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Answers: My family used to use whole milk, when I was a kid... and when we switched to 1% milk it got a little runny and not as good as it used to be.

However, I've recently switched to light soy milk and I was curious of what the outcome was, if anyone has ever tried this. The soy milk will most likely enhance the flavor, as soy milk has a bitof a nutty flavor... but what about the thickness?

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I think pureed soft tofu or like that other person said, soy sour cream, would have a better flavor and texture.

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yes and it works really good

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I've used it, works great!

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Everyone personally has a different taste of what they like. You should try it. The soy milk makes it thicker, but the taste is awful to me. Don't get me wrong, I do like soy milk. But in tomato soup, its not to good of a match.

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You will have to experiment since all soy milks are slightly different in taste. You may want to try a little corn starch instead.

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Another idea is the tofutti brand of sour cream (made from soy milk but with a bite to it). Kuzu root starch is also good for thickening stuff without a taste to it (not like flour or corn starch).

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I have never tried that but I may now, sounds like it would be good.

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