Source  Mel's Kitchen Cafe

Recipe Added:  12/28/2011

Drain canned tomatoes, reserving juice. Add juice to chicken broth to make 3 1/2 cups. Set aside. Melt butter in a 4- 5-quart pot over medium heat. Add the onion and cook until softened, about 3-5 minutes. Add 2/3 of drained tomatoes, bay leaf and brown sugar. Cook 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very thick.

Stir in the tomato paste and the flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda, and 1/2 tsp salt. Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat. Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with salt and pepper. Serve warm with grilled cheese or tuna melts.

Version Two: Pulse diced tomatoes in a food processor 3 to 4 times or until finely diced. In large pot, stir in tomato soup and chicken broth; add pepper. Cook over medium heat, stirring occasionally, 10 minutes or until thoroughly heated.

This soup can be made up to three days in advance and refrigerated in a covered container. Warm over medium-low heat to serve.

1. http://www.melskitchencafe.com/2012/10/classic-tomato-soup-and-tuna-melts.html

2. http://www.myrecipes.com/recipe/dressed-up-tomato-soup-10000001654588/