You should only attempt this soup, if you have wonderful ripe garden tomatoes available. The tomato-like creatures found in supermarkets will simply not do here.
Ingredients
1 onion
4 cups diced tomatoes
3 cloves garlic
0.5 tsp ground cloves
1 cup chicken broth
1 cup milk
1 tbsp butter
1 tbsp flour
1 bay leaf
0.25 cup chopped fresh basil
salt and black pepper to taste
Preparation
Add the diced tomatoes, minced garlic, and diced onion to a pot. Add the spices (but not the basil) and the chicken broth. Bring to a boil and simmer for 3 minutes.
In a separate pan, melt butter and add the flour. Prepare a light golden roux. Pour into soup while stirring constantly. Puree with an immersion blender.
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