2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 pounds ripe tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar (can be omitted)
1/8 teaspoon ground cloves (can be omitted)
Salt and pepper, to taste
1/2 cup half-and-half
1. Melt the butter with the oil over low heat in a pot.
2. 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.
3. 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 and cool slightly.
4. Purée the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half.
5. Warm the soup before serving.