onion, thinly sliced
basil, fresh chopped
Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
Saute onion in butter a few minutes, then add all ingredients except the milk and cream; simmer for about 25 minutes, and remove the cloves.
Transfer to a blender or food processor, and puree.
Add half and half, and the milk - (If preparing before-hand, put aside in the refrigerator at this point).
Heat up in a sauce pan and sprinkle chives on top before serving.