Why use water in tomato soup?

1. Liquid Base: Water acts as the base for the soup, providing the necessary liquid to cook the tomatoes and other ingredients, and creating a smooth, creamy consistency.

2. Extraction of Flavor: When water is heated with tomatoes, it extracts their natural sugars, acids, and other flavor compounds, resulting in a richer and more complex taste.

3. Dilution and Balance: Water helps to dilute the acidity of the tomatoes, creating a more balanced and palatable soup. This is especially important when using canned tomatoes, which can be quite acidic.

4. Texture: Water helps to create the desired texture of the soup, whether it's a smooth and velvety consistency or a thicker, chunkier soup.

5. Cooking Medium: Water allows for even and gentle cooking of the ingredients, preventing them from burning or sticking to the bottom of the pot.

6. Hydration: Water keeps the soup hydrated and prevents it from becoming too thick or dry.

7. Versatility: Water is a readily available and inexpensive ingredient, making it an ideal choice for creating a variety of tomato soup recipes.

8. Health Benefits: While water itself doesn't provide significant nutritional benefits, it contributes to the overall hydration and healthfulness of the soup.

In summary, water is an essential ingredient in tomato soup, contributing to its flavor, texture, and overall quality.