Soup is love! Homemade tomato soup warms the soul

A container or two of comforting Creamy Tomato Soup, a loaf of bread and bag of salad — it’s dinner. This soup makes 10 cups, so you’ll have enough for a friend, with some leftover for you.

Creamy Tomato Soup

• 2 Tbsp olive oil
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 1 bay leaf
• 1 garlic clove, minced
• 2 to 3 Tbsp brown sugar
• Pinch of ground cloves
• 3 cups reduced-sodium vegetable broth
• 2 (28 oz.) cans crushed tomatoes
• ½ tsp salt
• Freshly ground black pepper
• ½ cup half-and-half

Heat olive oil in a large saucepan. Add onion, carrot and bay leaf; cook over medium heat, stirring occasionally, until vegetables are soft, about 5 minutes. Add garlic and cook, stirring, 1 to 2 minutes. Add brown sugar and cloves. Stir until vegetables are well coated.

Add broth and tomatoes; bring to a simmer. Cover pan, reduce heat to medium low, and cook, stirring occasionally, 30 minutes.

Remove pan from heat. Remove bay leaf and discard. Puree soup with an immersion blender or in a blender until smooth.

Add salt and pepper. Slowly pour in half-and-half, stirring constantly. Refrigerate until just before serving time.

When reheating soup, do not to bring to a boil to keep cream from curdling. If you plan to freeze soup, do so before adding half-and-half. Makes 10 cups. Serves 6.

— Recipe by Amy Sgarro