The History of Tomato Soup

For many years, tomatoes were viewed as poisonous in parts of America and Europe, but eventually, they lost their dangerous reputation and made their way into the Western diet. One of the earliest known recipes for tomato soup dates back to 1857, when Eliza Leslie's Miss Leslie's New Cookery Book was published. Maria Parloa also published a recipe for tomato chowder around the same time in her 1872 cookbook, The Appledore Cook Book. During the Civil War, canned tomatoes became an important food source and shortly after the war ended, Campbell’s released its famous Campbell’s Condensed Tomato Soup. Demand for tomatoes, as well as for tomato soup in general (and the Campbell’s version in particular) grew sharply in America in the early 1900s. Today, tomato soup is a staple in many American homes and is often served alongside a grilled cheese sandwich.