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.

--
I love cooking with wine.
Sometimes I even put it in the food.