The history of tomato soup is as rich as its comforting taste. This highly-appreciated soup is said to have its roots in Central and South America, where the indigenous people already grew tomatoes long before Columbus brought them to Europe in the 15th century.
However, tomato soup as we know it today has its origins in Europe.
Although tomatoes were initially received with scepticism due to the belief that they were poisonous, in part as they are related to the belladonna plant. Eventually they became an essential ingredient in Mediterranean cuisine.
It was in Italy where tomatoes found their place within gastronomy, giving rise to the famous tomato sauce and, of course, tomato soup. Italians were the first to use tomatoes in soups, and their basic tomato soup became a pillar of Italian cuisine.
Over time, the tomato soup recipe spread throughout Europe and was adapted to local tastes and traditions. In France, for example, the well-known “Provençal style tomato soup ” was developed, in which Mediterranean herbs such as thyme and rosemary are added.
In the United States, tomato soup acquired iconic status, especially after Campbell’s launched its famous Tomato Soup in 1897, and it became a comfort food for generations of American families.
Today, tomato soup is enjoyed all over the world in a variety of ways, from the simplest home-made versions to the most elaborate gourmet offerings. With the addition of ingredients such as Fragata olives, this classic soup continues to evolve, proving that, although it boasts centuries of history, there is always room for innovation in the kitchen.
Ingredients:
- 1 kg ripe tomatoes
- 2 tablespoons of extra virgin olive oil
- 1 large fresh onion, finely chopped
- 2 garlic cloves, chopped
- Green peppers, chopped
- 1 litre vegetable stock
- Salt and pepper to taste
- 1/2 cup Fragata “Andalusian style” marinated olives for accompaniment
- Fresh mint leaves
Preparation:
- Blanch the tomatoes in boiling water for a few minutes.
- Then, submerge them in cold water and remove the skins.
- Chop them into large pieces and set aside.
- Sauté in a large saucepan or pan, heat the olive oil over medium heat.
- Add the chopped onion and cook until it becomes translucent.
- Add the chopped garlic cloves and green pepper, cooking until they are tender.
- Add the chopped tomatoes to the pot and mix well with the sautéed ingredients.
- Add a tablespoon of brown sugar, or your preferred sugar.
- Cook, stirring occasionally, until the tomatoes break down and form a thick sauce. If it sticks a bit, don’t worry, some people prefer it that way, as it gives it that special flavour.
- Pour the vegetable stock or water over the tomato and vegetable mixture.
- Let the soup simmer over low heat for about 15-20 minutes, so that the flavours mix well.
- Turn off the heat and add a bunch ofmint, stir it and let stand for a few minutes.
- Remove the mint and it is ready to serve.
- Pour the hot soup into individual bowls on top of a good piece of toasted bread, so that it is soaked through. Decorate with fresh mint leaves.
And voilà! Now you can enjoy a comforting tomato soup with that special touch provided by Fragata olives. Enjoy your meal!