Active Time: 20 min.
Total Time: 2 hours 30 min (includes baking time)
1. Preheat the oven to 250°F. Line 2 baking pans with foil and oil lightly. Cut the tomatoes in 3 thick slices crosswise and arrange on the pans. Bake for 2 hours.
2. Place the oil in large pot over low heat. Add the onion and cook, stirring occasionally, for 10 minutes, adding 1 tablespoon garlic in the last 3 minutes. Add the baked tomatoes, tomato paste, sugar, orange juice, broth, cloves, salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, partially covered, until soup has thickened slightly, 15 to 20 minutes. Cool, then puree in a food processor. Strain, then chill. Combine the remaining garlic, the parsley and orange zest; sprinkle atop the soup and serve.
Serves 6. Per serving: 150 calories, 24g carbohydrate, 5g protein, 6g fat, no cholesterol.