Categories: Soups

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
• Kosher salt and freshly ground black pepper, to taste

Directions

1. 1) In a large pot or small Dutch oven, melt butter and oil over low heat.

2. 2) 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.

3. 3) 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.

4. 4) 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.

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