Creamless Creamy Tomato Soup

136 comments

Appears in Cook's Illustrated September/October 2008, America's Test Kitchen TV

Plain tomato soup can be thin and sharp. Adding cream—the usual stodgy solution—merely dulls it. We wanted to tame the tartness without losing flavor.

SERVES 6 to 8

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WHY THIS RECIPE WORKS

We wanted a creamy tomato soup recipe that would have velvety smoothness and a bright tomatoey taste, without added cream. We started with canned tomatoes because they had better flavor than supermarket tomatoes and were already peeled. Fin...

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