This classic tomato soup recipe comes from the 1913 cookbook Fifty-Two Sunday Dinners by Elizabeth O Hiller. The recipe is a testament to the timeless appeal of simple, wholesome ingredients. It begins with a can of tomatoes or a quart of fresh, peeled tomatoes cut into pieces. The tomatoes are mixed with aromatic slices of onion, sprays of parsley, a hint of bay leaf, cloves, peppercorns, and a few gratings of nutmeg. You’ll cook everything together, infusing the tomatoes with a depth of flavor that forms the heart of this comforting soup.
The second part of the recipe introduces a roux, a mixture of melted butter and flour cooked to a smooth paste. This roux is then diluted with the tomato mixture to achieve a pourable consistency. The soup is then seasoned with salt, a few grains of cayenne for a subtle kick, and an additional grating of nutmeg for a warm, spicy undertone. The final step is to reheat and serve the soup with crisp, toasted Saratoga Wafers. But any crouton or cracker will add a delightful crunch that perfectly complements the smooth, rich soup.
Cooking Quick Fact