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.

Ingredients

4 serv.

ounces canned diced tomatoes32 ounces
ounces chicken broth, undiluted↗14 ounces
undiluted
tablespoons butter↗2 tablespoons
tablespoons sugar (Splenda can be substituted)↗2 tablespoons
Splenda can be substituted
tablespoon chopped onion1 tablespoon
pinch baking soda↗1 pinch
cups cream↗2 cups

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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