Cream of Tomato Soup

Cream of Tomato Soup

2 T. butter
1 chopped onion
1/2 cup chopped celery
2-28 oz. cans of diced tomatoes
9 oz can chicken broth
2 T. sugar
Pinch of baking soda
1 T. Basil
1 T. Italian Seasoning
1 clove garlic
2 cups cream

Saute celery, butter and onions. When finished add all other ingredients EXCEPT CREAM in large pot. Simmer for 1 hour, with lid checking. Puree and then add warmed cream. Do not boil after cream is added.

**I added 1 cup of orzo pasta which is good if you like a lot of texture, but this soup already has texture so you can leave it out.

**Add FETA cheese and it's amazing!

***To freeze--do not freeze with cream. Freeze soup and once thawed, reheat and then add cream.