Tomatensoep met ballen, vermicelli en wortel

Tomato soup is a soup with

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato,

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

, chicken or vegetable

stock In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a compan ...

vermicelli Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used ...

, chunks of other vegetables and meatballs.

History

The first published tomato soup is mentioned by

Eliza Leslie Eliza Leslie (1787–1858), frequently referred to as Miss Leslie, was an American author of popular cookbooks during the nineteenth century. She also wrote household management books, etiquette books, novels, short stories and articles for magazin ...

in 1857 in her final publication
New Cookery Book
'.

Joseph Campbell Joseph John Campbell (March 26, 1904 – October 30, 1987) was an American writer. He was a professor of literature at Sarah Lawrence College who worked in comparative mythology and comparative religion. His work covers many aspects of the ...

's recipe for condensed tomato soup in 1897 further increased its popularity.

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 Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an inten ...

chicken broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

and

sour cream Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial cultu ...

. 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 Rosół () is a traditional Polish soup based primarily on meat broth. Its most popular variety is the ''rosół z kury'', or clear chicken soup. It is commonly served with capellini pasta. A vegetarian version can be made, substituting meat wit ...

that was cooked few days earlier and hasn't been eaten. This way of cooking tomato soup and its popularity became an inside joke amongst

Poles Poles,, ; singular masculine: ''Polak'', singular feminine: ''Polka'' or Polish people, are a West Slavic nation and ethnic group, who share a common history, culture, the Polish language and are identified with the country of Poland in ...

Gazpacho

Gazpacho is a tomato soup of

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...

origin, served cold. It originates in the region of

Andalucía Andalusia (, ; es, Andalucía ) is the southernmost autonomous community in Peninsular Spain. It is the most populous and the second-largest autonomous community in the country. It is officially recognised as a "historical nationality". The ...

in southern Spain. Gazpacho is widely consumed in

Spanish cuisine Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofrit ...

, as well as in neighboring

Portugal Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of th ...

, 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

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. "Tomato" ranks among the top three flavors of soup produced by the

Campbell Soup Company Campbell Soup Company, trade name, doing business as Campbell's, is an American processed food and snack company. The company is most closely associated with its flagship canned soup products; however, through mergers and acquisitions, it has gro ...

. 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". 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 Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...

stability. The main concern when canning is anaerobic microorganisms that produce toxins like ''

Clostridium botulinum ''Clostridium botulinum'' is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum. The botulinum toxin can cause botulism, a severe flaccid paralytic disease in humans ...

''. 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. Glucose and fructose

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 Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component o ...

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.Voragen, A.G.J., van Vliet, T., "Physico-Chemical Properties of Tomato Products." Wageningen Agricultural University. 1995. Print.

References

External links

Several recipes for tomato soup

Heart-healthy tomato soup recipe

How to make tomato soup

{{DEFAULTSORT:Tomato Soup American soups Polish soups Soups Vegetable dishes Tomato dishes Vegetable soups