Tomato Pesto Soup (GF) – Culinary Seasons

Tomato soup with a crusty sourdough loaf and some sharp cheddar cheese is a dream combination if you love Grilled Cheese with your Tomato Soup. This tomato soup recipe is easy to make and can be reheated easily for that quick meal or to meal prep for the week. The recipe is easy to alter if you have dietary restrictions or if you are looking to spice it up. You are going to like this one.

Jump to Recipe

Tomato Soup Origin Story

Contrary to what we in the U.S. may have been told, tomato soup did not originate with a canned soup company label that a famous artist made popular in pop culture. Tomato soup recipes can be traced back to a cookbook written in 1840s called Modern Cookery written by British cookbook author Eliza Acton, for publication in the U.S.

But where did the British author get the idea to use tomatoes as a soup. Afterall, for hundreds of years tomatoes were thought to be poisonous across Europe.

Tomatoes were brought back from South America by the colonists and introduced to Spain in the 1600s. In the Andalucia region of Spain, the tomato was introduced to ancient Gazpacho recipes dating to Roman and Greek times. Served cold, Gazpacho may have been introduced into hot applications not long after. In Andalucia they have a old recipe called Sopa de Tomate y Pan, translated means Tomato Soup with Bread.

Although there may not be direct history of Aztecs and Mayans using tomatoes for soups, they most likely used tomatoes in other cooking application well before the tomato was introduced to Europe.

After the introduction of tomatoes in the U.S. by the explorers of the 1600s and the cookbook for publication in America by Eliza Acton, it was only a matter of time for the popularity of tomatoes took off. Even in the new colonies it was thought that the tomato was a poison apple for a long time. The invention of canning foods pre civil war made the availability of tomatoes widely accessible increasing their popularity.

It wasn’t until 1897 that Joseph Campbell came out with a line of condensed soups, tomato being one of them, that didn’t include water, making them easier to ship. The condensed soups became a hit and it wasn’t long the pairing of tomato soup and a toasty grilled cheese sandwich hit the table of the kids across the country.

Eventhough tomato soup in a can may be a familiar flavor and tradition in your memory, give this recipe a try. You will enjoy the subtle flavors of tomato and pesto with the parmesan garnish and it may replace the can you grew up with.

Enjoy!

This tomato soup can be adjusted as you wish, spice it up with some extra chili flakes. Make it Vegetarian by changing to vegetable broth. Lactose intolerant? Exclude the cheese and substitute the half & half for your non dairy choice, or exclude the dairy all together. Don’t have pesto? Use basil and add some extra garlic and olive oil.

Any way you want to make this it will be savory.