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Cream of Tomato Soup

  Melt the butter in a heavy 2-quart saucepan. Slowly add the flour, stirring until well blended. Add tomatoes and onion and simmer on low heat for 5 minutes. Then add the baking soda, salt, and pepper and bring to a boil. Pour in the milk and simmer on low heat until it comes to a boil, stirring constantly. Do not overcook. Serve piping hot with croutons.

Makes 6 servings
3 T. butter
2 T. flour
2 c. strained cooked tomatoes
2 T. grated onion
1/4 t. baking soda
1 t. salt
1/8 t. pepper
4 cups milk

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