Appears in Cook's Illustrated November/December 1999, America's Test Kitchen TV
We found a way to make a soup with rich, perfectly balanced tomato flavor and silken texture even when fresh tomatoes are not available.
When developing our cream of tomato soup recipe, we found that good-quality, straight-from-the-can diced tomatoes were good, but not quite good enough. We got a more robust tomato flavor for our tomato soup recipe by using a technique known...