4 B’s Creamy Tomato Soup

 

The 4B's restaurant chain was established in 1947 by Bill Hainline and his family (his wife, Buddy, and their children, Bill, Jr. and Barbara) in Missoula, Montana. The name, as one might guess, comes from the first letters of their names. While the chain served traditional American food like soups, salads, sandwiches, they were most known for their famous cream of tomato soup.

Source: Pinterest

 The original recipe from back in the early 70’s when 4B’s gave them to customers was founder Barbara Hainline’s family recipe. In that recipe, it calls for 16 oz. crushed tomatoes and 16 oz. diced canned tomatoes. It also calls for 1 cup heavy cream and 1 cup liquid coffee creamer. There are no other spices added to it. Customers added salt and pepper at the table. Personally, I can’t imagine a soup being made with coffee creamer, considering all of the nasty ingredients that are in that. Fortunately, the recipe was altered to become the one that I have pictured here.  The beauty of this soup is, of course, its simplicity. One taste told me why it was so beloved. That said, I had to put my hand in, as I do, so my version is below. I think the fire-roasted tomatoes are an excellent addition, as well as adding salt to the pot while it’s simmering. Pair this with a grilled cheese, and you have the absolute ultimate in comfort food.

 4 B’s Creamy Tomato Soup

 1 14.5-oz. can petite diced tomatoes

1 14.5-oz.can fire-roasted diced tomatoes

9 oz. chicken broth

1 T. butter

2 T. sugar*

¼ t. salt

1 T. Melissa’s shallot, chopped

Pinch baking soda

2 c. heavy cream

 Mix tomatoes, chicken, broth, butter, sugar, onions, and soda together in a medium stockpot. Simmer for one hour. Heat cream in a double boiler. Slowly add cream to hot tomato soup mixture. Serve and enjoy.

 *This soup definitely has a sweet taste; I loved it, you may not. Adjust the sugar accordingly.

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