“I found this on the web some time ago--I don't have the source. I've made it a couple of times and liked it...the cloves are a suprising ingredient, but they really make for a different-tasting take on tomato soup. Hope you like this!”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, over medium heat, combine the tomatoes, onion, cloves and chicken broth.
  2. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
  3. Remove from heat and run the mixture through a food mill into a large bowl, or pan.
  4. Discard any stuff left over in the food mill.
  5. You can also strain this to remove the large pieces (I don't have a food mill.) In the now empty pot, melt the butter over medium heat.
  6. Stir in the flour to make a roux, cooking until the roux is a medium brown.
  7. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
  8. Season with sugar and salt, and adjust to taste.

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