Ultimate Cream of Tomato Soup

171 comments

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.

SERVES3 to 4 (Makes about 5 1/2 cups)

TIME1½ hours

has video

WHY THIS RECIPE WORKS

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...

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