Cream of tomato soup should be gentle and soothing. This is a perfect example. Adding baking soda to the tomatoes keeps the milk from curdling.

Pure Cream of Tomato Soup

5 tablespoons butter
1/2 cup chopped onion
4 tablespoons all-purpose flour
4 cups milk
1/2 bay leaf
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups tomatoes, chopped (fresh or canned)

1. Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.
2. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.
3. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.

Makes 7 cups.