Creamy Tomato Soup

This recipe hails from Illinois Farmer John’s cookbook, The Real Dirt on Vegetables. If you do not have whole cloves, you can use a pinch of ground clove instead. The recipe yields 4-6 servings.

Ingredients:
3 Tablespoons butter
1 medium onion, chopped coarsely
2 Tablespoons flour
2 cups water, veg. or chicken broth
4 pounds (about 12) medium tomatoes, peeled, seeded, and chopped
2 Tablespoons brown sugar
6 whole cloves
1 cup half and half
½ teaspoon salt
Freshly ground black pepper
⅓ cup sliced basil, optional

Procedure:

1. Melt butter over medium high heat.  Add onions and cook, stirring constantly, until tender, about 5-7 minutes. Reduce heat to medium. Add flour and stir for a minute. Pour in water or stock and bring to a boil.
2. Add tomatoes, brown sugar and cloves to pot. Reduce heat so the mixture cooks at a gentle simmer, uncovered, for about 30 minutes, stirring occasionally.
3. Remove cloves.
4. Puree soup in a blender, food processor or with an immersion blender, until smooth.
5. Add half and half, salt and pepper; heat through but do not boil. Add basil if desired. Yum!