Classic Tomato Soup

1. Drain and Reserve Tomato Juice

Begin by draining the diced tomatoes in a colander over a large bowl, pressing lightly to extract as much juice as possible. Reserve the tomato juice for later. Transfer the tomato juice and chicken broth to a large measuring cup, ensuring the mixture measures about 4 cups. Set this aside.

2. Cook Onion and Tomatoes

In a Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it softens, which should take about 5 minutes. Next, add two-thirds of the drained tomatoes along with the bay leaf and brown sugar. Allow this mixture to cook for about 15 minutes, until the tomatoes begin to brown and caramelize.

3. Add Tomato Paste and Flour

Once the tomatoes are nicely browned, add the tomato paste and all-purpose flour to the pot. Stir and cook for 1 to 2 minutes, letting the tomato paste darken slightly.

4. Add Liquid and Simmer

Then, stir in the reserved tomato juice and chicken broth mixture, along with the remaining drained tomatoes, baking soda, and table salt. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for about 5 minutes.

5. Puree and Add Cream

Remove the bay leaf from the pot and puree the soup in batches using a blender or food processor until smooth. Return the pureed soup to the Dutch oven and stir in the heavy cream, blending it thoroughly into the soup.

6. Season and Serve

Finally, season the soup with salt and pepper to taste. Serve hot and enjoy. If you have leftovers, this soup can be refrigerated in an airtight container for up to 3 days.