Cream of Tomato Soup

Ingredients

• 28 ounces Canned crushed tomatoes (About 1 large can)
• 2 teaspoons Sugar
• 0.25 teaspoon Baking soda
• 4 cups Milk
• 0.25 medium Onion (1/4 of a medium onion)
• 4 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.125 teaspoon Black pepper
• 0.333 cup Butter (About 5 tablespoons)
• 0.25 cup Cold Water (For diluting flour)

Instructions

1. 1In a saucepan, combine the milk and onion slice. Heat over medium heat until the milk is steaming and small bubbles form around the edges (do not boil).
2. 2Remove the onion slice from the milk and discard. In a small bowl, whisk together the flour and cold water until smooth and free of lumps. Slowly pour the flour mixture into the scalded milk, whisking constantly to prevent lumps from forming.
3. 3Cook the milk mixture over low heat for 20 minutes, stirring constantly at first, then occasionally, until it thickens slightly.
4. 4In a separate saucepan, combine the crushed tomatoes and sugar. Cook over medium heat for 15 minutes, stirring occasionally.
5. 5Add the baking soda to the tomato mixture and stir. The mixture will foam up slightly. Remove from heat and rub the tomato mixture through a fine-mesh sieve to remove any seeds or skins.
6. 6Combine the tomato mixture with the milk mixture. Stir well to combine. Strain the soup through a fine-mesh sieve into a tureen or serving bowl. Stir in the butter, salt, and pepper until the butter is melted and the soup is smooth.
7. 7Serve hot and enjoy!