I love tomato soup would frequently by cans of Campbell's tomato soup in the past. Since going gluten free I have missed tomato soup because most canned soup have flour as a thickener (there are a few brands out there without). I have often tried to create my own version at home without success. The other day I again attempted to make a homemade version. This time I hit the nail on the head!
Start with 2 cups of milk and 2 Tbsp of butter.
Turn heat on to a medium setting.
As the milk/butter is beginning to warm.
Add 2 Tbsp of corn starch and whisk till fully dissolved.
Whisk until starch is fully dissolved and butter is melted.
Switch to low head and stir until you see the mixture starting to thicken.
Season with a bit of salt and pepper to taste.
Finally add spices. I opted for garlic salt, dried oregano and basil from my garden.
Then let it sit and simmer on low for a bit so the flavors cook together and the spices have a chance to really infuse. I don't have exact measurements for the seasonings because I wasn't following a recipe. I was just "winging it". If you are unsure you can always start small and add more.
Finally, dish it up. To make a real impression on someone you can adda sprinkle of freshly grated parmesan cheese and some fresh basil from your garden!