A Delectable Classic: Cream of Tomato Soup - Recipe, History, and Preparation Guide

The roots of Cream of Tomato Soup trace back to ancient civilizations where tomatoes were first cultivated in Central and South America. However, it wasn't until the 18th century that tomatoes made their way to Europe, where they were initially met with skepticism due to misconceptions about their toxicity. Eventually, tomatoes gained popularity and became a staple ingredient in European cuisine.

The earliest known recipe resembling modern Cream of Tomato Soup dates back to the 19th century. In 1872, Maria Parloa, an American author and cooking expert, published a recipe for "Tomato Chowder" in her book, "Miss Parloa's New Cook Book." This recipe laid the foundation for what would later evolve into Cream of Tomato Soup.

As culinary techniques advanced and ingredients became more accessible, Cream of Tomato Soup grew in popularity, especially during the 20th century. It became a symbol of comfort and nostalgia, often associated with homemade meals and cozy gatherings.

Delightful and Creamy: A Guide to Making Leek Cream Soup

Ingredients

- 2 tablespoons butter

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 can (28 ounces) crushed tomatoes

- 2 cups chicken or vegetable broth

- 1 teaspoon sugar

- 1 teaspoon dried basil

- 1/2 teaspoon dried oregano

- Salt and pepper to taste

- 1 cup heavy cream

- Fresh basil leaves for garnish (optional)

Procedure

1. Heat the butter in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.

2. Pour in the crushed tomatoes and chicken or vegetable broth. Stir in the sugar, dried basil, dried oregano, salt, and pepper.

3. Bring the mixture to a simmer, then reduce the heat to low. Allow it to simmer gently for about 20 minutes, stirring occasionally.

4. After 20 minutes, remove the pot from the heat and let the soup cool slightly. Using an immersion blender or countertop blender, puree the soup until smooth.

5. Return the pureed soup to the pot and stir in the heavy cream. Place the pot back on the stove over low heat and warm the soup until heated through, about 5 minutes. Be careful not to boil the soup once the cream has been added.

6. Taste the soup and adjust seasoning if necessary.

7. Ladle the Cream of Tomato Soup into bowls and garnish with fresh basil leaves if desired. Serve hot and enjoy!

Preparation Time

- Preparation: 15 minutes

- Cooking: 30 minutes

- Total: 45 minutes

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