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Creamy Tomato Soup

6 servings

• 4 pounds tomatoes
• 3 tablespoons butter
• 1 medium onion, coarsely chopped
• 2 tablespoons all-purpose flour
• 2 cups water, vegetable broth or chicken stock (see note)
• 2 tablespoons light brown sugar
• 6 whole cloves
• 1 cup half-and-half or cream
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/3 cup sliced fresh basil

Peel the tomatoes and remove the stems. Cut in half, squeeze out seeds and chop. Set aside 3/4 cup chopped tomatoes.

Melt the butter in a large nonreactive pot over medium-high heat. Add the onion. Cook, stirring constantly, until tender, 5 to 7 minutes. Reduce heat to medium. Sprinkle flour over onions and cook, stirring constantly, until mixture foams. Pour in the water or stock and bring to a boil.

Stir all but 3/4 cup of tomatoes into soup and add brown sugar and cloves. Leave uncovered and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, for 30 minutes.

Remove from heat and set aside to cool slightly. If you can find the cloves, remove and discard them. Working in batches, remove soup to a blender or food processor and process to a puree. Return to pot and place over low heat. Add the reserved chopped tomato, the half and half or cream, and the salt and pepper to taste. Heat, stirring constantly, until warm but not boiling. Remove from heat. Garnish servings with basil.

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