Italian Cream of Tomato Soup

Directions

1. Melt butter in a large pot; add onion and saute until fragrant, about 3 minutes.
2. Add stock, tomatoes, and baking soda to onion mixture.
3. Bring tomato-stock mixture to a boil. Lower to a simmer and cook for 20 minutes.
4. Remove the pot from the heat and set aside for soup to cool, about 10 minutes. Purée the soup using a hand blender or food processor.
5. Add sugar to the soup and bring to a boil. Lower the heat and simmer for about 15 minutes.
6. Add cream into the soup and swirl to combine; season with salt and black pepper.
7. Serve immediately with toast or grilled cheese.