Tomato Rice Soup

In a saucepan, over medium heat, combine tomatoes, onion, cloves and chicken broth. Bring to a boil, reduce heat and gently simmer for about 20 minutes. Remove from heat. Puree soup in batches using either a food processor or blender. Strain the mixture through a food mill or mesh sieve placed over a large bowl.

In the empty saucepan, melt butter over medium heat. Stir in the flour to make a roux, cooking until the roux is golden brown. Gradually add the tomato mixture, whisking to remove any lumps. Season with salt and sugar. Heat thorough.