Sweet and Chunky Tomato Soup

Ingredients

• 0.8 teaspoon butter divided
• 2 cups chicken broth 
• 1 tablespoon cornstarch 
• 1.5 teaspoons basil dried
• 2 cloves garlic minced
• 0.3 teaspoon ground cloves 
• 1 cup milk 
• 1 medium onion diced
• 1.5 teaspoons oregano dried
• 0.5  bell pepper diced red
• 2 teaspoons salt 
• 8  tomatoes peeled sliced
• 1 teaspoon sugar white
• 0.5  bell pepper diced yellow

Equipment

• sauce pan
• pot
• blender

Directions

1. Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred.
2. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
3. Mix the milk and cornstarch in a small saucepan, and stir until smooth.
4. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened.
5. Mix into the pot with vegetables.
6. Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes.
7. Remove from heat, and let sit about 5 minutes before serving.