Cream of Tomato Soup

Recipe courtesy of Jennifer Grahovac from Vt. Agency of Agriculture.

Ingredients

5 tablespoons butter
1/2 cup chopped onions
4 tablespoons flour
3 cups milk (1 cup Half & Half and 2 cups milk for extra creamy)
1 1/2 tsp. sugar
1 1/2 tsp. salt
Pinch baking soda
4 cups tomatoes, chopped (fresh or canned)

Directions

Melt butter in stock pot. Add onions and cook over medium heat until onions are soft. Sprinkle in flour and stir to make a roux. Cook for a few minutes. Slowly add milk, sugar, salt and cook until thickened. Add baking soda to tomatoes, stir to dissolve. Add tomatoes to stock pot. Bring to simmer. Serve warm.