Tomato Soup

Ingredients:

1 tablespoon unsalted butter;

1 tablespoon olive oil;

1 large onion, chopped;

2 large cloves garlic, minced;

1 tablespoon flour;

2 26-oz. cans whole peeled plum tomatoes, one drained;

2 tablespoons tomato paste;

1 teaspoon sugar;

2 cups reduced-fat, low-sodium veggie or chicken broth;

1/8 teaspoon ground cloves;

salt and freshly ground black pepper, to taste.

Preparation:

In a large pot or small Dutch oven, melt butter and oil over low heat. Add onion and sweat until softened, about 9 minutes. Add garlic and cook another 2 minutes, until fragrant, stirring frequently. Add flour and cook for another 3 minutes, stirring frequently. 

Add tomatoes, tomato paste, sugar, and broth and bring to a boil. While mixture is heating up, cut tomatoes into large chunks with a pair of kitchen shears. Once boiling, reduce heat to medium-low and simmer 30 minutes (or until it reaches desired consistency), stirring occasionally. Add cloves, salt, and pepper to taste. Remove from heat and let cool for a few minutes.

Puree soup using an immersion or regular blender. (Be careful if using regular blender – hot liquids can spill at first.) If you’re not into seeds, pour puree through a strainer back into the pot. (I didn’t. You don’t really notice them.) Warm a little, then serve.