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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.
  • Total Time
    Prep: 20 min. Cook: 1 hour 40 min.
  • Makes
    8-10 servings (2-1/2 quarts)


  • 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.

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