Puree tomatoes in blender or food processor until smooth. In a medium saucepan over medium-high heat, combine and heat tomatoes, chicken broth, butter, sugar, salt and pepper. Bring to boil. In a small bowl, combine milk with cornstarch. Stir into tomato mixture. Return to boil. Cook stirring constantly until thickened, about 1 minute. In each serving bowl, add pepperoni and provolone cheese. Pour hot soup over top and add some Parmesan cheese and garlic flavor gourmet round croutons if you desire.
Ready in 20 min