Ingredients

1. 2½ pounds roma tomatoes, halved.
2. ¼ cup extra-virgin olive oil, divided.
3. 1 medium yellow onion, chopped.
4. ⅓ cup chopped carrots.
5. 4 garlic cloves, chopped.
6. 3 cups vegetable broth.
7. 1 tablespoon balsamic vinegar.
8. 1 teaspoon thyme leaves.

Rich in antioxidants Tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others ( 3 , 7 ). Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease ( 3 , 8 , 9 ).

Tomato Soup has its origin in the Spain, where it is known as Gazpacho.

Simple and satisfying, our creamy tomato soup is a lesson in how easy yet delicious home cooking can be. The recipe is adapted from the book Martha Stewart's Cooking School and it's made with five ingredients you probably already have in your kitchen: butter, onion, garlic, canned tomatoes, and stock or water.

A simple tomato soup can be prepared simply with ingredients such as canned tomatoes/tomatoes, onion, garlic, olive oil, vegetable broth or chicken broth and for the flavouring butter, salt & pepper or if required sugar can be used.

The first tomato soup recipes were simply tomatoes added to basic vegetable soups. By 1840s tomatoes were an important part of most cookery books, Modern Cookery, written by the British cookbook author Eliza Acton for publication in the United States, in 1845 contained several tomato recipes.

Tomato soup is low in calories and high in potassium and vitamins C, K, and A. It also provides a great deal of lycopene, the compound responsible for most of the health benefits of tomatoes.

Tomato Basil soup is super healthy. Not only is it low in calories and fat, it is really nutritious too. Tomatoes are a good source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.

History. The first published tomato soup is mentioned by Eliza Leslie in 1857 in her final publication New Cookery Book, but the commercial introduction of the condensed soup was first done by Joseph Campbell's company, when the chemist working for the company, Dr John T.

Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.

A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base.

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.