Instructions: In small saucepan combine tomatoes, onions, celery seeds, salt and basil.

Simmer uncovered five minutes. While tomatoes are cooking, melt butter or margarine in large saucepan, stir in flour, salt and pepper with a whisk. Cook 1 minute stirring constantly. Gradually add milk using a whisk to prevent lumps.

Cook over medium heat until thickened, about 5 minutes. Break up large tomatoes with a wooden spoon, remove from heat and stir in baking soda. Gradually stir tomato mixture into milk mixture and serve.

Makes 4 servings. I like to serve
this soup with grilled cheese sandwiches.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.