Instructions
6 cups diced tomatoes (or 3 15-ounce cans)
1 cup chicken broth
1/2 cup cream, milk or evaporated milk
1/2 teaspoon baking soda
1 packet sugar substitute
1/2 teaspoon salt
1/2 teaspoon black pepper
Simmer tomatoes and broth for 15 minutes. Stir in milk, soda, sugar, salt and pepper. Stir well and simmer until hot. Pour into blender jar and blend until smooth and creamy. Allow soup to cool and place in freezer containers. Recipe serves 2-3 and may be doubled or tripled.
