Cream of Tomato Soup CACFP: 1/2 cup = 1/2 fruit/vegetable Makes 6 servings Ingredients: Tomatoes, canned - 8 ounces Tomato Sauce, canned - 16 ounces Onion, finely chopped - 2 Tablespoons Bay Leaf - 1/2 Baking Soda - 1/4 teaspoon Margarine - 1 Tablespoon Flour, whole-grain - 2 1/2 Tablespoons Salt - 3/4 teaspoon Pepper - dash Sugar - 1 Tablespoon Milk - 1 1/2 cups Directions: 1. Chop tomatoes in blender. 2. Combine tomatoes, tomato sauce, onion, and bay leaf in large pot. Bring mixture to a boil. 3. Reduce heat to simmer and add baking soda. 4. While tomato mixture simmers, melt margarine in a separate sauce pan. Reduce heat. 5. Add flour to melted margarine. Stir in salt, pepper, and sugar until well blended into a paste. 6. Gradually add milk to margarine and flour mixture, stirring constantly with a wire whip to avoid lumps. Keep warm over low heat. 7. Ten minutes before serving, add milk mixture to tomato base. Stir well and heat through.