Moroccan Spiced Tomato Soup

The soil of southwest Michigan grows fabulous heirloom tomatoes. In August, at the peak of the season, there’s nothing better than eating one fresh off the vine. The rest of the year, this soup can help you get your fix.

It starts with a base of roasted heirloom tomatoes from a few small Michigan farms. They get cooked down with roasted onions plus a comforting blend of warming, Moroccan spices like coriander, cumin, cinnamon, ginger, cloves, and more. They add warmth and depth, but don't make the soup spicy.

The soup is smooth and velvety, not chunky. You could sip it straight from the jar, or heat it up in the microwave or on the stovetop for a warm, cozy meal in minutes.