2 c. peeled, diced, ripe tomatoes
3 tbsp. butter
2 tbsp. flour
1 tsp. salt
Dash pepper
1/4 tsp. baking soda
1 c. half milk, half cream
1/2 c. chicken broth

Simmer the tomatoes in butter for 5 minutes; rub tomatoes through a strainer. Sprinkle tomatoes with flour, salt and pepper, stirring well. Bring to a boil; reduce heat and cook 3 minutes, stirring constantly. Add soda, milk and chicken broth. Cook, uncovered until slightly thickened. 4 to 6 servings.