JoyceS Cream of Tomatoe Soup

Joyce'S Cream of Tomatoe Soup

Adding baking soda to the tomatoes keeps the milk from curdling.

5 tablespoons butter
1/2 cup chopped onion
4 tablespoons flour
4 cups milk
1/2 bay leaf
1/2 tsp celery seed
1 garlic clove, crushed
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
2 cans tomatoes, chopped
1 sm. can tomatoe paste
pepper to taste

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. Slowly add the milk, bay leaf, sugar, garlic, celery seed and salt and continue to cook, stirring until slightly thickened. Stir the baking soda and tomatoe paste into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and remove bay leaf. Use a hand processor to puree the soup*. Season with pepper. Taste and correct seasonings. Reheat before serving.

NOTE: You can always use a blender to puree the soup by processing the soup in batches.