2 1/2 Tbspn Butter
1 Small White Onion - chopped
1 Celery Rib - chopped
1 1/2 Tspn Dried Basil - crumbled
Pinch of Ground Clove (just a tiny pinch)
2 Tbspns Flour
2 15oz Cans Diced Tomatoes
Pinch Baking Soda
2 1/2 cups Vegetable Stock
1 1/2 Cups Whole Milk - as needed
2 Tbspns Tomato Paste

Melt the butter in a soup pot over medium heat. Add the onion, celery, basil and cloves. Cook until the onion is limp, stirring often, about 5 minutes or so. Stir in the flour, then add the tomatoes, baking soda, and stock; bring to a boil. Lower the heat and simmer, partially covered, for 20 minutes. Let cool briefly, and then puree (using an immersion blender or carefully ladling out into a blender). Add the milk and tomato paste and season with salt. Garnish with fresh ground black pepper. Serve hot in warmed bowls.