Sadie today decided that grilled cheese sandwiches and tomato soup sounded good for lunch, and she was right. That inspires a preference question for the readers.
The rare times we ate (Campbell’s) tomato soup when I was a kid, it was made with milk. I just assumed that was how it was done. In fact, milk is the alternate if you want a creamy result rather than the way it turns out with water.
We usually make ours half water and half milk, for an in-between compromise that’s also good.
How about you; milk, water, both, or it’s making you queasy even thinking about the concept of tomato soup?