Restaurant-Style Cream Of Tomato Soup - cooking recipe

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

Preparation

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.