Old-Fashioned Cream of Tomato Soup

1 can (28 oz.) diced tomatoes, undrained (I use *bottled tomatoes)
1 cup chicken broth
¼ c butter
2 Tbsp sugar
1 Tbsp chopped onion (minced works fine)
1/8 tsp baking soda
2 cups whipping cream
grated Parmesan

In a saucepan, combine the first six ingredients. Cover and simmer for 1 hour (if desired. If in a hurry can shorten time.) Warm cream in microwave but do not boil. Add cream to soup just before serving. Serve with grated Parmesan sprinkled on individual servings. Note: If desire smooth soup, blend in a blender before adding cream.
Makes 8 servings (about 1 ½ quarts).
* Can strain to remove seeds when done or combine in Vitamix.