Cream of Tomato Soup

3 cups fresh tomato juice (that means put a bunch of tomatoes in the blender and whirl them around. Pour through strainer if you want the seeds out)
1 tablespoon butter
1/2 cup chopped onion
1/4 teaspoon baking soda
1 cup cream
salt and pepper to taste

Melt butter in sauce pan.
Add onions and saute for a few minutes.
Add tomato juice.
Bring to boil, then lower heat to simmer.
Add the ¼ teaspoon baking soda and stir until the soup stops foaming. (The soda acts as an agent to neutralize the acid in the tomato juice so the soup won't curdle when you add the cream.)
Add the 1 cup cream and salt and pepper to taste.