2 pounds ripe tomatoes, chopped (about 6 tomatoes)
1 medium onion, sliced thin
1 tablespoon butter
1 bay leaf
1 heaping tablespoon brown sugar
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons finely chopped fresh basil
1 pint light cream
1 cup milk
6 large croutons
2 tablespoons chopped chives
Skin and seed tomatoes. Saute onion in butter. Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil.
Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes. Remove bay leaf and cloves.
Transfer mixture to blender and puree. (Or strain through a coarse sieve.) Add cream and milk. Heat through.
Served topped with toasted buttered croutons. Sprinkle with chopped chives.