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February 11, 2012

Seven soups every Saturday: blended soup recipes

Seafood-bisque

If you're trying to convert vegetable haters to vegetable lovers, purée those carrots and broccoli and cauliflower and potatoes until they metamorphose into something altogether new. That technique just happens to make the very best soups, too. All kinds of soups benefit from a brief encounter with an immersion blender or standing blender, so don't limit your blended soups to vegetable-based creations. Grains, seafood, tofu -- almost any soup, when puréed to a smooth consistency, takes on a completely different character. No chewing needed -- these soups slip right down your throat -- though croutons or a crunchy garnish add lovely textural interest.

Seven blended soup recipes caught my eye this week:

Blended lentil soup, from Kath Eats Real Food

Provencal seafood bisque, from Simply Recipes

Vegan cream of mushroom soup, from Joy the Baker

Winter squash soup with pimenton and preserved lemon, from Jeanette's Healthy Living

Creamy herbed cauliflower soup, from Healthy. Happy. Life.

Tomato basil soup, from Food Renegade

Tuscan white bean and garlic soup, from Stylish Cuisine

Find more delicious blended soup recipes on Food Blog Search. Come back every Saturday for seven soup recipes to enjoy any day of the week.

[Photo of provencal seafood bisque by, and used with permission from, Simply Recipes.]

Comments

1
Posted by: susan g | February 11, 2012 at 11:36 AM

My husband wasn't happy with vegetable soups I made until I pulled out the immersion blender. Then he could enjoy the flavors for what they are. I think a thin brothy base with chunky things just didn't taste right to him. (And probably reminded him of childhood, but that's another story.)

2
Posted by: Debbie | February 11, 2012 at 01:19 PM

I love these Saturday posts - it gets me to try at least one new soup per week. I just made the Tuscan white bean and garlic. I used vegetarian chicken broth and left out the sage (just 'cause I'm not a big sage fan) and it is fantastic! Even better, when I was at the store buying things I saw orchids which gave me a wonderful idea. If you made the white bean soup and decorated it with an orchid you would have a soup to use your beautiful purple crochet soup coaster from your granddaughter. That would only work if you found the right color orchid, of course!

3
Posted by: Jeanette | February 11, 2012 at 01:24 PM

I love pureeing soups with an immersion blender or regular blender. It is amazing how pureeing a chunky soup can completely change its character. Thanks for including my winter squash soup in our roundup, a perfect example of how a soup can be transformed by pureeing it.

4
Posted by: Shirley @ gfe | February 12, 2012 at 06:44 PM

I think blended soups are definitely more appealing to some folks ... that whole texture thing, plus the creaminess and comfort food factor that comes from that. ;-) Will check all these out. Thanks, Lydia!

Shirley

5
Posted by: Dana | October 22, 2012 at 05:14 AM

I am on a post op liquid diet and LOVING this site!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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