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Garden Fresh Tomato Soup

2 (28 oz) Cans Chopped or Whole Tomatoes OR
4 Cups Chopped Fresh Tomatoes
1/2 Onion, Chopped
1 Pinch Cloves
2 C Chicken Broth
2 T Butter
2 T Flour
1 t Salt
2 t Sugar

Chop and puree the vegetables (or you can do this at the end with a food process/immersion blender). Combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil and simmer for 20 minutes. 

Melt butter over medium heat. Stir in the flour to make a roux and cook for about 3 minutes or until medium brown. Gradually whisk in 1 ladle of tomato mixture at a time, so that no lumps form. After 5 or 6 ladles, stir gravy mixture into tomato mixture. Season with salt and sugar to taste.

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