—Ada Ryger, Beresford, South Dakota
- 2 cups crushed canned tomatoes
- 1/2 teaspoon baking soda
- 2 cups milk
- 2 tablespoons butter
- In a large heavy saucepan, cook tomatoes over medium heat; bring to a boil. Remove from heat; add remaining ingredients. Return to heat and cook and stir over medium heat until butter is melted and soup is heated through. Yield: 3-4 servings (1 quart).
Originally published as 10 Minute Tomato Soup in Country Woman January/February 1994, p37
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