In a cup mix corn starch with water, then stir in soup. Continue stirring until soup thickens. Stir in beaten egg. Remove from heat and top with chopped green onions.
Drummond's recipe calls for a 14.5-ounce can, but I could only find 28-ounce cans at the store. I decided to use the entire can so my soup would have even more broth. I crushed the whole tomatoes ...