All this talk makes me want to try (agin) to recreate my mom's Cream
of Tomato soup. You could make it in ten minutes,

I remember that she cooked the tomatoes and the milk in separate pans.
She also put a tiny pinch of baking soda in the tomatoes, let them
foam away the acid and then added the milk. (no curdling).

I dont remember any other ingredients, but when I make it it's not
like hers. Any suggestions? I've mastered (mistressed?) almost every
other childhood favorite.

Lynn in Fargo
Thanks for your support