Easy Cream of Tomato Soup

SERVES 8
1/3 cup butter
1/4 cup flour
3 cups tomato juice
1/4 teaspoon baking soda
3 cups milk
1 tablespoon sugar
1 teaspoon salt
2 tablespoons crumbled Roquefort cheese (optional)

Melt butter in dutch oven.
Blend in flour until smooth.
Pour in tomato juice and stir until it thickens.
Stir in baking soda.
Add milk, sugar, and salt.
Heat thoroughly.
Divide into bowls and top with cheese (if desired).
This soup does not curdle.