BAKED TOMATO SOUP TENNESSEE STYLE

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.

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