1 lb. ripe tomatoes
1 med. onion, quartered
1 clove garlic, crushed
1/8 tsp. salt
2 tsp. sugar (opt.)
1/4 tsp. paprika
1/4 tsp. basil
1/4 tsp. thyme
2 tsp. cornstarch
1 tbsp. butter
1 c. tomato juice

Peel and quarter tomatoes and place in food processor. Add onion, garlic, seasonings and cornstarch and mix until pureed. Melt butter in medium sized saucepan and add tomato mixture and juice. Cook, stirring constantly until soup comes to a boil. Simmer 5 minutes and top with croutons.