Creamy Homemade Tomato Soup

1. 1

   Heat the butter in a Dutch oven over medium high heat. Add the onions and saute for about five minutes, until soft. Sprinkle the flour over the onions and toss well to combine. Cook for an additional three minutes, stirring often.

2. 2

   Mix the baking soda, salt and sugar in with the diced tomatoes and set aside.

3. 3

   Add the milk and whisk together, then add the tomato mixture and bring to a simmer, cooking for about four minutes (the soup will thicken up a little bit while cooking). Carefully pour the soup into a blender and process for ten seconds, until everything is smooth. Return soup to the pot and keep on low heat until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.