Use home-canned tomatoes or commercial. Exceptionally flavorful. Doesn't freeze well.

4 c. (1 L) canned tomatoes
1 med. onion, chopped
4 whole cloves
1 sm. bay leaf
1 tsp. (5 mL) salt
1/4 tsp. (1 mL) pepper
1 tbsp. (15 mL) granulated sugar
1/4 tsp. (2 mL) baking soda
2 c. (500 mL) milk
2 tbsp. (30 mL) all-purpose flour
1/4 c. (50 mL) water
Cream, cheese or chives for garnish

Put first 7 ingredients into large saucepan. Bring to boil. Cover and simmer for about 20 minutes. Put through cone ricer or food mill. A blender can be used, then put through sieve to remove seeds. Return to pot. Stir in baking soda to keep from curdling.

Heat milk in separate large saucepan. Mix flour with water until no lumps remain. Stir into simmering milk until it boils and thickens a bit. Pour hot tomato mixture into thickened milk. Do not boil or it will curdle. Garnish with cream swirl, grated cheese or chopped chives. Makes about 6 cups (1.3 L).