• 6 cups Chicken broth
• 1 Can tomato puree (29 oz.)
• 2 tbsp Brown sugar
• 1 cup Light or heavy cream (8 oz.)

1. In a 3 or 4-quart non-aluminum pot*, bring broth to a boil.
2. Reduce heat and stir in soup mix. Return to a simmer, cover and cook for 15 minutes.
3. Stir in tomato puree and brown sugar.
4. Return to a gentle simmer, cover and cook for 10 minutes.
5. Reduce heat and slowly stir in the cream.
6. Continue cooking, uncovered on low for 5 minutes, and serve!

*Aluminum reacts with the acid in tomatoes and may cause a metallic taste.