A rich and creamy tomato bisque perfect for a cozy meal.
Prepare the tomatoes by peeling them and preserving their juices.
To easily peel tomatoes, blanch them in boiling water for 30 seconds, then transfer to ice water.
Simmer the tomatoes in their juices in a large pot over low heat until they are soft.
Stir occasionally to prevent sticking and ensure even cooking.
In a skillet, sauté the onion and celery in butter until the onion is translucent.
Cook over medium heat to avoid burning the butter.
Add the sautéed vegetables to the pot with the tomatoes, then stir in the cream, baking soda, and sugar.
Mix well to ensure the baking soda is evenly distributed.
Blend the soup until smooth using a blender or immersion blender.
For a chunkier texture, blend only half the soup.
Season the soup with salt and pepper to taste, then serve hot with shredded cheddar cheese on top.
Serve with a side of crusty bread for a complete meal.
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