Tomato Soup No. 2

The tomato base can be stewed, strained, and refrigerated up to 2 days in advance. When ready to serve, reheat the tomato base gently, heat fresh milk separately, then combine and add the butter and crackers just before serving for the best texture.

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Note that the crackers will continue to absorb liquid and thicken the soup during storage. Reheat gently over low heat, stirring frequently, and thin with additional warm milk if needed. Do not freeze, as dairy-based soups separate and become grainy when thawed.