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.


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
1⁄2 teaspoon salt
Freshly ground black pepper
1/3 cup sliced basil, optional


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.

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.

Remove cloves.

Puree soup in a blender, food processor or with an immersion blender, until smooth.

Add half and half, salt and pepper; heat through but do not boil. Add basil if desired. Yum!

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