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In a stockpot, over medium heat, combine the tomatoes, onion,
cloves and chicken broth. Bring it to a boil, and gently boil for
about 20 minutes to blend all of the flavors. Remove from heat,
remove the cloves from mixture. Run the mixture through the
blender or use a stick blender to liquefy.
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Melt the butter over medium heat. Stir in the flour to make a
roux, cooking until the roux is a light brown. Gradually whisk in
a small amount of the tomato mixture so that no lumps form. Then
stir roux into the tomato mixture in the stock pot. Season with
sugar to taste. Heat together for a few minutes, stirring so it
doesn't stick. Serve
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