Spiced Tomato Soup

• 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

1. 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.
2. Remove from the heat and cool slightly; discard spice bag. Press mixture through a food mill; return juice to pan.
3. 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.

water, fresh tomatoes, sugar, salt, mixed pickling spice, onions, parsley, celery, butter, flour, bacon strips, cream, almonds

Taken from www.tasteofhome.com/recipes/spiced-tomato-soup/ (may not work)