Soup & Sammy

I’ve been adding Chinese 5 spice to my tomato soup for years now. It kicks it up a notch, as Emeril is wont to say. This is from a can of tomato bits that I ran a tick blender through. The bulk of the soup is chicken stock. I grated carrot and onion into it because I had some of those left from the chicken noodle soup the other day. I also used some powdered gelatin in there to give it more body.

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