- 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.