Food 52 just posted a recipe for making tomato soup where they said to heat tomatoes and add milk. There is no mention of baking soda. Everything I have ever read about tomato soup says to add baking soda so the tomatoes won't curdle. Also it says to add milk to hot tomatoes. I have always read you should "Pour red into white or you'll be blue", meaning pour tomatoes into milk to avoid milk souring or curdling. I don't make much tomato soup because it is fussy to make but I love it. Can we hear from some folks who make tomato soup all the time to find out if the baking soda is necessary and if you should pour tomatoes into milk, not the reverse as the recipe suggests? Thank you.