1 dozen ripe tomatoes, diced, seeded
3 tbsp. cornstarch
1 tbsp. butter
1 quart milk
a pinch of baking soda
salt and pepper, to taste
a pinch of sugar
1 tsp. fresh basil, minced
2 cloves garlic, minced
1 onion, chopped

In a large soup pot, stew tomatoes until tender. Combine cornstarch with a few tablespoons of milk, stirring until smooth. Slowly, in a thin stream, whisk into the tomatoes. Add butter and remaining milk, baking soda, salt and pepper, to taste, and remaining ingredients. Simmer for 10 minutes.

Serve as is, or if a smooth puree is preferred, process in a blender before serving.