creamy tomato soup

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You will need...
3 Tb butter
1 small onion, chopped
3 Tb flour
3 cups milk
1 tsp fresh dill chopped (you may substitute basil if you like)
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp baking soda (adding the baking soda keeps the milk from curdling)
one 28 oz can crushed tomatoes (I like San Marzano)

Melt the butter in a Dutch oven, I used a 3 quart . Add the onions & cook until soft over medium heat, stirring, about 12 minutes. You do not want the onions to brown. Sprinkle the flour over the onions/butter & cook, stirring for 2 minutes. Stir in the sugar, salt & dill. Slowly add the milk while stirring the entire time. Continue to cook & stir until the mixture thickens slightly & barely starts to come to a boil. Remove from the heat. Add the baking soda to the tomatoes & gently add them to the milk mixture. At this point the mixture will puff up like a cloud & smell heavenly! Using a hand held blender process until smooth. Gently reheat the soup taking care not to scorch or break it.

Enjoy!