When I was young we would make a special trip to 4Bs, a Montanan restaurant, just to have their tomato soup. Unfortunately I now live in California so I can't just run off to 4Bs. Luckily we picked up this recipe a while ago so now I can make it at home. Try this recipe just once and you'll never go back to the concentrated canned stuff ever again.
In a large stockpot melt butter. Add onions and cook until golden. Add tomatoes, chicken broth, sugar and baking soda. Bring to a boil over medium heat. Reduce heat and simmer uncovered for 1-4 hours (4 hours is best). Add cream and heat until hot but don't scorch.
Serve with a dollop of butter on top and fresh ground pepper.
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 171 (75%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 64.5mg||20 %|
|Sodium 2999mg||103 %|
|Potassium 432.4mg||11 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 11.7g|
|Protein 3.3g||5 %|
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Calories per serving: 228
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