Spiced Tomato Soup Recipe

Spiced Tomato Soup Recipe photo by Taste of Home

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I'm part of a large family—there are around 30 of us. When tomatoes are bountiful, we'll sometimes make a day of it and prepare and freeze this soup for special occasions during winter. My husband's a barber (we're new empty nesters with two children) who also grows kiwifruit with my father.

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Spiced Tomato Soup Recipe

Prep: 20 min. Cook: 1 hour 40 min.

Yield: 8-10 Servings

20 100 120

Ingredients

2 cups water
5 pounds fresh tomatoes, quartered
3/4 cup sugar
2 tablespoons salt
1 tablespoon mixed pickling spice, tied in a cheesecloth bag
3 large onions, chopped
1 bunch parsley, chopped
1 celery rib, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
5 bacon strips, cooked and crumbled
Whipped cream
Toasted slivered almonds

Directions

In a large stockpot, bring the first eight ingredients to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until vegetables are tender.
Remove from the heat and cool slightly; discard spice bag. Press mixture through a food mill; return juice to pan.
In a small saucepan over medium heat, melt butter. Stir flour until smooth. Cook and stir until browned and bubbly; stir into soup. Add bacon and heat through. Garnish with dollop of whipped cream and sprinkle with almonds. Yield: 8-10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 170 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 1,518 mg sodium, 31 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Spiced Tomato Soup in Country Woman January/February 1993, p33