Ingredients:
2 tablespoons canna butter
2 tablespoons canna olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1⁄2lbs 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
Instructions:
Melt the canna butter with the canna 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. Purée 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.