Tomato Soup On The Run

Step 1: Drain tomatoes in colander set over large bowl, pressing lightly to release juices.

Step 2: Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.

Step 3: Melt butter in Dutch oven over medium heat.

Step 4: Add onion and cook until softened, about 5 minutes.

Step 5: Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.

Step 6: Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes.

Step 7: Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and ½ teaspoon salt and bring to boil.

Step 8: Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.

Step 9: Discard bay leaf.

Step 10: Puree soup in batches. (I use an immersion blender and leave it a wee bit chunky)

Step 11: Return pureed soup to pot and stir in cream.

Step 12: Season with salt and pepper.

Step 13: (Soup can be refrigerated in an airtight container for 3 days.)