Creamy Tomato Soup

4 Tbs. butter
1/2 cup - 1 cup diced onions
4 lbs tomatoes, diced
1/4 tsp. thyme
1/2 tsp. basil
1/4 tsp black pepper
3 Tbls. flour
2 cups vegetable stock or chicken broth
1/4 tsp. baking soda
3 Tbls. sugar
1 (12 oz) can evaporated milk
1/2 tsp. salt
6-10 slices of bacon

In a large saucepan, saute the onions in the butter until tender, about 10 minutes (do not brown). Add the tomatoes, thyme, basil and pepper. Simmer 10 minutes. Whisk the broth and flour together and add to the soup mixture. Cover and simmer for 25 minutes. Meanwhile, fry the bacon until crispy and let cool, then crumble. Puree the soup in a blender, then return to the stove. Stir in the baking soda, sugar, milk, salt, and bacon. Heat, stirring, to a bare simmer. Serves 3-4 people.