by Roma
3-6 tomatoes
chopped onion to taste
1/4 - 1/2 t. baking soda
2-3 cups milk
salt and pepper to taste
Scald tomatoes and slip off skins. Cut tomatoes into chunks and cook them along with the chopped onion in their own juice about 5 minutes or until tender. Whe they are tender, add baking soda. Soup will start to fizz. While it is still fizzing, add milk. Heat but don't boil. Serve.
Variation: Use immersion blender for a smoother soup.
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