Ingredients:
29 ounces diced canned tomatoes
10.5 ounces chicken broth
2 tbsp. butter
2 tbsp. sugar
1 tbsp. chopped onion
1/4 tsp. baking soda
2 cups heavy cream
Instructions:
In a large stockpot mix tomatoes, chicken broth, margarine, onion, and baking soda.
Simmer for 1 hour. In a separate pot, heat cream over low heat until hot, watching carefully so that the cream does not scorch.
Once heated through add to tomato soup and serve.