8 tomatoes, quartered
1 onion, quartered
1/4 tsp. black pepper
1/8 tsp. cloves
1 bay leaf
2 chicken bouillon cubes
1 tbsp. cornstarch
1 c. skim milk

Combine all ingredients, except milk and cornstarch, in a large saucepan. Cook until vegetables are tender. Remove bay leaf. Whisk cornstarch into milk. Add slowly to soup. Heat until thick. Serve hot. Serves 4. Can use stewed tomatoes. Freezes well.