Campbell’s did not invent the tomato soup. It was in 1872 when the soup was first noted, and since then there have been many variations, but there is no doubt about it, they did popularize this popular food.
Tomato soup in the can may be OK, however, I would always take the ‘made on the stove type’ with fresh local- or B.C.-grown tomatoes.
Tomato soup is the quintessential comfort food and can be eaten throughout the year. But of course, we know this is just one product of the good old tomato.
We use tomatoes in burgers, salads, pastas, stuffings, soups and more. It is, indeed, a very versatile food and certainly adds colour to most dishes.
I asked a friend, Linda Goodrich, to give me this recipe after I tasted some of her home made tomato soup she brought over in exchange for some fresh dill I had on hand.
Cream of Tomato Soup
• 4 tbsp butter
• 1 tbsp olive oil
• 1 large yellow onion, peeled and chopped
• 1 large celery stalk, chopped fine
• 3 medium tomatoes, peeled and chopped, or 1 can [1 pound] tomatoes, chopped, with the juice
• 3 tbsp tomato paste
• 4 tbsp flour
• 2 1/2 cups chicken broth (you could use vegetable broth as well)
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp pepper
Heat 2 tbsp. butter with the oil in pan over moderate heat. Add onion and celery and cook, uncovered for five minutes.
Stir in tomatoes and tomato paste, and cook for two to three minutes.
Blend in flour, then add the broth, sugar, salt and pepper. Cover and simmer for 15 minutes.
You can puree it, but I don’t, or you can make it ahead and refrigerate or freeze.
Add half and half cream to taste and the remaining 2 tbsp butter and heat until hot, for a richer flavour. Grated cheddar or Swiss cheese is good and fresh basil, chopped, is a delicious garnish.
Thanks, Linda. I have more herbs in my little garden, so if you want to trade for more soup, I’m up for that!
Bye for now and Goood Cooking.
