Spiced Tomato Soup

“For our second recipe in our soup series, we put together a variation on the classic tomato. Most would think tomato soup strictly as a summer dish served either warm or chilled (think gazpacho) and to be honest, we were of that persuasion as well until my stepmother introduced us to Italian canned tomatoes.

Tomatoes are at their best in the sweltering days of summer when the sun beats down on the green leafs forcing the plant to add natural sugars to the fruit. However improvements in technology in the world of canning have allowed canned and frozen vegetables arguably as delicious as their fresh counterparts. I would argue that tomato soup made with canned tomatoes in the winter is just as delectable as tomato soup made with fresh tomatoes in the summer.

When we say ‘spiced tomato soup’ we don’t mean to say it will knock your socks off, but that spices like cinnamon, black pepper, and coriander enhance and round out the beautiful flavors of tomatoes. We garnished the soup with a marinated cherry tomato salad; the added acidity from the salad adds another dimension to the whole dish.

This recipe yield enough soup for four dinners.

Hamilton Beach is a common name in the household small wears department. We used the handheld immersion blender in this recipe to smooth out our tomato soup. It is great for blending homemade soups to whipping eggs for your next Sunday brunch. Our models is a touch older (well loved…), whereas newer models will have new attachments and multiple speeds.” – Joe


  • 1 yellow onion – rough chopped
  • 3 clove garlic – rough chopped
  • 1 Tablespoon thyme – rough chopped
  • 1 Tablespoon oregano – rough chopped
  • 1 Tablespoon cumin – ground
  • 1 Tablespoon Coriander – ground
  • 2 small cinnamon sticks
  • 1 teaspoon allspice
  • 1 teaspoon black peppercorns
  • 1 teaspoon star anis – crushed
  • 0.5 cups red wine
  • 1 28 ounce can Italian crushed tomatoes
  • 2 cups unsalted vegetable stock
  • 1 Tablespoon apple cider vinegar


  1. Place a four quart stock pot on the stove with a tablespoon of organic olive oil over medium heat.
  2. Add the onions and garlic. Cook until soft and translucent.
  3. Add the ground cumin and coriander.
  4. Place the cinnamon, allspice, star anis, and black peppercorns into either a cheese cloth (preferred) or into a coffee/tea filter tied closed with twine. Then add to the pot.
  5. Add the wine and allow to reduce by half.
  6. Add all the remaining ingredients and bring to a simmer.
  7. Reduce heat to low and allow to cook for twenty minutes to enhance and deepen the flavor.
  8. Remove from the heat and remove the whole spices in the coffee filter bundle; blend smooth with an immersion blender.
  9. Add any additional seasoning and serve with a tablespoon of marinated tomatoes.

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