Spice up your tomato soup


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.

Cooking Method

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.

Ingredients Serves 6
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
Salt 1 tspn
Thyme dried ½ tspn
Ground black pepper ½ tspn
Chili sauce ½ tspn