Tomato Soup can be found in nearly any culture around the world. Any soup that contains tomatoes are the primary ingredient is considered tomato soup, though most range from having just pure tomatoes, to additionally including chicken, water, or cream. Exact recipes can vary quite widely, from \u201chot soups to cold soups, from mild broths to spicy stocks\u201d.<\/p>\n
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The primary ingredient, tomatoes, grow well in a wide number of climates, allowing them to be farmed throughout the world, and becoming a staple food in many different cultures, all of which have put their own spin on how they are cooked. They are used in a large number of different dishes as well, mostly as a supplement or sauce rather than the main course.<\/p>\n
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Tomatoes originated in what is known today as central Mexico down to Brazil. It wasn\u2019t until the 1400s when the Spanish arrived that tomatoes began to spread outside of that area, as they were shipped outside South America and back to Spain. From there they spread throughout Europe, and the trade routes ran by the Spanish, until they had covered most of the globe. Though some people viewed them with suspicion, as tomatoes were part of the same plant family as Deadly Nightshade, and so people mistook them as poisonous. Over time, however, tomatoes came to be adopted by many different parts of the world as a staple crop.<\/p>\n
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As a result of this spread, tomato soup became a part of many culture\u2019s regular diet, with most countries using local ingredients to create their own unique blend of tomato soup. Aztecs and other South American groups often combined tomato soup with corn, onions and chiles, and other cultures were quick to follow suit, using whatever they had available.<\/p>\n
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Early Spanish tomato soups were often cold, as their climate is hottest at the time when tomatoes are ripest, and so much of their food is meant to be eaten that way. Tomatoes were added to gazpacho, a chilled soup made with broth, beans and stale bread by early Spanish cooks.<\/p>\n
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Some other cultures that made cold tomato soup were African, who used local vegetables like peppers, yams and rice, as well as fish and spices to create their own blend. They also prepared the tomatoes in a wide variety of different manners, being pureed, peeled, chopped or even left whole depending on the recipe.<\/p>\n
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Western Europe and the United States generally have some of the plainest recipes when it comes to tomato soup, usually using \u201ctomato puree, tomato past, and water\u201d. Sometimes milk or cream is added, but basic tomato soup is the most popular and the most widely sold, usually in cans. Because of this, while this version is not very difficult to make, this kind of tomato soup is often seen as the \u201cUltimate Comfort Food\u201d.<\/p>\n
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Personally I like tomato soup, which is one of the few soups that I enjoy. My mother often made it for me growing up, and it is one of the foods that is simple enough to prepare that I can make it for myself, which is why I still eat it regularly. One of the memories I have growing up is when my Dad went through a cooking phase, and tried to make all sorts of things from scratch, including tomato soup. Where as I had always eaten tomato soup from a can, and had it be the same every time, his soup was very different, as he hadn\u2019t blended the tomatoes enough and there were chunks of it in his soup. I really did not like this and made my dislike quite clear to him, and I think I got sent to my room for what I said.<\/p>\n
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On the whole, I was a little surprised to discover that there was a wide variety of recipes for tomato soup, as I was under the impression that it was pretty simple and standard to make it one way. It\u2019s kind of interesting to know that there are such a wide variety of ways to make it, and I\u2019m a bit curious as to how they would taste, but if my child hood experience taught me anything I know I probably wouldn\u2019t enjoy them very much.<\/p>\n
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Bibliography<\/p>\n
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What Is Tomato Soup?<\/p>\n
Last Modified Date: March 04, 2023<\/p>\n
https:\/\/www.delightedcooking.com\/what-is-tomato-soup.htm<\/p>\n
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Tomato Soup Endures as the Ulitmate Comfort Food<\/p>\n
SUSAN SPRAGUE YESKE.\u2009 Newhouse News Service; Washington [Washington]. 18 Nov 1999: 1.<\/p>\n
https:\/\/www.proquest.com\/docview\/454673045?parentSessionId=yW40annQQEI1Rk8y4i6MIWcoXYaF%2BxfuCDkYkphZ%2Fr8%3D&pq-origsite=summon&accountid=35875<\/p>\n
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Ever Wondered About… Tomato soup?<\/p>\n
Updated Wednesday, 27th April 2005<\/p>\n
The history and science of tomato soup<\/p>\n
https:\/\/www.open.edu\/openlearn\/body-mind\/health\/health-studies\/ever-wondered-about-tomato-soup<\/p>\n","protected":false},"excerpt":{"rendered":"
Tomato Soup can be found in nearly any culture around the world. Any soup that contains tomatoes are the primary ingredient is considered tomato soup, though most range from having just pure tomatoes, to additionally including chicken, water, or cream. Exact recipes can vary quite widely, from \u201chot soups to cold soups, from mild broths […]<\/p>\n","protected":false},"author":316,"featured_media":485,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-486","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-published"],"splot_meta":{"author":"Jason Deeming","license":"by","footer":""},"_links":{"self":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/486","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/users\/316"}],"replies":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/comments?post=486"}],"version-history":[{"count":3,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/486\/revisions"}],"predecessor-version":[{"id":489,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/posts\/486\/revisions\/489"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/media\/485"}],"wp:attachment":[{"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/media?parent=486"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/categories?post=486"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wordpress.kpu.ca\/foodhistory\/wp-json\/wp\/v2\/tags?post=486"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}