"Sister Hood" Tomato Soup by Esther

2 c. tomatoes, finely diced or 1 (29 oz) can diced tomatoes

1 c. fresh tomato sauce/paste or 2 can ( 6 oz) tomato paste

1 (10.5 oz ) can chicken broth, undiluted

1 tablespoon chopped onion

1/4 teaspoon baking soda (maybe even less)

2 cups heavy cream or for a “lighter” soup use half & half

Pepper and salt to taste

Parmesan cheese

Fresh Basil

In a large stock pot mix tomatoes, chicken broth, onion and baking soda. Simmer for 1

hour. Then remove from heat. If you want a smoother soup process through a blender or a

food processer.

While tomato portion cools just a bit so it doesn’t curdle the cream, heat cream in a

double boiler 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.

Then add parmesan cheese (I add something like 1/8 cup of shredded parmesan), fresh

basil and pepper and salt to taste (may not need salt with the chicken broth) serve.

Making the soup from fresh tomatoes or using diced tomatoes/paste cuts out/down the extra an d

unnecessary sugar and high fructose corn syrup that is usually added to canned tomato soups.