On Wed 05 Aug 2009 02:07:50p, sf told us...

> On Wed, 05 Aug 2009 15:29:09 -0500, Omelet >
> wrote:
>
>>In article >, sf
> wrote:
>>
>>>
>>> Thanks, Om! The best tomato soup I've ever had was very light and had
>>> a sprinkling of fresh basil. I'll try this, dilute it a bit more and
>>> won't add cream. Hopefully I'll get that bright flavor I don't seem to
>>> get when I cook tomatoes myself.
>>
>>I totally understand.
>>
>>For a creamy flavor without the cream, some people use dairy free powder
>>creamers. That can be purchased in jars on the coffee aisle at the
>>grocery store.
>
> I'm not looking for a creamy or particularly thick soup, believe it or
> not! Highly unusual for me, I know.

Creamy and thick is exactly what I do prefer. In fact, on the infrequent
occasions when I use canned tomato soup, I usually only add 3/4 of the
amount of liquid called for and use either half-and-half or fat-free half-
and-half.

Thin brothy type soups totally turn me off unless they're filled with other
ingredients such as vegetables, meat, grains, etc. They strike me more as
beverage than something to eaten from a bowl. I will drink beef or chicken
broth, but only from a cup, no bowl and spoon required. :-)

--
Wayne Boatwright
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If God had intended us to follow recipes, He wouldn't have given us
grandmothers. Linda Henley