tomato soup

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      Tomato soup is a soup with tomatoes 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, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. Many countries have their own versions of tomato soup which all vary in taste, portions and ingredients.


      History


      The first published recipe for tomato soup appeared in N. K. M. Lee's The Cook's Own Book in 1832. Eliza Leslie's tomato soup recipe featured in New Cookery Book in 1857 popularized the dish. The Campbell Soup Company later helped popularize the dish with the introduction of condensed tomato soup in 1897. In America, tomato soup was generally not consumed throughout the pre-civil war era due to a widespread belief that tomatoes were poisonous.


      Nutrition



      Depending on the recipe, tomato soup is generally low in calories and high in potassium and vitamins C, K, and A. It is also rich in lycopene, a carotenoid pigment with many reputed health effects related to its antioxidant properties. The European Food Safety Authority concluded in 2011 that there was insufficient evidence for lycopene having antioxidant effects in humans, particularly in skin, heart function, or vision protection from ultraviolet light. The US Food and Drug Administration has similarly found that there is little scientific evidence that lycopene has an effect on specific forms of cancer, and prohibits manufacturers from making unqualified claims linking lycopene and cancer risk.


      Traditional tomato soup


      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 and pepper or if required sugar can be used. It can also be made fresh by blanching tomatoes, removing the skins, then blending them into a puree. Fresh tomatoes are recommended to use only when they are very ripe, because the ripeness plays a crucial role in the depth of the flavour. In Poland, it is commonly prepared with tomato paste, chicken broth and sour cream. 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 that was cooked a few days earlier and hasn't been eaten. This way of cooking tomato soup and its popularity became an inside joke amongst Poles. In India, the soup is enhanced and usually spicy due to the availability of numerous spices. Indians usually substitute cumin, cardamom pods, ground cumin, grated ginger, turmeric, cayenne, coriander, garam masala, black pepper and topped with cilantro. The variation in the recipe differs from place to place.


      Gazpacho



      Gazpacho is a tomato soup of Spanish origin, served cold. It originates in the region of Andalucía in southern Spain. Gazpacho is widely consumed in Spanish cuisine, as well as in neighbouring Portugal, 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. The key difference between a traditional tomato soup and Gazpacho is that Gazpacho is never heated in the first place and is just a puree of raw vegetables. The other major difference is the major ingredient. Gazpacho is not just a tomato-rich soup, but contains numerous different vegetables in considerable quantities, such as cucumber and bell peppers.


      Tomato borscht



      Some kinds of borscht are made with tomatoes since the nineteenth 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.

      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 food-borne pathogens that can pose as a major problem when it comes to the safety of the food and its shelf life stability. The main concern when canning is anaerobic microorganisms that produce toxins like Clostridium botulinum. 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.
      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 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.


      See also


      List of cream soups
      List of soups
      List of tomato dishes


      References




      Further reading



      Tonucci, Linda H.; et al. (March 1995). "Carotenoid Content of Thermally Processed Tomato-Based Food Products". Journal of Agricultural and Food Chemistry. 43 (3): 579–586. doi:10.1021/jf00051a005.
      Bittman, Mark (2007). How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. Wiley. pp. 113–114.

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    Best Tomato Soup Ever Recipe | Ree Drummond | Food Network

    To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. Now dump in the diced tomatoes and stir to combine.

    Cream of Fresh Tomato Soup Recipe | Ina Garten | Food Network

    Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender.

    Tomato Soup Recipe Recipe - Food Network Kitchen

    Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned ...

    Tomato Soup Recipes - Food Network

    6 days ago · 20 Tomato Soup Recipes That Are Creamy and Delicious Whether you serve it hot or cold, smooth or chunky, topped with croutons or as-is—this classic soup is always worth cooking up (and slurping up).

    Roasted Tomato Soup Recipe | Tyler Florence - Food Network

    Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray.

    Quick Creamy Tomato Soup Recipe | Rachael Ray - Food Network

    Deselect All. Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics) One 28-ounce can concentrated crushed tomatoes

    Homemade Tomato Soup Recipe | Michael Chiarello - Food …

    Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using.

    Creamy Tomato Soup with Crispy Cheesy Gnocchi

    Preheat your oven to 375 degrees F. Toss together the tomatoes, garlic, shallots and thyme on a sheet pan. Season with the sugar and a bit of salt and pepper.

    Roasted Tomato Soup Recipe | Tyler Florence | Food Network

    Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat.

    Creamy Tomato Soup Recipe - Food Network Kitchen

    Deselect All. 4 tablespoons unsalted butter. 1 slice bacon, finely chopped. 1 Spanish onion, chopped. 1 carrot, chopped. 1 stalk celery, chopped. 4 cloves garlic, finely chopped