Talk:Tomato soup

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Often served cold

Most savory soups are served exclusively hot (or, at a minimum, not chilled). This one is not. That is notable.

In the absence of a pressing reason to remove the mention, I'd argue to include it. The reasons I can immediately think of to exclude material from an article (excessive article length, confusion, redundancy, and wandering off topic) do not appear to apply in this case. Most importantly, it is hypothetically possible to assume tomato soup is always served hot if that's the only way one has encountered it, so it does add useful content to the article. --CalculatinAvatar^(C-T) 06:36, 20 March 2007 (UTC)[reply]

The way it was written in the article didn't flow well at all. If you feel it must be in the article, I wouldn't object to something like "unlike most savory soups, it may be served either hot or cold." Would that work? Voretus 08:02, 21 March 2007 (UTC)[reply]

That's fine with me. --CalculatinAvatar^(C-T) 02:58, 8 April 2007 (UTC)[reply]

More often than is usual for other soups, but in my experience tomato soup (or cream of tomato soup at least) is nearly always served hot. The exception would be gazpacho I suppose. eyeball226 (talk) 15:27, 22 September 2010 (UTC)[reply]

Sources: tomato soup with grilled cheese sandwich

How about some sources? I've never had a grilled cheese sandwich with my tomato soup, though I did have toast accompany it. -83.85.22.134 (talk) 03:05, 2 February 2008 (UTC)[reply]

Where I grew up in the US they always gave you grilled cheese sandwiches with your tomato soup. I've never had it accompanied with toast. --Mûĸĸâĸûĸâĸû 18:13, 3 March 2009 (UTC)[reply]

I agree that in the US tomato soup with grilled cheese sandwich is a very common, standard combo, since at least the 1950s -- but I don't know how to prove it.-71.174.183.177 (talk) 22:00, 15 February 2015 (UTC)[reply]

Even more common accompaniment than the grilled cheese sandwich: crackers. Crackers ought to be mentioned in connection with this soup. — Preceding unsigned comment added by 69.124.116.101 (talk) 19:57, 15 June 2019 (UTC) "Grilled cheese sandwich" is a US term. The writer specifically mentions that serving TS with crackers is popular in the US. Can we please be a bit less US-centric? Other places exist. MrDemeanour (talk) 12:35, 27 August 2019 (UTC)[reply]

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Skunk

tomato soup fixing it, etc.

Oh nvm that was tomato juice. —Preceding unsigned comment added by 64.122.63.142 (talk) 17:02, 30 September 2008 (UTC)[reply]

label ingredients history

Campbell's canned condensed tomato soup, invented 1897, is a cultural icon. (www.tomatoesareevil.com/tomato%20history.html) In the US today, the second ingredient is high fructose corn syrup. What is the history of the ingredients, since the beginning? How do they vary world-wide today? This is a good history of Andy Warhol and the label: www.foodrepublic.com/2014/07/10/condensed-history-campbells-tomato-soup-can. It shows an image of a very early label, which lists all the kinds of soup they sold then, but does not list any ingredients. -71.174.183.177 (talk) 22:03, 15 February 2015 (UTC)[reply]

Canned, Main Ingredients & Functionality sections?

I do not understand why there is this much entirely unnecessary detail about tinned tomato soup in particular. The Main Ingredients section also starts off with a list of ingredients from an unnamed type of tomato soup, which is weird, but the level of detail in these two sections just seems entirely unnecessary. Maybe the person who made those edits could explain why they added them? I really don't feel like the stuff about thermal death time and the role of HFC in tinned tomato soup belongs in this article. SarahMalek (talk) 16:24, 30 December 2016 (UTC)[reply]

As it turns out, a college student wrote that for their food science course. Still unsure of why we need that section in this article. Elvis2500 (talk — Preceding undated comment added 16:57, 29 May 2022 (UTC)[reply]

Terrible Article so far, Needs complete Re-write or rollback.

So many sections of this article have no encyclopedic value regarding the topic of Tomato Soup. There is a large section about the science of canning tomatoes, which, if anywhere, belongs on the "Canning" or "Pasteurization" or "Botulism" page instead. Another section is rambling about High Fructose Corn Syrup in some un-identified recipe for tomato soup. One more thing I will note out of the hundreds that I wont bother: The Accompaniments section is a joke. Grilled Cheese Sandwiches are by no means a universal or default accompaniment. SODA CRACKERS, you FOOLS - are the universal accompaniment. The references listed there now, some online recipes? How authoritative.

High Fructose Corn Syrup

This is not an ingredient in real tomato soup; it's an ingredient in just about any manufactured food product. If a real person is making tomato soup, and finds their tomatoes are not sweet enough, they add a bit of sugar (glucose), not a dollop of HFCS. Real people do not keep HFCS in their larder. I have deleted the reference to HFCS as an ingredient in tomato soup. If you want to restore it, please cite a cook, not the ingredients label from some manufactured product. MrDemeanour (talk) 12:41, 27 August 2019 (UTC)[reply]