We’re in the thick of tomato season (June to September in the US), which means it’s time to share one of my favorite simple soups.
Tomato soup is a common comfort food here in the US, and has a similar association in many western countries; Poland, I’ve found, is particularly fond of the soup, as it is the first thing young chefs learn to make (a quick Google search of “Zupa Pomidorowa” yields 1.5 million results).
Tomatoes are relatively new to the Western palate; first imported from Mexico to Europe by Spanish explorers, they were initially considered poisonous and used as ornamentals. In 1789, Thomas Jefferson introduced them to the United States – he was Secretary of State at the time, which leads one to wish all Secretaries of State were judged by the deliciousness of foods imported during their tenure. In the US, tomatoes were not commonly eaten until the 1830s, and the first record of tomato soup was written by famous American author Maria Parloa in 1872. Joseph Campbell’s condensed tomato soup cemented its comfort-food status in 1897.
The English word tomato is on loan from the Spanish tomate, which was lifted from the Nahuatl (Aztec) word tomatl. The first tomatoes were probably yellow, which makes sense when considering the other common word for the savory fruit, derived from the Italian pomodoro – a pairing of pomo (“apple”) + d’oro (“golden”).
This soup takes about an hour to make with fresh tomatoes, slightly faster when using canned tomatoes, and significantly quicker with the help of my favorite kitchen appliance, the Instant Pot electric pressure cooker (instructions for each method below).
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