cream of tomato soup

Ingredients:

3 tablespoons butter

1 small sweet onion, chopped

2 14.5 ounce cans Muir Glen diced tomatoes

½ teaspoon salt

¼ teaspoon sugar

¼ teaspoon dried thyme

2 cups chicken broth

¼ teaspoon baking soda

½ cup heavy cream

pinch of cayenne pepper

salt and freshly ground pepper

Directions:

In a medium stockpot melt the butter and sauté the onions over medium-low heat until soft, about ten minutes.

Add the diced tomatoes along with their juices, the thyme, salt, sugar and the chicken broth. Bring to a simmer, cover and cook slowly for 20 minutes.

Remove the pot from the heat and carefully puree the soup n the pot with a hand blender.

Add the baking soda, cream and cayenne pepper. Heat the soup, but do not let it boil. Taste for seasoning.

Garnish with a grind of black pepper.

Serves 6