Cream of Tomato Soup with Herbs and Cheese

This soup is like the one Mom made on cold winter days. It not as assertive as a roasted tomato soup, but it's good nonetheless. When you're in the mood for a creamy soup that goes down like butter this one is for you. It was, and still is, great with grilled cheese sandwiches.

Cream of Tomato Soup with Herbs and Cheese

Ingredients:
2 (14.5 to 16-oz.) cans stewed tomatoes
1 (14.5-oz.) can tomato sauce
2 cups sliced celery
1 cup chopped onion
1 cup cold water
1/2 teaspoon baking soda
1/4 cup butter
1/3 cup flour
6 cups milk
Salt and pepper to taste
2 cups shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint

Directions:
1) Simmer tomatoes, celery and onion until vegetables are tender. Combine cold water and baking soda; add to tomato mixture. The baking soda neutralizes tomato acid and prevents it from curdling the milk.
2) In a saucepan, melt butter. Stir in flour and cook. Add milk and cook, stirring often, until milk comes to a boil and thickens. Stir cream sauce into hot tomato mixture. Season with salt, and pepper. Add cheese and stir, over low heat, until it is melted. Sprinkle with parsley and mint. Yield: 12 cups.