CHUNKY CREAM OF TOMATO SOUP

Chunky Cream of Tomato Soup image

Provided by Deb Wilson

Time 1h45m

Number Of Ingredients 9

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4 Tbsp canola or olive oil
1 large onion, diced
2-3 ribs celery, sliced fairly thin
1 tsp ground cloves
2 can(s) (28 oz) diced tomatoes (drain but reserve juice)
1 c water
1 c milk
1 c half and half (or coffee cream)
salt and freshly ground pepper to taste

Steps:

1. In a large soup pot, heat the olive oil. Add the onion and celery and cook over medium heat, stirring occasionally, until just softened.
2. Stir in the tomato paste, ground cloves and season to taste with salt and pepper. Cook, stirring, for 5 minutes. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes.
3. Transfer half of the soup to a blender or food processor bowl, cool in fridge for 10-15 minutes and then puree until smooth. (Sometimes I find the tomato mixture a bit looser than I want - if this happens, I just mix a tablespoon of of Robin Hood Easy Mix flour in a bit of water and stir in.) Return the puree to the pot, add milk and half & half and heat to desired temperature for serving. Note: If you are watching fat you can use 2 cups milk instead of a cup of cream.