Creamy Tomato Soup
What's better than fresh, creamy tomato soup on a Sunday night? Ground cloves add the flavor we all remember as kids. Just go very easy, as it is a strong spice.
4.1
(77)
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 pounds ripe tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups Fresh Vegetable Broth
1/8 teaspoon ground cloves
Salt and pepper, to taste
1/2 cup half-and-half
Preparation
Step 1
1. Melt the butter with the oil over low heat in a pot.
Step 2
2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring.
Step 3
3. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat and cool slightly.
Step 4
4. Purée the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half.
Step 5
5. Warm the soup before serving.
Nutrition Per Serving
Per serving (based on 8): 239 calories
37g carbohydrates
6g protein
9g fat
13mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
