HOMEMADE CREAM OF TOMATO SOUP

2 cans (1-pound-4-ounces each) tomatoes, undrained
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
2 tablespoon butter or margarine
2 tablespoon flour
1 quart milk
1 teaspoon baking soda
Toasted croutons (for serving)

In large saucepan combine tomatoes, onion, salt, sugar and pepper. Bring to a boil; cover; simmer over low heat for 20 minutes. Press mixture through sieve until pureed. Return to clean pan. Keep warm.

Meanwhile, in another saucepan melt butter or margarine; blend in flour. Gradually stir in milk. Cook over low heat, stirring constantly, until thickened and smooth.

Add baking soda to puree. Bring to a boil. Remove from heat. Stir in thickened milk.

Serve immediately with toasted croutons

Source: Tampa Tribune