1 can (about 14–15 oz / 400–425 g) whole or crushed tomatoes
1 pint (2 cups / 475 ml) water
12 whole black peppercorns
1 small piece bay leaf (approximately 1/2 leaf)
4 whole cloves
2 teaspoons (8 g) granulated sugar
1 teaspoon (6 g) salt
0.25 teaspoon (1.5 g) baking soda
2 tablespoons (28 g) unsalted butter
3 tablespoons (24 g) all-purpose flour
Instructions
1. Combine the tomatoes, water, peppercorns, bay leaf, cloves, and sugar in a heavy saucepan (2–3 qt / 1.9–2.8 L). Bring to a simmer over medium heat, then cook uncovered for 20–25 minutes, until the tomatoes have fully broken down, the mixture has reduced slightly, and the liquid is deeply colored and fragrant.
2. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard the solids. Return the strained liquid to the saucepan.
3. Stir in the salt and baking soda. The baking soda will neutralize some of the tomato's acidity; expect brief foaming, which will subside quickly.
4. Make a beurre manié (a technique for thickening soups and sauces): in a small bowl, work the flour into the softened butter with a fork until a smooth paste forms with no dry flour visible.
5. Bring the strained tomato liquid to a gentle simmer over medium-low heat. Add the beurre manié in small pieces, whisking or stirring continuously after each addition. Continue stirring for 4–6 minutes, until the soup thickens enough to lightly coat the back of a spoon and no raw-flour taste remains.
6. Strain the finished soup once more through a fine-mesh sieve into a warmed tureen or serving bowl. Taste and adjust salt if needed. Serve immediately.
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