Blender Soup Recipes for Quick and Easy Meals (2024)

FAQs

Can you use a blender to make soup? ›

Making soup in a blender can be as simple as taking some of the produce you may already have around like potatoes, carrots, broccoli or tomatoes, and cooking them with aromatics of your choice before pureeing in a blender with a liquid base like stock or milk (or milk alternative).

They are a delightfully clever way to get veggies into children or others who have a difficult time with certain textures. They are also easily digested and full of vital minerals from the bone broth and vegetables, plus they contain healing fats since the vegetables need to be cooked prior to blending.

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.

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.

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.

Hot liquids can expand and explode when you blend them in a blender, creating pressure from inside that blows off the lid. The best case is that the liquid spurts all over your kitchen, a real mess to clean up. The worst case is that you or others nearby are burned by the hot liquid.

Whether you're craving the creaminess of a bisque or chowder, or reaching for the broth-based chicken noodle, our dietitians all agree that making soup at home instead of ordering it at a restaurant or going for the canned version is always the better option for your health.

Clam chowder nutrition

And Walsh agrees, “Clam chowder is one of the worst soups a person can eat. It's high in fat, calories and sodium.” There is 180 calories in a cup of clam chowder. The macronutrient breakdown in a cup of clam chowder is 20 grams of carbohydrates, 8 grams of fat and 6 grams of protein.

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

What is a thick blended soup called? ›

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

Bisque is a specific kind of soup. So all bisques are soup, but not all soups are bisques. The most similar type of soup to bisque is chowder. Unlike bisque, which should be smooth and creamy, chowder has hearty chunks of meat or vegetables. Chowder is almost always thickened with a roux instead of blended ingredients.

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.

As it's vented, the steam will be able to escape. Always blend hot liquids using the Low speed or Pulse setting and then increase the speed if necessary. Cool hot foods, if possible, before blending.

Soups, sauces & bisques: When you want to make a creamy tomato soup, a smooth lobster bisque or a unique spiced cantaloupe gazpacho, use your blender for silky smooth results.

The fixed X-blade is best for puréeing soup, though either should work fine. The shape of a blender also helps create a creamier soup. The tall jar creates a vortex that allows the food to circulate as the blades do their thing, resulting in a thoroughly blended end product.

Ideal for pureeing soups, an immersion blender (also known as a stick blender) is equipped with a blade that can be lowered directly into a pot filled with liquid and solid ingredients. This allows you to puree an entire batch of soup at once.