Cream of Tomato Soup

I know we getting over soup season, but this recipe is so good I had to share.  We did freeze-a-meals with some friends and my friend Joanne made this recipe. It froze well and tasted so good.  Thanks, Joanne!

Cream of Tomato Soup
2 T. butter
1 chopped onion
1/2 cup chopped celery
2-28 oz. cans of dicced tomatoes
9 oz can chicken broth
2 T. sugar
Pinch of baking soda
1 T. Basil
1 T. Italian Seasoning
1 clove garlic
2 cups cream

Saute celery, butter and onions.  When finished add all other ingredients EXCEPT CREAM in large pot.  Simmer for 1 hour, with lid checking.  Puree and then add warmed cream.  Do not boil after cream is added. 

***To freeze--do not freeze with cream.  Freeze soup and once thawed, reheat and then add cream.