How do you get the strong taste of tomatoes out soup?

It's tricky to completely eliminate the tomato flavor from soup, as it's a defining characteristic. However, here are some strategies to lessen the intensity of the tomato taste:

During Cooking:

* Balance with other flavors: Add ingredients that complement tomatoes but don't get overpowered, like:

* Sweetness: Sugar, honey, or fruit (apple, pear)

* Acidity: Lemon juice, vinegar (balsamic or white wine)

* Savory: Herbs like basil, oregano, thyme, or savory

* Creaminess: Coconut milk, cream, or yogurt

* Reduce cooking time: Overcooked tomatoes can become more intense. Cook them briefly, and add them towards the end of the cooking process.

* Use less tomatoes: If you're using canned tomatoes, start with a smaller amount and adjust to taste.

* Strain the soup: After cooking, you can strain the soup through a fine-mesh sieve to remove some of the tomato solids, which contribute to the strong flavor.

* Add water or broth: Diluting the soup can lessen the tomato flavor.

After Cooking:

* Add a dollop of sour cream or crème fraîche: The richness and tang of these dairy products can help balance out the tomato taste.

* Finish with a squeeze of lemon or lime juice: This adds a refreshing touch that can counter the tomato's acidity.

* Use a flavorful garnish: A sprinkle of fresh herbs, chopped green onions, or toasted croutons can distract from the tomato flavor.

Remember: Taste as you go and adjust the flavor profile as needed. There's no one-size-fits-all approach, and what works best will depend on the specific soup recipe and your personal preferences.