Tony Zentgraf
Tomato soup with a crusty sourdough loaf and some sharp cheddar cheese is a dream combination if you love Grilled Cheese with your Tomato Pesto Soup.
What’s up with Tomato Soup?
- Tomato Soup Origin Story
- The Poisoned Apple
- Aztecs and Mayans
- Introduction to the New Colonies
- Campbell’s Soup
- Tomato Pesto Soup Recipe
This recipe is easy to make. Reheating is easy for that quick meal or to meal prep for the week. The recipe is easy to alter if you have dietary restrictions or if you are looking to spice it up. You are going to like this one.
Tomato Soup Origin Story
Contrary to popular belief, tomato soup didn’t originate with a canned soup company. Origins of Tomato soup recipes can be traced back to the 1840s. Modern Cookery written by British cookbook author Eliza Acton, is one of the earliest cookbooks to feature tomato soup. And it is still in publication today!
The Poisoned Apple
But where did the British author get the idea to use tomatoes as a soup? Prior to this point, for hundreds of years tomatoes were thought to be poisonous across Europe.
Tomatoes were brought back from South America by the colonists and introduced to Spain in the 1600s. In the Andalucia region of Spain, the tomato was introduced to ancient Gazpacho recipes dating to Roman and Greek times. Up until this point, these ancient recipes were made with other vegetables.
Served cold, Gazpacho may have been introduced into hot applications not long after. In Andalucia they have a old recipe called Sopa de Tomate y Pan, translated means Tomato Soup with Bread.
Aztecs and Mayans
Although there may not be direct history of Aztecs and Mayans using tomatoes for soups, they most likely used tomatoes in other cooking application well before the tomato was introduced to Europe.
It wasn’t until the introduction of tomatoes in the U.S. by the explorers of the 1600s and the subsequent cookbook by Eliza Acton, it was only a matter of time for the popularity of tomatoes took off.
Introduction to the New Colonies
Following the intriduction of tomatoes to the the new colonies, it was believed that tomatoes were poisonous for some time. Eventually, the invention of canning foods made the availability of tomatoes widely accessible increasing their popularity.
Campbell’s Soup
It wasn’t until 1897 that Joseph Campbell came out with a line of condensed soups, tomato being one of them, that didn’t include water, making them easier to ship.
Condensed soups became a hit and it wasn’t long the pairing of tomato soup and a toasty grilled cheese sandwich hit the table of the kids across the country.
Even though tomato soup in a can may be a familiar flavor and tradition in your memory, give this recipe a try. You will enjoy the subtle flavors of tomato and pesto with the parmesan garnish and it may replace the can you grew up with.
Grab yourself some bread and cheese to serve up some grilled cheese with this Tomato Pesto Soup!
Explore Other Delicious Soups!
Tomato Pesto Soup
Print RecipeRecipe Multiplier
- 2 tbsp Garlic Confit Oil or Olive Oil
- 1 ea Red Onion ¼" diced
- 4 ea Garlic Cloves minced
- 2 cans Diced or Crushed Tomatoes
- 1 tbsp Sugar
- 2 cups Chicken Broth or Vegetable Broth
- ¼ cup Pesto
- ½ tsp Red Chili Flakes
- 1 cup Half & Half
- 1 tsp Kosher Salt to taste
- 1 tbsp Pesto for garnish
- 1 tbsp Parmesan Cheese shredded for garnish
Instructions
- Heat the garlic confit oil over medium heat.
- Saute the red onions until they become translucent.
- Add the garlic and saute for a couple of minutes to release the oils and aroma. Avoid browning the garlic and onions. Turn down the heat if necessary.
- Add crushed tomatoes.
- Add the chicken broth.
- Add the sugar & pesto.
- Add the red chili flakes. Stir to combine all ingredients.
- Bring to a boil. Then turn down to a medium low heat.Simmer for 20-30 minutes.
- Remove from the heat. Puree soup with a stick blender or in a standard blender.
- Add the half & half and stir to combine.
- Season with kosher salt.
- Serve in a bowl and garnish with a drizzle of pesto and some shredded parmesan. Add a grilled cheese sandwich to savor with the soup on a chilly day. Enjoy!
