Slightly coarse texture, not as creamy as cream soups. Slightly thicker than cream soups, but still easily pourable. Good color from the main ingredients.
Flavor and Aroma.
Robust flavor of the main ingredients should predominate, with the flavor of the stock or broth in the background. Purée soups may have a slightly rich flavor from added cream or butter, or they may have a leaner but still full-bodied flavor if no cream or butter enrichment is used.
