or enhanced with ingredients like cream, chicken or vegetable stock, vermicelli, vegetables, or meatballs. Popular toppings include sour cream or croutons, and in the United States, it is often paired with crackers or a grilled cheese sandwich.

This comforting dish is particularly popular in both Poland and the United States. Fresh tomato soup can be made by blanching and blending tomatoes. The first known tomato soup recipe was published in 1857 by Eliza Leslie. In 1897, Joseph A. Campbell introduced a condensed version that became widely popular, turning tomato soup into a household staple.

Today, tomato soup is readily available in canned, condensed, or dehydrated forms. The Campbell Soup Company even ranks "tomato" as one of its top flavors. Canned tomato soup typically consists of tomato puree with added ingredients to enhance flavor and consistency. Although tomatoes are high in acid, which helps prevent spoilage, pathogens like Clostridium botulinum can still pose a risk during the canning process.

The primary ingredients in tomato soup generally include tomato puree, wheat flour, and sometimes high-fructose corn syrup for a touch of sweetness. Wheat flour acts as a thickening agent, while starch serves as a gelling agent.

For a refreshing variation, there's gazpacho—a cold tomato soup from Spain, popular in Spain and Portugal during the summer. Gazpacho is known for its cooling properties and comes in various versions.

Tomato soup is often enjoyed alongside a grilled cheese sandwich, toast, crumpets, or English muffins, making it a versatile and comforting meal option.