Creamy Tomato Soup- From Scratch - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 lbs ripe roma tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups fresh vegetable broth
1/8 teaspoon ground cloves
salt and pepper, to taste
1/2 cup half-and-half

Preparation

Melt the butter with the oil over low heat in a pot.
Add the onion; wilt over low heat for 8 to 10 minutes.
Add the garlic during the last 2 minutes, stirring.
Sprinkle with flour and cook 3 minutes longer, stirring.
Add the tomatoes, tomato paste, sugar, and broth.
Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes.
Season with cloves, salt, and pepper.
Remove from heat.
Puree the soup in a food processor or blender, a small portion at a time.
Pour through a strainer into a pot.
Stir in the half-and-half.
Warm the soup before serving.