I have been making pureed soups a lot lately because I am the only one who readily enjoys soup in my family. I was hoping since the kids got my husband’s eye color, coloring, and two of them his hair they’d inherit my love for soups. Alas, that was not the case.
I’ve learned a trick though if I start a meal with a bowl of creamy, flavorful, soups they are happily enjoyed. I appreciate that they are straightforward, I get my soup fix, and everyone gets mineral-rich broth and an extra dose of veggies at the beginning of the meal. They enjoy it because they prefer thicker bases to soups, the flavors are simple but full, and know textural variety is coming.
A few days ago I set out to make several of these soups so I could publish my favorite ones for you. These were the top three.
Disclaimer one: This post includes affiliate links to products I recommend. Purchases through said links cost nothing extra, but I earn a small commission.
Disclaimer two: Be safe while blending hot soups! Overfilling a blender with hot ingredients, or blending too fast, can cause burns. I do it in my Blendtec Total Blender, using the soup setting, and making sure it is only half full. Please refer to instructions for your specific blender to be safe.
- 3 cloves garlic, minced or peeled and crushed
- ¼ tsp black pepper
- 5 cups cauliflower florets, appr 1 large head
- 4 medium leeks, white and light green parts, sliced
- 2 tsp salt (1 tsp if using salted stock)
1 quartchicken stock
- 1 tsp dried ground rosemary (I like to grind my own in a coffee grinder) or 1 TBSP freshly chopped rosemary leaves
- ½ cup cream
- 1½ tsp ground fennel seed
- Milk or additional stock, if needed
- Put everything but the last three ingredients in a medium size pot. Bring to a boil, then reduce to a gentle boil and cook until everything is soft (about 10 minutes) while stirring occasionally.
- Add the fennel and cream then blend. I blend in two parts in my Blendtec stand mixer, using the soups setting (but only blending to pureed, not the full three minutes). I find stick blenders do not get it creamy enough. That being said make SURE you know how to safely blend hot soups in your blender. I can't give safety instructions for all makes of blenders (but starting slow and only filling half full are good places to start), so proceed with knowledge or cool and then blend the first few times to know how to do it safely.
- Return to the pot and add additional milk or stock to desired consistency then
additionalsalt to taste.
- 1½ lbs carrots, peeled and sliced (~9 medium carrots)
- 1 medium yellow onion, cut into chunks
- 2 cloves garlic, minced or peeled and crushed
- 3 cups chicken stock
- 1½ tsp salt (1/2 if using salted stock)
- 3 6" sprigs rosemary
- 4 oz cheddar, grated (or cubed if you have a high-speed blender)
- ⅓ cup cream
- additional stock or milk (if needed)
- Put all but the last three ingredients in a pot. Bring to a boil, then reduce the heat to maintain a gentle boil. Boil for 10 minutes, or until everything is soft. Remove the stems of rosemary (don't worry about any leaves that fall off).
- If using a high-speed blender, add the hot soup and cheese cubes to it and blend according to hot soup instructions. Otherwise, blend (being sure to follow instructions for how to blend hot soup in your blender) then return to the pot. Get it hot again, remove from heat, and stir in the cheese a handful at a time making sure it melts before adding more.
- Stir in the cream and additional stock/milk to get the desired consistency. Add additional salt to taste.
- 2 lb parsnips, peeled and cut into chunks
- 1 large apple, peeled and cut into 8ths
- 3 4" sprigs of thyme, leaves removed from stem
- 2 cloves garlic, peeled
- ¼ tsp ground black pepper
- 2 tsp salt (1 if using salted stock)
- 1-2 cups milk
- olive oil, for serving
- Put all but the milk and olive oil in a pot and gently boil for about 20 minutes, until the parsnips are soft.
- I blend this
intwo parts in my Blendtec. Be sure to refer to your user manual on how to blend hot soups in your blender safely. If concerned, you can cool, blend, then reheat.
- Add milk if it is to thick to blend and until your desired consistency is reached. Add additional salt to taste.
- Serve drizzled with a little olive oil.