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 cups stewed tomatoes
  • 1 onion, chopped
  • 1 large stalk celery with leaves, chopped
  • 2 cups beef bouillon
  • 2 teaspoons red wine or balsamic vinegar
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon mace
  • Salt and cayenne pepper, to taste


  1. Cook all ingredients together, covered, in a saucepan until the vegetables are soft, about 20 minutes.
  2. Puree in a food processor or blender. Reduce to thicken or add bouillon to thin.

Serves 4 to 6.

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