This spicy clear tomato soup recipe comes from Sarah Hatfield of No Whey Mama.
Special Diet Notes: Spicy Clear Tomato Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
Spicy Clear Tomato Soup (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Prep time
Cook time
Total time
Sarah Hatfield, No Whey Mama – The kiddies have developed a liking for tomato soup, and I am happy to oblige them. If we’re going to be eating it frequently, though, I want it to be homemade sometimes. Here’s my first attempt. Spicy Clear Tomato Soup (from The Fannie Farmer Cookbook, 1996 edition)
Author: Sarah Hatfield
Serves: 4
Ingredients
- 2½ lbs. fresh ripe tomatoes, cut up
- 1½ cups water
- 4 stalks celery, chopped
- 2 carrots, sliced
- 1 onion, chopped
- 1 green pepper, seeded and chopped
- 5 cloves
- salt and pepper to taste
- 2 teaspoons sugar
- 2 tablespoons lemon juice
Instructions
- Put the tomatoes, water, celery, carrots, onion, green pepper, and cloves in a soup pot. Bring the soup to the boiling point, and reduce the heat.
- Add the salt, pepper, and sugar.
- Simmer, partially covered, for 15 minutes.
- Remove from the heat and stir in the lemon juice. Strain.
- Correct the seasonings if necessary.
- Serve hot or cold.
Notes
Editor Marion Cunningham’s note: I drain the soup into a bowl, and put the vegetables through the food processor; then I strain them again, pushing all the juice into a bowl with the back of a spoon.
Nowheymama notes: I used a sprinkling of ground cloves because I didn’t have any whole ones. Also, I added 3-4 teaspoons of sugar instead of two to make it more palatable for the little ones. Finally, I used white pepper instead of black so I don’t hear, “What are those little black things in my soup?”
Edited to add: Mama was the only one who really liked the cloves. I looked online at some similar recipes and noticed that people often substituted garlic for the cloves. I think I would try that next time.
Nowheymama notes: I used a sprinkling of ground cloves because I didn’t have any whole ones. Also, I added 3-4 teaspoons of sugar instead of two to make it more palatable for the little ones. Finally, I used white pepper instead of black so I don’t hear, “What are those little black things in my soup?”
Edited to add: Mama was the only one who really liked the cloves. I looked online at some similar recipes and noticed that people often substituted garlic for the cloves. I think I would try that next time.
