Tomato soup

Tomato soup is a soup made primarily from tomatoes, served hot or cold and often seasoned or enriched with broth, cream, or other ingredients.

Tomato paste: A concentrated paste made by cooking tomatoes down and removing much of their water. A spoonful deepens tomato flavor and thickens the soup.
Sautéing: A cooking method that quickly cooks food in a small amount of fat over relatively high heat. Sautéing aromatics before adding liquid builds a savory foundation.
Grilled cheese sandwich: A sandwich of cheese between bread slices, heated until the bread browns and the cheese melts. Its crisp bread and melted cheese make a classic accompaniment for tomato soup.
Tomato: A fruit commonly used as a vegetable, with juicy flesh and a characteristically sweet, acidic flavor. The tomato’s arrival in European cooking made tomato-based soups possible.
Vegetable broth: A savory liquid made by simmering vegetables and aromatics in water. It thins tomato purée while adding a savory base.
Simmering: Cooking food gently in liquid held just below its boiling point. A gentle simmer melds flavors without rapidly reducing or scorching the soup.
Gazpacho: A Spanish cold soup, usually made from raw tomatoes and other blended vegetables. It shows a chilled, uncooked tomato soup tradition unlike the familiar hot preparation.
Campbell's Soup Cans: A 1962 series of artworks by Andy Warhol depicting cans of Campbell’s soup. The artwork drew attention to the familiar commercial packaging associated with tomato soup.
Cream: The fat-rich portion of milk separated from its lower-fat components. Cream softens tomato acidity and gives the soup a richer texture.
Purée: A smooth mixture made by crushing or blending food into a uniform consistency. Blending cooked tomatoes creates the smooth texture common in tomato soup.

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Tomato juiceCompared with: It shares tomato flavor with the drink but is prepared and served as a food.