Tomato and Clove Soup 18.03.2011

This is basically the first thing I learnt to cook when I left home, and I still make it several times every winter – it’s tomato soup, but not as you know it.


  • Two big-arse cans of whole, peeled tomatoes (800gms each)
  • 12 cloves
  • 1 onion
  • 2 cloves of garlic
  • 1 stick of celery
  • 1 carrot
  • ¼ cup flour
  • olive oil
  • couple of pinches of dried oregano
  • 1 litre of beef (or fake beef) stock


Finely chop the garlic, onion, carrot and celery, and then fry the mixture in a few good slugs of olive oil until it’s all nice and soft, but not brown.

Add the flour and stir and cook for a minute or so until it’s thick and pastey (this helps thicken the soup), and then add the tomatoes and stock and cloves and oregano, and stir to make sure the paste isn’t sticking to the bottom of the pan.

Simmer for an hour or so with the lid on, so that flavour all develops – it’ll smell richly of cloves – and then use a wooden spoon or potato masher to break the tomatoes up into more digestible chunks. Don’t puree it under any circumstances – nothing worse than pureed clove-bits.

Great for taking in a thermos to the footy.

File under soup vegetarian

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