Tomato soup is a beloved comfort food enjoyed around the world. But where did this tasty dish originally come from? The origins of tomato soup can be traced back several centuries and across multiple continents. Read on to learn more about the fascinating history behind everyone’s favorite red soup!
The History of Tomatoes
To understand where tomato soup came from, we first need to look at the history of the tomato itself. Tomatoes originated in South America, likely in the Andean region encompassing parts of present-day Peru, Ecuador, Chile and Bolivia. The earliest domesticated tomato seeds dating back to around 700 AD were found in archaeological sites in Mexico. From their native South America, tomatoes were introduced to Europe in the early 16th century after Spanish colonists brought them back from their travels.
At first, Europeans were wary of eating tomatoes, thinking they were poisonous. Tomatoes are in the nightshade family and their leaves can indeed be toxic. It took several centuries before tomatoes were accepted as a food in Europe. Spain and Italy were among the first countries to start cooking with tomatoes in the 16th century. From Europe, tomatoes spread to Asia and the Middle East and became incorporated into various cuisines around the world.
Early Tomato Soups
Once tomatoes became more widely eaten in the 16th and 17th centuries, cooks began experimenting with ways to prepare them. Some of the earliest tomato soups and stews originated during this time period. In the 1600s, Spanish cooks started creating thick gazpachos made from pureed tomatoes, bread, oil and vinegar. This rustic tomato peasant soup was the likely precursor to modern tomato soup. A soup called pisto manchego was also made around the same time in the La Mancha region of Spain. Pisto contained tomatoes, onions, peppers and cumin simmered into a thick puree.
Early tomato soups were very different from the smooth, creamy tomato soups we know today. They tended to be more textured and vegetable-heavy, closer to a vegetable stew consistency. Still, these primitive ancestors of tomato soup helped set the stage for tomato-based soups to become widespread in the centuries that followed.
The Rise of Tomato Soup in the United States
Tomato soup really took off in popularity in the United States in the late 19th and early 20th centuries. By this time, tomatoes were being produced commercially and canned tomatoes were readily available to cooks. In the 1870s, Americans started putting tomatoes in clear soups and bisques. One early published tomato soup recipe from 1877 called for tomatoes, butter, mace, onions, flour and water.
The creation of condensed soup revolutionized tomato soup. In 1897, chemist John T. Dorrance invented a method to condense soup by evaporating the water content. This allowed soup to be canned and made portable for the first time. Dorrance went on to co-found the Campbell Soup Company. In 1897, Campbell’s introduced their first condensed Tomato Soup, which was essentially liquid ketchup at the time. Through subsequent decades, Campbell’s kept improving the flavor of their condensed Tomato Soup until it took on the thicker, creamier texture we recognize today.
Campbell’s condensed Tomato Soup debuted just as Americans were buying and using canned goods en masse. The combination of canned tomatoes, canned milk and canned soup allowed housewives to easily whip up tomato soup for their families. As a result, tomato soup became strongly associated with the conveniences of modern life in 20th century America.
Tomato Soup Becomes a Staple of American Cuisine
With the popularity of condensed canned Tomato Soup, tomato soup became a staple comfort food across the U.S. by the 1940s. Iconic dishes incorporating tomato soup were created, including tomato soup cake. Tomato soup and grilled cheese sandwiches also emerged as a classic American lunch pairing. During the economic scarcity of the Great Depression and wartime rationing, tomato soup served as an affordable, filling meal on its own. With a bowl of tomato soup, some crackers or bread, American families could pull together a humble, yet warming dinner, even during lean times.
Tomato soup proved so versatile and well-liked in the mid 20th century that Americans drank around 90% of all tomato soups produced at the time. Campbell’s cemented tomato soup’s place in the American pantry and pop culture. Their advertising introduced the catchphrases “Mmm mmm good!” and “Soup is good food.” Tomato soup came to represent a reassuring comfort food and nostalgic taste of childhood for several generations.
