This delicious recipe for Tomato Basil Soup with Asiago & Bacon will take the average Tomato soup to an entirely new level of delicious warmth in your belly on these cold winter months combining San Marzano tomatoes, with crisp quality bacon, a rich delicate soft Asiago cheese, and fresh basil.
The first recipe for a Tomato Soup has been credited to Maria Parloa, whose 1872 book The Appledore Cook Book describes her tomato chowder. In 1897, the famous Campbell’s soup mogul Joseph Campbell came out with condensed tomato soup, a brilliant idea that set the Campbell’s Soup company on the road to vast wealth.
Most food historians think the history of soup is probably as old as the history of cooking. The idea of combining different ingredients in a large soup pot to create a healthy, delicious, filling, meal made it the perfect choice for all cultures, rich and poor alike.
Soup, stews, pottages, porridges, gruels, have evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell’s tomato are all variations using the same idea they had many centuries ago.
What is the difference between soup and stew?
On a basic level, there is no real difference. Like the ancient pottage, both soup and stew descend from inexpensive, easy, versatile, forgiving, locally grown ingredients. Modern American foodies, however, separate soup from stew quite simply. The separation is not in the ingredients or method, but which course it is served. Soup is considered a starter; while the stew is served as a main course.
Soup, in some contexts, became regarded as haute cuisine examples are consomme, vichyssoise. Soup can be served as the first course on a classic menu paired with sandwich or salad and dessert. Soup can be served hot or cold, an example of cold soup would be gazpacho soup.
Stew is frequently made using larger pieces of meats and vegetables, and served as a warm main course. Slow cooking tough cuts of meat till they are soft and delicious. Most stews are made by slow cooking with minimal moisture. Stew examples are Brunswick Stew, Kentucky Burgoo & Booya.
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