1teaspoonDiamond Crystal kosher salt(less or more, depending on the products you use)
1tablespoonsweetener(optional, taste and decide)
Whisk together the tomato puree, chicken broth and seasonings in a large stockpot.
Bring to a boil over high heat.
Whisk again, reduce the heat to low, cover, and simmer for 20 minutes.
Lower the heat to low. Taste the soup and decide if you’d like to add more salt or a small amount of sweetener.
Stir in the heavy cream and continue cooking, uncovered, over low heat just until heated through, 1-2 more minutes. Do not allow the soup to boil.
*It's best to use Cento tomato puree or Pomi strained tomatoes (links provided in the article above). Both are Italian brands. Cento is easier to find in regular supermarkets. They are sweeter and less acidic than American brands. If using an American brand such as Muir Glen Tomato Puree, you might need to add a small amount of a sweetener to balance out the acidity of the tomatoes.