Regional Tomato Soup Traditions
While condensed canned tomato soup defined the standard for American tomato soup, some regional tomato soup traditions also developed across the country.
Manhattan Tomato Soup
In the early 1900s, Manhattan cooks put their own New York City spin on tomato soup by making it with heavy cream and sherry wine. This Manhattan-style tomato soup emerged at upscale hotels and restaurants like the Waldorf-Astoria. Even today, some restaurants in NYC still prepare tomato soup in the classic Manhattan way, with luxurious additions like heavy cream, sherry and cognac.
New England Clam Chowder
The creamy New England clam chowder is essentially a tomato soup, with clams and vegetables added to a creamy, tomato-based broth. The earliest recipes for New England clam chowder date back to the late 18th century and the dish was popularized in the 1890s in cities like Boston and New Haven. Today it remains a staple of East Coast cuisine.
Tomato Soup in Europe
While tomato soup took off on the American dining scene, European cooks also continued developing their own regional tomato soups over the centuries.
Gazpacho Andaluz – Spain
Gazpacho originated in the southern Spanish region of Andalusia in the 16th or 17th centuries. It evolved out of earlier bread-thickened gazpachos to become a refreshing chilled soup made from raw blended tomatoes, peppers, cucumbers, olive oil and garlic. Gazpacho is hugely popular in Spain, especially during hot weather, and it’s considered an iconic part of Andalusian cuisine.
Pisto Manchego – La Mancha, Spain
The traditional Spanish soup pisto manchego has its roots in La Mancha, made with tomatoes, peppers, onions and other vegetables simmered to a thick, stew-like consistency. It was one of the first dishes to showcase the tomato when it arrived in Spain from the New World.
Tomate Farcie – France
Tomate farcie is a French stuffed tomato soup originating in early 20th century French cookbooks. Tomatoes are cored and stuffed with vegetables, meat or cheese, then baked and served in a tomatoey broth. It’s a classic example of French cuisine adapted to incorporating the once-feared tomato.
Pappa al Pomodoro – Italy
Meaning tomato pap in Italian, pappa al pomodoro hails from Tuscany. Rustic and simple, it’s made from tomatoes, bread, basil, garlic and olive oil. Some versions also incorporate broccoli or other vegetables. Pappa al pomodoro dates back to the 16th century and makes excellent use of stale bread.
Tomatensuppe – Germany
In Germany, a popular comfort food is tomatensuppe, or tomato soup. Hearty versions may feature flavors like beef or cabbage. Some regional recipes use sausages like bratwurst. For Germans, tomato soup is a beloved staple that’s been around since at least the mid-19th century.
The Evolution of Tomato Soup
Over the centuries, tomato soup evolved from humble beginnings to become a beloved, widespread comfort food. Here is a timeline reviewing some of the key developments in tomato soup history:
Tomato Timeline
| 700 AD | Tomatoes first domesticated in Mexico |
| 1500s | Tomatoes introduced to Europe by Spanish colonists returning from Americas |
| 1600s | Earliest Spanish gazpachos and pistos made from crushed tomatoes |
| 1870s | Americans adding tomatoes to clear broth soups and bisques |
| 1897 | Campbell’s launches first condensed Tomato Soup |
| Early 1900s | Iconic tomato soup recipes like Manhattan-style and clam chowder created |
| 1940s | Tomato soup a staple comfort food across America |
| Today | Tomato soup remains popular worldwide in many culturally distinct versions |
Conclusion
Tomato soup has come a long way from its origins as a humble Spanish peasant dish. It rose to prominence as a classic of Americana cuisine, while also developing strong regional identities in countries around the world. The evolution of tomato soup reflects the history of the tomato itself. Though initially met with superstition, the tomato fruit went on to become one of the most universally utilized global ingredients. Tomato soup remains a staple comfort food today. Its popularity spans across cultures, generations and social classes. This preprocessed, versatile soup retains a nostalgic appeal, while also offering the convenience of a quick meal any night of the week.