28 oz. diced tomatoes (undrained)
1 c. chicken broth
1/4 c. butter
2 tbsp. sugar
1 tbsp. chopped onion
1/8 tsp. baking soda
2 c. heavy cream

In a saucepan, combine the first 6 ingredients. Cover and simmer for 1 hour. Heat cream in the top of a double boiler over simmering water; add to the tomato mixture just before serving.

Yield: 8 servings (about 1 1/2 quarts).