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.
The first published tomato soup is mentioned by Eliza Leslie in 1857 in her final publication New Cookery Book.[2]Joseph Campbell's recipe for condensed tomato soup in 1897 further increased its popularity.[3]
Traditional tomato soup
It can be made fresh by blanching tomatoes, removing the skins, then blending them into a puree. In Poland it is commonly prepared with tomato paste, chicken broth and sour cream. The soup is not "creamed" and contains pieces of vegetables such as carrots, parsley root, celery root, etc. It might be served with pasta or rice. The soup is often based on rosół that was cooked a few days earlier and hasn't been eaten. This way of cooking tomato soup and its popularity became an inside joke amongst Poles.
This section needs expansion. You can help by adding to it. (June 2021)
Gazpacho is a tomato soup of Spanish origin, served cold. It originates in the region of Andalucía in southern Spain. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature. Many variations of gazpacho exist.
Some kinds of borscht are made with tomatoes since XIX century: tomatoes are tart enough to resemble beet sour or hogweed sour, found in ancient types of borscht.
Industrial tomato soup
Commercially prepared tomato soup is available in a variety of forms including preserved, condensed and in dehydrated powder form. Industrial tomato soup may be canned or come in a large drink carton or bag.[4] "Tomato" ranks among the top three flavors of soup produced by the Campbell Soup Company.[5]
Industrial tomato soup
Industrial tomato soup is primarily tomato puree: that is, tomato paste and water with a few other ingredients added to enhance flavor and physical properties of the food.
The tomato is a high acid food therefore, "the tomato is not considered a high-risk food, as the pH of the fruit generally ranges from pH 4.2–4.9 with an average of about 4.5. At this point pathogens are unlikely to grow".[6] However, there are still some foodborne pathogens that can pose as a major problem when it comes to the safety of the food and its shelf life stability. The main concern when canning is anaerobic microorganisms that produce toxins like Clostridium botulinum. Even though the tomato is a high acid food it still falls in the range where this organism can grow and produce toxin pH 4.6–8.5 with an optimum growing temperature between 30 and 40 °C and a maximum temperature of 50 °C. Even if the bacteria are killed they release heat resistant spores that if they start to multiply become a threat.[7]
The cell wall structural importance for the plant's growth and stability in the ripening process is equally important to the quality of the tomato products it can produce. The pectin and cellulose are what determine the apparent viscosity of the tomato product. If they are broken at higher temperatures more enzymes are deactivated than if they are broken at lower temperatures.[8]
^Herbig, Paul A. (1998). Handbook of Cross-Cultural Marketing. Binghamton, NY: International Business Press. p. 45. ISBN978-0789001542. Irish and Italians prefer creamy tomato soup, Germans want rice, and Colombians want spice.
^Leslie, Eliza (1857). Miss Leslie's New Cookery Book ... T. B. Peterson.
^. Homecooking.about.com. 27 May 2014. Archived from the original on 6 September 2015. Retrieved 18 August 2014.
^Peter Smit (5 February 2013). "Unilever innoveert met Unox Soep in Pak". Ondernemers Pers Nederland.
^. CSC Brands. Archived from the original on 10 November 2012. Retrieved 2 November 2012.
^Hui, Y. H., Sue Ghazala, D. M. Grham, K. D. Murrell, and Wai-Kit Nip. Handbook of Vegetable Preservation and Processing. New York: M. Dekker, 2004. Print.
^(PDF). Archived from the original (PDF) on 30 January 2021. Retrieved 16 December 2016.
^Voragen, A.G.J., van Vliet, T., "Physico-Chemical Properties of Tomato Products." Wageningen Agricultural University. 1995. Print.
Further reading
Tonucci, Linda H.; et al. (March 1995). "Carotenoid Content of Thermally Processed Tomato-Based Food Products". Journal of Agricultural and Food Chemistry. 43 (3): 579–586. doi:10.1021/jf00051a005.
Bittman, Mark (2007). How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. Wiley. pp. 113–114.
External links
Wikimedia Commons has media related to Tomato soup.
