Restaurant-style Cream of Tomato Soup

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.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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

Directions

1. Combine tomatoes, chicken broth, butter, sugar or Splenda, and onion.
2. Simmer for an hour.
3. 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.
4. As the cream is heating, add the baking soda to the soup.
5. Add hot cream to soup and serve.