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Spiced Tomato Soup

 Spiced Tomato Soup
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.
8-10 ServingsPrep: 20 min. Cook: 1 hour 40 min.


  • 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


  • 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).

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Spiced Tomato Soup (continued)

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.