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Ingredients One per line	2 tablespoons butter 1 ½ cups chopped yellow or white onion (from 1 large onion) 2 cans (28-ounces each) whole tomatoes, diced tomatoes, or crushed tomatoes (see note) 2 cups chicken broth or stock 1 tablespoon brown sugar 1 ½ teaspoon dried basil ½ teaspoon baking soda ¼ teaspoon table salt Pinch black pepper ½ to ¾ cup heavy cream
Directions One per line	Heat butter over medium heat in a stainless or enameled cast iron pot (see note). Add the onion and cook for 10 to 12 minutes, stirring often, until the onion is softened and lightly browned. Add the tomatoes (don't drain before adding), broth, brown sugar, basil, baking soda, salt and pepper. Stir to combine. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 to 15 minutes, stirring occasionally. Off the heat, use an immersion blender to puree the soup (alternately, the soup can be ladled into a blender and processed until smooth – don't over fill the blender and make sure to vent the lid to allow steam to escape). Stir the heavy cream into the soup. Taste and add additional salt and pepper, if needed. Serve warm. Garnish with croutons and Parmesan cheese and/or serve with grilled cheese sandwiches.
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