Tomato Spice Soup

At our wedding luncheon, two soups were served: Cream of Broccoli, my favorite growing up, and Tomato Spice, Brad's childhood favorite. Our Mom's specialties are very different, but equally delicious. We couldn't choose between the milder, smooth, green soup, or the spicy, red kicker, so we decided to have them both. They're very pretty too.

You can find the Cream of Broccoli recipe here. Today I'll share the other. It's the perfect recipe for the over abundance of juicy tomatoes we'll soon be getting!

Tomato Spice Soup 

(Recipe from Brad's Mom)

Ingredients:

• 2 large onions
• 2 garlic cloves
• 1/4 c. butter
• 4lbs ripe tomatoes
• 6 c. chicken stock
• 4 tbsp. tomato paste
• 1 1/2 tsp. salt
• 1/2-1 tsp. white pepper
• 2 tbsp basil
• 2 tsp sugar

Directions:

1. Chop onion. Mince garlic. Saute with butter until onions are clear in a large saucepan or stock pot. 
2. Coarsely chop tomatoes. Add to pot with remaining ingredients. (I usually omit the sugar). Bring to boil and simmer for an hour or two. Longer for a stronger flavor. 
3. Cool and run entire mixture through blender. Strain to remove seeds if desired (We like them better in the soup). 
4. Optional: Garnish with fresh basil.

Hint: If you find the soup to spicy, you can swirl in sour cream with a toothpick to tone the flavor down.

Charity gives this soup a big thumb's up...especially when thickened all by herself with bread and crackers.

Enjoy!