Shelly's Recipe

SPICE TOMATO SOUP

Category: Soups

1 can concentrated tomato soup (see note)
1 quart heavy whipping cream
1 can (14 1/2 oz) diced tomatoes
1/2 cup packed brown sugar
2 tbsp ground cinnamon
2 tbsp freeze-dried chives
1 1/2 tsp ground nutmeg

In a 6-quart soup pot, combine tomato soup and cream over medium high heat, whipping until smooth and creamy. Add tomatoes, sugar, ground cinnamon, chives and nutmeg and bring to a simmer. Do not let soup boil as it will separate. Cook 30 minutes.

Note: Do not use sodium-free soup, as it will make this soup runny.

Note: This is a fairly sweet soup. To better regulate the sweetness, start with 3 to 4 tbsp sugar and add more if desired. Likewise, you might want to start with 1 tbsp cinnamon. Fresh chives (up to 6 tbsp) can be substituted for freeze-dried.