Can I use canned tomatoes?

Yes. Use about 750 g of whole canned tomatoes instead of fresh if you like. Cook them down well and press through a sieve as in the original.

Why is the butter divided in two?

50 g is used to cook down the tomatoes with the ham and spices, while the rest is used for the flour roux that binds the soup. The method keeps them separate.

Tomato soup

Tomato soup where tomatoes are cooked down with butter, ham, onion and bay leaf, pressed into a purée and stirred into a flour-thickened beef stock. Served with meatballs or asparagus. Erken and Steen 1900.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 120 (falt i det fri)

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About the dish

En tidlig norsk tomatsuppe fra Erken og Steens skolekokebok (1900), da tomater fremdeles var relativt nytt i norsk husholdning. Skinke og laurbær gir suppen dybde utover det rene tomatpreget.

How to make it

1
Cook down the tomatoes
Wash and dry the tomatoes, quarter them and put them in a pot with 50 g of butter, the ham, the onion, salt, pepper and bay leaf. Let everything cook together with constant stirring until the tomatoes are completely cooked down.
2
Press into a purée
Press the tomato mixture through a sieve into a smooth purée.
3
Make the soup
Melt the rest of the butter, stir in the flour and thin little by little with the beef stock. Bring to a boil, stir in the tomato purée and bring to a boil again.
4
Serve
Add the parsley. Serve the soup with small meatballs or asparagus in it.

Changes from the original

Mengder omregnet til metrisk; fordelingen av smøret (50 g til tomatene, resten til jevningen) er tydeliggjort fra fremgangsmåten. Priser fjernet.

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Frequently asked questions

Can I use canned tomatoes?: Yes. Use about 750 g of whole canned tomatoes instead of fresh if you like. Cook them down well and press through a sieve as in the original.
Why is the butter divided in two?: 50 g is used to cook down the tomatoes with the ham and spices, while the rest is used for the flour roux that binds the soup. The method keeps them separate.

Equipment for this dish

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