Butter Roux Creamed Tomato Soup

Ingredients

• 1 quart tomatoes
• ¼ teaspoon baking soda
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart milk
• 1 tablespoon salt
• ½ teaspoon pepper

Method

1. 1 Stew tomatoes slowly for 30 minutes, then rub through a strainer.
2. 2 Heat the strained tomatoes and stir in the baking soda.
3. 3 In a separate pot, melt butter and stir in flour to make a roux.
4. 4 Slowly add milk to the roux, cooking over low heat until thickened.
5. 5 Season the milk mixture with salt and pepper, then remove from heat.
6. 6 Stir the hot tomatoes into the milk mixture and serve immediately.