Tomato soup has a wonderful history. Originally thought to be poisonous, the French called them “pommes d’amour”, or love apples, as they thought them to have aphrodisiacal properties.
In 1897, soup mogul Joseph Campbell came out with condensed tomato soup, which set the company on the road to wealth as well as further endearing the tomato to the general public.
Campbell may have made tomato soup popular, but the first recipe is credited to Maria Parloa whose 1872 book “The Appledore Cook Book” describes her tomato chowder.
Heat oil in a large pot over medium-high heat. Sauté onion and garlic until onion is tender.
Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and Chili sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently. Serve piping hot with crusty French bread.
|Vegetable oil||1 tbspn|
|Onion, chopped||1 cup|
|Garlic, minced||2 cloves|
|Carrot, chopped||½ cup|
|Celery, chopped||¼ cup|
|Tomatoes, crushed||2 cans|
|Vegetable broth||3 cups|
|Worcestershire sauce||1 tbspn|
|Thyme dried||½ tspn|
|Ground black pepper||½ tspn|
|Chili sauce||½ tspn|