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Categories:
butter olive oil onion garlic flour roma tomatoes tomato paste sugar vegetable broth ground cloves salt
Viewed: 36 - Published at: 9 years agoIngredients
- 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
Method
- 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.
- Puree 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.
