This is really wonderful. The cloves make the recipe. Without the cloves, it's just a good tomato soup, nothing out of the ordinary. With the cloves, it's a unique treat. I used two 28 oz cans of whole tomatoes, and just put a submersible hand-blender right into the pot. It worked great. I made this twice, and the 2nd time, I did not even make the 'roux'. The consistency is lovely without it, just thick enough. And it's healthier without the butter, so now I can make this often and feel great about it. You can throw in a half-cup of cream of half-and-half, but I did not find this to make a big difference. One word of advice: do 'not' add basil to this soup. While most tomato soup is better with basil, it doesn't work here because of the cloves. Cloves and basil just do not go together. Trust me... I tried. :-)
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