Creamy Tomato Soup

Creamy Tomato Soup
Submitted by Jessica Woodbury

28 oz can diced tomatoes, Italian style (with herbs like basil, garlic, & oregano)

1 C chicken broth (obviously use vegetable broth for a fully vegetarian option)

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 (I also use perhaps only 1 tbsp. Probably be great without as well)

2 Tb onion, chopped

1/8 tsp baking soda

2 C heavy whipping cream (I only use perhaps 1 cup)

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!