As a grilled cheese sandwich restaurant, we know we must never neglect tomato soup. It is the soulmate of grilled cheese. If you have a grilled cheese sandwich corner and no tomato soup in which to dip it, it’s a sad day indeed! That is why we serve soup at The Big Cheezy – we know how to do grilled cheese right, and that means soup.
If you think about it, tomato soup is kind of weird. There’s nothing to chew. It’s just … orange creamy stuff. Who thought it up? Where did it come from? These are the important questions we are going to tackle today. Come along with us!
- The first thing you need to know is that tomatoes are not native to North America. They were introduced to Florida in the 1600s, and really weren’t that popular for two centuries. They usually just showed up in soups.
- However, as time passed, they played a more and more significant role. By the 1800s, they were being baked, broiled pocked, fried, and stewed.
- In 1841, a purely tomato soup recipe was published.
- It was this concept that was eventually condensed in 1897 by John T. Dorrance, laying the foundation for that orange goop you add milk or water to when it’s time for comfort food.
When you have tomato soup at The Big Cheezy, you will know it didn’t come out of a can. However, it will still have that comforting thickness that sticks to the crunchy, fried bread of your sandwich just right. Visit us in New Orleans, Kenner, or the French Quarter today!