Recipe Archive

Spicy Tomato Soup

1 Tbs sugar                                                            2 tsp paprika

1 tsp dried sweet basil                                            ¾ tsp white pepper

¾ tsp garlic powder                                                ½ tsp onion powder

½ tsp ground black pepper                                     ½ tsp ground nutmeg

½ tsp ground cumin                                                Sea Salt

1 Cup heavy cream                                                 1 ½ cup chopped onion

½ cup chopped celery                                            1 ½ cups stock

11 C peeled chopped tomatoes                              4 Tbs unsalted butter

¼  cup chopped fresh parsley

Combine seasonings, mix thoroughly in a bowl.  Bring cream to boiling point and set aside.  Melt butter in a large pot (NB do not use cast iron) add onions and celery over high heat for 8 to 10 minutes.  Stir in 2 Tbs seasoning mix and cook for an additional 2 minutes.

Stir in tomatoes and remaining seasoning mix.  Bring to a rolling boil.  Stir and cook for 3 minutes.  Add stock.  Cover reduce heat, simmer for 10 minutes.  Uncover, return heat to high, stir and cook for 10 more minutes.  Blend very coarse – a few cups at a time.  Pour chunk soup into a large bowl.  Add Cream, stir well.  Serve immediately with crusty bread or grilled cheese.