Prep 15 mins
Cook 1 hr
This recipe came from a local restaurant called 4B's, but I've made a few of my own adjustments and am very pleased to share the recipe with you. When you choose your tomatoes, make sure not to choose those with any added seasonings other than salt.
- 32 ounces canned diced tomatoes
- 14 ounces chicken broth, undiluted
- 2 tablespoons butter
- 2 tablespoons sugar (Splenda can be substituted)
- 1 tablespoon chopped onion
- 1 pinch baking soda
- 2 cups cream
- Combine tomatoes, chicken broth, butter, sugar or Splenda, and onion.
- Simmer for an hour.
- Heat the cream well in a double boiler--be certain it's well-heated before you add it to the soup or it will curdle, ruining the appearance of the soup, but not the flavor.
- As the cream is heating, add the baking soda to the soup.
- Add hot cream to soup and serve.
Doubles well - did so on the first run but used 1/2 half & half & 1/2 whole milk instead of risking curdling when serving a crowd. Used a 29 ounce can of tomato puree & a 29 ounce can of crushed tomatoes. Added 1 t fresh ground black pepper & the zest of 1 navel orange. Fabulous! This is simply too wonderful - had great toasty buttery chunks of french bread & toasted french bread with tangy cheddar curds melted on top - Fabulous & easy way to economically feed 10 hungry workers. The pot was licked clean. Saving in my "for the Crowd" book to use again! Thank you for posting Caladithil!
Very Easy to prepare!!! I did make some adjustments, I added some macaroni (cooked) at the end of preparing it so they wouldnt get to soggy. I did not use cream , as I did not have any on hand, so instead I made a roux (melted margarine with flour) mixed it in to the soup pot and than added 2% milk, the soup was very creamy, and the flavor was excellent. Thanxs for posting.
We enjoyed this very much, although DH and I both felt that the taste of the cream overpowered the other flavors. I had to resist the temptation to saute some garlic with the butter before adding the rest in step one, and I wish now that I had. I will definitely make this again with the addtion of the garlic. Thanks for sharing your recipe!