Instructions: In a large, deep saucepan over medium heat, cook tomatoes, onion, beef stock or water, basil, salt, pepper, nutmeg and coriander for 30 minutes. Let cool a little, then remove and discard cloves from the onions.

In batches, puree soup in a blender until smooth. Return soup to the saucepan and stir in baking soda and sugar. Blend the flour and butter together to form a smooth paste. Stir into soup.

Watching carefully, cook soup over a medium-low heat until thickened, 10 to 15 minutes. Remove saucepan from heat and slowly stir in warmed cream. Return soup to heat and continue to warm it, just until it is piping hot and about to come to a boil. (Dont let it boil, or it will curdle and truly disappoint you!) Serve garnished with fresh basil leaves.

This recipe yields 4 to 6 servings.

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