Compared to cream soups, puree soups are generally

Compared to cream soups, puree soups are generally

• A. Thinner
• B. Equally thick
• C. Coarser
• D. Heavier fruit content

Answer: (C)

Texture is the key difference. Cream soups are designed to be smooth and velvety, finished with dairy and often strained to remove solids, giving a fine, uniform mouthfeel. Puree soups are made by blending cooked vegetables into a purée and typically aren’t strained completely, so they retain more fiber and small particles, yielding a thicker, coarser body. That makes puree soups coarser compared to cream soups. The ideas of being thinner or equivalently thick don’t fit, and fruit content isn’t a defining factor for puree soups, which are usually vegetable-based.

Texture is the key difference. Cream soups are designed to be smooth and velvety, finished with dairy and often strained to remove solids, giving a fine, uniform mouthfeel. Puree soups are made by blending cooked vegetables into a purée and typically aren’t strained completely, so they retain more fiber and small particles, yielding a thicker, coarser body. That makes puree soups coarser compared to cream soups. The ideas of being thinner or equivalently thick don’t fit, and fruit content isn’t a defining factor for puree soups, which are usually vegetable-based.