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Put the light cream or milk in a pot and add the French Bread crums, onion with cloves, parsley bundle, and sugar. Simmer gently over medium heat for 5 minutes. Remove from heat and discard the onion with cloves and parsley bunder and bay leaf, leave one parsley spig in the soup. Add the tomatoes and baking soda and simmer gently for 15 minutes. Put through a Foley mill or puree with hand mixer. Return to pot, add the butter and salt and pepper, reheat, stirring unter the butter melts and the soup is hot. Enjoy!
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Nation of Islam Creamy Tomato Soup