Cheesy Tomato Soup

2 (14 1/2 to 16 ounce) cans diced tomatoes in juice

2 C. sliced celery

1 C. chopped onion

1 C. cold water

1/2 t. baking soda

Simmer tomatoes and juice, celery and onion until vegetables are tender. Combine cold water and baking soda; add to tomato mixture. It will bubble and foam as you stir it in. This neutralizes the tomato acid, so it doesn't curdle the milk.

1/4 C. butter

1/3 C. flour

5 1/2 C. milk

1 t. salt

1/3 t. pepper

2/3 t. dried dill weed

2 t. salt

2 C. shredded sharp cheddar cheese

In a saucepan, melt butter. Stir in flour and cook. Gradually add milk and cook, stirring often, until milk comes to a boil and thickens. Stir the cream sauce into hot tomato mixture. Season with salt, pepper, dill weed and salt. Add cheese and stir until it is melted on low heat.

Makes 12 cups.