Blanch tomatoes in hot water, remove skins, seeds, puree flesh, set aside.
Clean, wash and chop carrot, celery, parsley root and onion. Melt butter, fry vegetables in it, stirring from time to time. Sprinkle in flour, mix well, continue roasting and pour in red wine. Stir in tomatoes and soup.
Season with lemon juice, salt, pepper, cloves and a little sugar. Allow to boil down for approx. 1 hour, puree with a hand blender, pass through a sieve if necessary. Season to taste with salt, pepper and sugar.
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