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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 1. Melt the butter with the oil over low heat in a pot.
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.
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.
4. 4. Purée the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half.
5. 5. Warm the soup before serving.
6. Per serving (based on 8): 239 calories, 37g carbohydrates, 6g protein, 9g fat, 13mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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