Creamy Tomato Soup
28 oz can diced tomatoes, Italian style (I always use Del Monte basil, garlic, & oregano)
1 C chicken broth
1/4 C butter (I generally omit this or just add a tad - it hangs out on the top of the soup as melted oil anyway)
2 Tb sugar
2 Tb onion, chopped
1/8 tsp baking soda
2 C heavy whipping cream (I always add a bit less so the tomato flavor is stronger)
Mix tomatoes, broth, butter, sugar, onion, and baking soda in a saucepan. Cover and simmer for 30 minutes. Heat cream separately. You may warm it in the microwave for one minute per cup of cream, if you choose. Add the cream to the tomato mixture just before serving. Makes 6-8 servings.
Like most soups, this is even better the next day. And it is such an easy soup!
