Ingredients
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
Pinch of black pepper
2 teaspoons white sugar, or to taste
2 tablespoons half and half
Directions
1) In a pot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture in a food processor until blended. Strain the soup through a mesh strainer and into a large bowl. Set aside. Discard the tomatoes that were left in the strainer.
2) In a pot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Now add 2 teaspoons of white sugar and 2 tablespoons of half and half. Stir. Season with salt and pepper, adjust to taste. Turn of your heat and pour the soup into serving bowls.
Notes:
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-Garnish with whatever you desire! Here are some tasty ideas: cilantro, a dollop of sour cream, cheese etc.
-I love to serve this soup alongside a grilled ham and cheese sandwich! It's perfect for dipping.