Recipe by Michelle Kasper
Another 'made from scratch' family favorite. The hardest part is cutting all of the tomatoes! I like to use Roma but any tomatoe you like will do. The half and half really adds great texture to the soup so don't cheat and add skim milk or other low fat milk. It will really take away from the great taste of the soup. The touch of cloves adds a special taste that will not be missed. A must have in this soup!
Top Review by verena_corbett
Delicious! I did it a bit different to save time. While the onions were simmering, I was simmering the tomatoes (which were canned by me but could use store canned tomatoes as they are already cooked). Then after adding the flour I added a bit of the simmering tomatoes and then put it all into the pot of simmering tomatoes. Added the stock (I also used chicken - gluten free!) and then simmered for just a bit, added the spices, cream (mimiccream lactose free) and voila! A lactose free, gluten free version and in half the time!
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 3 1⁄2 lbs ripe roma 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 See How It's Made
- Melt the butter with the oil over low heat in a pot.
- 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.
- 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.
- Purée the soup in a food processor or blender, a small portion at a time.
- Pour through a strainer into a pot.
- Stir in the half-and-half.
- Warm the soup before serving.