Prep 10 mins
Cook 30 mins
This is an original recipe from the kitchen of 4B's restaurant. My whole family craves 4B's soup often and would head over to get it "to go". Now that I don't live in Montana, I got the recipe from them to make whenever I wish here in Iowa.
- 32 ounces tomatoes, canned and diced
- 9 ounces chicken broth
- 1 ounce butter
- 2 tablespoons sugar
- 1 tablespoon onion, chopped
- 1 pinch baking soda
- 2 cups cream
- Mix tomatoes, chicken broth, butter, sugar, onions and soda.
- Simmer over low heat for 1 hour.
- Heat cream in a double boiler.
- Add cream to hot tomato mixture and serve.
Oh my this is good and so easy to make. I did add an extra Knorr chicken cube and I used homemade rice milk in place of the cream. My daughter who is a vegetarian loved this soup and asked me if I would make it again tomorrow. I followed another reviewers advice and pureed the soup. It was perfect. Thank you for the recipe.
Not sure where I went wrong :( Followed direction and it curdled both times I made it.
This is an excellent and easy soup to make. I would probably cut sugar in half next time or even omit as it was a little sweet for my taste. I didn't simmer very long as I was in a hurry. Used fat free half and half in place of cream and warmed it in microwave instead of double boiler (again, in a hurry). I used a hand blender on the tomatoes before adding the half and half. Also added some basil and pepper and a little salt. My family, including a 2-year-old, devoured it. Thanks!