Tomato Soup

Ah, tomato soup, one of the epic comfort foods. I'll admit, it took a long time for this one to grow on me. I always associated it with the bland, salty canned soup. For years, I'd see tomato soup on a menu and thing, "yuck."

There was a little irony in this, given my love for marinara sauces with pasta. I'd not realized the error in my judgement until having an opportunity to try some at a restaurant when it came alongside a grilled cheese. It was rich in flavor, hearty, and really added something to the sandwich. Suddenly, my perception changed.

Tomato soup is basic in nature, and doesn't have a clearly defined history. It makes sense, given the simplicity, but the earliest found recipes date back to the 1800's. My mom used to always tell me how tomatoes were largely considered poisonous, until Col Robert Gibbon Johnson stood in front of a crowd around 1820 and ate one raw, proving they were safe. Whether folklore or fact, it was about this time that opinions evolved and tomatoes began to be in introduced into homes. 

Grilled cheese sandwiches served with tomato soup became popular in the United States during the Great Depression, a time when processed, filling foods became meal staples. The combination allowed for a filling sandwich to be served with more nutrients, coming from the tomato soup. Canned tomatoes and tomato soup were popular items that would last a long time on a shelf.

Interestingly, despite the fact I'm not a fan of Campbell's variety altogether, this particular soup changed agriculture as a whole. In the early 1900's, in an effort to create a better, more efficiently made product, Campbell's created a tomato program to focus on growing the most flavorful, quick growing, disease resistant tomatoes to utilize. The outcome was tomatoes still grown today.

Enough about history, though. What's quality like? 

And now, a word from our resident nutrition expert, Mallory!

Why Tomato Soup is Basically a Superfood (Kinda)

Let’s be honest, tomato soup has long been the unsung hero of the pantry. It’s the Robin to grilled cheese’s Batman, the dependable dish that says, “Hey, I’m here for you, even if the rest of your dinner plans fell apart.” But did you know that tomato soup is not just warm and comforting—it’s also shockingly healthy? Well, let me qualify that. It's healthy if you ignore the massive dollop of sour cream you’re about to stir in.

Here’s a deep dive into why tomato soup deserves a Nobel Prize in Nutrition. Or, at the very least, a pat on the back. 

A Lycopene Goldmine

Tomato soup is packed with lycopene, the antioxidant responsible for that vibrant red hue. Lycopene is great for your heart, skin, and—allegedly—warding off evil spirits (citation needed). Some scientists claim lycopene helps prevent cancer and reduces inflammation. Others just enjoy saying the word "lycopene" at dinner parties. Either way, it’s a win.

Vitamin C: The OG Immunity Booster

With all the Vitamin C in tomato soup, you’re basically drinking orange juice in disguise. So the next time someone judges you for having soup for breakfast, remind them you're essentially fighting off scurvy in a very sophisticated way. Bonus points if you dramatically wave a soup spoon for emphasis. 

Low-Calorie, High-Satisfaction

Tomato soup is the magician of meals—it fills you up without weighing you down. A standard bowl has only around 100 calories. Of course, that’s before you crumble in half a sleeve of saltine crackers. But let’s not ruin the vibe by doing math, okay?

Secretly Hydrating

You know how everyone’s always nagging you to drink more water? Well, guess what—soup counts! Tomato soup is like sneaking a glass of water into your meal while still pretending you're eating solid food. It’s hydration without commitment.

A Bowl Full of Warm Hugs

Studies (conducted by me, in my kitchen) show that a steaming bowl of tomato soup can instantly boost your mood. Feeling stressed? Tomato soup. Having a bad hair day? Tomato soup. Existential crisis? You guessed it—tomato soup. Is it scientifically proven? No. Is it comforting? Absolutely.

Final thoughts—-Tomato soup might not have the flashy reputation of kale or quinoa, but it’s the comforting, reliable friend we all need. It’s healthy enough to make you feel virtuous but forgiving enough to let you dunk an entire grilled cheese sandwich into it without judgment.

So, the next time you whip up a batch from scratch, take a moment to appreciate the humble brilliance of tomato soup. It’s not just a meal—it’s a lifestyle.

And remember: a bowl of tomato soup a day keeps...well, probably not the doctor away, but at least it keeps your soul warm. And that’s good enough for me.

Secret hydration? Give me more.

I decided to go very basic for this, given I was testing the waters making this at home. Many renditions include wine or heavy cream to add flavor or creaminess, but I wanted the least ingredients for attempt numero uno. I started out by cooking some onion and garlic. I grated the onion very finely for a few reasons; texture, for one, and making them slightly less obvious in the soup. They can be finely chopped as well, as they will soften when cooking.

I melted butter in a saucepan, then added the onion and let it cook until softened. Next, I added some garlic and cooked until it was fragrant.

Next, I stirred in some tomatoes, broth, and water, then heated it to a simmer. I lowered the heat and let it cook for about 35 minutes.

I made some grilled cheese to pair with it (love you, sourdough), and we had a dippin' feast.

My partner is equally not a fan of tomato soup, but tried this and reacted similarly to me at the restaurant: "Oh, this is good." I think I've made a new fan.

The best part is that it kept well, so this is perfect for during the week. The garlic was a good add, and I'm sure a little bit of parsley or oregano would kick it up, too. I'm definitely down to try a creamy version. I'm happy that the canned soup impacted agriculture, but glad to walk it back to canned tomatoes and make it a much more flavorful treat.

Tomato Soup Recipe

Ingredients:

4 tablespoons unsalted butter

1/2 large onion, grated finely

1 teaspoon garlic

2 cans crushed tomatoes  (15 ounces each)

1 cup chicken broth

1/2 cup water

Salt to taste

Instructions:

Melt butter over medium heat in a large pot or dutch oven. Add onion and cook for about 5 minutes, until it begins to soften. Add garlic and cook an additional minute. Stir in tomatoes, chicken broth, and water, then mix well. Heat to a simmer, then reduce heat to low. Cover and cook for 30-40 minutes, stirring occasionally. Serve with grilled cheese, croutons, or top with cheese.

adapted from easy three ingredient tomato soup