From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1/2 cup chopped onion
  • 3 cups canned tomatoes with juice
  • 1-1/2 cups water
  • 1/2 teaspoon baking soda
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 2 cups milk
  • 1/4 teaspoon thyme
  • 1 teaspoon salt
  • Pinch of coarsely ground pepper

Cook onion and tomatoes in water until onion is tender; strain.  Mix 1 heaping tablespoon of the onion-tomato mixture with strained liquid.  Discard remaining onion-tomato mixture.  Add soda.  Set aside.  Melt butter and stir in flour.  Add milk and cook until thickened.  Add thyme, salt and pepper.  Combine with tomato mixture; heat.  Freezes well.