Homemade Cream of Tomato Soup with Corn

1 28 oz can of diced tomatoes, undrained
9 oz chicken broth (approximately 1 1/4 cup)
1 tbsp. diced onion (I replaced this with 2 tsps. dried onion)
2 tbsps. sugar
1 oz butter (approximately 1.5 tbsps.)
2 cups cream (I used half and half)
pinch of baking soda
2-4 cobs of fresh corn (I like lots of corn, so I would opt for 4 in this recipe)
3/4 tsp. salt (salt is not used in the original recipe)

Simmer diced tomatoes in juice, chicken broth, onion, sugar, and butter for 1 hour. (This will reduce it to a more concentrated flavor)
Optional tip: at the end of the hour I blended the soup to make it smooth before adding the cream.
Near the end of the hour simmer the cream in a double boiler until hot, but don't boil. Heating the cream keeps it from curdling in the soup.
Add the cream to the soup.
Add the corn and salt.
Simmer until heated through.
Serve.

Notes:

There are several variations of this recipe from the well-known 4Bs restaurant, but I used the version that seemed to be floating around the most.

Servings: 6 people