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Tomato Soup

32 ounces canned diced tomatoes
9 ounces of chicken broth
1 tblsp. margarine
2 tblsp. sugar
1 tblsp. finely chopped onion
pinch of baking soda
2 cups cream (can substitute half and half)

Mix tomatoes, chicken broth, margarine, sugar, onions and soda. Simmer 1 hour. Heat cream over low heat. Add cream to hot tomato mixture.

This recipe is the same that is served at 4B's Restaurant

From: Glorious Grub Cookbook By. Joan Stewart

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