Ingredients

Makes 6 to 8 servings

　　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

　　

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.