1 medium onion diced fine
1 teaspoon salt
2 1/4 teaspoons dried basil
3 tablespoons flour
1/4 teaspoon black pepper
1/2 teaspoon baking soda
1/2 teaspoon sugar
3 cups chicken stock
25 ounces canned diced tomatoes
26 ounces canned crushed tomatoes
2 cups heavy cream
3 tablespoons fresh basil chopped
oil to saute onion
In large stock pot, saute onion in oil till soft and translucent. Add salt, pepper, dried basil and flour. Whisk together. Add chicken stock and continue to whisk together until mixed thoroughly. Add all tomatoes and stir. Cook over a medium heat for about 20 minutes stirring occasionally. Then add the baking soda and sugar and stir. Reduce heat to a simmer. Allow to simmer for about 15 minutes, stirring occasionally. Add the cream and chopped fresh basil. Stir and allow to simmer for about 5 more minutes. Do not allow to boil.
Before serving may use a handblender to puree to desired consistency.