Tomato Soup (Recipe from 1897)

Tomato Soup >>>

Ashburton Guardian, Volume XVII, Issue 4143, 17 March 1897, Page 3

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Tomato Soup (Metric Version)

1. Bone Stock:
   Prepare 1 liter of well-seasoned bone stock in which a little rice has been previously boiled.

2. Onion:
   Slice one Spanish onion and fry it in 110 grams of butter until it reaches a pale yellow shade.

3. Tomatoes:
   Cut 3 to 4 large tomatoes into quarters.

4. French Rolls:
   Slice two French rolls and fry them in the same butter used for the onions.

5. Water:
   Add 570 ml of water (approximately 1 pint), along with a little pepper and salt.

6. Boiling:
   Let the soup simmer gently for 1.5 hours.

7. More Stock:
   Add 1 liter of bone stock, properly skimmed of fat.

8. Finishing:
   Strain the soup through a fine sieve and serve with toasted bread diced into cubes.

Modern Tomato Soup Recipe

Ingredients:

• 1 liter chicken or vegetable stock

• 50 grams uncooked rice (optional, for added body)

• 1 large Spanish onion, finely chopped

• 3 tbsp (about 40g) butter or olive oil

• 3-4 large ripe tomatoes, chopped (or 800g canned tomatoes)

• 2 French bread rolls, cubed (optional, for serving)

• 500 ml water

• Salt and freshly ground black pepper, to taste

• Optional: a pinch of sugar (to balance acidity), herbs like basil or thyme

Instructions:

1. Prepare the Stock:
   In a large pot, bring the stock to a simmer. Add the rice and cook until tender (about 15-20 minutes).

2. Sauté the Onion:
   In a separate pan, melt the butter (or heat the oil) over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.

3. Cook Tomatoes:
   Add the tomatoes to the onion, cooking for 10-15 minutes until they break down and become saucy. If using fresh tomatoes, you may need a bit more time.

4. Combine and Simmer:
   Transfer the tomato mixture to the pot with stock and rice. Add 500 ml water, salt, pepper, and optional sugar/herbs. Simmer gently for 30-40 minutes.

5. Blend (Optional):
   For a smooth texture, blend the soup with an immersion blender or in batches in a blender.

6. Toast the Bread:
   Cube the French rolls and toast them in the oven at 180°C for 8-10 minutes until golden and crispy.

7. Finish and Serve:
   Taste the soup and adjust seasoning. Strain if desired for a very smooth finish. Serve hot with toasted bread cubes on top.