29 ounces diced tomatoes canned
10.5 ounces chicken broth
2 tablespoons butter
2 tablespoons sugar
1 tablespoon chopped onion
1/4 teaspoon baking soda
2 cups heavy cream
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.