5-Minute Homemade Creamy Tomato Soup: Printer Friendly Version


  • 1 (48 ounce) can Tomato Puree (You can substitute crushed tomatoes if you prefer more robust texture in your soup.)
  • 3-3/4 cups plus 1/4 cup fresh water, divided
  • 2 Tablespoons Cornstarch
  • 1 teaspoon Kosher Salt
  • 3/4 teaspoon Granulated Garlic
  • 1/2 teaspoon Celery Salt
  • a pinch of Italian Seasonings
  • 1 cup Half and Half

Stir together the tomato puree, 3-3/4 cups water, Kosher salt, granulated garlic, celery salt and Italian seasonings in a heavy bottomed pan over medium heat.  Bring to a simmer, stirring frequently to prevent scorching.  When the soup is simmering, use a fork to combine the cornstarch and remaining 1/4 cup of water in a small bowl or cup.  Stir the cornstarch until no lumps remain.  While stirring the soup vigorously, pour the cornstarch and water mixture into the pan.  Return to a simmer and continue cooking until thickened, about 1 to 2 minutes.  When thickened, remove from the heat and stir in Half and Half.  Serve immediately or refrigerate, tightly covered, for up to a week.

We like ours with grilled cheese sandwiches made on homemade rye bread, but it’s equally good with a handful of oyster crackers or as a meal starter.