Recipe for cooking tomato-cinnamon church soup

Soups for Salads :: Fruit and Dessert Soups

Tomato-Cinnamon Church Soup

This was published in The Meeting House Cookbook of Concord, Massachusetts. Church members drank it from mugs on unusually icy mornings.

3 C. stewed tomatoes
1 onion, chopped
1 lrg. stalk celery with leaves, chopped
2 C. beef bouillon
2 tsp. red wine or balsamic vinegar
2 tsp. sugar
1/2 tsp. black pepper
1/2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. mace
Salt and cayenne pepper, to taste

Cook all ingredients together, covered, in a saucepan until the vegetables are soft, about 20 min.

Pure in a food processor or blender. Reduce to thicken or add bouillon to thin.

Servings 4 to 6.