Preparation

1. Whip each can of condensed soup with liquid of choice (water, milk, or half-and-half) separately in a blender until smooth and creamy.
2. Heat soups in separate saucepans until hot. Fill large flat bowls part way up with cream of tomato soup.
3. Ladle cream of asparagus soup in a pattern on top of tomato soup. Serve with basket of Breton or Vinta crackers.

Hints
For a more intricate pattern, carefully draw and swirl a fork or knife through soups. Do not overwork. This recipe works wonderfully with any thick, pureed soups in contrasting colors. Soups should be the same consistency. To thicken a soup, add a pinch of flour while cooking.

For added eye appeal, consider repeating one of the soup's ingredients as a garnish, such as fresh chopped tomato or a single steamed asparagus tip.