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
butter

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.