2 lg. onions
Oil
3 qt. tomatoes (12-15)
2 bouillon cubes
1/4 tsp. nutmeg
3 tbsp. sugar
Milk

Saute onions in oil in saucepan. Blanch and peel tomatoes. (Or freeze whole tomatoes and run under warm water to remove skins.) Add tomatoes and all but milk to the onions. Heat to boiling and simmer uncovered about half hour. Use blender to puree the soup. When ready to serve mix 1 cup milk to every 3 cups of soup. Freezes well.