Place a medium saucepan over medium heat and add the Crisco shortening. Once melted, sprinkle in the flour and whisk continuously to combine. Cook the roux for 2-3 minutes, stirring constantly, until it forms a smooth paste with a light golden color. This creates the thickening base for your soup.

Gradually pour the milk into the roux while whisking vigorously to prevent any lumps from forming. Continue whisking as the mixture heats up. Allow it to come to a gentle boil, then reduce heat slightly and let it simmer for 1-2 minutes until thickened. The mixture should coat the back of a spoon. Set aside.

In a separate pot over medium heat, combine the strained tomato juice and tomato ketchup. Stir well to incorporate. Add the pinch of baking soda to the tomato mixture and watch as it fizzes slightly – this reaction neutralizes acidity and improves the soup’s color and flavor.

Add the celery salt, along with salt, black pepper, and paprika to taste. Start conservatively with the seasonings; you can always add more later. Stir well and allow the tomato mixture to heat through until it’s steaming hot but not yet boiling.

Just before you’re ready to serve, slowly pour the creamy milk-roux mixture into the seasoned tomato base while stirring continuously. Alternatively, you can pour the tomato mixture into the cream base. Stir constantly as you combine them to ensure a smooth, unified soup. Bring the entire mixture to a gentle boil, stirring frequently.

Once the soup reaches a boil and achieves your desired consistency, remove from heat immediately. Ladle the hot soup into bowls and, if desired, garnish with a dollop of whipped cream for an elegant presentation. Serve immediately while piping hot.