Melt butter in a large saucepan; remove from heat, and stir in flour, broth, and water. Place over medium heat, and add carrot, celery, onion, green pepper, bay leaf, parsley flakes, cloves, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 25 minutes. Add tomatoes; cover and simmer an additional 20 minutes.
Strain mixture through several layers of cheesecloth; discard pulp. Cover and refrigerate remaining liquid overnight.
Skim off and discard layer of fat that rises to the surface. Place soup in a large saucepan over medium heat; bring to a boil, and serve immediately in individual bowls.