Tomato soup

article - Tomato soup

Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways.[1] It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs.

Soup made with tomatoes

Tomato soup

Tomato soup
Alternative names Cream of Tomato
Type Soup
Serving temperature Hot or cold
Main ingredients Tomatoes
Variations Gazpacho
Food energy
(per 100 g serving)
30 kcal (126 kJ)
Nutritional value
(per 100 g serving)
Protein 0.8 g
Fat 0.3 g
Carbohydrate 7 g
Tomato soup with meatballs, vermicelli and carrot slices

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The first published tomato soup is mentioned by Eliza Leslie in 1857 in her final publication New Cookery Book.[2]Joseph A. Campbell‘s recipe for condensed tomato soup in 1897 further increased its popularity.[3]

Tomato soup is one of the top comfort foods in Poland[4] and the United States.[5] It can be made fresh by blanching tomatoes, removing the skins, then blending them into a puree.

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. . . Tomato soup . . .

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. . . Tomato soup . . .

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