2 tbsp. unsalted butter
1 medium size yellow onion, chopped
3 cloves garlic, minced
2 (28 oz.) cans whole peeled tomatoes (undrained)
1/2 c. beef stock or beef broth
1 tsp. sugar
1 tsp. salt
1/4 tsp. baking soda
1/4 tsp. black pepper
1 1/2 c. heavy cream

In a large saucepan, melt the butter over moderate heat. Add onion and garlic and sauté for 5 minutes or until tender. Stir in the tomatoes and their juices, the stock, sugar and salt. Bring to a boil then lower the heat and simmer, uncovered, for 10 minutes. In a food processor or blender, puree the soup for 1 minute or until smooth. Return the soup to the saucepan and stir in the cream. Heat over moderately low heat for about 5 minutes or just until heated through. Do not boil.