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Making creamy soup chunky ...


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Making creamy soup chunky ...

alexajord | | Nov 11, 2007 11:36 AM

Whenever I make a pureed soup my significant other's feedback is "it needs substance" after some "it feels substantial" frustrations on my part, I realized that he meant - for lack of better terms - chunks. In the past I have dumped some pieces of rotisserie chicken, roasted potatoes, random roasted veggies in his soups and it has worked well. I don't cook - or eat - meat. And he eats what I cook or what he can order for delivery.

I want to make a roasted red pepper soup. Found a recipe I like, ready to go. Then I realize that this one, too, is pureed. No chunks.

If I want to add chunks ... for him ... easily ... any thoughts? Homemade croutons? Some sort of veggie?

Thanks in advance for any thoughts. Silly boys.

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