Three Tips for Making Tomato Soup Creamy (Without Cream)1. Puree Bread Chunks: Adding bits of bread to a traditional tomato soup base and pureeing them gives the soup a thick, almost creamy texture. I like this recipe from Serious Eats. 3) Whisk in Olive Oil: While I haven't found a specific recipe that uses this approach, I tried exactly what our waiter instructed and the soup was delicious. I will say that it was tough to create a perfect emulsion because the oil wanted to separate from the soup, so I usually added a few chunks of bread and oil and this seems to work perfectly. 3. A Glug of Coconut Milk: Sure, coconut milk certainly has its fair share of fat, so if eliminating fat is the goal, this likely won't be the approach you choose (although low-fat coconut milk works great here, too). But I love the silky texture and mellow flavor that even half a can of coconut milk relays to a tomato soup recipe. My current favorite version is 101 Cookbooks' Simple Tomato Soup.
Do you have any great tips for reaching creamy tomato soup bliss without the cream?Related: Blogging Cook's Illustrated: Creamy Creamless Tomato Soup (Image: Dana Velden)