In large saucepan, saute the onion and zucchini in the oil until the onion is translucent, about five to six minutes. Add the garlic and saute for another minute.

Add the tomatoes along with any juices, crushing the tomatoes, then add the stock, salt, pepper, and honey or maple syrup, thyme and the pinch of clove. Simmer for 10 minutes, stirring now and then, until vegetables are tender.

Remove soup to a blender, in batches, and process until smooth. Return to a clean pan. Reheat over low heat until the soup returns to a bare simmer. Reduce heat and when the soup has stopped simmering, stir in the heavy cream. Add a pinch of clove, taste and adjust seasonings.

Notes:

• • • Do not boil soup after the cream is added.
    • Take care in blending hot liquids; fill blender only halfway, loosen the top stopper and hold lid down with a towel for protection.