1. Skin and seed tomatoes.

2. Saute onion in butter.

3. Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil.

4. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.

5. Remove bay leaf and cloves.

6. Transfer mixture to blender and puree. (Or strain through a coarse sieve.)

7. Add cream and milk.

8. Heat through.

9. Served topped with toasted buttered croutons.

10. Sprinkle with chopped chives.