I tried this recipe to satisfy a craving for a taste of Victorian England. I've eaten plenty of modern tomato soups but this recipe's ingredients were unfamiliar. I found the shalots and mace gave the soup a warmth that was surprisingly comforting and made the tomatoes taste different, not just sweeter but more complex. The gentle simmering process turned the tomatoes into a velvety pulp, which I rubbed through a sieve for an unexpectedly smooth finish. It was not the speediest of soups to make, but the time spent simmering paid off in a depth of flavour that was delightful. This soup would be perfect for the weeknight cook looking to escape the humdrum of modern meals. The recipe's simplicity hides a richness that comes from the slow cooking process and the unexpected use of mace. I skipped the cayenne this time, but I'll definitely add a pinch next time for a bit of heat. I served mine with some crusty bread for dipping, and it was a meal that transported me back to a Victorian kitchen.