Tomato Basil Soup

3 tablespoons olive oil (or butter)
1/4 cup grated onion
2 14.5 ounce cans diced tomatoes ( or 3 pounds fresh)*
1/4 teaspoon thyme
2 cup chicken or vegetable broth
1/4 teaspoon baking soda
1/2 teaspoon sugar
1/2 cup heavy cream
1/2 cup fresh basil-remove stems
saltfreshly ground pepper.

In a 2 quart saucepan heat olive oil and saute onion until soft. Add tomatoes, thyme,basil and chicken broth. Simmer covered for about 20 minutes. Remove from heat. Using an immerson blender blend soup until smooth. Add baking soda, sugar and cream. Simmer slowly at very low heat without letting soup boil for 30-40 minutes to allow basil flavor to mellow. Season with salt and freshly ground pepper.

*If using fresh tomatoes peel, seed and chop, reserving any juice.