I think I would be likely to go with the variation because of all that curdling warning stuff. Of course, the original sounds better and maybe a bit spicey.

Cream of Tomato Soup

1 No. 2½ can tomatoes or 3½ cups peeled diced fresh tomatoes
3 sprigs parsley
5 whole cloves
½ bay leaf
¾ teaspoon whole black peppers
2 slices onion
2 teaspoons sugar
¾ teaspoon salt
2½ cups thin white sauce

Put all ingredients, except white sauce, into a 3-qt saucepan; bring to a boil and simmer 5 minutes Now rub through food mill or sieve. There should be 2 cups purée, if not, add boiling water. Have white sauce thoroughly heated in another pan When ready to serve, combine by stirring the hot tomato purée slowly into the hot white sauce Serve immediately. 5 servings.

If the seasoned tomato purée and white sauce are heated to the same temperature and the purée is added to the white sauce, and if no further heating is done, there should be no curdling. If re-heating is necessary, it should be done over boiling water with constant stirring.

Variation: An easy version is to combine 2 cans condensed tomato soup, 10½ oz. each, with an equal amount of milk or one-half evaporated milk and one half water.

The Modern Family Cookbook