Creamy Tomato Soup with Toast

Ingredients

• 1.5 cups Canned crushed tomatoes (Use good quality canned tomatoes for best flavor)
• 0.5 cup Heavy cream (Can substitute with half-and-half for a lighter soup)
• 0.25 teaspoon Baking soda (Reduces acidity of the tomatoes)
• 3 tablespoons Butter (Unsalted butter is recommended)
• 3 tablespoons All-purpose flour (For thickening the soup)
• 0.5 teaspoon Salt (Or to taste)
• 6 slices Bread slices (Your favorite type of bread for toast)

Instructions

1. 1In a medium saucepan, melt the butter over medium heat. Once melted and bubbling, add the flour and salt. Stir constantly for 1-2 minutes until a smooth paste (roux) forms.
2. 2Gradually stir in the crushed tomatoes to the roux. Add the baking soda to the tomatoes before adding them to the saucepan. Stir continuously to prevent lumps from forming.
3. 3Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth (be cautious when blending hot liquids).
4. 4Stir in the heavy cream and heat gently. Do not boil. Taste and adjust seasoning if needed. Serve immediately with toast.
5. 5While the soup is simmering, toast the bread slices until golden brown. You can use a toaster or toast them in the oven.