Healthy, hearty and warming, Ever Wondered brings you the story of that classic among broths - tomato soup.
Why did the early Europeans think tomatoes were poisonous, rank and stinking? What’s the best tomato to put in tomato soup? And how did canned tomato soup become an American cultural icon?
In the kitchen Alan Coxon makes roast tomato soup with crème fraîche and spicy gazpacho while Kathy Sykes explains why it’s always best to skin your tomatoes before cooking them.
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Try out our recipe from the Ever Wondered About Food series
The history and science of tomato soup
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