Heirloom Recipe: Tomato Soup
When we hear someone speak of a family heirloom, we may envision a pocket watch, silver teapot or even a quilt. Recipes are also treasured pieces of family history passed down from generation to generation. This tomato soup recipe originally belonged to my great-grandmother, Delia Crumpaker Rieley and dates back to the 1800s. I remember watching Grandma Rieley making it during the winter months with juice from tomatoes canned the previous summer. Last week, with temperatures dropping, I decided to make my family’s heirloom recipe for tomato soup; I made it in my great-grandmother’s kitchen with homemade juice from tomatoes grown on our 106-year-old family farm. I loved being part of that continuity. In taking time to carry on simple traditions, not only do we connect with the past, but we perpetuate memories that we hold dear.
My great-grandmother most likely made this tomato soup with fresh milk from Green Hill Dairy Farm and the summer’s bounty of tomatoes picked from my great-grandfather’s vegetable garden. It is very simple, only requiring 3 ingredients; however, don’t let its simplicity fool you. It’s delicious! Just the thing on a cold evening–it really hits the spot! Serve casually in a mug or in a bowl garnished with a little basil for color (my addition). Oh, and don’t forget oyster crackers–the perfect accompaniment. Enjoy!
Heirloom Recipe: Tomato Soup
*Use organic ingredients when possible
Serves 4
Ingredients:
1 quart tomato juice (homemade is best)
1 quart milk (2% or whole, may not need butter if using whole milk)
1 level teaspoon baking soda (reduces acid in tomato juice to stop milk from curdling.)
a pat of butter (optional)
salt and pepper to taste (optional)
garnish with basil (optional)
Method:
In a medium to large pot, bring a quart of tomato juice to a boil using medium-high heat. As soon as juice starts to boil, add level teaspoon of baking soda and stir constantly. Continue stirring as tomato juice begins to foam. Turn down heat to medium-low and then add milk and butter. Continue to stir, making sure soup is steaming but not boiling. Taste before adding salt and pepper.
Note:
The tomato juice/milk ratio may be varied depending on taste preference: tomato taste versus creaminess.
Categories: Family Homeplace, Recipes, Reflections on Farm Life
This sounds marvelous.
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Thank you, Anne. It’s so simple, but really good! 🙂
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This is lovely, Tonya. I’m filing it away to try once we’re back in soup making days again. 💛
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Thanks, Laura. 😊
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Baking soda is the secret ingredient. 💯
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🙂
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This sounds great – we (i.e., my mother, grandmother and I!) have always added a little sugar when cooking with tomatoes. But maybe your tomatoes are sweeter than ours?
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Thank you, Catterel. That’s interesting regarding the addition of sugar. Perhaps tomatoes in England don’t ripen as much and have higher acidity. I think my grandmother may have added salt to her tomato juice.
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I can picture your great grandmother making this with milk and tomatoes from the farm.
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🙂💗
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