6 c. Italian plum tomatoes
2 c. beef broth
2 onions, stuck with cloves
2 tsp. basil
1 tsp. freshly ground pepper
1/2 tsp. bicarbonate of soda
2 3/4 tbsp. flour
2 3/4 tbsp. butter
3 tbsp. sugar, if needed
4 c. heavy cream, heated
Chopped parsley

Cook the tomatoes, broth and seasonings, covered, over low heat for 1 hour or until tomatoes "stew up". Strain through a fine sieve (or food mill). Add the soda and correct the seasoning. Blend the flour and butter together with a fork until it is a smooth paste. Stir it (along with sugar if needed) into the tomato mixture and cook over medium heat until slightly thickened. Add the heated cream to the tomato mixture very slowly off the fire (to prevent curdling). Reheat the soup; serve with garnish of chopped parsley.