Have a recipe for cream soup base, but how to make it tomato?
I have a condensed cream soup base recipe that I absolutely adore with the typical standard ingredients of butter, flour and milk. I've used it for baked potato soup, cream of chicken/mushroom, cream of broccoli and so forth.
The one thing I cannot figure out though is how to make a condensed tomato soup using tomato sauce, paste or whatever.
Does anyone know or have suggestions? Or am I supposed to forgo the recipe altogether and use something else?
In any case, without buying condensed tomato soup in a can, how can I make one just as good, if not better? The trick is that it would need to be condensed so I can use it in recipes as well.