And another recipe from The Homespun restaurant (near St. George, Utah), which sadly is no longer in business and hasn't been for years. Such a great loss. But this soup is one of a number of recipes that I still love from that establishment. It has that delicious combination of sweet with the sugar and salty with the bacon!
2 cups water
5 pounds fresh tomatoes
1 cup sugar (I think it helps to reduce the sugar a bit, perhaps to 3/4 cup, but it depends on personal preference)
2 tablespoons salt
1 tablespoon mixed spices (the original recipe doesn't specify, but we think it's 1/2 tablespoon ground cloves and 1/2 tablespoon cinnamon)
3 large onions
Bunch of parsley
1 stalk of celery
7 strips of bacon
2 tablespoons flour
Cut tomatoes in quarters and combine in a pan with the sugar, water, salt, spices, onion, celery, and parsley. Bring to a boil. Simmer 1 1/2 to 2 hours. Cut bacon finely and brown, then add flour and brown lightly. Put the tomato and vegetable mixture through a food mill. Then combine with the bacon mixture and bring to a boil. When serving, add one teaspoon cream to each serving. Make only from fresh tomatoes in season. We usually make a triple batch and freeze portions for use throughout the year. Will keep well frozen. Makes 10–12 servings.
Note: This year, instead of running the tomato and vegetable mixture through a food mill, we just used our blender, a batch at a time. That seemed to give the soup a little more body. We prefer it that way.