This soup is so rich, large bowls of it served with a crunchy baguette and salad can make a satisfying meal for 6. The same recipe will fill 10 small pre-dinner bowls.  

Tips: If using canned tomatoes, drain the tomatoes before counting out your 4 cups of whole tomatoes and preserve the liquid to use as tomato juice. I prefer to use one-half juice and one-half stock. When entertaining, you may prepare the soup up to the addition of cream and butter several hours before your guests arrive.