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How can I make tomato soup etc that doesn't break?

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How can I make tomato soup etc that doesn't break?

Puffin3 | Nov 20, 2012 06:54 AM

I can not seem to be able to use milk/cream in anything that doesn't end up breaking. Believe me I've tried. Tomato soup for instance. Even scalloped potatoes. There must be something very simple I'm not getting. Any advice is welcome.

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