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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.
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