20+ Blended Summer Soup Recipes (2024)

FAQs

What are blended soups called? ›

Blended soup, also known as pureed soup, is a type of soup that is made by blending all the ingredients together into a smooth, creamy consistency. This method of preparation results in a velvety texture and a harmonious blend of flavors.

Blending the ingredients offers the soup a creamy and rich texture. The best results are achieved by using a blender. Do not be sparing with the blending time. The soup's texture will be better if the blending lasts some time.

A high-speed blender can give an extra smooth, beautiful texture, but I used an immersion hand blender for years, making soups like these, before taking the high-speed plunge.

To achieve a silky-smooth texture, keep the blender running for at least 1 to 2 minutes in order to fully break down the solids. A common mistake is to not run the blender long enough. This results in a grainy-textured soup. The soup should be blended long enough to create a silky-smooth texture.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were originally meat juices, and now are thick purées.

Incorporating pureed vegetable soups into the diet of older adults is a convenient and nutritious way to address specific health needs associated with aging. It offers a tasty, easily digestible, and nutrient-packed option that contributes to overall health and well-being.

If you're looking for the best blender for making smoothies, shakes, frozen drinks, nut milk, or soups, you can't go wrong with Vitamix's E310 Explorian model. For a smaller personal blender with cups made to take on the go, we recommend the Nutribullet Pro 900 for its power and portability.

Cool hot foods, if possible, before blending.

How do you thicken blended soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

As long as your blender's owner's manual states that the jar is made of heat-resistant plastic and can handle hot liquids, then you should be able to blend hot soup.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Hot soup (or other hot liquids, for that matter) will steam and expand in the blender, which can push the top off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender.

The vegetables will be soft after simmering for 15 minutes.

Then, blend the vegetables into a creamy soup. At this point, I love adding a splash of cream.

The term bisque is sometimes used to describe pureed vegetable soups (Squash, for example). Lobster Tails. Bisques are enriched with cream and may be mounted with butter for added richness.

Puree (say "pyuh-RAY") is a way to change the texture of solid food so that it is smooth with no lumps and has a texture like pudding. You can puree food in a blender or food processor.

A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., apple sauce or hummus.