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Pureed Soups -- How Do You Make Them More Interesting?

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Pureed Soups -- How Do You Make Them More Interesting?

CindyJ | Oct 20, 2010 06:31 AM

Yesterday I made a roasted root vegetable soup. It was delicious... but BORING. What I mean is that after I pureed it with the immersion blender, every spoonful was like every other spoonful. There was no crunch, no chewing... you know what I mean. I couldn't even bring myself to finish the whole bowl; a cup would have been more than enough. Afterward, I thought maybe some ditalini pasta might have been a good addition. Or pepitas. Or croutons. Or maybe I should have left some of the veggies unblended (but then I would have had to have cut them up differently for roasting).

I've had this same thought before, for example, when I make butternut squash soup. So I'd love to know -- what does everyone else do to add texture and interest to a pureed soup?

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