INGREDIENTS
1 (29 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth, undiluted
2 tablespoons margarine
2 tablespoons white sugar
1 tablespoon chopped onion
1/4 teaspoon baking soda
2 cups heavy whipping cream
1 (10.5 ounce) can condensed chicken broth, undiluted
2 tablespoons margarine
2 tablespoons white sugar
1 tablespoon chopped onion
1/4 teaspoon baking soda
2 cups heavy whipping cream
DIRECTIONS
In a large stock pot mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour.
In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.
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