Cream of Tomato Soup CACFP: 1/2 cup = 1/2 fruit/vegetable   Ingredients 6 servings 20 servings Tomatoes, canned 8 ounces 20 ounces Tomato Sauce, canned 16 ounces 40 ounces Onion, finely chopped 2 Tablespoons 1/3 cup Bay Leaf 1/2 1/2 Baking Soda 1/4 teaspoons 1 teaspoon Margarine 1 Tablespoons 2&1/2 Tablespoons Flour, enriched or whole-grain  2&1/2 Tablespoons 1/2 cup  Salt  3/4 teaspoon 2 teaspoons  Pepper  dash dash  Sugar  1 Tablespoon 1/4 cup  Milk  1&1/2 cups 3&1/2 cups    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.