Instant Cream of Tomato Soup

• 6 ounce can tomato paste
  

• 1 can of water
  
• 2 tablespoons margarine
  
• 3 cans of milk
  
• 1 teaspoon sugar
  
• 1/4 teaspoon salt
  
• 1 teaspoon onion powder
  
• Dash black pepper

This recipe is easy, healthy and good.  Open up the tomato paste and scrape the contents into a medium-sized saucepan.  Add 1 can of water and the margarine.  Stir and heat the mixture until it is smooth and bubbly.  Remove the pan from the heat.  Add the milk, sugar, salt, onion powder and pepper.  Stir until smooth.  Reheat over low heat until very hot, but not boiling.  If you boil the soup it will curdle.  It still tastes good if it curdles, but it is speckled when you look at it.  If you find yourself boiling it most of the time, inspite of yourself, then change the name to Speckled Tomato Soup and pretend like it's supposed to look that way.  My favorite way to eat this soup is with grilled cheese sandwiches.  The recipe is easily doubled for more servings.