2 cups chicken broth
1 can diced tomatoes (do not drain)
3/4 cup heavy cream
1/2 tsp baking soda
1 Tbsp sugar
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
Put the chicken broth and tomatoes in a sauce pan. Heat to boiling. Reduce heat to low then add cream, baking soda, and sugar. Let simmer for 10-15 minutes. Add basil, salt, and pepper. Remove from heat and pour into a deep bowl. Use an immersion blender to liquify the tomatoes. Serves 4.
