From allrecipes.com with tweaks from a review and my own revisions. Takes ~35 min.
Garden Fresh Tomato Soup
2 large onions, chopped
~2 T garlic, minced
~3 T olive oil
8 c fresh tomatoes, chopped
6 whole cloves
4 c chicken broth
~3 T fresh chopped basil
4 T butter
4 T flour
2 t salt
pepper to taste
1/2 t sugar, or to taste
2 T balsamic vinegar
1/8 t cayenne pepper
1 c heavy cream or evaporated milk (opt)
In a stockpot, over medium heat, saute garlic and onions in olive oil until tender. Add tomatoes (with skin and seeds) and bring to a boil. Add cloves and chicken broth, bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and add basil. Run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. (Or use a blender)
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Add remaining ingredients and season with sugar and salt; adjust to taste. May add evaporated milk or cream at this point.
