Gluten Free Tomato Soup

Extra Thick, 

2 cans (or equivalent)       Tomatoes, peeled, & diced or crushed,
                                         drain & save juice

1 T                                    Salt

1 t                                     Pepper

2T                                     Italian dressing or any vinaigrette
                                          dressing or dry mix. 

2 cans                               Tomato juice or V8

1/4 C                                Corn starch (or any thickening starch)

1 C                                   Milk or cream to taste

*      Simmer tomato pulp and 1/2 of the juice

*     Add spices to taste.

*     Mix starch and 1/4 of the cold juice to a slurry.

*     Add cold starch slurry to simmering tomatoes.  Stir a lot to ensure even distribution.

*     Assess whether you need more thickening.  

*     If you're going to add milk before serving make it extra thick.  Use the rest of the juice and more starch, a tablespoon at a time. Or use the rest of the juice to thin out the soup.  It will thicken more as it cools, and even more if you reheat it.