February 4 is National Homemade Soup Day. Derived from the Latin word "suppa" and later popularized by the French word "soupe" and the Germanic word "sup", soup has long been a staple dish in cultures around the world. Variations of soup include ramen, phở, bisque, gumbo, gazpacho, cold soups, dessert soups, canned soups, and more!
The discovery of a soup bowl from 20,000 BC China dates the liquid dish to at least that time, but it is accepted that soup could be as old as the concept of cooking itself. Canned soup was popularized in the late 19th century following the invention of canning foods. In 1895, the Campbell Soup Company introduced its first canned ready-to-eat soup: Beefsteak Tomato. Nowadays, Campbell Soup is one of the most recognizable soup brands in the United States and millions of cans are consumed each year. In 1962, American artist Andy Warhol created his famous artwork Campbell’s Soup Cans, 32 painted canvases of each variety of soup that the soup company offered. The collection is currently housed at the Museum of Modern Art in New York City. Today,
While soup can be enjoyed throughout the year, National Homemade Soup Day is a perfect opportunity to try out a new recipe or to make a long-cherished family recipe. Additionally, February is a great time to make warm soups due to the cold weather and abundance of in-season vegetables such as squash, tomatoes, mushrooms, and more. Some of the more popular soups in the US include chicken noodle, roasted tomato, and cream of mushroom.
There are many soup recipes available for free online. Check out this one below from The Food Network for roasted tomato soup, perfect for using up your in-season tomatoes!
Ingredients:
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Directions:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
For even more recipes, check out some of the books below or search the library catalog for a variety of cookbooks with soup recipes. Downloadable cookbooks and cooking magazines are also available as eBooks through Libby.
Chowderland: Hearty Soups & Stews with Sides & Salads to Match by Brooke Dojny
Creamy Clam Chowder. Portuguese Caldo Verde Chowder. Northwest Salmon Chowder with Leeks and Peas. Double Corn Summer Chowder. Brooke Dojny offers 57 recipes for chowders of all kinds—some made with seafood, some with meat, and some with just veggies—plus side dishes, salads, and desserts to round out the menu. Whether you're looking for a hearty meal on a cozy winter evening or a fresh gumbo perfect for a summer lunch, you'll turn to this delicious collection again and again!
Easy Soups from Scratch with Quick Breads to Match: 70 Recipes to Pair and Share by Ivy Manning
Easy Soups from Scratch with Quick Breads to Match makes it simple to create delicious, nourishing soups and warm, toothsome breads for any day of the week with straightforward, time-saving recipes. With 70 soups and breads to mix and match, soup lovers can choose from cozy classics like Farro Minestrone with Roasted Garlic Focaccia or international flavors like Barbecue Pork and Miso Ramen with Flaky Green Onion Pancakes.
Soup for Two: Small-Batch Recipes for One, Two, or a Few by Joanna Pruess
Provides a variety of recipes for soups that can be made with a modest number of ingredients obtained in small portions, including vegetable, legume and bean, seafood, poultry, and meat soups.
Nourish Soups: Hearty Soups with a Healthy Twist by Rebecca Woods
A simple bowl of soup can be the most comforting meal. With these 60 nourishing recipes, there's something for every season and every appetite. All of them have an emphasis on well-being, with nutritious ingredients that include healthy whole grains, pulses, and fresh produce, and each one is packed full of wholesome flavors from herbs and spices and creatively healthy toppings. There are a number of dairy-free, vegetarian and vegan options, too.
Vegan Soups and Hearty Stews for All Seasons by Nava Atlas
From hearty stews to refreshing desserts, Atlas ladles out 120-plus imaginative, low in fat but rich in flavor meatless delights to suit every taste, in this vegan version of her bestselling "Vegetarian Soups for All Seasons."
Soups, Stews & More, a Taste of Home Cookbook
Few things warm the soul like a bowl of comforting soup, heartwarming stew, stick-to-your-ribs chowder or family-favorite chili. Soups, Stews and More is filled with more than 300 delicious ways to ladle out comfort any night of the week. Filled with versatile recipes today's cooks rely on most from Taste of Home.