Cream of Tomato Soup

• ½ can or pint tomatoes
• ¼ teaspoon white pepper
• ¼ teaspoon

Cook the onion with the milk. Heat butter, add flour and seasoning, ⅔ cup hot milk, then the rest gradually. Heat the strained tomatoes, add the soda, and when the bubbling stops, add the tomato to the white sauce.