Spiced Tomato Soup Recipe
Spiced Tomato Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 40 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 40 min.

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 stalk, sliced
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 5 bacon strips, cooked and crumbled
  • Unsweetened whipped cream
  • Toasted slivered almonds

Directions

In a large kettle, bring first eight ingredients to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until vegetables are soft. Remove from the heat and cool slightly; discard spice bag. Press mixture through a food mill; return juice to kettle. In a small saucepan over medium heat, melt butter. Add flour and cook, stirring, until browned and bubbly; stir into soup. Add bacon and heat through. Top individual servings with a dollop of whipped cream and sprinkle with almonds. Yield: 8-10 servings (2-1/2 qts.).
Originally published as Spiced Tomato Soup in Country Woman January/February 1993, p33

Nutritional Facts

1 cup: 170 calories, 5g fat (2g saturated fat), 9mg cholesterol, 1518mg sodium, 31g carbohydrate (24g sugars, 4g fiber), 4g protein.

  • 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 stalk, sliced
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 5 bacon strips, cooked and crumbled
  • Unsweetened whipped cream
  • Toasted slivered almonds
  1. In a large kettle, bring first eight ingredients to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until vegetables are soft. Remove from the heat and cool slightly; discard spice bag. Press mixture through a food mill; return juice to kettle. In a small saucepan over medium heat, melt butter. Add flour and cook, stirring, until browned and bubbly; stir into soup. Add bacon and heat through. Top individual servings with a dollop of whipped cream and sprinkle with almonds. Yield: 8-10 servings (2-1/2 qts.).
Originally published as Spiced Tomato Soup in Country Woman January/February 1993, p33

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