Sup tomat

Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. Many countries have their own versions of tomato soup which all vary in taste, portions and ingredients.

The first published recipe for tomato soup appeared in N. K. M. Lee's The Cook's Own Book in 1832. Eliza Leslie's tomato soup recipe featured in New Cookery Book in 1857 popularized the dish. The Campbell Soup Company later helped popularize the dish with the introduction of condensed tomato soup in 1897. In America, tomato soup was generally not consumed throughout the pre-civil war era due to a widespread belief that tomatoes were poisonous.

Depending on the recipe, tomato soup is generally low in calories and high in potassium and vitamins C, K, and A. It is also rich in lycopene, a carotenoid pigment with many reputed health effects related to its antioxidant properties. The European Food Safety Authority concluded in 2011 that there was insufficient evidence for lycopene having antioxidant effects in humans, particularly in skin, heart function, or vision protection from ultraviolet light. The US Food and Drug Administration has similarly found that there is little scientific evidence that lycopene has an effect on specific forms of cancer, and prohibits manufacturers from making unqualified claims linking lycopene and cancer risk.

A simple tomato soup can be prepared simply with ingredients such as canned tomatoes/tomatoes, onion, garlic, olive oil, vegetable broth or chicken broth and for the flavouring butter, salt and pepper or if required sugar can be used. It can also be made fresh by blanching tomatoes, removing the skins, then blending them into a puree. Fresh tomatoes are recommended to use only when they are very ripe, because the ripeness plays a crucial role in the depth of the flavour. In Poland, it is commonly prepared with tomato paste, chicken broth and sour cream. The soup is not "creamed" and contains pieces of vegetables such as carrots, parsley root, celery root, etc. It might be served with pasta or rice. The soup is often based on rosół that was cooked a few days earlier and has not been eaten.