Several recipes for tomato soup
Heart-healthy tomato soup recipe
How to make tomato soup
Rassam - Indian tomato Soup from Andhra Pradesh
March 04, 2023
tomato, soup, soup, with, tomatoes, primary, ingredient, served, cold, made, variety, ways, smooth, texture, there, also, recipes, that, include, chunks, tomato, cream, chicken, vegetable, stock, vermicelli, chunks, other, vegetables, meatballs, typesoupservin. 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 Tomato soupTomato soupTypeSoupServing temperatureHot or coldMain ingredientsTomatoesVariationsGazpachoFood energy per 100 g serving 30 kcal 126 kJ Nutritional value per 100 g serving Protein0 8 gFat0 3 gCarbohydrate7 g Media Tomato soupTomato soup with meatballs vermicelli and carrot slices Contents 1 History 2 Traditional tomato soup 3 Gazpacho 4 Tomato borscht 5 Industrial tomato soup 6 See also 7 References 8 Further reading 9 External linksHistory EditThe first published tomato soup is mentioned by Eliza Leslie in 1857 in her final publication New Cookery Book 2 Joseph Campbell s recipe for condensed tomato soup in 1897 further increased its popularity 3 Traditional tomato soup EditIt can be made fresh by blanching tomatoes removing the skins then blending them into a puree In Poland it is commonly prepared with tomato paste chicken broth and sour cream The soup is not creamed and contains pieces of vegetables such as carrots parsley root celery root etc It might be served with pasta or rice The soup is often based on rosol that was cooked a few days earlier and hasn t been eaten This way of cooking tomato soup and its popularity became an inside joke amongst Poles This section needs expansion You can help by adding to it June 2021 Gazpacho EditMain article Gazpacho Gazpacho is a tomato soup of Spanish origin served cold It originates in the region of Andalucia in southern Spain Gazpacho is widely consumed in Spanish cuisine as well as in neighboring Portugal where it is known as gaspacho Gazpacho is mostly consumed during the summer months due to its refreshing qualities and cold serving temperature Many variations of gazpacho exist Tomato borscht EditMain article Borscht Some kinds of borscht are made with tomatoes since XIX century tomatoes are tart enough to resemble beet sour or hogweed sour found in ancient types of borscht Industrial tomato soup EditCommercially prepared tomato soup is available in a variety of forms including preserved condensed and in dehydrated powder form Industrial tomato soup may be canned or come in a large drink carton or bag 4 Tomato ranks among the top three flavors of soup produced by the Campbell Soup Company 5 Industrial tomato soup Industrial tomato soup is primarily tomato puree that is tomato paste and water with a few other ingredients added to enhance flavor and physical properties of the food The tomato is a high acid food therefore the tomato is not considered a high risk food as the pH of the fruit generally ranges from pH 4 2 4 9 with an average of about 4 5 At this point pathogens are unlikely to grow 6 However there are still some foodborne pathogens that can pose as a major problem when it comes to the safety of the food and its shelf life stability The main concern when canning is anaerobic microorganisms that produce toxins like Clostridium botulinum Even though the tomato is a high acid food it still falls in the range where this organism can grow and produce toxin pH 4 6 8 5 with an optimum growing temperature between 30 and 40 C and a maximum temperature of 50 C Even if the bacteria are killed they release heat resistant spores that if they start to multiply become a threat 7 Molecular structures in high fructose corn syrup The cell wall structural importance for the plant s growth and stability in the ripening process is equally important to the quality of the tomato products it can produce The pectin and cellulose are what determine the apparent viscosity of the tomato product If they are broken at higher temperatures more enzymes are deactivated than if they are broken at lower temperatures 8 See also EditList of cream soups List of soups List of tomato dishesPortal FoodReferences Edit Herbig Paul A 1998 Handbook of Cross Cultural Marketing Binghamton NY International Business Press p 45 ISBN 978 0789001542 Irish and Italians prefer creamy tomato soup Germans want rice and Colombians want spice Leslie Eliza 1857 Miss Leslie s New Cookery Book T B Peterson Tomato History the History of Tomatoes as Food Homecooking about com 27 May 2014 Archived from the original on 6 September 2015 Retrieved 18 August 2014 Peter Smit 5 February 2013 Unilever innoveert met Unox Soep in Pak Ondernemers Pers Nederland Our Company CSC Brands Archived from the original on 10 November 2012 Retrieved 2 November 2012 Hui Y H Sue Ghazala D M Grham K D Murrell and Wai Kit Nip Handbook of Vegetable Preservation and Processing New York M Dekker 2004 Print SPN Guidebook Microbiology PDF Archived from the original PDF on 30 January 2021 Retrieved 16 December 2016 Voragen A G J van Vliet T Physico Chemical Properties of Tomato Products Wageningen Agricultural University 1995 Print Further reading EditTonucci Linda H et al March 1995 Carotenoid Content of Thermally Processed Tomato Based Food Products Journal of Agricultural and Food Chemistry 43 3 579 586 doi 10 1021 jf00051a005 Bittman Mark 2007 How to Cook Everything Vegetarian Simple Meatless Recipes for Great Food Wiley pp 113 114 External links Edit Wikimedia Commons has media related to Tomato soup Several recipes for tomato soup Heart healthy tomato soup recipe How to make tomato soup Rassam Indian tomato Soup from Andhra Pradesh Retrieved from https en wikipedia org w index php title Tomato soup amp oldid 1142215727, wikipedia, wiki, book, books, library,
