- Preparation time
- 15 mins
- Cooking time
- 30 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Soup
- Posted by
- Posted on
- April 3, 2016
- 2 oz
- Butter
- 2 Lg.
- Carrot
- 2 Med.
- Onion - Yellow
- 1 Clove
- Garlic - Fresh
- 6 Med.
- Tomato - Fresh
- 4 Cup
- Broth - Chicken
- 1/2 tsp
- Nutmeg - Ground
- 1 Pinch
- Sugar - White
- 7 tsp
- Orange Juice - Freshly Squeezed
The first noted tomato soup was made by Maria Parloa in 1872, and Joseph A. Campbell’s recipe for condensed tomato soup in 1897 further increased its popularity.
Tomato soup is often served with a grilled cheese sandwich.
- Peel and chop the carrots, onion and garlic
- Peel and halve the tomatoes (Make a shallow X cut on the bottom of each tomato and blanch in boiling water for about 50 seconds, the skin will then peel off easily starting at the X you made)
- Melt the butter in a large saucepan over a low heat.
- Add the onion, garlic and carrots then cook for 10 minutes. Be careful not to let the vegetables burn.
- Add the tomatoes and broth then cook for another 30 minutes
- Make sure the carrots are soft. If they are, move on but if not, keep cooking until they are.
- Puree the soup in a blender and season to taste with salt and pepper.
- Add the nutmeg, a pinch of sugar and the cream then mix together.
- Add the orange juice and mix again.
- If the soup is too thick add milk until you reach the desired consistency.
- The soup can be eaten now however it will taste nicer if chilled overnight for the flavors to meld. It can then be reheated or served chilled.