CREAM OF TOMATO SOUP

2 cups tomato juice
1/2 tsp. baking soda
1 tsp. salt
1 quart milk
2 tbsp. butter
dash pepper

Heat tomato juice to boiling. When boiling add baking soda and stir quickly because mixture will foam. Remove from heat. Meanwhile, heat milk, but do not boil. Add salt, pepper and butter. When milk is hot, add tomato mixture to it. Serve soup with crackers.

NOTE: Author recommends using home-canned tomato juice with peppers, onions and celery, but I think I would prefer a less spicy regular version of tomato juice.

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