Old Fashioned Tomato Cream Soup - cooking recipe

Ingredients

1 1/2 lbs ripe tomatoes, peeled,seeded and chopped
1 medium onion, studded with
10 whole cloves
1 1/4 cups beef stock
2 tablespoons chopped fresh basil
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
1/4 teaspoon baking soda
2 teaspoons sugar
2 tablespoons flour
2 tablespoons butter, softened
1 1/2 cups heavy whipping cream, heated almost to boiling
fresh basil leaf, finely chopped,for garnish

Preparation

In a large deep saucepan, over a medium heat, cook the tomatoes, onion, beef stock, basil, salt and pepper, nutmeg and coriander for 30 minutes.
Let cool a little, then remove and discard the cloves from the onion.
Puree the soup in a blender until smooth (This may be done in batches).
Return the soup to the saucepan and stir in the baking soda and sugar.
Blend the flour and butter together to form a smooth paste.
Stir this into the soup.
Watching carefully, cook the soup, over a medium-low heat, until thickened, 10 to 15 minutes.
Remove the saucepan from the heat and slowly stir in the warmed cream.
Return the soup to the heat and continue to warm it, just until it is piping hot and about to come to a boil.
(Don't let it boil or it will curdle and truly disappoint you).
Serve this soup garnished with fresh basil leaves.