5-Minute Homemade Creamy Tomato Soup

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. I also swirl a little heavy cream into each bowl of soup when I want it extra hearty.