Emily Morrise's Homemade Tomato Soup

1 (29 oz) can diced tomatoes or crushed tomatoes (not tomato sauce)
OR comparable amount diced fresh tomatoes
1 ½. c. chicken broth
2 T. butter
2 T. sugar
½ onion, chopped
¼ t. baking soda
1 bay leaf
2 c. heavy whipping cream

Combine everything except the cream and simmer for 1 hour. Remove bay leaf and puree with a hand blender or in a blender. Add the heavy whipping cream.

Tip: The soup is awesome if made completely out of fresh tomatoes. Also, we substitute half the whipping cream with milk to reduce the fat.