Original 4B’s homemade tomato soup will keep you from preparing anything in a can once you make this recipe just once. I am a born and raised Montana – and this is the original recipe from the Man himself – Mr. Hainline, who my family knew well…Enjoy!
After making Original 4-B’s Homemade Tomato Soup just once, you will not want to prepare soup from a can ever again. If you talk about tomato soup in Montana, many people will start reminiscing about 4-B’s legendary tomato soup.
This tomato soup is rich and creamy because it’s made with real butter, heavy cream, chicken broth, and canned tomatoes. I am a born and raised Montanan – and this is the original recipe from The Man himself – Mr. Hainline – who my family knew well. I ate this soup every chance I got.
About 4-B’s Restaurant
The 4-B diners were established in 1947 in Montana by Bill Hainline. He named the restaurants after his family members whose names all began with “B” – himself, his wife Buddy, his son Bill Jr., and daughter Barbara.
The Hainlines created many memories for many generations of Montanans. The handful of 4-Bs closed in 2007 but they have since reopened under new ownership. The famous tomato soup is still on the menu.
The History of Tomatoes
Today, we eat tomatoes all the time. So, it’s surprising to learn that during early colonial times people wouldn’t put a tomato anywhere near their mouths. It was believed that tomatoes were poisonous and would turn your blood into acid. The colonists did grow tomatoes but purely for decoration.
However, you really can’t keep a good plant down, and over time the taste of the tomato won over the American public. The tomato also received a big boost from Thomas Jefferson who grew tomatoes in his garden at Monticello. To read much more about the origin and history of tomatoes.
Love tomato soup? Be sure to check out these tomato soup recipes
Original 4B’s Homemade Tomato Soup
- 29 ounces diced tomatoes canned
- 10.5 ounces chicken broth
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon chopped onion
- 1/4 teaspoon baking soda
- 2 cups heavy cream
- In a large stockpot mix tomatoes, chicken broth, margarine, onion, and baking soda. Simmer for 1 hour. In a separate pot, heat cream over low heat until hot, watching carefully so that the cream does not scorch. Once heated through add to tomato soup and serve.