Homemade Tomato Soup

You may remember that when we were kids I didn’t like tomato soup, but whether I’ve matured or this is just a lot better than Campbell’s, I don’t know. This is also a really quick lunch that doesn’t take much more time than opening a can. (I suppose Martha Stewart would make her own tomato juice, too, but I have to draw the line somewhere. And that’s a good thing.)

Sauté together:
5 Tblsp margarine
1 small onion, finely chopped

Slowly add until blended:
4 rounded Tblsp flour

Add and heat to good rolling boil:
3 cups thick tomato juice (I use puree and just add water to make thick juice)
heaping ½ tsp baking soda
1 ½ tsp salt
1 ½ tsp sugar
¼ - 1 tsp pepper, as desired

Add and heat to almost boiling, but do not boil:
3 cups milk (or less)

I usually add a bit of Lawry’s, garlic powder and parsley.

Serve with crackers or homemade croutons.