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In a large saucepan, melt the butter. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the tomatoes and their juices, along with the tomato paste and cook ...
Loaded with fresh herbs, garlic, onion, tomatoes and beans, this soup has layers of delicious flavor sure to please your entire family. Get the recipe: 30-Minute Hearty Pasta Fagioli Soup ...
But, typically, tomato soup is a simple healthy meal or side dish that uses canned tomatoes as the base. While the soup has lycopene, vitamin A and vitamin C, the dish may also be high in sodium.
The first published recipe for tomato soup appeared in N. K. M. Lee's The Cook's Own Book in 1832. [2] Eliza Leslie's tomato soup recipe featured in New Cookery Book in 1857 popularized the dish. [3] The Campbell Soup Company later helped popularize the dish with the introduction of condensed tomato soup in 1897. [4]
The company was founded in 1888, in Sebastopol, California, as the Hunt Bros. Fruit Packing Co., by Joseph and William Hunt. The brothers relocated to nearby Santa Rosa in 1890, and then to Hayward in 1895. This small canning operation grew rapidly, focused on canning the products of California's booming fruit and vegetable industries. By 1941 ...
Plant No. 2, originally a tomato-processing plant, shut down in 1980. In the 1950s it had manufactured about 35% of all Campbell's products. Products included pork and beans; tomato juice, V8 vegetable juice, Franco-American spaghetti, macaroni and cheese; and soups (notably: bean with bacon, cream of mushroom, cream of celery, and cream of ...
Canned tomato soup is jazzed up with a can of fire-roasted tomatoes for texture and deeper flavor. Half and half makes it creamy, cheese tortellini makes it substantial, and fresh basil adds a pop.
Tomato paste. Tomato paste is a thick paste made from tomatoes, which are cooked for several hours to reduce water content, straining out seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. [1] It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat.