2 lg. cans tomatoes
1 lg. onion, chopped fine
Salt and pepper to taste
1 tbsp. granulated sugar
1/2 cup cornstarch
1 qt. milk
Cook first four ingredients and let simmer for 5 minutes, then bring to a boil.
Stir cornstarch into cold milk, stirring until completely dissolved.
Add milk slowly, stirring constantly.
Heat over low heat until steaming hot and simmer for 20 minutes.
A sprig of fresh basil may be floated on the soup, if desired.
Finish with several squares of butter.
A little cream may be added/substituted for milk for a richer soup.
Season to taste with salt and pepper.
When ready to serve, ladle soup into warm serving bowls.
Top with a piece of bread covered with two pieces of American cheese.
Broil until cheese melts.