On Thu, 06 Aug 2009 00:55:36 GMT, Wayne Boatwright
> wrote:

>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. :-)

The one I had that I can't forget was maybe a medium soup. You
definitely couldn't see the bottom of the bowl, but it wasn't creamy.
OMG, it was tomato perfection! I'd never had one like that before -
or since then. It was just one of those absolutely perfect soups that
makes you say, "Why can't I find this all the time?"

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